Beef Tenderloin Recipe 465 Food

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.

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.

BEEF TENDERLOIN

Steps:

• Preheat oven to 325°F.
• Smear outside of the tenderloin liberally with olive oil. Sprinkle liberally with garlic salt and pepper.
• Put the tenderloin on a broiler pan, and roast in 325F oven for 15 minutes per pound for rare or 20 minutes per pound for medium rare.
• Let rest 10-15 minutes before carving.

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.

SICHUAN BEEF TENDERLOIN

Steps:

• For the marinade: Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a stainless steel mixing bowl and gently whisk together. Add in the cubed beef and set aside to marinate for 15 minutes.
• For the sauce: In a small saucepan bring the soy sauce, sugar and vinegar to a boil. Combine 3 teaspoons cold water and the corn starch in a small bowl to make a slurry. When the ingredients have come to a boil, whisk in the slurry. Cook the mixture for 1 minute, then remove from the heat and set aside.
• For the vegetables: Heat 5 ounces vegetable oil in a saute pan until just hot, then remove the oil and keep the pan hot.
• Turn the heat down to medium and place the marinated beef into the pan. Cook until just seared, then remove from the pan.
• Add the remaining 2 teaspoons vegetable oil and the Sichuan pepper oil to the pan, then add the dried chiles.
• Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized.
• Return the beef to the pan, and then add the sauce.
• Serve with rice or noodles and seasonal vegetable of choice.

PERFECT BASIC BEEF TENDERLOIN

Steps:

• Heat oven to 500 degrees.
• Spray a small roasting pan with nonstick cooking spray.
• Rub beef with just enough olive oil to moisten.
• Season to taste with garlic powder, seasoned salt and seasoned pepper, taking care to do both sides.
• Place in roasting pan.
• Add water to pan, but do not pour over beef.
• Cook 15 minutes uncovered at 500 degrees.
• Turn oven down to 375 degrees.
• Cook an additional 45 minutes at 375 degrees.
• Let sit 5 to 10 minutes before slicing.
• Place meat on platter and pour pan juices over.

THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF)

Steps:

• Combine all marinade ingredients in heavy saucepan; mMix well.
• Bring just to boiling point.
• Remove from heat, and allow to cool.
• Place beef in a glass, enamel, or stainless steel pan.
• Pour cooled marinade over beef, and cover.
• Allow to marinate overnight in fridge.
• Remove from fridge several hours before roasting.
• Preheat oven to 450°F.
• Place meat in shallow baking pan, and pour marinade over it.
• Roast for 20 minutes, basting with marinade from time to time.
• Reduce heat to 350°F.
• Continue roasting another 20 minutes (or until beef reaches desired doneness).
• Remove from oven and let cool in marinade.
• Cut into thin slices and serve at room temperature.
• NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.

BEEF TENDERLOIN

Steps:

• Liberally coat the meat with extra-virgin olive oil and grill seasoning (Salt, Pepper, Garlic, Onion).
• Place the meat on a roasting rack or in a roasting pan and place in oven.
• If you are cooking in a pan with no rack, add a splash of water to the pan.
• Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more.
• Check for desired doneness with meat thermometer. Cook longer if needed.
• Do not open oven during those first 10 minutes.
• Remove meat from oven and let rest 10 minutes before serving.