Beef Tenderloins With Roasted Garlic Sauce Food

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

Steps:

• Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
• Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

GARLIC ROAST BEEF

Steps:

• Preheat the oven to 475 degrees F.
• Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
• Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
• Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
• Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

BEEF TENDERLOIN WITH CABERNET SAUCE

Steps:

• Preheat oven to 450F.
• Rub meat with garlic & sprinkle with 1/8 t sea salt & pepper.
• Heat olive oil in heavy skillet. Sear meat over high heat 3 minutes until browned on all sides.
• Place in oven and roast 10-20 minutes to desired doneness, turning once.
• Combine wine with the herbs/veggies and bring to boil.
• Simmer over medium heat until reduced by half. Run liquid through mesh strainer to remove any large pieces.
• In small saucepan, heat broth over high heat 5-7 minutes until reduced by half.
• Combine borth & wine mixture.
• When meat is cooked, remove from pan and cover with foil.
• Pour any juices from pan in with broth mixture.
• Mix in butter and more salt & pepper if desired.
• Slice tenderloin, sprinkle with fleur de sel (or coarse sea salt) and pour sauce over. Serve.

BEEF TENDERLOIN ROAST WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 450 Degrees F.
• Pat the meat dry and place it on a rack in a baking pan.
• Roast for 35 minutes or until the meat registers 125 degrees F. to 130 degrees F. on an instant read thermometer.
• Cook longer if less rare meat is desired.
• Saute the onion in butter in a small skillet.
• Add the mushrooms and cook 5 minutes or until browned.
• Stir in the flour.
• Add the remaining ingredients; mix well.
• Cook over medium heat, stirring until thickened.
• Serve the sauce with the beef.

SUSAN'S BEEF TENDERLOIN WITH ROASTED GARLIC

Steps:

• Remove white papery skin from garlic head (do not peel and separate cloves).
• Place on tin foil.
• Drizzle head with olive oil and wrap foil around bulb.
• Bake at 350 degrees for 75 minutes.
• Separate cloves squeeze to extract pulp, discard skins.
• Mix garlic, horseradish, salt, basil, tyme and pepper with fork until blended.
• Preheat oven to 400 degrees.
• Trim fat from the tenderloin, fold under 3 inches of the small end.
• Rub garlic mixture over entire roast.
• Place roast on broiler pan that is coated with cooking spray.
• Bake at 400 degrees for 40 minutes or until thermometer registers 145 degrees (medium rare) Place tenderloin on a platter, Cover and let stand for 10 minutes.
• Slice and serve 3oz portions.

TENDERLOINS WITH ROASTED GARLIC SAUCE

Steps:

• Place unpeeled garlic cloves on baking sheet.
• Bake at 500 degrees for 15 to 20 minutes or until garlic is soft,& then allow to cool.
• Squeeze the garlic pulp from the skins.
• Chop the pulp slightly.
• In a small sauce pan, combine the garlic pulp, 1/4 cup steak sauce, granulated garlic, wine& onion.
• Heat to a boil,& then reduce the heat, add the mushrooms& sugar,& simmer for 5 minutes.
• Grill steaks on grill or in a skillet oiled with extra-virgin olive oil over medium heat 5 minutes on each side or until done, brushing occasionally with remaining steak sauce.
• Serve the tenderloins topped with the garlic sauce.

BEEF TENDERLOINS WITH ROASTED GARLIC SAUCE

Steps:

• Place unpeeled garlic on baking sheet.
• Bake at 500°F for 10 to 15 minutes or until soft; cool.
• Squeeze pulp from skins; chop slightly.
• Combine garlic pulp, 1/2 cup steak sauce, wine or water and onion in small saucepan; heat to a boil.
• Reduce heat; simmer for 5 minutes.
• Keep warm.
• Grill or broil steaks for 6 to 8 minutes on each side or until desired doneness, brushing occasionally with remaining steak sauce.
• Serve steaks with warm garlic sauce.