Espresso Beef Tenderloin Filet With Tawny Port Sauce Food

BEEF TENDERLOIN WITH PORT SAUCE

Steps:

• Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape. Poke a small hole in the foil and insert an instant-read thermometer into the meat. Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes. Transfer the beef to a cutting board and let stand 10 minutes.
• In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup. Remove from the heat and whisk in the butter. Season with salt and pepper.
• To serve, slice the beef, top with sauce and garnish with parsley.
• What Makes This Recipe Really Sing: Because the beef is brought to temperature up so slowly, it is very tender. It would make a killer steak sandwich.

ROAST BEEF TENDERLOIN WITH PORT SAUCE

Steps:

• For beef:
• Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
• For sauce:
• Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
• For roasting:
• Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
• Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
• Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
• WHAT TO DRINK:
• Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.

THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF)

Steps:

• Combine all marinade ingredients in heavy saucepan; mMix well.
• Bring just to boiling point.
• Remove from heat, and allow to cool.
• Place beef in a glass, enamel, or stainless steel pan.
• Pour cooled marinade over beef, and cover.
• Allow to marinate overnight in fridge.
• Remove from fridge several hours before roasting.
• Preheat oven to 450°F.
• Place meat in shallow baking pan, and pour marinade over it.
• Roast for 20 minutes, basting with marinade from time to time.
• Reduce heat to 350°F.
• Continue roasting another 20 minutes (or until beef reaches desired doneness).
• Remove from oven and let cool in marinade.
• Cut into thin slices and serve at room temperature.
• NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.

BEEF TENDERLOIN FILETS

Steps:

• Pat meat dry and season with salt and black pepper to taste.
• Melt butter in a heavy skillet over medium heat. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate and pour off fat from the skillet. Add wine and bring to a boil to deglaze pan. Stir in stock and cream and boil sauce until thickened, 3 to 5 minutes. Remove from heat. Add tomatoes and basil and blend well.
• Pour sauce over beef on the serving plate.

ESPRESSO BLACKENED BEEF TENDERLOIN

Steps:

• Season beef with salt and pepper. Dip the top and bottom of the beef into the coffee beans. Place the beef, espresso-crusted end down, in super-hot, ovenproof cast iron pan. Sear all sides of the beef, saving the other espresso-crusted side for last. Place the un-seared side down in the pan and move into a 500-degree oven. Cook until desired temperature, 2 minutes being rare and 8 being well done (times will vary). Allow meat rest for a few minutes after cooking, as it allows the juices to spread out from the center where they've contracted during the cooking process.

ESPRESSO BEEF TENDERLOIN FILET WITH TAWNY PORT SAUCE

Steps:

• To make the rub, mix all ingredients in a mixing bowl. Set aside. Preheat oven to 400. Coat each filet generously with the rub. Preheat an ovenproof saute pan over medium high heat. Add olive oil to pan. Put both filets in pan and sear on one side for about 4 minutes. Turn filets over and transfer pan to oven for about 6 to 8 minutes for medium rare. Add 1 1/2 minutes of cooking time for each degree of doneness. Remove filets from oven and put on plate. Let rest while making sauce. To make sauce, return pan to stovetop over medium high heat. Add port to pan and simmer for about 3 minutes or until reduced by half. Add thyme, garlic, stock, butter and salt and pepper to taste. Reduce heat to medium low so that the sauce simmers. Put cornstarch and water in a bowl. Stir to mix. If sauce is not as thick as you would like, add a teaspoon of the cornstarch mixture and stir for 10 seconds. Repeat until desired consistency is achieved. Slice filets across grain into three equal pieces. Overlap slices on each plate and top with sauce. Makes 2 servings. This dish goes well with a full bodied red wine. Cooking the Costco way

BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT

Steps:

• Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
• Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
• Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
• Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT

Steps:

• Preheat oven to 375 degrees.
• In a 9 inch diameter pie pan, toss shallots with olive oil to coat.
• Season with salt and pepper.
• Roast shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes.
• Boil stock and Port in a large saucepan until reduced to 3 3/4 cups, about 30 minutes.
• Whisk in tomato paste.
• (Shallots and stock reduction can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper.
• In a large roasting pan set over medium heat, saute bacon until golden, about 4 minutes.
• Transfer bacon to paper towels to drain.
• Add beef to pan; brown on all sides over medium-high heat, about 7 minutes.
• Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125 degrees for medium-rare, about 45 minutes.
• Transfer beef to platter, tent with foil.
• Spoon fat off top of pan drippings in roasting pan.
• Place pan over high heat.
• Add stock/port mixture and bring to a boil, scraping up any browned bits.
• Transfer to a medium saucepan; bring to a simmer.
• Mix 3 tablespoons butter and all the flour in a small bowl to form a paste; whisk into stock and simmer until sauce thickens, about 2 minutes.
• Whisk in 3 tablespoons butter.
• Stir in roasted shallots and reserved bacon.
• Season sauce to taste.
• Cut beef into 1/2 inch thick slices.
• Spoon some sauce over.
• Pass remaining sauce.