20 20 20 20 Tenderloin Beef Food

20-20-20-20 TENDERLOIN (BEEF)

Steps:

• Remove meat from refrigerator.
• Rub garlic cloves on tenderloin and season (NO SALT) with minced herbs.
• Allow it to sit for 20 minutes.
• Preheat the oven to 475 degrees F. with the broiler pan in the oven.
• Place tenderloin on pan and reduce heat to 375 degrees F. for 20 minutes.
• Reduce heat again to 325 degrees F. for 20 minutes.
• Remove from oven and tent with foil. Let the meat "rest" for 20 minutes -- then slice.

PEPPERED BEEF TENDERLOIN

Steps:

• Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
• Preheat the oven to 450 degrees F.
• Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
• Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
• Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
• Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
• Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
• When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.

ROASTED BEEF TENDERLOIN

Steps:

• Preheat oven to 475 degrees.
• Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off-not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)
• Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
• Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
• Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
• Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook.
• Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit.
• To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.

BEEF TENDERLOIN

Steps:

• Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.
• Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.
• Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.

FABULOUS BEEF TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
• Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.