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Cold Beef Tenderloin with Tomatoes and Cucumbers

This Cold Beef Tenderloin with Tomatoes and Cucumbers is a refreshing and elegant dish, perfect for a summer meal. The tenderloin is cooked to perfection and then served cold with a fresh tomato and cucumber salad.

Cold Beef Tenderloin with Tomatoes and Cucumbers


For the Beef Tenderloin:

1 beef tenderloin (about 2-3 lbs)
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper

For the Tomato and Cucumber Salad:

2 cups cherry tomatoes, halved
2 cucumbers, peeled and sliced
1/2 red onion, thinly sliced
1/4 cup fresh basil leaves, torn
1/4 cup fresh parsley, chopped

For the Dressing:

1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste


Prepare the Beef Tenderloin:

Preheat your oven to 400°F (200°C).
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper.
Rub the mixture all over the beef tenderloin, ensuring it is well coated.

Cook the Beef Tenderloin:

Heat a large ovenproof skillet over medium-high heat. Add the beef tenderloin and sear on all sides until browned, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Remove the tenderloin from the oven and let it rest for at least 15 minutes. Once cooled, refrigerate for at least 2 hours or overnight.

Prepare the Tomato and Cucumber Salad:

In a large bowl, combine the cherry tomatoes, cucumbers, red onion, basil leaves, and parsley.

Prepare the Dressing:

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
Pour the dressing over the tomato and cucumber salad and toss gently to combine.


Slice the chilled beef tenderloin into thin slices.
Arrange the beef slices on a serving platter and serve with the tomato and cucumber salad on the side.
Drizzle any remaining dressing over the beef slices and garnish with additional fresh herbs if desired.



Marinade Variation: Add a tablespoon of balsamic vinegar or soy sauce to the beef marinade for extra depth of flavor.
Salad Variation: Include other fresh vegetables like bell peppers or avocados in the salad for added texture and flavor.
Serving Suggestion: Serve the dish with crusty bread or a light grain salad for a complete meal.

Wine Pairing:

Pair your Cold Beef Tenderloin with Tomatoes and Cucumbers with a light, fruity red wine like Pinot Noir or a crisp white wine like Sauvignon Blanc.

Enjoy your Cold Beef Tenderloin with Tomatoes and Cucumbers, a refreshing and elegant dish perfect for any summer gathering!

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