BEEF TENDERLOIN ASTURIAS
I had this wonderful dish at a Spanish restaurant, and this is my version.
Provided by PIPPYMOE
Categories Spanish Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and keep warm.
- Stir in minced onion and cook until softened and translucent, about 5 minutes. Season with paprika and cook for an additional minute. Increase heat to medium-high, then pour in wine. Simmer until the wine has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese until just melted.
- To serve, pour the sauce over the steaks and sprinkle with chopped parsley.
Nutrition Facts : Calories 540.1 calories, Carbohydrate 3.8 g, Cholesterol 107.9 mg, Fat 42.4 g, Fiber 1 g, Protein 32.4 g, SaturatedFat 15.2 g, Sodium 556.9 mg, Sugar 1.2 g
TERIYAKI BEEF TENDERLOIN
A beautiful glaze coats this fantastic tenderloin that's as easy as it is delicious. All you have to do is throw some ingredients together and let the marinade do all the work. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the sherry, soy sauce, soup mix and brown sugar. Pour 1 cup into a shallow dish; add tenderloin and turn to coat. Cover and refrigerate for 5 hours or overnight. Cover and refrigerate remaining marinade., Preheat oven to 425°. Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, 45-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with 1/3 cup reserved marinade. Let stand for 10-15 minutes., Meanwhile, in a small saucepan, bring water and remaining marinade to a rolling boil 1 minute or until sauce is slightly reduced. Slice beef; serve with sauce.
Nutrition Facts : Fat 11 g fat (4 g saturated fat), Cholesterol 72 mg cholesterol, Sodium 695 mg sodium, Carbohydrate 7 g carbohydrate, Fiber trace fiber, Protein 24 g protein. Diabetic Exchanges
BEEF WITH CABRALES "MAMA MARISA"
José Ramón Andrés _Buey con Cabrales Como le Gusta a Mi Madre_ My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres. To this day, every time I want to feel like I'm in Asturias, I eat some Cabrales, by itself or in this beef recipe.
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 250°F.
- 2. Heat 6 tablespoons of the olive oil in an ovenproof skillet over medium heat. Rub the beef on all sides with salt and pepper. Add the beef to the skillet and cook, turning it as necessary, until browned on all sides, about 10 minutes.
- 3. Roast the beef tenderloin until the inside reaches 145°F at its thickest point, about 30 minutes. Let it rest 5 minutes before cutting.
- 4. Meanwhile, mash the peeled roasted garlic and mix with the Cabrales and brandy.
- 5. Carve the tenderloin into 1/2-inch slices. Sprinkle the slices with sea salt to taste and spread a little of the Cabrales mix on each. Sprinkle the chives over the beef and serve.
BEEF TENDERLOIN CANAPéS
These little tidbits pack quite a wallop! The combination of flavors, make them wonderful! I love tenderloin in any shape or form and these are great for a holiday party, guests, or best of all, you & your SO for a night of indulgence! Based on a recipe from "Williams-Sonoma Entertaining" For ease of preparation, this can all be prepared a day ahead of time; it needs a chilling time of 4 hours to overnight. That is one of the beauty's of this recipe!
Provided by Manami
Categories Roast Beef
Time 55m
Yield 1 tray of baguettes, 12 serving(s)
Number Of Ingredients 12
Steps:
- PREPARE THE FILLET:.
- Preheat oven to 400ºF.
- Allow beef to come to room temperatue, about 30 minutes.
- In a small bowl, stir together the green peppercorns, tarragon, chopped green onions, garlic, & 1/2 teaspoon salt.
- Spread the mixture out on a plate or platter large enough to hold the beef.
- Brush 1 tablespoon of the olive oil on all sides of the beef fillet.
- Roll the fillet in the green peppercorn mixture, pressing lightly so that it adheres to the surface.
- In a large, ovenproof nonstick frying pan over high heat, warm the remaining 2 tablespoons of olive oil.
- Add the beef and sear until browned on all sides, 3-4 minutes.
- Place in the oven and cook until an instant read thermometer, inserted in the thickest part of the fillet registers 120ºF(54ºC)for medium rare 8-10 minutes.
- Transfer the beef to a piece of aluminum foil and let cool to room temperature. Wrap the beef in the foil and refrigerate for at least 4 hours up to overnight.
- PREPARE THE BAGUETTE:.
- Reduce the oven temperature to 300ºF. Arrange the baguette slices in a single layer on a rimmed baking sheet.
- Place in the oven and toast, truning occasionally, until golden brown on both sides, 15-20 minutes total.
- Remove from the oven and let cool.(The toasts can be stored in an airtight container at room temperature overnight).
- PREPARE THE HORSERADIH CREAM:.
- In a small bowl, whisk together the cream cheese, horseradish, and red pepper flakes, if using.*(The cream can be stored in the refrigerator overnight; bring to room temperature before using, the longer you let it marry the better it will to taste.).
- TO ASSEMBLE:.
- Remove the beef from the refrigerator, unwrap and slice against the grain as thinly as possible. (Slice when it is cold and you'll be able to slice it even thinner).
- Spread an equal amount of the horseradish cream on each of the toasts.
- Place a slice or two of beef on top of the cream cheese.
- Garnish each canapé with a few slices of green onion.
- Arrange the canapés on a doily or festive napkin-lined tray and serve immediately.
- Enjoy with some bubbly!
Nutrition Facts : Calories 222.7, Fat 17.2, SaturatedFat 6.5, Cholesterol 56.1, Sodium 62.4, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 15.1
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