26+ Mouthwatering Summer Beef Tenderloin Recipes That Will Impress Your Guests

As the days grow longer and the weather gets warmer, summer presents the perfect opportunity to enjoy delicious, flavorful meals outdoors.

And what better way to elevate your summer gatherings than with a perfectly cooked beef tenderloin?

Known for its tenderness and rich flavor, beef tenderloin is an excellent choice for grilling, roasting, or even serving cold in summer salads.

Whether you’re hosting a barbecue, enjoying a family dinner, or simply looking to treat yourself to a special meal, beef tenderloin can be prepared in countless ways that will wow your guests.

In this blog, we’ll explore over 26+ incredible summer beef tenderloin recipes, each offering a unique twist on this classic dish.

From zesty grilled options to fresh salads and even indulgent compound butters, these recipes will help you create the ultimate summer feast.

So, fire up the grill and get ready to impress with these irresistible beef tenderloin dishes that are sure to become your new summer favorites!

26+ Mouthwatering Summer Beef Tenderloin Recipes That Will Impress Your Guests

Summer is the perfect time to indulge in the rich, succulent flavor of beef tenderloin.

Whether you’re preparing it as the centerpiece of a grand summer dinner or enjoying it on a casual afternoon, these 26+ summer beef tenderloin recipes offer a variety of flavors and styles to suit every palate.

From smoky grilled cuts to vibrant salads and indulgent sides, each recipe brings out the best of the season’s freshest ingredients.

So, the next time you’re planning a summer feast, look no further than these incredible beef tenderloin dishes to make your meal unforgettable.

Grilled Citrus-Marinated Beef Tenderloin

When the weather heats up, a citrus marinade brings a refreshing brightness to beef tenderloin that’s perfect for backyard grilling.

This recipe combines the richness of tender beef with the light, zesty notes of fresh orange, lemon, and lime, creating a balanced summer dish that feels both indulgent and vibrant.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. In a large bowl, whisk together the citrus juices, olive oil, garlic, honey, mustard, salt, and pepper.
2. Place the beef tenderloin in a large resealable bag or shallow dish and pour the marinade over it. Refrigerate for at least 2 hours, preferably overnight.
3. Preheat grill to medium-high heat.
4. Remove tenderloin from marinade and pat dry. Grill for about 15–20 minutes, turning occasionally, until an internal thermometer reads 130°F for medium-rare.
5. Let the beef rest for 10 minutes before slicing.
6. Garnish with fresh parsley and serve.

Brimming with juicy, tangy flavors, this grilled beef tenderloin is a showstopper for any summer cookout.

The citrus cuts through the richness of the meat, making it feel lighter and more suited for warm evenings outdoors.

Herb-Crusted Beef Tenderloin with Summer Vegetable Salad

Nothing says “summer dinner party” like a herb-crusted beef tenderloin paired with a crisp, colorful salad.

This recipe uses garden-fresh herbs to create a bold crust, enhancing the beef’s natural flavors, while a medley of seasonal veggies keeps the plate lively and refreshing.

Ingredients:

• 2 lbs beef tenderloin
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh oregano, finely chopped
• 2 teaspoons coarse salt
• 1 teaspoon black pepper

For the Salad:

• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup sweet corn kernels (fresh or grilled)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F.
2. Rub the tenderloin with olive oil, then coat it with the chopped herbs, salt, and pepper.
3. Heat a large oven-proof skillet over high heat and sear the tenderloin on all sides (about 2 minutes per side).
4. Transfer skillet to the oven and roast for 15–20 minutes, until the internal temperature reaches 130°F.
5. While the beef rests for 10 minutes, toss together all salad ingredients in a large bowl.
6. Slice the tenderloin and serve alongside the vegetable salad.

The rich, aromatic crust of this tenderloin plays beautifully against the lightness of the summer salad.

It’s an ideal meal for when you want something hearty yet still fresh and seasonal — perfect for open-air dinner parties or easy Sunday meals on the patio.

