PEPPERED BEEF TENDERLOIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
- Preheat the oven to 450 degrees F.
- Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
- Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
- Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
- Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
- Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
- When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.
BEEF TENDERLOIN WITH PEPPER JELLY SAUCE
This is so good. It is a recipe from Best of the Best from Big Sky Cookbook. We usually cook ours longer as we prefer medium to medium well.
Provided by anymouse
Categories Meat
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Trim fat from tenderloin or have butcher do it. Tie string around tenderloin at 4 equal intervals.
- Mix dry ingredients and rub mixture all over tenderloin.
- Place tenderloin on rack in roasting pan in middle of oven.
- Roast for 30 minutes or to 120 degrees on meat thermometer. Transfer to platter and cover with foil, let rest for 10 minutes.
- Pour off fat from roasting pan. Add beef stock, balsamic vinegar and jelly to pan. Cook for 5 minutes or until thickened, stirring occasionally.
- Slice tenderloin in 1 inch slices and spoon sauce over top of each serving.
Nutrition Facts : Calories 701.4, Fat 46.1, SaturatedFat 18.1, Cholesterol 194.9, Sodium 723.3, Carbohydrate 10.1, Fiber 0.3, Sugar 7.2, Protein 57.9
PEPPERED BEEF TENDERLOIN WITH BACON-ONION JAM
Provided by Food Network Kitchen
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to medium. Put the peppercorns and coriander seeds in a small plastic bag and crush with a mallet or small skillet. Transfer to a bowl and add the mustard seeds, paprika and dill seeds. Rub the beef with the vegetable oil and season with kosher salt. Rub the pepper mixture all over the beef; set aside.
- Make the jam: Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp, about 7 minutes. Transfer the bacon to a plate, reserving 2 tablespoons drippings in the skillet. Add the onions to the skillet, season with kosher salt and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the beer, vinegar and brown sugar; bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and the liquid is absorbed, about 30 minutes. Stir in the bacon and thyme; remove from the heat and set aside.
- Meanwhile, brush the grill grates with vegetable oil. Grill the beef, turning occasionally, until well marked, about 15 minutes. Reduce the heat to medium low, cover the grill and continue cooking, turning the beef occasionally, until a thermometer inserted into the center registers 125 degrees F, about 15 more minutes for medium rare. Transfer to a cutting board and let rest, 10 minutes.
- Slice the beef, sprinkle with flaky salt and serve with the bacon-onion jam.
PEPPERCORN ROASTED BEEF TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
- Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
- While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
- Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.
BEEF TENDERLOIN WITH PEPPER JELLY SAUCE
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Trim fat from tenderloin. Tie at equal intervals in 4 places around tenderloin. Combine salt, chili powder, pepper, cumin, and oregano in small bowl. Rub mixture over tenderloin. Place tenderloin on rack in roasting pan in middle of oven. Roast for 30 minutes or to 120° on meat thermometer. Transfer to heated platter. Let stand at room temperature for 10 minutes before serving. Pour off fat. Add stock, vinegar, and jelly to pan. Cook for 5 minutes or until slightly thickened, stirring occasionally. Serve in 1-inch-thick slices with sauce spooned over each serving. Fun Fact: Southern Idaho near Bruneau is home to a unique desert formed in the middle of a natural basin. The Bruneau dunes contain the largest single sand dune in North America. The two most prominent dunes cover about 600 acres.
Nutrition Facts : Nutritional Facts Serves
PEPPERY BEEF TENDERLOIN
Make and share this Peppery Beef Tenderloin recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the spices together well.
- Rub into the tenderloin.
- Place on rack in a roasting pan.
- Bake at 400* for 45 minutes----rare; 60 minutes---medium rare; 65 minutes---medium; 73 minutes---well done.
- Let stand for 10 minutes before slicing.
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- Easy Red Wine Jus. A rich sauce that pairs well with most meats, this jus is made with only a few ingredients and takes less than 30 minutes to prepare.
- Horseradish Cream Sauce. How about a little horseradish cream sauce with that beef tenderloin? I love the way the sharp, tangy flavor of horseradish pairs with the rich, juicy beef.
- Mushroom Sauce. I’ve loved mushroom sauce ever since I was a kid and my mom would make it to top our beef tenderloins. The rich, earthy flavor of the mushrooms pairs so well with the juicy, tender beef.
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- Au Poivre Peppercorn Sauce. Don’t worry, I’m not going to get all technical on you. In short, the reason I like to serve Au Poivre Peppercorn Sauce with beef tenderloin is because it’s a classic flavor pairing that just works.
- Chimichurri Sauce. Why not add some beautiful color to your plate with a simple chimichurri sauce? This Argentinean classic is traditionally made with parsley, garlic, olive oil, vinegar, and red pepper flakes and it’s the perfect accompaniment to beef tenderloin.
- Gorgonzola Sauce. Don’t be scared of the strong flavor of Gorgonzola sauce, it’s actually a perfect pairing for beef tenderloin. The rich creaminess of the sauce helps to cut through the richness of the meat, and the sharpness of the cheese pairs well with the beefy flavor.
- Cheese Sauce. As a cheese lover, I can’t help but love cheese sauce. It’s rich, creamy, and full of flavor. When served with beef tenderloin, it takes the dish to a whole new level.
- Cherry Bourbon BBQ Sauce. This spicy barbecue sauce is made with fresh cherries and Bourbon whiskey, and it’s the perfect finishing touch for grilled beef tenderloin.
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