BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA
Beef tenderloin is also called Filet Mignon or Porterhouse, this is an amazing steak recipe that can be doubled if desired. Next to grilled steak this is my favorite recipe to use for a top quality cut of beef steak, just try this, and it will become your favorite! I have also used dry sherry in place of the Madeira wine, and it worked fine, but Madeira is better.
Provided by Kittencalrecipezazz
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
- Add in the mushrooms; saute until tender (about 10 minutes).
- Add in shallots with HALF the minced garlic; saute for about 3 minutes.
- Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
- Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
- Season steaks with salt and pepper, and add to skillet.
- Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
- Transfer the steaks to a plate.
- Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
- Add in Madeira and boil until reduced by half (this should take about 3 minutes).
- Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
- Add in cream and boil for about 2 minutes.
- This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
- Stir in the mushroom mixture, and then season the sauce with salt and pepper.
- Return the steaks to skillet and cook until heated through (about 1 minute).
- Transfer to plates and spoon the sauce over.
Nutrition Facts : Calories 764.1, Fat 66.2, SaturatedFat 30.4, Cholesterol 179.8, Sodium 404.1, Carbohydrate 8.1, Fiber 1.2, Sugar 1.9, Protein 30.2
PERFECT TENDERLOIN STEAK - BALI STYLE
A nice juicy steak with a spicy, Balinese twist. One of the specialties of Café Loetje, The Netherlands.
Provided by LJAG4890
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Take your steak out of cooling far ahead of time - If the meat is too cold, it is more likely to sear too slowly and loose its juices.
- Add a pinch of pepper and salt - Salting the meat beforehand adds flavour to the gravy.
- Heat the pan to medium heat and melt the butter - Use a high flame in order for the butter to bubble. Make sure not to burn the butter and do not leave the pan from this point on.
- Add the steaks to the pan as soon as the butter is done bubbling - Keep flame on high, in order for the steaks to sear quickly.
- Turn the steaks over after a minute or so - In order to get them nice and tan all around you have to keep turning the steaks over. Use a set of tongs instead of a fork in order to keep the fluids from flowing out.
- Make sure the gravy does not turn too brown on the high flame - In order to still make sure that the steak is at the proper temperature on the inside, use a lower flame for the last two minutes or so.
- Your steaks are finished if they have a nice all around tan and brown shade.
- Place the steaks onto the plate and add some sambal to the gravy - Mix one tablespoon of sambal through the gravy by stirring it over a low flame.
- Pour the gravy on top of the steak - Allow to sit for a few minutes to let the meat absorb some of the gravy.
- Serve with french fries, a light salad and some white bread to dip into the gravy.
Nutrition Facts : Calories 356.4, Fat 40.3, SaturatedFat 25.5, Cholesterol 106.9, Sodium 354.9, Protein 0.4
EASY BARBEQUE BEEF TENDERLOIN STEAK
This is a simple treatment for tender cuts. No long marinating, no complicated basting sauce - just the steak and a little garlic.
Provided by Bobbie
Categories 100+ Everyday Cooking Recipes
Yield 2
Number Of Ingredients 4
Steps:
- Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
- Preheat grill for medium high heat.
- Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.
Nutrition Facts : Calories 771.1 calories, Carbohydrate 1 g, Cholesterol 207.3 mg, Fat 55.6 g, Fiber 0.1 g, Protein 61.1 g, SaturatedFat 20.1 g, Sodium 390.8 mg
STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS
I found this method of searing filets in a magazine and thought the result was amazing. I've been cooking them this way ever since. I'm submitting the recipe here as I'm afraid of misplacing such a treasure.
Provided by ljh237
Categories Steak
Time 17m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees.
- Season filets with kosher salt and pepper.
- Heat an oven-proof pan over medium-high heat for 5 minutes.
- Add oil and heat briefly.
- Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
- Allow filets to rest 5 minutes before serving.
Nutrition Facts : Calories 400.1, Fat 30.4, SaturatedFat 10.2, Cholesterol 100.6, Sodium 69.2, Protein 29.6
BEEF TENDERLOIN STEAKS WITH CREOLE SPICE RUB
This recipe is from Cooking Light magazine. It is also good on chicken breasts, shrimp, or pork tenderloin. I make the rub and cover the steaks with it before I stick them in the freezer for a make-ahead meal. When they are thawed they are ready to go straight to the grill.
Provided by SharleneW
Categories Steak
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine rub ingredients. Rub evenly over steaks.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each or until desired degree of doneness. Remove from heat and let stand 5 minutes.
TENDERLOIN STEAK DIANE
Sometimes, I add more mushrooms to this recipe when my son's eating dinner-he loves them, and they are just fantastic with the steak. - Carolyn Turner, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 358 calories, Fat 21g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 567mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.
BEEF TENDERLOIN STEAKS, YUCATáN STYLE
Number Of Ingredients 10
Steps:
- 1. Prepare the salsa. Reserve in the bowl. Prepare a barbecue fire or preheat the broiler. Put the steaks in a pie plate or shallow bowl. 2. In a medium bowl, mix the achiote paste, chili powder, and lime juice. Stir in the onion and cilantro. Pour the mixture over the steaks, and turn to coat. Marinate the meat 20 minutes. 3. Remove from the marinade, discarding the marinade, and brush the steaks on both sides with oil. Season with salt and pepper. Grill the steaks over hot coals or under a hot broiler, 3 to 4 minutes per side until browned on the outside and still pink and juicy inside, for medium-rare, or adjust time for desired doneness. Let the meat stand 5 minutes. Serve with the salsa.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BEEF TENDERLOIN, HUASTECA STYLE
Number Of Ingredients 13
Steps:
- 1. Trim the tenderloin of excess fat and silver skin. Then place the tenderloin on a large piece of plastic wrap and set aside. Make a paste by mashing the garlic with the orange juice, salt, vinegar and olive oil. Rub the mixture all over the meat. Wrap the meat in the plastic wrap and let stand while preparing the seasoning rub. 2. In a small dry skillet, toast the oregano, cumin, and cloves over medium heat, stirring, until aromatic, about 2 minutes. Immediately transfer to a saucer and let cool then grind very fine in a spice grinder. (I use a coffee grinder reserved for spices.) 3. Put the spices in a bowl and mix in the sugar, pepper, allspice, and cinnamon. Unwrap the meat and coat all over with the seasoning rub. Place the meat on a rack in a baking pan and let stand about 20 minutes. 4. Preheat the oven to 425°. Roast the beef, uncovered, 40 to 45 minutes for medium-rare, 150° on a meat thermometer or adjust time for desired doneness. For tender, juicy meat, do not overcook. Remove the meat from the oven and let rest about 10 minutes before slicing.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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