Beef Tenderloin Sliders with Avocado Aioli

Summer gatherings are all about casual, delicious bites — and these beef tenderloin sliders are exactly that.

Tender slices of beef tucked into soft buns and topped with a creamy avocado aioli create a fun, satisfying dish that’s packed with bold, seasonal flavors.

Ingredients:

• 2 lbs beef tenderloin
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 small slider buns
• Butter lettuce leaves

For the Avocado Aioli:

• 1 ripe avocado
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Rub the tenderloin with olive oil, salt, and pepper.
3. Grill tenderloin, turning occasionally, until it reaches 130°F for medium-rare (about 15–20 minutes).
4. Let rest for 10 minutes, then slice thinly.
5. Meanwhile, make the aioli by blending the avocado, mayo, garlic, lime juice, salt, and pepper until smooth.
6. Assemble sliders by layering beef slices, a dollop of avocado aioli, and a lettuce leaf on each bun.

These sliders bring together everything you want in a summer meal: bold, savory beef, creamy, zesty aioli, and easy-to-eat portions perfect for casual entertaining.

Serve them up at your next backyard bash or even as a fun dinner option during a relaxed summer evening.

Smoked Beef Tenderloin with Mango Salsa

This smoked beef tenderloin recipe elevates the flavors of summer, combining the richness of the beef with the sweet, tropical zing of mango salsa.

The slow-smoking process infuses the meat with a deep smoky flavor, while the salsa provides a fresh, refreshing contrast that complements the tenderloin perfectly.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Wood chips (preferably hickory or mesquite)

For the Mango Salsa:

• 2 ripe mangoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Preheat your smoker to 225°F and soak wood chips in water for 30 minutes.
2. Rub the beef tenderloin with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Place the beef on the smoker rack and smoke for 2–3 hours, or until the internal temperature reaches 130°F for medium-rare.
4. While the beef is smoking, combine all the salsa ingredients in a bowl. Season with salt and pepper, then set aside.
5. Once the beef has finished smoking, remove from the smoker and let rest for 10 minutes before slicing.
6. Serve the sliced beef with a generous scoop of mango salsa on top.

The smoky depth of flavor from the tenderloin, paired with the bright, tangy sweetness of the mango salsa, makes this dish an unforgettable summer meal.

It’s perfect for a low-and-slow grilling day or for impressing guests at a barbecue.

Beef Tenderloin with Chimichurri Sauce

Chimichurri, a vibrant Argentine sauce made with parsley, garlic, and vinegar, brings a zesty, herbaceous kick to the tender, melt-in-your-mouth beef tenderloin.

This recipe celebrates bold flavors that scream summer, perfect for grilling or roasting.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the Chimichurri Sauce:

• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the beef tenderloin with olive oil and season generously with salt and pepper.
3. Grill the tenderloin for 15–20 minutes, turning occasionally, until an internal thermometer reads 130°F for medium-rare.
4. While the beef is grilling, prepare the chimichurri sauce by combining all ingredients in a small bowl. Stir well and adjust the seasoning if necessary.
5. Once the beef is done, let it rest for 10 minutes before slicing.
6. Serve the tenderloin slices with a generous drizzle of chimichurri sauce.

This chimichurri-topped tenderloin offers an explosion of flavor that’s perfect for summer cookouts.

The freshness of the sauce cuts through the richness of the beef, creating a bright and zesty dish that will have everyone coming back for seconds.

Beef Tenderloin Tacos with Cilantro-Lime Crema

Tacos are a summer favorite, and this recipe brings a gourmet twist to the traditional street taco.

Sliced beef tenderloin is paired with a creamy cilantro-lime sauce, making each bite incredibly rich and refreshing at the same time. These tacos are perfect for summer gatherings or a fun weeknight dinner.

