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 QUICK RED WINE PAN SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Remove the tenderloin from the refrigerator 1 hour prior to cooking.
- On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
- Preheat the oven to 225 degrees F.
- Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
- Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
- Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
- Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
- Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND TRUFFLED FRENCH FRIES
Provided by Michael Mina
Categories Milk/Cream Beef Mushroom Roast Sauté Father's Day Dinner Beef Tenderloin Spinach Red Wine Shallot Bon Appétit San Francisco California Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- For red wine sauce:
- Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
- Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)
- For beef tenderloin:
- Preheat oven to 350°F. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.
- Meanwhile, prepare creamed spinach:
- Boil whipping cream in heavy large pot until reduced by half, about 4 minutes. Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute. Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper.
- Cut beef tenderloin crosswise into 1/4-inch-thick slices. Divide creamed spinach among 6 plates. Top with beef slices, dividing equally. Spoon sauce over and around beef. Divide Truffled French Fries among plates and serve.
BEEF TENDERLOINS WITH CREAM SAUCE
Thyme and steak sauce flavor a cream sauce that is served over succulent beef tenderloin steaks. This easy, elegant dish is ideal for entertaining.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook steaks in butter in large skillet on medium heat 5 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
- Add cream, milk, flour and thyme to skillet; stir until well blended. Cook on medium-high heat until mixture comes to boil, stirring constantly. Reduce heat to medium-low; simmer 1 minute, stirring occasionally.
- Stir in steak sauce. Serve over steaks.
Nutrition Facts : Calories 290, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 360 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 19 g
TRUFFLED FRENCH FRIES
This recipe is an accompaniment for Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries You'll need a candy thermometer to monitor the temperature of the oil.
Provided by Michael Mina
Categories Potato Side Fry Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Line 2 large baking sheets with paper towels. Attach candy thermometer to side of large deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300°F. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300°F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same oil until temperature reaches 360°F to 365°F. Working in batches, add same fries to oil and cook until golden brown, maintaining temperature between 360°F and 365°F, about 2 minutes per batch. Transfer to second prepared baking sheet to drain. Transfer french fries to serving dish; sprinkle with salt, then toss with truffle oil and serve.
- *Truffle oil is available at Italian markets, specialty foods stores, and some supermarkets.
BEEF TENDERLOINS WITH RED WINE SAUCE
Don't wait for your anniversary. Juicy steaks topped with a savory red wine and onion sauce are easy enough for any night, including tonight.
Provided by My Food and Family
Categories Beef
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle pepper over both sides of steaks; press into steaks to secure.
- Cook steaks in hot oil in large skillet on medium heat 5 minutes on each side or to until cooked through. Remove steaks from skillet, reserving drippings in skillet; cover to keep warm.
- Add onion to drippings in skillet; cook and stir on medium-high heat 3 to 4 minutes or until tender. Add steak sauce, wine and marjoram; mix well. Bring to boil. Reduce heat to medium-low; simmer 2 minutes or until thickened. Serve over steaks.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 320 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 3 g, Protein 18 g
ROAST BEEF TENDERLOIN WITH RED WINE & SHALLOT SAUCE
This recipe from the December 2000 issue of Canadian Living was served in the posh dining cars of the Royal Canadian Pacific! It is definitely dinner party fare but also good enough for your family!
Provided by CountryLady
Categories Roast Beef
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle beef with peppercorns & salt, pressing to adhere.
- Heat oil in roasting pan, over medium-high heat; sear beef all over.
- Roast in preheated 375F oven for about 55 minutes or until meat thermometer inserted in centre registers 140F (for medium-rare); transfer to cutting board, tent with foil & let stand for 15 minutes before carving.
- Sauce: Heat 2 tbsp pf the butter in a saucepan over medium heat; cook shallots, stirring occasionally, for about 10 minutes or until softened.
- Stir in sugar & cook for an additional 10 minutes or until shallots are golden & caramelized; stir in garlic & thyme and cook for a further 5 minutes.
- Add stock, wine, brandy & bay leaf, bring to a boil, then reduce heat and simmer for about 30 minutes or until sauce is reduced to about 2 cups.
- Whisk cornstarch with 1 tbsp water, then whisk into sauce and boil until smooth & thickened; discard bay leaf.
- Add roasting pan juices to sauce, bring to a boil, then whisk in remaining butter; serve with roast.
Nutrition Facts : Calories 744.3, Fat 52.4, SaturatedFat 21.1, Cholesterol 208, Sodium 824.1, Carbohydrate 12, Fiber 0.9, Sugar 0.7, Protein 47.1
BEEF TENDERLOIN WITH RED WINE SAUCE
Drape a 5-ingredient wine sauce over succulent slices of beef tenderloin for an easy yet impressive main dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
- For medium-rare, roast uncovered 30 to 40 minutes or until thermometer reads 135°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, roast uncovered 40 to 50 minutes or until thermometer reads 150°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 160°F.
