Beef Tenderloin Instant Pot Food

INSTANT BEEF TENDERLOIN STEW

Instant Beef Tenderloin Stew image

This stew consists of tender pieces of steak sauteed just until rare, then added to an array of vegetables. It's best made with beef tenderloin, although New York strip steak, sirloin tips and skirt steaks can also be used.

Provided by BeccaB3c

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 cups diced potatoes, rinsed (1/2 inch)
1 cup baby carrots
1 cup small white button mushrooms
1/3 cup chopped onion
1 tablespoon chopped garlic
1/2 cup fresh baby green pea (or frozen)
1/2 teaspoon salt
1 lb beef tenderloin, fat trimmed (cut in 1 1/2 inch pieces)
1/4 teaspoon fresh ground pepper
2 tablespoons dry white wine
2 tablespoons chicken broth

Steps:

Heat 1 tablespoon butter and the oil in a large nonstick skillet- Add potatoes, carrots and mushrooms.
Cook, partially covered and stirring occasionally, 8 minutes or until vegetables are soft when pierced and lightly browned.
Add onion; cook for 1 to 2 minutes.
Add garlic, peas and 1/4 teaspoon salt; cook 1 minute until fragrant- Cover and set aside.
Heat remaining butter in another large nonstick skillet over medium-high heat until very hot and foaming.
Sprinkle meat with remaining 1/4 teaspoon salt and the pepper; add to skilet and cook 2 to 4 minutes, turning meat until browned on all sides.
Add to vegetables; stir to mix- Transfer to a platter.
Add wine and broth to skillet and boil 10 seconds- Pour over stew and serve.

Nutrition Facts : Calories 449.8, Fat 30, SaturatedFat 12.5, Cholesterol 111.7, Sodium 402, Carbohydrate 17.9, Fiber 3.6, Sugar 4, Protein 25.6

SLOW-COOKER BEEF TENDERLOIN

Slow-Cooker Beef Tenderloin image

I created this slow-cooker beef tenderloin recipe when I was having guests over. It tastes incredible with little effort. -Amanda Wentz, Virginia Beach, Virginia

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles
1-1/2 cups dry red wine
1 can (10-1/2 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (15 ounces) tomato sauce
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1 beef tenderloin (6 pounds)
Chopped fresh parsley, optional

Steps:

Stir together tomatoes, wine, soups, tomato sauce, garlic, Worcestershire sauce, mustard and pepper in bottom of 6- or 7-qt. slow cooker. Cut beef tenderloin in half; add to slow cooker, making sure to cover with sauce mixture. Cover and cook on low until meat is tender, 6-8 hours. If desired, top with chopped fresh parsley.

Nutrition Facts : Calories 319 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 470mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.

INSTANT POT® BEEF TIPS

Instant Pot® Beef Tips image

These super tender and delicious sirloin tips are braised and pressure-cooked in a rich gravy. Serve over mashed potatoes, rice, or cauliflower rice.

Provided by WCFranck

Time 1h20m

Yield 4

Number Of Ingredients 16

Ingredients

3 tablespoons all-purpose flour
2 teaspoons steak seasoning
2 teaspoons garlic powder
1 teaspoon onion powder
1 ¼ teaspoons kosher salt
½ teaspoon ground black pepper
1 (2 pound) beef sirloin, cut into 2-inch strips
2 tablespoons olive oil
2 tablespoons salted butter
1 medium onion, chopped
2 large cloves garlic, minced
⅓ cup red wine
1 (10.5 ounce) can beef consomme
1 tablespoon Worcestershire sauce
1 teaspoon beef bouillon granules
1 teaspoon dried thyme leaves

Steps:

Mix flour, steak seasoning, garlic powder, onion powder, kosher salt, and pepper together in a 1-gallon zip-top bag. Add sirloin strips and shake until evenly coated.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When the pot is hot, add the oil. Then add 1/2 of the steak in one layer. Brown both sides, about 5 minutes, but don't cook through, and remove to a plate. Repeat with the remaining meat.
Add butter, then onion to the pot. Stir and scrape the bottom of the pot, scraping up all of the browned bits. Add the garlic; stir. Cook for about 20 seconds, then add the red wine. Add consomme, Worcestershire sauce, beef bouillon, and thyme leaves. Mix well to dissolve the bouillon. Cancel the Saute setting. Add the beef tips back into the pot. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir, taste gravy, and adjust salt if necessary.

Nutrition Facts : Calories 429.9 calories, Carbohydrate 11.7 g, Cholesterol 93.3 mg, Fat 20.7 g, Fiber 1.1 g, Protein 43.6 g, SaturatedFat 7.7 g, Sodium 1584.4 mg, Sugar 2.4 g

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