Honey Glazed Beef Tenderloin with Herbs (Kosher Recipe)

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I’ll be honest, beef tenderloin used to intimidate me. It’s an expensive cut, and there’s always that fear of overcooking it into a $30 hockey puck. But once I figured out the technique, this honey glazed version became one of my go-to dishes for special occasions.

Why Beef Tenderloin Works Perfectly for This Glaze

The key is understanding that tenderloin cooks fast because it’s so lean. You want high heat to get that beautiful crust, then lower heat to bring it to the perfect medium-rare. The honey glaze adds a gorgeous caramelized exterior while keeping the meat incredibly juicy inside. I use a mix of honey, soy sauce, and fresh herbs that creates this amazing balance of sweet and savory.

The Two-Stage Cooking Method That Prevents Overcooking

What makes this recipe foolproof is the two-stage cooking method. First, you sear the tenderloin in a hot skillet to develop that crust. Then it goes into a moderate oven where you can control the internal temperature. I always use a meat thermometer because guessing with tenderloin is just too risky.

This dish works beautifully for Shabbat dinner or holiday meals. The glaze gives it an elegant look that impresses guests, but the actual cooking is pretty straightforward. I like serving it with roasted root vegetables and a simple green salad. The leftovers (if there are any) make incredible sandwiches the next day.

Honey Glazed Beef Tenderloin with Herbs (Kosher Recipe) - American recipe
I'll be honest, beef tenderloin used to intimidate me. It's an expensive cut, and there's always that fear of overcooking it into a $30 hockey puck. But once I figured out the technique, this honey glazed version became one of my go-to dishes for special occasions. The key is understanding that tenderloin cooks fast because it's so lean. You want high heat to get that beautiful crust, then lower heat to bring it to the perfect medium-rare. The honey glaze adds a gorgeous caramelized exterior while keeping the meat incredibly juicy inside. I use a mix of honey, soy sauce, and fresh herbs that creates this amazing balance of sweet and savory. What makes this recipe foolproof is the two-stage cooking method. First, you sear the tenderloin in a hot skillet to develop that crust. Then it goes into a moderate oven where you can control the internal temperature. I always use a meat thermometer because guessing with tenderloin is just too risky. This dish works beautifully for Shabbat dinner or holiday meals. The glaze gives it an elegant look that impresses guests, but the actual cooking is pretty straightforward. I like serving it with roasted root vegetables and a simple green salad. The leftovers (if there are any) make incredible sandwiches the next day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef tenderloin trimmed
  • 1/3 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 2 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp Dijon mustard

Method
 

  1. Preheat oven to 400°F. Let beef tenderloin sit at room temperature for 30 minutes before cooking.
  2. In a small bowl, whisk together honey, soy sauce, minced garlic, rosemary, thyme, and Dijon mustard until well combined.
  3. Pat the tenderloin completely dry with paper towels. Season generously all over with kosher salt and black pepper.
  4. Heat olive oil in a large oven-safe skillet over medium-high heat. When oil shimmers, add the tenderloin and sear for 2-3 minutes per side until golden brown all around.
  5. Brush half of the honey glaze over the seared tenderloin, coating all sides.
  6. Transfer the skillet to the preheated oven. Roast for 12-15 minutes for medium-rare (internal temperature of 130°F), or until desired doneness.
  7. Remove from oven and brush with remaining glaze. Tent loosely with foil and let rest for 10 minutes before slicing.
  8. Slice into 1-inch thick medallions and serve immediately.

Notes

Use a meat thermometer for best results: 125°F for rare, 130°F for medium-rare, 140°F for medium. The tenderloin will continue cooking during the resting period. Store leftovers in refrigerator for up to 3 days.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 10g 13%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 520mg 23%
Dietary Fiber 0g
Total Sugars 11g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.
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