DIJON BEEF TENDERLOIN
I like having an ace recipe up my sleeve, and this tenderloin with Dijon is my go-to for birthdays, buffets and holidays. -Donna Lindecamp, Morganton, NC
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle steaks with salt and pepper. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; keep warm., In same pan, heat 1 tablespoon butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in stock; bring to a boil. Cook 1-2 minutes or until liquid is reduced by half. Stir in mustard; remove from heat. Cube remaining butter; stir into sauce just until blended. Serve with steaks.
Nutrition Facts : Calories 317 calories, Fat 21g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 626mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
PERFECT BEEF TENDERLOIN ROAST
An easy recipe for a tender, juicy, and very flavorful beef tenderloin roast.
Provided by Vered DeLeeuw
Categories Main Course
Time 2h15m
Number Of Ingredients 7
Steps:
- Remove the meat from the fridge an hour before you plan to start cooking it.
- Preheat your oven to 500 degrees F. Line a rimmed baking sheet with foil (for easy cleanup) and fit it with a wire rack.
- Pat the beef dry with paper towels. If one end is thinner than the other, tuck it underneath and tie with butcher's twine to make sure the roast cooks evenly. You can also ask your butcher to tie it for you.
- Mix the olive oil and the spices, then use your clean hands to rub the beef all over with the mixture.
- Place the tenderloin on the wire rack. Insert a meat thermometer into its thickest part. Place it in the oven and roast it for 15 minutes in the 500°F oven.
- Lower the oven temperature to 350°F. Continue roasting until the meat thermometer registers 130 degrees F (medium-rare), about 20 more minutes.
- Transfer the roast to a cutting board. Loosely cover it with foil and allow it to rest for 30 minutes.
- Gently remove the butcher twine (you can cut it with kitchen scissors then gently pull it out of the meat), slice, and serve.
Nutrition Facts : ServingSize 4 oz, Calories 375 kcal, Carbohydrate 1 g, Protein 27 g, Fat 29 g, SaturatedFat 11 g, Sodium 373 mg
DIJON AND AVOCADO RUBBED BEEF TENDERLOIN ROAST
This is a delicious way to prepare your beef tenderloin roast. The tastes come together perfectly.
Provided by chef.kyle
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a roasting pan with a sheet of aluminum foil.
- Preheat a large skillet over high heat. Pour in the oil, and heat until smoking. Sear the tenderloin roast in the hot oil until browned on all sides, about 5 minutes. Remove to the roasting pan when done. While the roast is searing, place the garlic, mustard, avocado, and steak seasoning into a blender or food processor. Blend until smooth. Coat the seared roast all over with the avocado mixture.
- Roast in preheated oven until the tenderloin has reached your desired degree of doneness, about 40 minutes for medium.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 8.4 g, Cholesterol 120.6 mg, Fat 40.4 g, Fiber 1.9 g, Protein 34.7 g, SaturatedFat 14.6 g, Sodium 1965.6 mg, Sugar 0.2 g
BEEF TENDERLOIN WITH HERB-DIJON CRUST
Get ready for the oohs and aahs when you put this spectacular roast (with super-easy herb crust) on the table.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In small bowl, mix parsley, basil, thyme, oregano and garlic; set aside.
- Spray bottom of roasting pan with cooking spray. Place beef in pan; sprinkle with salt and pepper. Spread mustard evenly over beef; pat parsley mixture over mustard. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
- Bake uncovered 35 to 45 minutes or until thermometer reads at least 140°F (for medium-rare doneness).
- Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.) Cut beef into 1/2-inch-thick slices.
Nutrition Facts : Calories 180, Carbohydrate 2 g, Cholesterol 45 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 0 g, TransFat 0 g
MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN
For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes out of the oven caramelized, glistening and perfect. If the primary goal is to serve it chilled or room temperature, however, the trick is to swab the meat with flavor - lots of chile powder, oregano, garlic, mustard and olive oil - before sliding it into the oven (roast it rare so it stays tender and juicy). The next day all you need to do is slice and serve, no compensatory condiments necessary. The flavors of mustard and chile, carried by the fat in the olive oil, have penetrated the meat beautifully.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Tie roast with kitchen string in three evenly spaced places to help keep its tubular shape.
- In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chile, chile powder, cumin, black pepper and garlic.
- In a large skillet, heat remaining 2 tablespoons oil until very hot. Season beef generously all over with salt. Place it in pan and sear bottom without moving until it forms a golden brown crust, about 3 to 4 minutes. Turn and repeat with remaining sides.
- Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustard-chile rub all over beef. Roast until a thermometer registers 115 degrees for rare and 120 for medium-rare (beef will continue to cook as it rests), 12 to 15 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 0 grams, TransFat 0 grams
BEEF TENDERLOIN WITH DIJON-CREAM SAUCE
This is somewhat expensive and time-consuming to make. But, it is so worth it!!! My brother is the pickiest eater I know and he absolutely loved it!
Provided by jkoch960
Categories Roast Beef
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine oil and vinegar in a cup, rub onto beef. Season generously with salt. Let stand 15 minutes.
