Easy Elegant Tenderloin Roast Food

EASY AND ELEGANT PORK TENDERLOIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
• Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

EASY & ELEGANT PORK TENDERLOIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
• Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

EASY & ELEGANT TENDERLOIN ROAST

Steps:

• Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-65 minutes. Remove from oven; tent with foil. Let stand 15 minutes before slicing.

DELECTABLE PRIME RIB AND AU JUS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from the roast, but leave smaller areas of fat in place.
• In a bowl, mix 2 cups of beef base with minced garlic, and rub the mixture generously all over the roast. Sprinkle the roast with 1/2 cup of fresh thyme, 1/2 cup of oregano, the black peppercorns, and salt. Place into a roasting pan.
• Roast in the preheated oven until the meat has formed a brown crust and a quick-read meat thermometer inserted into the thickest part of the roast measures 135 degrees F (57 degrees C), for medium-rare, about 3 hours. If you prefer the meat well-done, roast an additional 45 minutes. Remove roast from oven, and allow to stand while you make the sauce. Temperature of the meat will rise about 10 more degrees as it rests.
• Pour the water into a saucepan, and dissolve 1 tablespoon of beef base in the water. Mix in the red wine, and stir in 1 teaspoon of thyme, 1 teaspoon of oregano, and the garlic powder. Add the celery, onion, and carrot pieces to the sauce. Bring the mixture to a boil, and cook, stirring often, until the sauce reduces by half, 20 to 30 minutes. Strain sauce and discard vegetables before serving sauce with the roast.

EASY, MOUTHWATERING ROAST BEEF

Steps:

• Use a metal skewer to poke some holes throughout beef rib roast so marinade can penetrate the muscle.
• Whisk together beer, honey, soy sauce, Montreal steak seasoning, and garlic in a bowl; pour into a large resealable plastic bag. Add the rib roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator at least 24 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove rib roast from the marinade. Discard remaining marinade. Place roast into a roasting pan with a rack.
• Cook the roast until hot and slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove from oven, cover with aluminum foil, and let rest on top of stove for 20 minutes before slicing and serving.

BEEF TENDERLOIN ROAST

Steps:

• In a medium saucepan over medium-low heat, melt 5 tablespoons of butter. Add the shallots and cook stirring occasionally for about 5-7 minutes or until soft and translucent. Add the wine, beef broth, thyme sprigs, salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 35-45 minutes, or until the liquid is reduced by about half.
• While the wine mixture is reducing, place the remaining 3 tablespoons of softened butter in a small bowl and add the flour. Mix the butter and flour until a smooth paste is formed.
• Once the wine mixture is reduced, remove it from the heat and strain the sauce through a fine mesh strainer into a small bowl or measuring pitcher, discard the solids then return the wine mixture to the saucepan.
• Return the saucepan to the stove and simmer over medium-low heat. Gradually, whisk in the flour mixture and allow the sauce to simmer until the sauce is thickened, about 2-3 minutes. Remove from the heat and set aside.You can make the sauce up to this point 2 days in advanced.
• Remove the beef tenderloin from the refrigerator about an hour before roasting and allow it to sit at room temperature.
• Using a thin sharp knife (like a utility or paring knife), trim the silver skin (the silver thin membrane of chewy connective tissue on the beef surface). Then, tie the tenderloin. If one end is more tapered than the other, bend it under the roast and secure it when tying so the roast is an even thickness throughout.
• Pat dry the beef tenderloin and season it generously with salt and ground black pepper. Let the beef stand at room temperature for 1 hour.
• Set an oven rack in the middle position and preheat the oven to 400 degrees Fahrenheit.
• Heat a heavy pan over medium-high heat. Add the oil. When the oil is hot, place the roast in the skillet and sear, turning with tongs until golden brown and all but one side. Turn the roast over with tongs to the unseared side and turn off the heat.
• Transfer the skillet to the pre-heated oven and roast for about 15 minutes, depending on the size of your roast, until an oven-safe meat thermometer inserted into the thickest part of the tenderloin registers 120 degrees Fahrenheit for medium rare, or until your desired doneness is reached. The temperature of the meat will continue to rise about 5 degrees after it is removed from the oven while it is resting, before slicing.
• Transfer the beef roast to a cutting board or platter and allow it to rest, covered loosely with aluminum foil, for about 10 minutes.
• Meanwhile, carefully discard some of the fat from the skillet. Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring to a boil and using a wooden spoon scrape the brown bits from the bottom of the pan.
• Remove the skillet from the heat and add the broth from the skillet to the red wine sauce. Mix to combine and then bring the sauce to a simmer over low heat for about 2-3 minutes. Remove from the heat.
• Slice the beef tenderloin and serve with the wine sauce.

BEEF TENDERLOIN IN MUSHROOM PORT SAUCE

Steps:

• Heat oven to 425 degrees F.
• Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef. Heat large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear. Transfer to rack in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water or cover. Roast in 425-degree F. oven about 30 to 35 minutes for medium-rare to medium doneness.
• Meanwhile, in the same skillet, heat 1-1/2 tablespoons butter over medium-high heat until hot. Add half of mushrooms and the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms. Set aside.
• In same skillet, bring port wine to a boil over high heat. Cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons). Stir in broth, mustard, and cornstarch mixture. Cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to sauce.
• Remove roast from oven when meat thermometer registers 135°F degrees. Transfer roast to carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees F. for medium rare.)
• Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce. Serve with roast.

BACON WRAPPED BEEF TENDERLOIN

Steps:

• For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
• Preheat the oven to 375 degrees F.
• Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
• For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.