Ingredients:

• 2 lbs beef tenderloin, trimmed and sliced thinly
• 2 tablespoons olive oil
• Salt and pepper to taste
• 12 small corn tortillas
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

For the Cilantro-Lime Crema:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the beef slices with salt and pepper, then cook in the skillet for 3-5 minutes, or until browned and cooked to your desired doneness.
2. While the beef is cooking, prepare the cilantro-lime crema by combining all the ingredients in a bowl and mixing until smooth.
3. Warm the tortillas in a dry skillet or microwave.
4. To assemble the tacos, place a few slices of beef on each tortilla, drizzle with cilantro-lime crema, and garnish with fresh cilantro and a squeeze of lime.
5. Serve with extra lime wedges on the side.

These beef tenderloin tacos are a flavorful and fun way to enjoy tender beef with a burst of summer flavors.

The cilantro-lime crema provides a creamy tanginess that complements the richness of the beef, making these tacos an irresistible treat for any taco lover.

Beef Tenderloin with Roasted Garlic and Balsamic Glaze

This recipe features a rich beef tenderloin paired with a sweet and savory roasted garlic and balsamic glaze.

The combination of caramelized garlic and tangy balsamic vinegar enhances the tender beef, making it a flavorful yet elegant option for summer dinners.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste
• 1 head garlic, top sliced off
• 1/2 cup balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 400°F.
2. Drizzle the beef tenderloin with olive oil and season with rosemary, salt, and pepper.
3. Place the beef in a roasting pan and surround it with the garlic head (cut side up).
4. Roast for 25–30 minutes, or until the internal temperature reaches 130°F for medium-rare.
5. While the beef is roasting, make the glaze by simmering balsamic vinegar and honey in a small saucepan over medium heat until reduced by half, about 10 minutes.
6. Remove the beef from the oven and let it rest for 10 minutes before slicing.
7. Squeeze the roasted garlic cloves out of their skins and mash them. Drizzle the balsamic glaze over the sliced beef and serve.

This tenderloin with roasted garlic and balsamic glaze is a crowd-pleasing dish that brings together savory, sweet, and tangy flavors.

The roasted garlic is rich and mellow, while the balsamic glaze adds a sweet complexity, making this dish perfect for summer dinner parties or special occasions.

Beef Tenderloin with Grilled Peach Salsa

Combining the savory richness of beef tenderloin with the sweet and smoky flavors of grilled peaches creates a refreshing and bold summer dish.

The grilled peach salsa adds a burst of color and flavor, making it an ideal choice for a summer barbecue or family gathering.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 ripe peaches, halved and pitted
• 1/4 red onion, finely chopped
• 1 jalapeño, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the beef tenderloin with olive oil and season with salt and pepper.
3. Grill the tenderloin for 15–20 minutes, turning occasionally, until it reaches an internal temperature of 130°F for medium-rare.
4. While the beef is grilling, brush the peach halves with olive oil and grill them for 2-3 minutes per side, until charred and softened.
5. Dice the grilled peaches and combine them in a bowl with red onion, jalapeño, cilantro, and lime juice. Season with salt and pepper.
6. Let the beef rest for 10 minutes before slicing.
7. Serve the sliced beef with a generous topping of grilled peach salsa.

This grilled beef tenderloin with peach salsa brings the best of summer together.

The smoky, juicy peaches complement the beef beautifully, making each bite a delightful balance of sweet and savory. It’s perfect for adding a fresh, light twist to your next BBQ.

Beef Tenderloin with Creamy Mustard Sauce

For a rich and decadent summer meal, this beef tenderloin recipe features a creamy mustard sauce that adds a tangy and luxurious twist to the tender beef.

The sauce is made with Dijon mustard and heavy cream, giving it a velvety texture that’s perfect for drizzling over the tenderloin.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon butter
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon white wine vinegar
• 1 teaspoon fresh thyme, chopped

Instructions:

1. Preheat the oven to 425°F.
2. Heat the olive oil in a large skillet over high heat. Season the beef tenderloin with salt and pepper, then sear it on all sides for 2-3 minutes per side until browned.
3. Transfer the skillet to the oven and roast the beef for 20–25 minutes, or until the internal temperature reaches 130°F for medium-rare.
4. While the beef is roasting, make the mustard sauce by melting butter in a saucepan over medium heat. Add the cream, Dijon mustard, white wine vinegar, and fresh thyme. Stir to combine and simmer until the sauce thickens, about 5-7 minutes.
5. Let the beef rest for 10 minutes before slicing.
6. Drizzle the creamy mustard sauce over the sliced beef and serve.

