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Sliced Beef Tenderloin with Butter Over Arugula and Sliced Tomatoes: A Perfectly Balanced Dish - Keto Friendly Beef Recipe!

When you're in the mood for something both luxurious and simple, sliced beef tenderloin with butter over arugula and sliced tomatoes is an elegant choice. The richness of the beef, combined with the fresh, peppery arugula and juicy tomatoes, creates a dish that's both satisfying and refreshing. It's perfect for a special dinner, whether you're cooking for yourself or hosting guests. The best part? It’s deceptively simple to make! Here’s how you can prepare this delightful dish.

Ingredients:

For 2-4 servings:

  • Beef tenderloin – 1 lb, trimmed and sliced into ½-inch thick medallions
  • Arugula – 2 large handfuls (about 4 cups)
  • Tomatoes – 2 medium, ripe and sliced (heirloom tomatoes work wonderfully for added color)
  • Butter – 3 tablespoons (use unsalted, high-quality butter)
  • Olive oil – 1 tablespoon
  • Garlic – 2 cloves, minced
  • Fresh thyme – 1-2 sprigs (or ½ teaspoon dried thyme)
  • Salt and pepper – to taste
  • Balsamic glaze (optional) – for drizzling
  • Lemon wedges – for garnish and extra brightness

Step-by-Step Instructions:

1. Prepare the Ingredients

Start by prepping your fresh ingredients. Rinse and dry the arugula, then lay it evenly on your serving plates. Slice the tomatoes into thick, round slices and arrange them attractively over the bed of arugula. Lightly season the tomatoes with salt and a drizzle of olive oil for extra flavor.

2. Sear the Beef Tenderloin

Place a heavy skillet (cast iron works great) on the stove over medium-high heat. Add 1 tablespoon of olive oil to the pan and heat until shimmering.

Season the beef tenderloin slices generously with salt and pepper on both sides. When the oil is hot, place the beef slices in the skillet, making sure not to overcrowd the pan. Let the meat sear for about 2-3 minutes on each side for medium-rare, adjusting the time if you prefer your beef more or less cooked.

3. Butter Basting

Once the beef is seared on both sides, reduce the heat to low. Add the butter, garlic, and thyme to the pan. As the butter melts, use a spoon to continuously baste the beef with the melted butter mixture. This step infuses the beef with rich flavor while keeping it juicy. Baste for an additional minute, then remove the pan from heat.

4. Plate the Dish

Place the tender, butter-basted beef medallions directly on top of the arugula and tomato slices. The warmth of the beef will slightly wilt the arugula, adding a delightful texture.

5. Finishing Touches

For a final touch, drizzle a little balsamic glaze over the dish for a sweet and tangy contrast (optional but highly recommended). Add freshly cracked black pepper, and a squeeze of lemon juice to brighten up the flavors. Garnish with a lemon wedge on the side for an extra burst of acidity if desired.

6. Serve and Enjoy

Serve immediately while the beef is warm, and the arugula is still slightly crisp. This dish pairs beautifully with a glass of red wine, such as a light Pinot Noir or a more robust Cabernet Sauvignon.

Tips for Success:

  • Choose high-quality beef: Since the tenderloin is the star of the dish, invest in a good cut of meat. It’s known for being tender and buttery, so no need to go overboard with seasonings.
  • Cook to your preference: Beef tenderloin can be cooked anywhere from rare to well-done, depending on your preference. Use a meat thermometer to check the internal temperature: 125°F for rare, 135°F for medium-rare, and 145°F for medium.
  • Add a hint of cheese: For an extra layer of flavor, sprinkle some shaved Parmesan or crumbled goat cheese over the arugula before adding the beef.

Why This Recipe Works

The combination of rich, buttery beef with fresh, peppery arugula and juicy tomatoes is a beautiful balance of flavors and textures. The butter basting adds a velvety mouthfeel to the beef, while the greens and tomatoes keep the dish light and refreshing. It’s a quick meal that feels fancy enough for a dinner party but easy enough for a weeknight treat.

How to Cook Juicy Beef Tenderloin: Best Tips and Tricks for Tender Meat

Cooking a juicy beef tenderloin is simpler than you think! Whether you're planning a special dinner or just want to master this elegant cut of meat, these easy tips will help you cook a tender, flavorful beef tenderloin every time. By following these steps, you’ll ensure your beef tenderloin stays juicy and delicious.

Here’s how to cook the perfect beef tenderloin with guaranteed juiciness.

1. Choose High-Quality Beef Tenderloin

  • To get the juiciest and most tender results, it’s essential to start with a high-quality cut of beef tenderloin. Look for well-marbled beef tenderloin at your local butcher or grocery store. The marbling (fat within the meat) enhances the flavor and ensures juiciness when cooked.

2. Bring the Beef Tenderloin to Room Temperature

  • Let your beef tenderloin sit out at room temperature for about 30-45 minutes before cooking. This simple step ensures the meat cooks evenly. If you start cooking with cold meat straight from the fridge, the outside will overcook before the inside reaches your desired doneness, resulting in a less juicy tenderloin.

3. Season Generously for Flavor and Moisture

  • One of the best secrets to juicy beef tenderloin is to generously season the meat with salt. Salt draws moisture to the surface and then reabsorbs it, keeping the beef tender and flavorful. Salt your beef at least 30 minutes before cooking to give it time to enhance the moisture.
  • For added flavor, sprinkle some freshly ground pepper right before you cook it.

4. Sear the Beef Tenderloin to Lock in Juices

  • Heat a heavy-bottomed skillet (cast iron works great) over high heat with some oil. Searing your beef tenderloin at high heat helps create a delicious crust that locks in the juices. Sear each side of the beef tenderloin for 2-3 minutes, making sure it’s nicely browned. This step is key to cooking juicy beef tenderloin.

5. Baste with Butter for Extra Juiciness

  • After searing, reduce the heat to medium-low and add butter, garlic, and fresh herbs (like thyme or rosemary) to the pan. Basting the beef with melted butter while it cooks adds moisture and rich flavor. Spoon the butter over the beef for about 1-2 minutes to ensure every bite is juicy and tender.

6. Cook to the Perfect Temperature

  • Using a meat thermometer is one of the best ways to ensure your beef tenderloin is juicy and perfectly cooked. Here are the ideal internal temperatures for beef tenderloin:
    • Rare: 120°F (49°C)
    • Medium-rare: 130°F (54°C)
    • Medium: 140°F (60°C)
  • For a juicy beef tenderloin, remove it from the pan when it's about 5-10°F below your desired temperature, as it will continue cooking while resting.

7. Let the Beef Rest to Retain Juices

  • Once your beef tenderloin is done cooking, let it rest on a cutting board for 5-10 minutes before slicing. Cover it loosely with foil. This crucial step allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.

8. Slice Against the Grain

  • When ready to serve, slice the beef tenderloin against the grain (the direction of the muscle fibers). Slicing against the grain makes the meat easier to chew and helps keep each slice juicy.

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