BEEF TENDERLOIN FILETS WITH HABANERO BUTTER
Steps:
- For the beef tenderloin: Put a rack in the center of the oven and preheat to 150 degrees F, or lowest temperature setting. Season the steaks liberally all over with salt and pepper. Place on a rack over a roasting pan and cook until an instant-read thermometer reads 125 degrees F when inserted into the thickest part of a steak, about 90 minutes. Rest for 10 minutes.
- Meanwhile, make the habanero butter: Whisk together the butter, habanero, lime zest and juice, shallot, roasted garlic, parsley, salt and pepper. Refrigerate, covered, to firm up slightly.
- Set a large cast-iron skillet over high heat. Get it extremely hot, and then add the grapeseed oil. Add the rested steaks and cook for 1 minute to add color, turn and cook 1 minute on the second side. Add the butter; as soon it starts to melt spoon it over the meat, and then immediately remove the steaks from pan. Rest 8 minutes and serve with the habanero butter on top.
ROQUEFORT BUTTER
Steps:
- Place the butter and Roquefort cheese in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed until smooth. Add the scallions and mix until combined. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Chill.
BEEF TENDERLOINS WITH ROQUEFORT COMPOUND BUTTER
Anything with cheese and tenderloin steaks can't be bad, can it? This takes no time at all, for a dinner party it is wonderful!
Provided by Manami
Categories Steak
Time 19m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place 1/2 cup butter and cheese in small bowl.
- Beat at low speed, scraping bowl often, until well mixed.
- Stir in parsley, chives and pepper.
- Place butter mixture onto plastic food wrap; form into 4" log.
- Refrigerate until firm(about 1 hour).
- Sprinkle steaks with salt.
- Melt 2 tablespoons butter in 12" skillet until sizzling; add garlic for 30 seconds.
- Add steaks to garlic infused butter.
- Cook over medium-high heat 4 minutes, turning once, until brown.
- Add wine.
- Cover, and continue cooking, turning once, until steak is at desired doneness(5-10 mins).
- Meanwhile, remove butter mixture from refrigerator; let stand at least 15 minutes.
- To serve, cut butter into 6 slices; place 1 slice on center of each hot steak.
- Serve steaks with any remaining pan juices, if desired.
- TIP: To keep the butter in a tubular shape versus having one side flatten by resting on the refrigerator shelf, try this trick. Cut the tube from an empty roll of paper towels crosswise into a 4" length. Make one lengthwise cut in the tube. Place plastic wrapped butter log in cardboard tube and refrigerate. (Land O' Lakes Recipe).
- Serve with sauteed mushrooms, white baked potatoes, roasted asparagus, freshly baked bread, and red wine.
- Enjoy!
Nutrition Facts : Calories 194, Fat 17, SaturatedFat 10.7, Cholesterol 45.8, Sodium 345.9, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 2.3
FABULOUS BEEF TENDERLOIN
This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!
Provided by Debbie Wright
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
- Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.
Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g
BEEF TENDERLOIN WITH ROQUEFORT-MASCARPONE SAUCE
Make and share this Beef Tenderloin With Roquefort-Mascarpone Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°.
- In a small bowl, mix together the salt, pepper, chili powder, garlic powder, and cayenne pepper; set aside.
- Cut away and discard all the excess sinews and white skin from the beef.
- Tuck the ends under so that the beef is of uniform diameter.
- Tie at 3-inch intervals with kitchen twine to hold the meat together.
- Massage the oil into meat; rub the salt mixture onto the beef.
- Fill a serving platter with hot water to heat; discard the water and dry when ready to use.
- Place tenderloin on a rack in a shallow roasting pan; transfer to the oven and roast for 25-35 minutes, until the internal temperature is 125° for rare, 135° for medium-rare, and 140° for medium.
- Make Roquefort-Mascarpone Sauce: melt butter in a small skillet; add in shallots; cook over low heat until the shallots are softened but not browned, about 3-4 minutes.
- Add in port and continue cooking until the liquid is reduced to half its original volume.
- Remove from heat and set aside to cool.
- Mix the mascarpone and roquefort together in a small bowl until well combined; add the shallots and port; mix well; add salt to taste.
- Remove beef from the oven when meat reaches the desired temperature, remove the twine, and transfer the meat to the serving platter.
- Pour the pan juices over the meat and then spread the Roquefort-Mascarpone Sauce over the beef.
- Cover meat with a tent made of foil; let stand for 15 minutes before serving.
- To serve, slice the meat about ½ inch thick; serve the slices of meat with some of the melted sauce drizzled on top; serve immediately.
Nutrition Facts : Calories 716, Fat 50.8, SaturatedFat 19.4, Cholesterol 198.7, Sodium 1890.6, Carbohydrate 2.4, Fiber 0.5, Sugar 0.3, Protein 57.6
FILLET OF BEEF WITH ROQUEFORT BUTTER (LA RESIDENCE)
Provided by Craig Claiborne
Categories dinner, main course
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the butter, cheese, onion, chives, parsley, shallots, garlic, salt and pepper. Beat well to blend.
- Spoon the mixture into the center of a length of waxed paper and roll into a neat sausage shape, about 1 1/2 inches thick. Chill thoroughly.
- Meanwhile preheat a charcoal grill (see note) and preheat the oven to 350 degrees
- Place each filet on a flat surface and pound lightly with a mallet to flatten slightly. Sprinkle both sides with salt and pepper and brush both sides with a little oil.
- Place the filets on the heated grill and cook, turning once, about three to four minutes on each side, or to the desired degree of doneness. Place the steaks on six ovenproof dinner plates.
- Cut the butter roll into six individual slices. Arrange one slice of butter on each steak. Place in the oven about two minutes or less or until the butter is melted. Serve immediately.
Nutrition Facts : @context http, Calories 677, UnsaturatedFat 25 grams, Carbohydrate 2 grams, Fat 56 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 25 grams, Sodium 550 milligrams, Sugar 0 grams, TransFat 1 gram
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