BEEF TENDERLOINS WITH MUSTARD SAUCE
Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce.
- In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.
TENDERLOIN OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE
Steps:
- Heat the oil in a skillet over high heat. Sprinkle the fillets with salt and pepper on both sides. Place the fillets into the skillet and sear until golden brown. Turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the fillets to a plate. Remove all but 1 1/2 tablespoons of the fat in the skillet and return to high heat. Add the mushrooms and shallots, and season with salt and pepper. Cook until golden brown and their liquid has evaporated. Add the red wine and cook until reduced by half. Add the stock and cook until reduced by half. Whisk in the butter and mustard and cook for 30 seconds. Taste and season with salt and pepper if needed. Garnish with the parsley.
- Top the now-rested fillets with the sauce and taste.
BEEF TENDERLOIN WITH ROASTED SHALLOTS
The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.
Provided by Christine L.
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
- In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
- Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
- Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
- Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
- Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
Nutrition Facts : Calories 653.1 calories, Carbohydrate 11.9 g, Cholesterol 132.1 mg, Fat 50.6 g, Fiber 0.6 g, Protein 31.6 g, SaturatedFat 20.4 g, Sodium 645.2 mg, Sugar 2.2 g
BEEF TENDERLOIN WITH SHALLOT MUSTARD SAUCE
We used a mixture of smooth and grainy mustards, but you may choose either.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.
- Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, 2 to 3 minutes. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.
BEEF TENDERLOIN WITH MUSTARD SAUCE
My sister Brooke made this for me while visiting recently! Not being a big fan of red meat, this was absolutely the best steak. She served it with oven fries and a salad. Made for a perfect dinner just us girls.
Provided by Vseward Chef-V
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees;.
- Coat steaks with pepper on both sides.
- Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare.
- Transfer to a plate to rest while you make the sauce.
- In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper.
- Serve sauce alongside the steaks.
Nutrition Facts : Calories 467.6, Fat 35.4, SaturatedFat 15.6, Cholesterol 107.7, Sodium 146.2, Carbohydrate 5.6, Fiber 1.4, Sugar 0.2, Protein 21.5
BEEF TENDERLOIN WITH ROASTED SHALLOTS
This recipe is modified from Christine's at Allrecipes.com. It is a gourmet-style meal that is great for a dinner party with the boss. A little time consuming but will make a novice look like a pro. The shallot sauce alone is worth the recipe. I made this and doubled the recipe. No leftovers. Will have to triple it next time! You can prepare the shallots a day ahead of time (especially helpful if you plan on serving this for a holiday dinner).
Provided by Chef Booshman
Categories Roast Beef
Time 4h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F In a roasting pan, toss shallots with oil to coat. Season with salt and pepper.
- Roast until shallots are deep brown and very tender. Set the timer for 15 minutes, stir, turn over. Repeat 3 more times for a total of 60 minutes.
- In a large saucepan, combine beef broth and wine. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes (mine took 20). Whisk in tomato paste. Set aside.
- Pat beef dry. Tie up roast to that it will cook evenly. Sprinkle with thyme, salt and pepper. (Sure seems like a lotta salt, use Salt-Free Montreal Steak Seasoning instead). In a large roasting pan, set over medium heat on the stove top, sauté bacon until crisp. Transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
- Transfer pan to oven. Roast beef at 350°F until meat thermometer inserted into center registers 125°F for medium rare, about 25 minutes/pound. (Start checking with a meat thermometer after 1 hour). Transfer beef to platter. Tent loosely with foil.
- Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil, stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1-1/2 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots, and crumble the bacon. Season with salt (?) and pepper.
- Cut beef into 1/2 inch thick slices. Spoon some sauce over.
- Serve with a green salad and roasted vegetables.
Nutrition Facts : Calories 666.7, Fat 44.9, SaturatedFat 17.8, Cholesterol 152.9, Sodium 244.8, Carbohydrate 15, Fiber 0.2, Sugar 2.5, Protein 41.2
HERBED BEEF TENDERLOIN WITH SOUR CREAM MUSTARD SAUCE
Classic beef tenderloin covered with herbs and served with sour cream mustard sauce. See note for other ideas of how to serve any leftover meat. Courtesy of BHG.
Provided by Hopkins82
Categories Meat
Time 55m
Yield 1 slice, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- In a small bowl mix together parsley, rosemary, thyme, garlic, oil, pepper, and 2 tbsp of Dijon mustard.
- Rub mixture all over tenderloin and place in a shallow roasting pan (9x13 or larger). Insert meat thermometer into center of meat, if desired.
- Roast uncovered for 30-45 minutes or until thermometer reads 140°F for medium rare-medium doneness. Remember meat will continue to cook while standing.
- Remove meat, cover with foil, and let stand 15 minutes to let juices redistribute.
- While meat is standing, in another small bowl, stir together the sour cream and 2 tsp Dijon mustard.
- Slice tenderloin. Serve warm with sour cream mustard sauce drizzled atop.
- NOTE: can prepare tenderloin ahead, slice thinly and serve atop a toasted baguette with sour cream mustard sauce and horseradish sauce as an appetizer for dinner party. Also great thinly sliced over a hearty salad.
Nutrition Facts : Calories 360.1, Fat 25.2, SaturatedFat 10.1, Cholesterol 102.5, Sodium 134.4, Carbohydrate 1.9, Fiber 0.3, Sugar 0.2, Protein 29.5
BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE
From the October 2006 issue of Bon Appetit magazine. This tastes sooo good; you've just got to try it.
Provided by Kay D.
Categories Steak
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 250.
- Sprinkle steaks on all sides with salt and pepper.
- Heat oil in heavy large skillet over high heat.
- Add steaks and sear until brown, about 2 minutes per side.
- Reduce heat to medium-low.
- Add 3 Tbs butter, garlic, thyme, and rosemary to skillet.
- Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
- Transfer steaks to small rimmed baking sheet and keep warm in oven.
- Pour contents of skillet into small bowl.
- Return 3 Tbs of drippings from bowl to same skillet and place over high heat.
- Add shallots and saute 2 minutes.
- Add Cognac and Port and stir 1 minute, scraping up any browned bits.
- Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.
- Whisk in Dijon mustard, then remaining 3 Tbs cold butter, 1 Tbs at a time.
- Season sauce to taste with salt and pepper; set aside.
- Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce.
- Spoon sauce over steaks and serve.
ROASTED BEEF TENDERLOIN WITH MERLOT SHALLOT SAUCE
Make and share this Roasted Beef Tenderloin With Merlot Shallot Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.
- Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
- Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
- Insert a meat thermometer into thickest portion or tenderloin.
- Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.
- Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
- Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
- Stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes).
- Stir in broth; cook 6 minutes or until reduced to 1 ¼ cup.
- Add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt.
- Serve sauce with tenderloin.
Nutrition Facts : Calories 375.8, Fat 23.5, SaturatedFat 9.3, Cholesterol 98.5, Sodium 465.5, Carbohydrate 3.7, Fiber 0.7, Sugar 0.3, Protein 29.2
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