BEEF TENDERLOIN WITH SHALLOTS AND FIGS
Steps:
- 1. Preheat oven to 325ºF (160ºC). 2. Rub 1 tbsp (15 mL) olive oil, cracked pepper and salt over tenderloin. 3. Heat 1 tbsp (15 mL) olive oil in an ovenproof medium-size skillet on high heat. Sear tenderloin on all sides, about 1 minute per side. 4. Transfer tenderloin to plate and tent with foil. 5. In the same skillet, add 1 tbsp (15 mL) olive oil and sear fig halves for 2 minutes per side, or until caramelized. Remove and reserve with tenderloin. 6. In the same skillet add 1 tbsp (15 mL) olive oil and shallots and cook for 8 to 10 minutes or until soft. 7. Add port, balsamic vinegar and thyme and bring liquid to a boil. 8. Place tenderloin on top of the shallots and place figs around the tenderloin. Bake on middle rack in oven for 50 to 65 minutes or until desired doneness. For medium-rare, bring internal temperature to approximately 140ºF (60ºC); or medium, 160ºF (70ºC). 9. Remove tenderloin and figs and tent with foil. Reserve. 10. Bring remaining sauce to a boil and reduce to ½ cup (125 mL). 11. Whisk in butter. Season with salt and pepper to taste. 12. Cut tenderloin into 6 pieces, plate with figs and shallots and spoon sauce over tenderloin.
BEEF TENDERLOIN WITH SHALLOTS AND FIGS
Steps:
- 1. Preheat oven to 325ºF (160ºC). 2. Rub 1 tbsp (15 mL) olive oil, cracked pepper and salt over tenderloin. 3. Heat 1 tbsp (15 mL) olive oil in an ovenproof medium-size skillet on high heat. Sear tenderloin on all sides, about 1 minute per side. 4. Transfer tenderloin to plate and tent with foil. 5. In the same skillet, add 1 tbsp (15 mL) olive oil and sear fig halves for 2 minutes per side, or until caramelized. Remove and reserve with tenderloin. 6. In the same skillet add 1 tbsp (15 mL) olive oil and shallots and cook for 8 to 10 minutes or until soft. 7. Add port, balsamic vinegar and thyme and bring liquid to a boil. 8. Place tenderloin on top of the shallots and place figs around the tenderloin. Bake on middle rack in oven for 50 to 65 minutes or until desired doneness. For medium-rare, bring internal temperature to approximately 140ºF (60ºC); or medium, 160ºF (70ºC). 9. Remove tenderloin and figs and tent with foil. Reserve. 10. Bring remaining sauce to a boil and reduce to ½ cup (125 mL). 11. Whisk in butter. Season with salt and pepper to taste. 12. Cut tenderloin into 6 pieces, plate with figs and shallots and spoon sauce over tenderloin.
BEEF TENDERLOIN WITH ROAST SHALLOTS , BACON AND PORT
We made this for Christmas and it was a huge hit! The sauce is even better the next day. This is from Bon Appetit magazine, Dec. 1997.
Provided by Scoutie
Categories Roast Beef
Time 2h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 375°F In 9-inch-diameter 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.
- Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.).
- Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using 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°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
- Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Pass remaining sauce.
Nutrition Facts : Calories 896.1, Fat 68.8, SaturatedFat 27.8, Cholesterol 185.3, Sodium 671.4, Carbohydrate 14.8, Fiber 0.2, Sugar 2.5, Protein 44.9
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
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 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
More about "beef tenderloin with shallots and figs food"
BEEF TENDERLOIN WITH SHALLOTS AND FIGS – MISTER BUTCHER
From misterbutcher.ca
BEEF TENDERLOIN WITH SHALLOTS AND FIGS - BIGOVEN.COM
From bigoven.com
25 BEST BEEF TENDERLOIN RECIPES & IDEAS | RECIPES, DINNERS AND …
From foodnetwork.com
Author By
ROASTED BEEF TENDERLOIN RECIPE - NYT COOKING
From cooking.nytimes.com
BEEF TENDERLOIN WITH TOMATOES, SHALLOTS AND MAYTAG BLUE - FOOD …
From foodandwine.com
BEEF TENDERLOIN WITH ROASTED SHALLOTS RECIPE - FOOD.COM
From food.com
BEEF TENDERLOIN WITH CABERNET SHALLOT SAUCE - FOOD NETWORK CANADA
From foodnetwork.ca
BEEF TENDERLOIN WITH SHALLOTS CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
RECIPE - BEEF TENDERLOIN WITH SHALLOTS AND FIGS
From qa2.lcbo.com
REVERSE SEAR BEEF TENDERLOIN - FOOLPROOF LIVING
From foolproofliving.com
RECIPE - BEEF TENDERLOIN WITH SHALLOTS AND FIGS
From wcs.lcbo.com
RECIPE - BEEF TENDERLOIN WITH SHALLOTS AND FIGS
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
BEEF TENDERLOIN WITH SHALLOTS AND FIGS
From epicurious.com
BEEF TENDERLOIN WITH SHALLOTS AND FIGS RECIPES
From tfrecipes.com
BEEF TENDERLOIN | THE MODERN PROPER
From themodernproper.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RECIPE FOR BEEF TENDERLOIN IN THE OVEN - SUGAR MAPLE FARMHOUSE
From sugarmaplefarmhouse.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