The creamy mustard sauce adds a deliciously tangy richness to the tenderloin, making each bite feel indulgent yet balanced.

This dish is perfect for a cozy summer dinner or a special family meal.

Beef Tenderloin with Lemon-Herb Butter

This lemon-herb butter brings a fresh, citrusy zing to the tender richness of beef tenderloin.

Perfect for those warm summer evenings when you want something flavorful yet light, this dish is both elegant and easy to prepare, making it ideal for a special dinner or summer celebration.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 garlic clove, minced

Instructions:

1. Preheat your grill or oven to medium-high heat (425°F).
2. Rub the beef tenderloin with olive oil and season with salt and pepper.
3. Grill or roast the beef for 20–25 minutes (depending on your preferred level of doneness), turning occasionally until it reaches an internal temperature of 130°F for medium-rare.
4. While the beef is cooking, mix together the softened butter, parsley, thyme, lemon zest, lemon juice, and minced garlic in a small bowl.
5. Once the beef is done, remove it from the heat and let it rest for 10 minutes.
6. Slice the beef tenderloin and serve with a dollop of the lemon-herb butter on top.

The lemon-herb butter adds a bright, fresh contrast to the richness of the beef, creating a flavorful and refreshing dish perfect for a summer dinner.

The citrusy notes really lift the flavors, making it a standout summer meal.

Beef Tenderloin with Blue Cheese and Caramelized Onions

This recipe takes the classic combination of beef and blue cheese to the next level by pairing it with sweet caramelized onions.

The richness of the blue cheese complements the tender beef, while the caramelized onions add a deep, sweet flavor that balances the dish beautifully.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 large onion, thinly sliced
• 1 tablespoon butter
• 1 tablespoon balsamic vinegar
• 1/2 cup crumbled blue cheese

Instructions:

1. Preheat the oven to 400°F.
2. Heat olive oil in a skillet over medium-high heat. Season the beef tenderloin with salt and pepper, then sear it on all sides until browned (about 3-4 minutes per side).
3. Transfer the beef to the oven and roast for 20–25 minutes, or until it reaches an internal temperature of 130°F for medium-rare.
4. While the beef is roasting, melt butter in a separate skillet over medium heat. Add the sliced onions and cook slowly for 20–25 minutes, stirring occasionally until the onions are caramelized and golden.
5. Once the onions are caramelized, add the balsamic vinegar and stir to combine. Let it cook for another 2-3 minutes.
6. Remove the beef from the oven and let it rest for 10 minutes.
7. Slice the beef and top each slice with the caramelized onions and crumbled blue cheese.

The savory, sweet combination of blue cheese and caramelized onions is a perfect match for the rich beef tenderloin.

This dish brings an indulgent yet balanced flavor that’s perfect for a summer dinner or special occasion.

Beef Tenderloin with Roasted Tomato and Basil Pesto

If you’re looking for a light and flavorful summer dish, this beef tenderloin with roasted tomato and basil pesto is a great choice.

The fresh basil pesto brings a vibrant flavor to the dish, while the roasted tomatoes add a smoky sweetness that complements the tender beef beautifully.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 pint cherry tomatoes
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tablespoon pine nuts, toasted
• 1 garlic clove
• 1/4 cup Parmesan cheese

Instructions:

1. Preheat the oven to 375°F.
2. Toss the cherry tomatoes with a little olive oil, salt, and pepper, and place them on a baking sheet. Roast for 20-25 minutes, until the tomatoes burst and caramelize.
3. Meanwhile, season the beef tenderloin with olive oil, salt, and pepper, and roast in the oven for 20–25 minutes, or until it reaches an internal temperature of 130°F for medium-rare.
4. While the beef and tomatoes are roasting, prepare the pesto by blending the basil, olive oil, toasted pine nuts, garlic, and Parmesan cheese in a food processor until smooth.
5. Once the beef is done, let it rest for 10 minutes before slicing.
6. Serve the beef slices with roasted tomatoes and a spoonful of fresh basil pesto on top.

