BEEF TENDERLOIN WITH THREE SPREADS
Just another favorite recipe for beef tenderloin or you could use it with a whole pork tenderloin or 4-12 oz pork tenderloins. Experiment and see which you like the best. Haven't made it with the pork.
Provided by Manami
Categories Roast Beef
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 425°F.
- Brush meat with olive oil; sprinkle with rosemary, salt, and black pepper, if using.
- Insert meat thermometer into center of one of the roasts.
- For beef, roast uncovered for 35-45 minutes or until thermometer registers 140°F.
- For pork, roast uncovered, 25-35 minutes or until thermometer registers 160°F.
- Allow meat to stand covered loosely with foil, about 10 minutes, to allow juices to reabsorb and meat to firm for easier slicing.
- Cut into 1/4 to 1/2-inch slices.
- HORSERADISH MAYO:.
- In a bowl stir together all the ingredients; makes 2/3 cup.
- BLACK PEPPER-OLIVE RELISH:.
- In a bowl stir together all the ingredients;.
- Makes 1-2/3 cups.
- BLUE CHEESE-PARSLEY CRUMBLE:.
- In a bowl stir together all the ingredients; makes 3/4 cup.
- Serve steak slices with one or all three spreads, potatoes,a tomato vinaigrette with greens, a loaf of French warm bread for steaks as well as sopping up the three spreads, and of course some Merlot.
- Enjoy!
Nutrition Facts : Calories 532.6, Fat 38.8, SaturatedFat 13.9, Cholesterol 136, Sodium 449.4, Carbohydrate 4.4, Fiber 0.8, Sugar 1.1, Protein 39.6
BEEF TENDERLOIN
Make and share this Beef Tenderloin recipe from Food.com.
Provided by srooc1
Categories Steak
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Liberally coat the meat with extra-virgin olive oil and grill seasoning (Salt, Pepper, Garlic, Onion).
- Place the meat on a roasting rack or in a roasting pan and place in oven.
- If you are cooking in a pan with no rack, add a splash of water to the pan.
- Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more.
- Check for desired doneness with meat thermometer. Cook longer if needed.
- Do not open oven during those first 10 minutes.
- Remove meat from oven and let rest 10 minutes before serving.
Nutrition Facts : Calories 511.6, Fat 39, SaturatedFat 12.4, Cholesterol 117, Sodium 2175.3, Carbohydrate 3.6, Fiber 0.8, Sugar 0.9, Protein 35
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- Position a rack in the center of the oven and preheat to 425 degrees . In an extra-large skillet, cook half of the pancetta slices, undisturbed, over medium heat for 3 minutes. Transfer to a plate and repeat with the remaining pancetta slices.
- Heat 2 tablespoons olive oil in the same skillet over medium heat. Season the tenderloin halves with salt and pepper, add to the skillet and cook, turning, until browned, 6 to 8 minutes. Transfer to a work surface and let cool.
- In the same skillet, cook the chopped pancetta in the remaining 1 tablespoon olive oil, stirring, until golden, 5 minutes. Add the butter to melt and transfer to a medium bowl. Add 1/4 cup water to the skillet and cook, scraping up any browned bits; pour into the bowl along with the breadcrumbs, parsley, thyme and 1/2 teaspoon each salt and pepper. Reserve the skillet.
- Arrange four 12-inch-long pieces of kitchen twine 2 inches apart on a cutting board, parallel to the front edge; place 1 tenderloin half in the center, perpendicular to the strings. Slice the tenderloin lengthwise, three-quarters of the way through. Open the meat like a book; working from the center out, slice each half of the book lengthwise again, three-quarters of the way through, opening outward, so the split tenderloin has 4 attached panels. Spread half of the breadcrumb stuffing across the meat, leaving a 1-inch border. Starting at a short end, roll up the meat; overlap half of the reserved pancetta slices on top, then secure with the twine. Transfer the meat to a large roasting pan. Repeat with the remaining tenderloin half, stuffing and pancetta.
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- Preheat oven to 425 degrees F. Brush meat with olive oil; sprinkle with rosemary and salt. Insert meat thermometer into center of one of the roasts. For beef, roast uncovered, for 35 to 45 minutes or until thermometer registers 140 degrees F. For pork, roast uncovered 25 to 35 minutes or until thermometer registers 160 degrees F.
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