Beef Tenderloin Steaks With Chili Sauce Food

OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
• Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
• Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
• Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
• Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
• Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
• Spoon the herb sauce over steaks; serve immediately.

ROAST BEEF TENDERLOIN WITH WINE SAUCE

Steps:

• Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
• While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
• Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
• Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
• Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
• Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
• Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
• Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

TENDERLOIN STEAK DIANE

Steps:

• Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook until meat reaches desired doneness, 4-5 minutes on each side. Remove steaks from pan., Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir until sauce is slightly thickened, 1-2 minutes., Return steaks to pan and turn to coat; heat through. Stir in chives.

BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE

Steps:

• FOR SAUCE:
• Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
• FOR STEAKS:
• Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
• Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
• Spoon sauce over steaks and serve.

BLUEBERRY SAUCE FOR GRILLED BEEF STEAKS OR TENDERLOIN

Steps:

• In a large saucepan over medium heat saute minced garlic and chili flakes lightly in olive oil.
• Add beef broth, port wine and balsamic vinegar. Turn heat to high and cook until liquid is reduced by about half, stirring ocassionally.
• Add 3 cups of blueberries, the cinnamon and brown sugar. Cook over medium heat approximately 20 minutes or until the blueberries break apart and the sauce thickens, stirring often.
• Add the rosemary sprig and let the sauce simmer for another 5 minutes. Remove from heat.
• Add the other 1 1/2 cups blueberries and stir until berries are warmed throughout. Remove rosemary sprig.
• Spoon sauce over individual beef filets or slices of beef tenderloin and serve.

STEAK WITH SPICY CHILI SAUCE

Steps:

• In a bowl, combine the vinegar, brown sugar, shallots, chili paste, garlic, 1 teaspoon oil, and ¼ teaspoon salt in a bowl.
• Add the steaks, turning to coat evenly.
• Remove the steaks, reserving the sauce; pat the steaks lightly with paper towels and sprinkle with remaining ½ teaspoon salt.
• Heat the remaining ½ teaspoon oil in a large nonstick skillet over high heat until almost smoking.
• Arrange steaks in a single layer so that they don't touch.
• Cook until done to taste, 4 minutes on each side for med-rare; transfer steaks to a plate and cover to keep warm.
• Add the reserved sauce to the pan; bring to a boil over med-high heat and cook, stirring often, until thick and syrupy; about 3 minutes; spoon sauce over steaks.

BEEF TENDERLOIN

Steps:

• CUT: One end of the beef tenderloin will have a thinner tapered end - we will be folding this end up against the roast. Cut the beef tenderloin in half so the two halves will be roughly equal length when you fold the thin end up against the roast to create a uniform cylinder shape (see photos in post).
• TIE: In order for beef tenderloin to cook evenly and hold the folded tail in place, it is tied with kitchen twine - you can also ask a butcher to do this for you. First, re-fold the thin end up against the roast to create a uniform cylinder shape if needed. To tie, you can simply tie individual loops spaced 1 ½ inches apart down the length of each tenderloin and then one loop going around the roasts lengthwise or I've detailed the proper technique below which is actually quicker (just maybe more difficult explain, so just try it! - see detailed photos in post):
• Take a string and loop it around the width of one roast, about 1-inch from the end and tie a snug knot. Loop the string around your left hand by moving the string from the front of your hand to the back so it creates a loop. With your looped hand, pick up the front of your roast and pull the loop around your roast. Shimmy the loop down to create a loop 1 ½ inches from the first loop. Pull any loose string so it's snug and repeat the process, tightening as you go. To finish, wrap the string all the way around the roast lengthwise then tie off the end and trim any excess string.
• SPICE RUB: Whisk together all of the Spice Rub ingredients in a small bowl; set aside. Pat roasts dry with paper towels then evenly rub spice mix all over (it will seem like a lot but use all of it).
• BRING TO ROOM TEMPERATURE: Let roasts rest at room temperature for two hours or transfer to the refrigerator to rest uncovered for up to 48 hours. If the beef is refrigerated, let it sit at room temperate for 2 hours before cooking.
• HORSERADISH CREAM SAUCE: At any point while the roast is resting, mix all of the Horseradish Cream Sauce ingredients together in a medium bowl. Cover and refrigerate until ready to use. When ready to use, taste and adjust to taste if desired.
• GARLC HERB BUTTER: When ready to cook, preheat the oven to 450 degrees F. Meanwhile, mix all of the butter spread ingredients together in a bowl until evenly combined; set aside.
• SEAR ROAST: Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium high-heat. When the oil is very hot and just smoking, add beef tenderloin roasts (you may need to work in batches). Sear each side of beef until deeply browned. Transfer to a plate and wipe out any blackened drippings. Drizzle skillet with oil and transfer roasts back to the skillet. Slather the butter spread all over the tops and sides of the roasts (use all of it).
• BAKE: Transfer the skillet (or use a lightly greased baking dish/roasting pan) to the preheated oven. Bake at 450 degrees F until beef registers desired doneness: between 120-125°F for medium rare, recommended (about 20-25 minutes) or 115-120°F for rare or 130-135°F for medium rare. **Keep in mind the beef will rise 5-7 degrees after resting, so take the meat out of the oven 5-7 degrees below the temperature you are aiming for. You will likely need to remove one roast before the other.
• REST AND SLICE: Remove skillet from the oven and baste roasts several times with the buttery juices from the skillet, then transfer roasts to a cutting board and tent loosely with foil. Let beef rest for 15 minutes before slicing into ½-inch thick slices. Serve with Horseradish Cream Sauce.

BEEF TENDERLOIN STEAKS WITH CHILI SAUCE

Steps:

• Place both chilies and plum tomato in heavy medium skillet. Toast over medium-high heat until chilies are fragrant and deepen in color and tomato turns black in spots, turning occasionally, about 5 minutes. Remove from heat. Cool. Stem, seed and tear chilies into small pieces. Chop tomato. Place chilies, tomato and 1 cup water in small saucepan. Bring to boil. Reduce heat and simmer until chilies are tender, about 10 minutes. Puree chili mixture in blender until smooth.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add 1 cup chicken stock and beef stock, then wine; boil until reduced to 1 cup, about 15 minutes. Stir in chili puree, butter and rosemary; simmer 1 minute. Season sauce to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
• Bring sauce to simmer, thinning with more chicken stock if necessary. Place 1 steak on each of 4 plates. Top each with 1/4 cup sauce. Serve, passing remaining sauce separately.
• *Available at Latin American markets, specialty foods stores and some supermarkets.