This dish is perfect for summer, with its fresh flavors of basil and roasted tomato, paired with the rich, juicy beef tenderloin.

The pesto adds a burst of herbaceous brightness that makes the entire dish feel fresh and vibrant.

Beef Tenderloin with Sun-Dried Tomato and Feta Salad

This beef tenderloin is paired with a fresh, tangy sun-dried tomato and feta salad, creating a perfect balance between the richness of the meat and the zesty, savory flavors of the salad.

The earthy beef tenderloin and the vibrant, Mediterranean-inspired salad make this dish a true crowd-pleaser for any summer meal.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup crumbled feta cheese
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil (for the salad)
• Salt and pepper to taste

Instructions:

1. Preheat the grill or oven to medium-high heat (425°F).
2. Rub the beef tenderloin with olive oil and season with salt and pepper.
3. Grill or roast the beef for 20–25 minutes, or until it reaches an internal temperature of 130°F for medium-rare.
4. While the beef is cooking, prepare the salad by combining the sun-dried tomatoes, feta cheese, cucumber, red onion, and fresh basil in a bowl.
5. Drizzle with red wine vinegar and olive oil, then season with salt and pepper to taste.
6. Once the beef is done, let it rest for 10 minutes before slicing.
7. Serve the beef tenderloin slices with a generous portion of the sun-dried tomato and feta salad.

This beef tenderloin paired with a refreshing salad is a delightful summer dish.

The rich, savory beef contrasts wonderfully with the bright, tangy flavors of the salad, making it an ideal choice for outdoor meals or picnics.

Beef Tenderloin with Zucchini and Roasted Red Pepper Relish

In this recipe, beef tenderloin is paired with a vibrant zucchini and roasted red pepper relish that enhances the beef’s rich flavor with fresh, roasted vegetables.

The relish adds a subtle sweetness and smokiness, perfect for a summer barbecue or a light yet satisfying dinner.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 medium zucchinis, sliced into rounds
• 2 roasted red peppers, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil (for the relish)
• 1/4 cup fresh basil, chopped
• 1 garlic clove, minced

Instructions:

1. Preheat the grill or oven to medium-high heat (425°F).
2. Rub the beef tenderloin with olive oil and season with salt and pepper.
3. Grill or roast the beef for 20–25 minutes, or until it reaches an internal temperature of 130°F for medium-rare.
4. While the beef is cooking, heat a skillet over medium heat and sauté the zucchini slices with olive oil for about 3-4 minutes, until tender.
5. Remove from heat and toss with roasted red peppers, balsamic vinegar, fresh basil, and garlic.
6. Once the beef is done, let it rest for 10 minutes before slicing.
7. Serve the beef slices with the zucchini and roasted red pepper relish on top.

This dish offers a great way to enjoy summer vegetables alongside the luxurious richness of beef tenderloin.

The sweetness of the roasted peppers and the tender zucchini relish make this a perfectly balanced meal for a warm evening outdoors.

Beef Tenderloin with Watermelon and Arugula Salad

A surprising yet delicious pairing, this recipe features beef tenderloin served with a refreshing watermelon and arugula salad.

The combination of juicy watermelon, peppery arugula, and rich beef creates a summer dish that’s both unique and satisfying, perfect for a light yet flavorful meal.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups arugula
• 2 cups watermelon, cubed
• 1/4 cup crumbled goat cheese
• 1/4 cup balsamic glaze
• Fresh mint, for garnish (optional)

Instructions:

1. Preheat the grill or oven to medium-high heat (425°F).
2. Rub the beef tenderloin with olive oil and season with salt and pepper.
3. Grill or roast the beef for 20–25 minutes, or until it reaches an internal temperature of 130°F for medium-rare.
4. While the beef is cooking, toss the arugula, watermelon, and goat cheese in a large bowl.
5. Drizzle the salad with balsamic glaze and gently toss to combine.
6. Once the beef is done, let it rest for 10 minutes before slicing.
7. Serve the beef slices with a fresh, vibrant watermelon and arugula salad, garnished with fresh mint if desired.

