STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS
I found this method of searing filets in a magazine and thought the result was amazing. I've been cooking them this way ever since. I'm submitting the recipe here as I'm afraid of misplacing such a treasure.
Provided by ljh237
Categories Steak
Time 17m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees.
- Season filets with kosher salt and pepper.
- Heat an oven-proof pan over medium-high heat for 5 minutes.
- Add oil and heat briefly.
- Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
- Allow filets to rest 5 minutes before serving.
Nutrition Facts : Calories 400.1, Fat 30.4, SaturatedFat 10.2, Cholesterol 100.6, Sodium 69.2, Protein 29.6
GRILLED BEEF TENDERLOIN STEAKS IN BALSAMIC MARINADE
This is a very simple but delicious marinade. The balsamic vinegar gives the grilled steaks a deep, rich color and flavor which nicely compliments the natural flavor of the steaks. Bon Appetit, July 1998.
Provided by swissms
Categories Steak
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Puree vinegar, oil, shallots and rosemary in blender until almost smooth. pour into 13x9x2 inch glass baking dish. Add steaks; turn to coat with marinade. Cover and refrigerate at least 6 hours and up to 1 day, turning steaks occasionally.
- Prepare barbecue (medium-high heat). Remove steaks from marinade; sprinkle with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare.
Nutrition Facts : Calories 546.2, Fat 43.3, SaturatedFat 13.9, Cholesterol 139.4, Sodium 87.2, Carbohydrate 4.5, Fiber 0.1, Sugar 2.4, Protein 32.5
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
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.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
GRILLED BEEF TENDERLOINS
Bold flavors bring out the best in these super-tender steaks. -Patricia Swart, Galloway , New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first seven ingredients. Add steaks and turn to coat. Cover; refrigerate for up to 4 hours., Drain and discard marinade. Lightly oil the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 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°).
Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 402mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
GRILLED BEEF TENDERLOIN
Provided by Food Network Kitchen
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 14
Steps:
- A half-hour before cooking, remove the medallions from refrigerator.
- Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve.
- Prepare a grill or a stove top grill pan with a medium-high heat fire.
- Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving.
- Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table.
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