Lemon Herb Tenderloin & Tomato Orzo Bowl
Seared beef tenderloin medallions over lemon garlic orzo with blistered cherry tomatoes.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
Beef tenderloin is the most tender cut on the animal and needs very little: salt, a hard sear and a few minutes in the oven. The orzo gets lemon, garlic and Parmesan so the bowl has a bright, savory base.
Why this recipe works
Thick medallions get a deep crust in the pan, then finish evenly in the oven so the center stays pink. Lemony orzo keeps the rich beef from feeling heavy.
Ingredient notes
Tenderloin is expensive, so a thermometer is worth using. Ask the butcher to cut medallions of even thickness.
Common mistakes
- Overcooking tenderloin, which wastes its tenderness.
- Leaving the orzo dry; the pasta water makes it creamy.
What to serve with it
Steamed green beans or arugula.
Meal prep
Tenderloin is best fresh; if meal prepping, reheat gently to avoid overcooking.
More bowls like this
Cooking tips
Let the beef come to room temperature for 20 minutes before searing. The skillet handle is hot after the oven; keep a towel on it.
Swaps and variations
Use sirloin for a more affordable bowl. Leave out the butter and Parmesan for a dairy-free version.
Storing and reheating
Refrigerate within 2 hours for up to 3 days. Reheat orzo with a splash of water; warm the beef briefly.
Recipe
Lemon Herb Tenderloin & Tomato Orzo Bowl
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
You’ll need: oven-safe skillet; medium pot; rimmed sheet pan; instant-read thermometer
Method
-
Heat the oven to 425°F (220°C). Toss the tomatoes with 1 tablespoon olive oil and 1/4 teaspoon salt and roast 12 to 15 minutes, until blistered.
-
Cook the orzo in salted boiling water 8 to 9 minutes. Drain, reserving 1/4 cup cooking water.
-
Season the tenderloin with 3/4 teaspoon salt and the pepper. Heat the remaining oil in an oven-safe skillet over high heat and sear 2 to 3 minutes per side until browned.
-
Transfer the skillet to the oven for 4 to 6 minutes, until 130°F to 135°F (54°C to 57°C) for medium-rare. Rest 5 minutes.
-
Return the orzo pot to low heat. Melt the butter, add the garlic for 30 seconds, then the orzo, lemon zest and juice, Parmesan, remaining salt and a splash of reserved water. Stir in most of the parsley.
-
Divide the orzo among 4 bowls. Slice each medallion and lay over the orzo with the tomatoes. Sprinkle with the remaining parsley.
Questions
What doneness should tenderloin be?
Medium-rare is common. USDA recommends 145°F (63°C) with a 3-minute rest.
Can I cook it all on the stovetop?
Yes, for thinner medallions; cook 3 to 4 minutes per side.
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