This dish is a perfect reflection of summer’s best ingredients.

The sweet, juicy watermelon balances the savory beef, and the peppery arugula and creamy goat cheese add a sophisticated touch to the dish. It’s a unique, refreshing way to enjoy beef tenderloin during the warmer months.

Beef Tenderloin with Grilled Asparagus and Lemon Aioli

This simple yet flavorful recipe combines tender beef tenderloin with grilled asparagus, all topped off with a creamy lemon aioli.

The freshness of the asparagus and the tanginess of the aioli balance perfectly with the rich beef, making it a light yet indulgent summer dish.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 bunch asparagus, trimmed
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the beef tenderloin with olive oil and season with salt and pepper. Grill the beef for 20–25 minutes, turning occasionally, until it reaches an internal temperature of 130°F for medium-rare.
3. While the beef is grilling, toss the asparagus with olive oil, salt, and pepper, then grill for 4-5 minutes until tender and lightly charred.
4. In a small bowl, combine mayonnaise, lemon juice, lemon zest, and minced garlic. Stir well to combine and season with salt and pepper to taste.
5. Once the beef is done, let it rest for 10 minutes before slicing.
6. Serve the beef slices alongside the grilled asparagus, with a drizzle of lemon aioli and a sprinkle of chopped parsley.

This dish brings together savory beef and fresh vegetables, making it an ideal choice for a summer dinner.

The lemon aioli adds a creamy, citrusy element that elevates the grilled flavors, making each bite a delight.

Beef Tenderloin with Herb-Roasted New Potatoes

In this recipe, the beef tenderloin is served with herb-roasted new potatoes, creating a hearty yet fresh dish that’s perfect for a summer gathering.

The rosemary and garlic enhance the richness of the beef, while the roasted potatoes add a crispy and savory complement to the meal.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 lb new potatoes, halved
• 1 tablespoon fresh rosemary, chopped
• 4 garlic cloves, minced
• 1 tablespoon olive oil (for potatoes)
• 1 tablespoon butter, melted

Instructions:

1. Preheat the oven to 400°F.
2. Rub the beef tenderloin with olive oil and season with salt and pepper. Roast in the oven for 20–25 minutes, or until it reaches an internal temperature of 130°F for medium-rare.
3. While the beef is roasting, toss the halved new potatoes with olive oil, rosemary, minced garlic, salt, and pepper.
4. Spread the potatoes on a baking sheet in a single layer and roast for 20–25 minutes, or until golden brown and crispy.
5. Once the beef is done, let it rest for 10 minutes before slicing.
6. Serve the beef slices alongside the herb-roasted potatoes, drizzling the melted butter over the potatoes for extra flavor.

This dish combines tender beef with crispy, herb-infused potatoes, creating a perfect balance of textures and flavors.

The addition of garlic and rosemary makes the potatoes incredibly fragrant, making this a wonderful summer meal.

Beef Tenderloin with Cilantro-Lime Rice

A refreshing and vibrant dish, this recipe pairs beef tenderloin with cilantro-lime rice, bringing together fresh citrus and earthy flavors that perfectly complement the richness of the beef.

The rice provides a light, flavorful base that allows the beef to shine while adding a refreshing twist to the meal.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups cooked white rice (preferably jasmine or basmati)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Zest of 1 lime
• 1 garlic clove, minced
• 1 tablespoon olive oil (for rice)
• Lime wedges, for serving

Instructions:

1. Preheat the grill or oven to medium-high heat (425°F).
2. Rub the beef tenderloin with olive oil and season with salt and pepper. Grill or roast the beef for 20–25 minutes, or until it reaches an internal temperature of 130°F for medium-rare.
3. While the beef is cooking, prepare the cilantro-lime rice by fluffing the cooked rice with a fork. Stir in the cilantro, lime juice, lime zest, garlic, and olive oil. Season with salt and pepper to taste.
4. Once the beef is done, let it rest for 10 minutes before slicing.
5. Serve the beef slices on top of the cilantro-lime rice, garnished with lime wedges.

