Beef Tenderloin Recipe – Impressive, Easy-to-Make Amazing Recipe

beef tenderloin recipe

Beef Tenderloin Recipe – Plan Ahead

When planning my dinner party, my Dijon Pepper Beef Tenderloin recipe is on my menu because I always start with what can I make ahead?  Check out my first post on Dinner Party Recipes in my Entertaining Series, you know that I have a timeline and start a few days prior to the party preparing my make-ahead recipes. I don’t want to leave all my work for the day of the party.  So, let’s start with my Dijon Pepper Beef Tenderloin recipe which is simple and a guaranteed hit!

My Dijon Pepper Beef Tenderloin is Always on My Menu.

You want to purchase the whole tenderloin and just trim the fat off yourself or have the butcher do only a little trimming.  If you go to Cotsco or Sam’s you can get a better price as these tenderloins are very pricey but worth every penny!  I love to entertain and use my trim & terrific recipes  no matter how many people I have coming or who I have coming to my home.

Step By Step to My Impressive Yet Easy Beef Tenderloin Recipe

First you start with marinating the tenderloin

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After you marinate the beef tenderloin for up to 3 days, you want to let it come to room temperature and then you cover it heavily with the Dijon and Worcestershire Sauce.  Then, LOTS of pepper!

Beef Tenderloin







I always cook the beef tenderloin on a foil lined pan for easy clean up-if beef could melt-in-your-mouth, it does when you take that first bite!

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Pepper Dijon Beef Tenderloin Recipe

This is absolutely the best tasting meat you will ever put into your mouth. Marinade ahead and pop into the oven when ready to cook. I really couldn’t decide where to put this recipe as it can be served for a fabulous dinner or for the holiday meal. This recipe will be a standard for any special occasion.

Beef Tenderloin

Makes 20- 24 servings.

1 (5 -6) pound whole beef tenderloin, trimmed of excess fat
Salt and pepper to taste
½ cup fat free Italian dressing
½ cup Worcestershire sauce
½ cup Dijon Mustard
Coarsely cracked black pepper

1. Lay tenderloin in glass dish and salt and pepper.
2. Cover and pat tenderloin with Italian dressing and Worcestershire sauce. Cover with plastic wrap and refrigerate 48 hours time permitting. Let meat come to room temperature before cooking (at least one hour).
3. Preheat oven 500°F. Pour off marinade, cover meat with Dijon mustard and heavily with cracked black pepper. Transfer to baking dish. Cook 500°F 12 minutes and reduce temperature to 275°F and cook another 25 – 30 minutes depending on doneness.

Nutritional information per serving:  Calories 180, Calories from Fat 43%, Fat 8g, Saturated Fat 3g, Cholesterol 71 mg, Sodium 350 mg, Carbohydrates 0g, Dietary Fiber 0g, Protein 24g, Dietary Exchanges: 3 lean meat

Find more easy and impressive dinner party recipes for easy entertaining on my blog.

Holly Clegg
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Holly Clegg

With over 1 MILLION COOKBOOKS sold, Holly Clegg has become a culinary expert on easy healthy everyday recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the ADA. Clegg attended the Cordon Bleu Cooking School, London and has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post. She consulted and did spokesperson work for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country. For more information, visit About Holly or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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