Honey Glazed Kosher Beef Tenderloin with Garlic and Herbs

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I’ve been making this honey glazed beef tenderloin for years now, and it’s become my go-to recipe whenever I want something that looks fancy but doesn’t require hours in the kitchen. The original version calls for pork, but beef tenderloin works beautifully here and keeps everything kosher. The meat comes out incredibly tender with this gorgeous caramelized glaze that has just the right balance of sweet and savory.

What I love about this recipe is how the honey creates this amazing crust while the meat stays perfectly juicy inside. The key is getting your pan nice and hot before searing the beef. This creates that initial browning that locks in all the flavors. I usually use a cast iron skillet because it holds heat so well, but any heavy-bottomed pan will work. The garlic and fresh thyme add these wonderful aromatic notes that complement the honey without overpowering the beef.

Getting the Perfect Sear on Beef Tenderloin

The technique here is pretty straightforward. You sear the tenderloin first to get that beautiful color, then brush on the honey glaze and finish it in the oven. I’ve found that using a meat thermometer takes all the guesswork out of getting it perfectly cooked. The whole process takes about 25 minutes from start to finish, which makes it perfect for weeknight dinners or when you’re entertaining.

This pairs beautifully with roasted vegetables like Brussels sprouts or carrots, and some simple roasted potatoes round out the meal nicely. I often serve it alongside my honey roasted carrots since the flavors work so well together. The leftovers are fantastic too. You can slice them thin for sandwiches or warm them gently for another dinner.

What to Serve with Honey Glazed Beef

Honey Glazed Kosher Beef Tenderloin with Garlic and Herbs - American recipe
I've been making this honey glazed beef tenderloin for years now, and it's become my go-to recipe whenever I want something that looks fancy but doesn't require hours in the kitchen. The original version calls for pork, but beef tenderloin works beautifully here and keeps everything kosher. The meat comes out incredibly tender with this gorgeous caramelized glaze that has just the right balance of sweet and savory. What I love about this recipe is how the honey creates this amazing crust while the meat stays perfectly juicy inside. The key is getting your pan nice and hot before searing the beef. This creates that initial browning that locks in all the flavors. I usually use a cast iron skillet because it holds heat so well, but any heavy-bottomed pan will work. The garlic and fresh thyme add these wonderful aromatic notes that complement the honey without overpowering the beef. The technique here is pretty straightforward. You sear the tenderloin first to get that beautiful color, then brush on the honey glaze and finish it in the oven. I've found that using a meat thermometer takes all the guesswork out of getting it perfectly cooked. The whole process takes about 25 minutes from start to finish, which makes it perfect for weeknight dinners or when you're entertaining. This pairs beautifully with roasted vegetables like Brussels sprouts or carrots, and some simple roasted potatoes round out the meal nicely. I often serve it alongside my honey roasted carrots since the flavors work so well together. The leftovers are fantastic too. You can slice them thin for sandwiches or warm them gently for another dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs beef tenderloin trimmed and tied
  • 3 tablespoons honey
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika

Method
 

  1. Preheat oven to 425°F (220°C). Let beef tenderloin sit at room temperature for 30 minutes before cooking.
  2. In a small bowl, whisk together honey, minced garlic, thyme, Dijon mustard, and paprika. Set aside.
  3. Pat the beef dry with paper towels and season all sides generously with salt and pepper.
  4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  5. Sear the beef tenderloin on all sides until golden brown, about 2-3 minutes per side, turning carefully with tongs.
  6. Remove skillet from heat and brush the honey glaze all over the seared beef.
  7. Transfer skillet to preheated oven and roast for 12-15 minutes, or until internal temperature reaches 135°F (57°C) for medium-rare.
  8. Remove from oven and tent with foil. Let rest for 5 minutes before slicing.
  9. Slice into 1-inch thick medallions and serve immediately, drizzling any pan juices over the top.

Notes

For best results, use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium. The meat will continue cooking slightly while resting. Leftover beef can be stored in the refrigerator for up to 3 days and reheated gently in a low oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 380mg 17%
Dietary Fiber 0g
Total Sugars 11g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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