This dish is perfect for a warm summer evening, with the light and zesty cilantro-lime rice providing a refreshing contrast to the juicy beef.

The combination of flavors is both satisfying and refreshing, making it a great choice for any summer occasion.

Beef Tenderloin with Mango and Avocado Salsa

This vibrant recipe pairs tender beef tenderloin with a refreshing mango and avocado salsa.

The sweet mango and creamy avocado add a delightful contrast to the rich beef, creating a tropical-inspired dish that’s perfect for summer barbecues or outdoor dining.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil (for salsa)
• 1 jalapeño, finely chopped (optional)

Instructions:

1. Preheat the grill or oven to medium-high heat (425°F).
2. Rub the beef tenderloin with olive oil and season with salt and pepper. Grill or roast the beef for 20–25 minutes, or until it reaches an internal temperature of 130°F for medium-rare.
3. While the beef is cooking, prepare the mango and avocado salsa by combining the diced mango, avocado, red onion, cilantro, lime juice, olive oil, and jalapeño in a bowl. Stir gently to combine and season with salt and pepper.
4. Once the beef is done, let it rest for 10 minutes before slicing.
5. Serve the beef slices topped with the mango and avocado salsa.

The sweet and tangy salsa beautifully complements the richness of the beef, making this dish an unforgettable summer favorite.

The refreshing mango and creamy avocado create a tropical vibe that pairs perfectly with grilled tenderloin.

Beef Tenderloin with Tomato-Cucumber Salad and Feta

This recipe brings together the freshness of a tomato-cucumber salad with the rich flavor of beef tenderloin.

The addition of feta adds a creamy, tangy element, making this dish both vibrant and satisfying — perfect for a light yet indulgent summer meal.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh basil, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon olive oil (for salad)

Instructions:

1. Preheat the grill or oven to medium-high heat (425°F).
2. Rub the beef tenderloin with olive oil and season with salt and pepper. Grill or roast the beef for 20–25 minutes, or until it reaches an internal temperature of 130°F for medium-rare.
3. While the beef is cooking, prepare the salad by combining the cherry tomatoes, cucumber, red onion, feta cheese, and basil in a bowl.
4. Drizzle with red wine vinegar and olive oil, then season with salt and pepper to taste.
5. Once the beef is done, let it rest for 10 minutes before slicing.
6. Serve the beef slices with the fresh tomato-cucumber salad on the side.

This dish offers a bright and fresh contrast to the beef, with the tangy feta and the crunch of the cucumbers making it a perfect summer pairing.

It’s light yet full of flavor, ideal for a casual dinner or a more formal gathering.

Beef Tenderloin with Herb-Crusted Corn on the Cob

This recipe pairs beef tenderloin with herb-crusted corn on the cob, bringing a unique twist to the classic summer barbecue pairing.

The savory herb crust on the corn adds a flavorful punch that complements the rich beef, making this dish both satisfying and flavorful.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 ears of corn, husked
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon butter, melted
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the beef tenderloin with olive oil and season with salt and pepper. Grill the beef for 20–25 minutes, turning occasionally, until it reaches an internal temperature of 130°F for medium-rare.
3. While the beef is grilling, prepare the corn by brushing each ear with melted butter and seasoning with salt and pepper.
4. Grill the corn for about 10–12 minutes, turning occasionally, until tender and lightly charred.
5. Once the corn is cooked, sprinkle it with chopped parsley, thyme, and grated Parmesan cheese.
6. Let the beef rest for 10 minutes before slicing.
7. Serve the beef slices with the herb-crusted corn on the cob.

The rich beef paired with the herb-seasoned corn creates a deliciously hearty summer meal.

