Bacon Beef Tenderloin With Cranberry Glaze Food

BEEF TENDERLOIN WITH RED WINE GLAZE

Steps:

• Preheat oven to 400 degrees F.
• For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve.
• For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes.
• Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan.
• Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper.
• Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress.

BACON BEEF TENDERLOIN WITH CRANBERRY GLAZE

Steps:

• Pour wine into a large bowl or baking dish; place tenderloin in dish. Refrigerate 8 hours or overnight; turn occasionally., Preheat oven to 425°. Remove beef, discarding marinade. In a small bowl, combine salt, sugar and coffee granules; rub over beef. Cut lengthwise through the center of roast to within 1/2 in. of bottom., In a small bowl, beat cream cheese, bacon and, if desired, jalapenos. Fill center of roast with cream cheese mixture. Close roast; tie at 2-in. intervals with kitchen string., Place on a rack in a roasting pan. Roast 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Meanwhile, finely grate zest from oranges. Cut oranges crosswise in half; squeeze juice from oranges. In a small saucepan, combine wine, cranberry sauce, orange zest and juice. Bring to a boil; cook 15-20 minutes or until liquid is reduced by half., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string; serve with glaze.

BEEF TENDERLOIN WITH CRANBERRY-PORT SAUCE AND GORGONZOLA

Steps:

• Melt butter in saucepan over medium-high heat. Add remaining sauce ingredients (except fresh rosemary) and boil until sauce is reduced to 1/2 cup. This takes about 10-20 minutes. Add fresh minced rosemary and set aside.
• Sprinkle steaks with salt and pepper. Grill steaks.
• Spoon sauce over steaks, top with gorgonzola.

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.

CROCK-POT BACON WRAPPED BEEF TENDERLOIN WITH BALSAMIC GLAZE RECIPE

Steps:

• Salt the pepper the whole tenderloin thoroughly. Lay the bacon strips out on a clean work surface, touching each other, so they create a rectangular sheet of bacon. Lay the whole tenderloin across the bacon and carefully wrap the bacon ends over the top. Secure the bacon strips by "sewing" toothpicks through the ends. Heat a large skillet to medium-high heat. Place the whole tenderloin, toothpick-side-down, in the skillet. Brown the bacon on all sides, turning as needed--10 minutes. *This can be done ahead and the seared tenderloin, can be refrigerated for a 1-2 days if needed. Place the beef tenderloin in a 5-6 quart Crock-Pot and pour the pan drippings over the top. Place the sliced onion, garlic cloves, and rosemary sprigs around it. Insert a meat thermometer in the thickest part of the whole tenderloin, then cover and turn the Crock-Pot on low. A crock-pot beef tenderloin will be perfectly medium-rare when the temperature reaches 130 degrees F--2-4 hrs, depending on weight and thickness. Once the temperature reaches 100 degrees, mix the flour and sugar together in a medium bowl. Whisk in the balsamic vinegar and mustard into the sugar until there are no clumps. Then whisk in the beef stock. Pour the mixture around the tenderloin, cover, and continue cooking until 130 degrees F is reached. At 130 degrees F, remove the whole tenderloin and cover with foil for at least 10 minutes. The temperature will continue to rise to 135 degrees as it rests. If needed, allow the balsamic glaze to continue simmering until thick. To serve, remove the toothpicks and slice the tenderloin into thin rounds. Top with rich balsamic glaze