Cold Peppered Tenderloin Of Beef With Creamy Tarragon Caper Sauce Food

ROASTED BEEF TENDERLOIN WITH ROASTED PEPPER AND BLACK OLIVE SAUCE

Steps:

• Preheat oven as high as it goes, 500 degrees F.
• Liberally coat the meat with extra-virgin olive oil and grill seasoning. 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. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.
• Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.
• Thinly slice meat against grain and serve with crusty bread and sauce.

BEEF TENDERLOIN CROSTINI

Steps:

• For the beef tenderloin: Preheat the oven to 500 degrees F.
• Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.
• Roast the tenderloin until an internal thermometer reads 125 to 130 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice.
• For the crostini: Turn down the oven temperature to 400 degrees F.
• Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.
• For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper.
• To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.

BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE

Steps:

• Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
• Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.

COLD PEPPERED TENDERLOIN OF BEEF WITH CREAMY TARRAGON CAPER SAUCE

Steps:

• Pat dry the tenderloin and coat it on all sides with the pepper and the salt. In an overproof skillet just large enough to hold the tenderloin heat the oil over high heat until it is hot but not smoking and in it brown the tenderloin on all sides. Roast the tenderloin in the skillet in a preheated 500 degree oven for 15 to 20 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat, and let it cool to room ttemperature. The tenderloin may be roasted 2 days in advance and kept wrapped and chilled. Bring the tenderloin to room temperature before slicing. it. Make the sauce: In a blender or food processor blend the yolk, the cream, the vinegar, the Worcestershire sauce, and the mustard, with the motor running add the oil in a stream, and blend the mixture until it is emulsified. Transfer the mixture to a small bowl and stir in the tarragon, the capers, the scallion, the parsley, and salt to taste. The sauce may be made 1 day in advance and kept covered and chilled. Slice the tenderloin crosswise 1/3 inch thick, arrange it on a platter, and spoon some of the sauce over it. Serve the remaining sauce separately.

COLD ROASTED TENDERLOIN OF BEEF WITH CREAMY HORSERADISH SAUCE

Steps:

• Preheat oven to 500°.
• Combine the first 6 ingredients in a small bowl; rub mixture over beef.
• Place beef in a large roasting pan.
• Bake for 10 minutes.
• Decrease oven temperature to 350°; bake for 30 more minutes or until a meat thermometer reads 140°or desired degree of doneness.
• Remove from oven, and cool until room temperature (1 hour).
• Prepare sauce--stir together all the sauce ingredients in a medium bowl; chill.
• Wrap beef in plastic wrap; chill overnight.
• Cut roast into 1/2-inch slices; arrange slices on a serving platter.
• Garnish, if desired, with rosemary sprigs.
• Serve with Creamy Horseradish Sauce.

BEEF TENDERLOINS WITH CREAM SAUCE

Steps:

• Cook steaks in butter in large skillet on medium heat 5 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
• Add cream, milk, flour and thyme to skillet; stir until well blended. Cook on medium-high heat until mixture comes to boil, stirring constantly. Reduce heat to medium-low; simmer 1 minute, stirring occasionally.
• Stir in steak sauce. Serve over steaks.