The corn’s herb crust adds a savory element that perfectly complements the juicy tenderloin, making this dish ideal for outdoor summer barbecues.

Beef Tenderloin with Garlic Herb Compound Butter

This recipe elevates the rich flavor of beef tenderloin by serving it with a decadent garlic herb compound butter.

The butter, infused with garlic and fresh herbs, melts perfectly over the hot, juicy beef, adding a layer of indulgence to the dish that’s perfect for a summer feast.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon parsley, chopped
• 1 teaspoon lemon zest

Instructions:

1. Preheat the grill or oven to medium-high heat (425°F).
2. Rub the beef tenderloin with olive oil and season generously with salt and pepper. Grill or roast the beef for 20–25 minutes, or until it reaches an internal temperature of 130°F for medium-rare.
3. While the beef is cooking, make the compound butter by combining softened butter with minced garlic, thyme, rosemary, parsley, and lemon zest in a bowl. Mix until smooth and well combined.
4. Once the beef is done, let it rest for 10 minutes before slicing.
5. Serve each slice of beef topped with a dollop of the garlic herb compound butter.

The compound butter adds a rich and aromatic flavor to the beef, making it the perfect dish for a special summer meal.

The fresh herbs and garlic melt into the beef, enhancing its natural flavor and creating a luxurious finish.

Beef Tenderloin with Grilled Peach and Burrata Salad

For a fresh and fruity twist, this recipe combines juicy, grilled peaches with creamy burrata cheese and tender beef tenderloin.

The sweetness of the peaches and the creaminess of the burrata pair wonderfully with the savory beef, creating a light yet satisfying summer dish.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 ripe peaches, halved and pitted
• 8 oz burrata cheese
• 2 cups mixed greens (such as arugula or baby spinach)
• 1 tablespoon balsamic glaze
• Fresh basil leaves for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. Rub the beef tenderloin with olive oil and season with salt and pepper. Grill the beef for 20–25 minutes, turning occasionally, until it reaches an internal temperature of 130°F for medium-rare.
3. While the beef is grilling, brush the peach halves with a little olive oil and grill them for 4-5 minutes on each side, until grill marks appear and they soften.
4. Once the beef is done, let it rest for 10 minutes before slicing.
5. On a serving platter, arrange the mixed greens, grilled peaches, and burrata cheese. Drizzle with balsamic glaze and garnish with fresh basil.
6. Serve the beef slices alongside the salad.

The sweetness of the grilled peaches, the creaminess of the burrata, and the savory richness of the beef come together beautifully in this dish.

It’s a perfect balance of flavors and textures, ideal for a refreshing summer meal.

Beef Tenderloin with Spicy Chimichurri Sauce

Chimichurri, a bold and tangy Argentine sauce, adds a punch of flavor to this grilled beef tenderloin.

The combination of parsley, garlic, vinegar, and a touch of heat from chili flakes creates a zesty, aromatic sauce that pairs perfectly with the rich beef, giving it a lively summer kick.

Ingredients:

• 2 lbs beef tenderloin, trimmed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 1 teaspoon red pepper flakes (adjust to taste)
• 1/4 cup olive oil (for chimichurri)
• 1 tablespoon lemon juice

Instructions:

1. Preheat the grill or oven to medium-high heat (425°F).
2. Rub the beef tenderloin with olive oil and season with salt and pepper. Grill or roast the beef for 20–25 minutes, turning occasionally, until it reaches an internal temperature of 130°F for medium-rare.
3. While the beef is cooking, prepare the chimichurri sauce by combining parsley, cilantro, garlic, red wine vinegar, red pepper flakes, olive oil, and lemon juice in a bowl. Stir well to combine.
4. Once the beef is done, let it rest for 10 minutes before slicing.
5. Serve the beef slices with a generous drizzle of chimichurri sauce.

The spicy and tangy chimichurri sauce brings a fresh, vibrant element to the tender beef, creating a dish that’s full of bold flavors.

This recipe is perfect for those who enjoy a bit of heat and want something that really stands out at a summer BBQ or dinner.