BEEF TENDERLOIN WITH RED WINE GLAZE
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 12 to 16 servings
Number Of Ingredients 12
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.
BEEF TENDERLOIN WITH BALSAMIC SAUCE
This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
BALSAMIC-GLAZED FIG & PORK TENDERLOIN
I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. -Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield 12 kabobs.
Number Of Ingredients 16
Steps:
- Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside., On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze., Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.
Nutrition Facts : Calories 139 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 306mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 13g protein.
PEPPERY BEEF TENDERLOIN (STOVE TOP) WITH BALSAMIC GLAZE
This is a delicious and easy way to cook beef tenderloin. Since it is sliced before cooking, it also takes just a fraction of the time the oven baked tenderloin takes. One of my regular rotation recipes!
Provided by hodgemo2
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Press edges of beef into black pepper to coat. Cut into 1 inch slices.
- Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
- Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
- Transfer to a serving plate and keep warm.
- Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix.
- Add whipping cream and water. Bring to a boil, stirring continually.
- Cook, stirring continually, until thickened; about 2 minutes.
- Spoon over beef and serve.
Nutrition Facts : Calories 780.4, Fat 57.5, SaturatedFat 25, Cholesterol 236, Sodium 259.6, Carbohydrate 4.3, Fiber 1.4, Sugar 0.3, Protein 58.7
PORK TENDERLOIN WITH COSTA RICAN COFFEE GLAZE
Make and share this Pork Tenderloin With Costa Rican Coffee Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 48m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a big skillet over medium-high heat.
- Add in onion, stir/saute for 5 minutes.
- Add in ginger, garlic, and serrano pepper; stir/saute 2 minutes.
- Stir in molasses.
- Remove pan from heat; carefully stir in rum.
- Cook mixture 2 minutes.
- Stir in brewed coffee, ground coffee, cinnamon, and cocoa.
- Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes).
- Remove pan from heat; let cool.
- Transfer mixture to the container of a blender; process until smooth.
- Stir in butter and salt.
- Trim any visible fat from pork; cut pork, lengthwise into 8 (1/2-inch wide) strips.
- Thread pork strips onto 8 (10-inch) skewers.
- Prepare grill; place kebabs on grill rack that has been coated with nonstick cooking spray; grill 4 minutes on each side or until desired doneness, turning and basting often with coffee mixture.
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