- Meanwhile, coarsely crush peppercorns and mustard seeds in a blender or food processor or by hand with a mortar and pestle. Roll beef in crushed mixture, pressing it into the surface to coat.
- Oil grill to help prevent sticking. Grill beef, on a covered grill, over medium heat 16 to 24 minutes (depending on thickness and your desired doneness). Turn halfway through cooking. Let stand 5 to 10 minutes before slicing. Slice and serve with a few spoonfuls of sauce.
- For the Dijon-Cream Sauce, bring beef broth and whipping cream to a boil in a saucepan. Boil gently until reduced to about 1 cup; sauce will be thick enough to coat a spoon. Remove from heat; stir in butter, a little at a time, until all the butter is melted. Stir in mustard and vinegar, adjusting amounts to taste. Sprinkle with peppercorns and mustard seeds. Makes about 1 cup.
Nutrition Facts : Calories 581.5, Fat 48.4, SaturatedFat 21.3, Cholesterol 162.7, Sodium 682.5, Carbohydrate 3.4, Fiber 0.9, Sugar 0.5, Protein 32.8
PORK TENDERLOIN WITH DIJON MUSTARD AND ROSEMARY
Steps:
- Heat the oven to 350 F/180 C/Gas 4.
- In a large ovenproof skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Trim excess fat from pork.
- In a bowl combine the 2 tablespoons of mustard with the salt and pepper. Rub the mixture over the pork tenderloins. Add the pork to the hot skillet and brown on all sides. This will take 4 to 6 minutes. Transfer to the oven and roast, uncovered, for about 30 minutes, or until the tenderloins reach or exceed the minimum safe temperature for pork , 145 F/63 C.
- Remove pork to a serving plate and tent loosely with a sheet of foil.
- Add the sauce ingredients to the skillet and bring to a boil over medium heat, stirring and scraping up browned bits. Simmer for 1 minute.
- To serve, drizzle the sauce over the sliced pork tenderloins.
Nutrition Facts : Calories 366 kcal, Carbohydrate 10 g, Cholesterol 126 mg, Fiber 1 g, Protein 43 g, SaturatedFat 3 g, Sodium 268 mg, Fat 16 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 11 g
HERB AND SPICE BEEF TENDERLOIN ROAST
Steps:
- Gather the ingredients.
- Preheat oven to 400 F. Place the roast on a rack in a roasting pan.
- Combine the rosemary, thyme, garlic, nutmeg, allspice, salt, tarragon, pepper, and mustard. Rub the mixture all over the roast.
- Roast for 45 to 55 minutes, or until an instant-read thermometer registers about 145 F when inserted into the thickest part of the roast.
- Remove from the oven, tent loosely with foil, and let the roast rest for 10 minutes before slicing.
- Slice and serve with your choice of sides.
Nutrition Facts : Calories 493 kcal, Carbohydrate 1 g, Cholesterol 129 mg, Fiber 0 g, Protein 36 g, SaturatedFat 15 g, Sodium 297 mg, Sugar 0 g, Fat 37 g, ServingSize Serves 10 to 12, UnsaturatedFat 0 g
DIJON AND AVOCADO RUBBED BEEF TENDERLOIN ROAST
This is a delicious way to prepare your beef tenderloin roast. The tastes come together perfectly.
Provided by chefkyle
Categories Roasts
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a roasting pan with a sheet of aluminum foil.
- Preheat a large skillet over high heat. Pour in the oil, and heat until smoking. Sear the tenderloin roast in the hot oil until browned on all sides, about 5 minutes. Remove to the roasting pan when done. While the roast is searing, place the garlic, mustard, avocado, and steak seasoning into a blender or food processor. Blend until smooth. Coat the seared roast all over with the avocado mixture.
- Roast in preheated oven until the tenderloin has reached your desired degree of doneness, about 40 minutes for medium.
Nutrition Facts : Calories 545.1 calories, Carbohydrate 8.4 g, Cholesterol 120.6 mg, Fat 40.4 g, Fiber 1.9 g, Protein 34.7 g, SaturatedFat 14.6 g, Sodium 1965.6 mg, Sugar 0.2 g
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- Sprinkle beef with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 2 minutes on each side or until browned.
- Combine mustard and garlic in a small bowl. Rub mustard mixture evenly over beef. Combine parsley, rosemary, and thyme in a small bowl. Sprinkle beef evenly with parsley mixture. Place beef on a broiler pan coated with cooking spray. Bake at 425° for 26 minutes or until a thermometer registers 135° or until desired degree of doneness. Place tenderloin on a platter; let stand 10 minutes before slicing.
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- Preheat oven to 350°F. Combine 3 tablespoons mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef Rib Roast Bone-In .
- Place Roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
- Meanwhile, combine cranberries, water and honey in medium saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer 10 to 15 minutes or until berries burst and mixture is syrupy. Stir in remaining 2 teaspoons mustard; remove from heat. Set aside.
- Remove Roast when meat thermometer registers 135°F for medium rare; 145°F for medium doneness. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
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