- Meanwhile, in 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook about 1 minute, stirring frequently. Add wine; cook about 4 minutes until reduced slightly. Stir in broth. Heat to boiling. Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup. Beat in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire whisk. Beat in 1/2 teaspoon pepper.
- Remove string from beef before carving. Serve sauce with beef.
Nutrition Facts : Calories 350, Carbohydrate 1 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 40 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 0 g, TransFat 1 g
PAN ROAST BEEF TENDERLOIN WITH A MUSHROOM CREAM SAUCE
Valentine's Day or any other day, this makes a romantic dinner for two. On Valentine's Day, try cutting some heart-shaped vegetables using a small heart-shaped pastry cutter and your vegetables of choice - butternut squash, carrot, white turnip, are all easy to use for this type of vegetable preparation. Simply slice the vegetable (use a Japanese mandoline if you have one) approximately one-eighth thick. Blanch in boiling, salted water for 60 seconds. Remove; cool down immediately and then cut out the heart shape vegetables. It is far easier to cut the vegetables with a heart-shaped cutter when they have been blanched. Toss them in a little melted butter in a non-stick pan for a couple of minutes. Season with salt and pepper, sprinkle with chopped parsley and arrange on your plate.
Provided by CountryLady
Categories Roast Beef
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
- Season the beef tenderloin with salt and pepper and add to pan.
- Add the clove of garlic and sprig of fresh thyme.
- Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
- To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
- Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
- Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
- Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
- Season with salt and pepper and keep sauce warm on one side.
- Using a clean fry pan, over high heat, quickly sauté your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.
- Sauté in a splash of olive oil and butter.
- Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
- Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
- Sprinkle with chopped parsley and serve.
More about "beef tenderloin with red wine sauce creamed spinach and truffled french fries food"
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, …
From bonappetit.com
Servings 6
- Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
- Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. DO AHEAD: Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.
- Preheat oven to 350°F. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.
- Boil whipping cream in heavy large pot until reduced by half, about 4 minutes. Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute. Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper.
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON …
From onceuponachef.com
BEEF TENDERLOIN WITH RED WINE DIJON CREAM SAUCE
From karenskitchenstories.com
EPICURIOUS BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED …
From ketofoodist.com
BEEF TENDERLOIN WITH WINE REDUCTION - THERESCIPES.INFO
From therecipes.info
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND …
From fooddiez.com
BEEF TENDERLOIN WITH RED WINE REDUCTION - STEWART MAPLE
From stewartmaple.com
BEEF TENDERLOIN WITH A RED WINE MUSHROOM SAUCE - THEKITTCHEN
From thekittchen.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - COOKING FOR MY SOUL
From cookingformysoul.com
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND …
From pinterest.ca
ROAST BEEF TENDERLOIN WITH MOREL CREAM SAUCE - FOOD & WINE
From foodandwine.com
BEEF TENDERLOIN WITH RED WINE SAUCE - THE SPRUCE EATS
From thespruceeats.com
BEEF MEDALLIONS AND RED WINE SAUCE - BROWN SUGAR FOOD BLOG
From bsugarmama.com
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND …
From pinterest.co.uk
BEEF TENDERLOIN WITH TRUFFLED MUSHROOM SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND …
From fooddiez.com
BEEF TENDERLOIN WITH RED WINE CRANBERRY SAUCE - YES TO YOLKS
From yestoyolks.com
SOUPS & SALADS APPETIZERS
From leunigsbistro.com
BEEF TENDERLOIN FILLETS WITH SPINACH CAMBOZOLA STUFFED PORTOBELLO ...
From fromachefskitchen.com
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND …
From pinterest.com
BEEF TENDERLOIN WITH WINE REDUCTION - THERESCIPES.INFO
From therecipes.info
GRILLED BEEF TENDERLOIN WITH RED WINE SAUCE | VISIT A WINERY
From domvino.fr
BEEF TENDERLOIN WITH RED WINE SAUCE - HOW TO FEED A LOON
From howtofeedaloon.com
BEEF TENDERLOIN WITH RED WINE SAUCE CREAMED SPINACH …
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND TRUFFLED ...
From eatyourbooks.com
BEEF TENDERLOIN RED WINE SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPINACH & MUSHROOM-STUFFED BEEF TENDERLOIN & TRUFFLED WINE …
From myrecipes.com
ROASTED BEEF TENDERLOIN WITH A WHITE WINE CREAM SAUCE
From casadecrews.com
RECIPES/BEEF-TENDERLOIN-WITH-RED-WINE-SAUCE-CREAMED-SPINACH …
From github.com
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love