Tenderloin steak with demi glace sauce

Beef tenderloin dishes are made from a lean, tender cut of beef that can be prepared as a roast, steak, or used in other dishes. Because it has a mild flavor, beef tenderloin goes well with a variety of seasonings and sauces. Preparation Roasting: Cook in a hot oven at 450–500°F (232–260°C) for a short time, then let it rest on the counter. Steaking: Cut the tenderloin into steaks, also known as filet mignon. Other dishes: Use the tenderloin in dishes like Beef Wellington or Chateaubriand. Flavor Beef tenderloin has a mild, subtle flavor that's less beefy than other cuts. When cooked to medium rare or medium, it's soft and tender with a rich beefy flavor. Serving Serve with sides like broccoli gratin, green bean and mushroom casserole, or roasted butternut squash. Pair with sauces like juniper jus, which includes butter, shallot, garlic, carrot, tomato paste, red wine, beef demi-glace, and juniper berries. Examples of beef tenderloin dishes Pecan-crusted beef tenderloin with juniper jus, Beef Wellington, and Chateaubriand.