Beef Tenderloin With Cabernet Sauce Food

GRILLED PEPPERED BEEF TENDERLOIN WITH A MOREL MUSHROOM CABERNET SAUCE AND WHIPPED YUKON GOLD POTATOES

Steps:

• For the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness.
• For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze skillet with cabernet and reduce by 3/4. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
• For the potatoes: Place potatoes in a stockpot with lukewarm water to cover, and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender.
• In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream, and season with salt and pepper. Whip vigorously. Serve fillets with mushroom sauce and whipped potatoes.

GRILLED PEPPERED BEEF TENDERLOIN WITH A MOREL, CABERNET, AND TOASTED GARLIC SAUCE, SERVED WITH WHIPPED YUKON GOLDS

Steps:

• For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze the skillet with cabernet sauvignon and reduce by three-fourths. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
• For the potatoes: Place potatoes in a stockpot with lukewarm water to cover and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender. In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream and season with salt and pepper. Whip vigorously.
• Preheat the grill to medium high. Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness, about 130 degrees F for medium when taken on an instant read thermometer.

BEEF TENDERLOIN WITH CARAMELIZED ONIONS & RED WINE SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
• Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
• Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
• Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.
• Slice the meat and serve it with the sauce.
• Enjoy!

MEDALLIONS OF BEEF TENDERLOIN WITH CABERNET REDUCTION

Steps:

• Preheat oven to 500°F.
• Combine the salt, pepper, and garlic powder in a zip closure bag.
• Very lightly oil the tenderloin with olive oil.
• Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
• Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
• Sear the tenderloin for a minute or so on all sides.
• Add ¼ cup of beef broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary.
• Transfer skillet to preheated oven and roast tenderloin for about 8 - 10 minutes.
• Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 - 45 minutes.
• Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add ½ cup beef broth to the skillet, scraping all the caramelized juices and bits with a spoon.
• Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
• If holding the final preparation, stop at this point, cover skillet, and turn heat off.
• Just before serving, slice the tenderloin into ¾" to 1" medallions.
• Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
• Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature.
• Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.

VENISON TENDERLOIN WITH CABERNET SAUCE

Steps:

• Preheat the oven to 450 degrees F.
• Rub the venison with garlic and sprinkle with salt and pepper.
• Put olive oil in a heavy skillet.
• Add venison and sear over high heat until browned on all sides- about 3 minutes Place in oven and roast until medium-rare; for 16- 20 minutes, turning once.
• Meanwhile, combine the wine with the vegetables and herbs and bring to a boil.
• Reduce by half over medium heat- about 8 minutes.
• Strain out vegetables and discard.
• In a saucepan, reduce broth by half over high heat- about 7 minutes.
• Combine all the liquids.
• When meat is done, remove to cutting board and cover loosely with foil.
• Pour any fat from the pan and deglaze with the reduced liquids
• Whisk in the cold butter and add salt and pepper.
• Spoon a bit of sauce over each meat serving.

BEEF TENDERLOIN WITH CABERNET SAUCE

Steps:

• Preheat oven to 450F.
• Rub meat with garlic & sprinkle with 1/8 t sea salt & pepper.
• Heat olive oil in heavy skillet. Sear meat over high heat 3 minutes until browned on all sides.
• Place in oven and roast 10-20 minutes to desired doneness, turning once.
• Combine wine with the herbs/veggies and bring to boil.
• Simmer over medium heat until reduced by half. Run liquid through mesh strainer to remove any large pieces.
• In small saucepan, heat broth over high heat 5-7 minutes until reduced by half.
• Combine borth & wine mixture.
• When meat is cooked, remove from pan and cover with foil.
• Pour any juices from pan in with broth mixture.
• Mix in butter and more salt & pepper if desired.
• Slice tenderloin, sprinkle with fleur de sel (or coarse sea salt) and pour sauce over. Serve.