BALSAMIC ROASTED ONIONS
Categories Onion Side Roast Quick & Easy Vinegar Winter Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
- Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
- Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.
HERB CRUSTED BEEF TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
- Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
- Preheat the oven to 375 degrees F.
- Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
- Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
- Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
- In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container
HERB AND GARLIC-CRUSTED BEEF TENDERLOIN WITH RED AND YELLOW PEPPER RELISH
Categories Beef Garlic Herb Pepper Roast Valentine's Day Low Carb Wedding Dinner Meat Beef Tenderloin Bell Pepper Winter Anniversary Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.
FRESH-HERB BEEF TENDERLOIN WITH BALSAMIC ROASTED ONIONS
The perfect comfort Sunday meal to enjoy on a cold winter day.
Provided by Marilena Leavitt
Categories Main Course
Time 1h
Yield serves 6-8
Number Of Ingredients 16
Steps:
- For the tenderloin:
- Preheat oven to 375°F.
- Dry well the beef tenderloin with paper towels and rub it with 1 TBSP. of extra virgin olive oil. Sprinkle generously with sea salt and pepper.
- Heat one large nonstick skillet over high heat (the size should be large enough to hold the tenderloin.) Add the beef tenderloin and brown on all sides, about 4-5 minutes. Remove from the skillet and place in a roasting pan.
- In a small bowl, mix 3 tablespoons of olive oil, the minced garlic, one tablespoon each of thyme and rosemary. Coat the top and the sides of the tenderloin evenly with Dijon mustard. Then rub the herb mixture on evenly.
- Put on the middle rack in the oven and roast for about 45 minutes. The meat thermometer inserted into the center of the tenderloin should register 125°F for medium-rare. If you prefer it medium-done, cook it a little longer until the temperature registers at 135°F. (An instant-read thermometer (like thermapen) makes this easy.)
- Transfer the tenderloin to a serving platter, cover loosely with foil and let it stand for at least 10 minutes. To serve, slice it thinly, sprinkle with the remaining ½ tablespoon each of thyme and rosemary and serve with balsamic roasted onions on the side.
- For the balsamic onions:
- Position the oven rack in the center of the oven. Preheat to 450°F. Line a large baking sheet with heavy-duty foil.
- Peel and cut the red onions through root end into ¾-inch-thick wedges. Place in a medium bowl and toss with the olive oil. Arrange onions, cut side down, on the baking sheet. Sprinkle generously with salt and pepper. Roast until nice and brown, turning once, about 45 minutes.
- Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the sugar and stir until it dissolves. Remove from the heat and add the balsamic vinegar. Return to the heat and simmer until mixture thickens slightly, about 2 minutes. (The balsamic glaze can be made 1 day ahead).
- To serve, arrange the onions on a platter. Drizzle the glaze over the onions and sprinkle with the minced parsley.
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
HERB ROASTED BEEF TENDERLOIN
Coated in fresh herbs for maximum flavor, this beef tenderloin is roasted to tender perfection and serve with all of your favorite sides.
Provided by Culinary Ginger
Categories Dinner Ideas
Time 1h45m
Number Of Ingredients 8
Steps:
- Remove the tenderloin from the fridge and any packaging and leave at room temperature for 1 hour.
- Preheat oven to 425°F/220°C.
- Set a rack inside a baking sheet.
- To a bowl add the softened butter and Dijon, mix well. Rub this mix all over the tenderloin.
- To a small bowl add the salt, pepper, rosemary, sage and thyme, mix well.
- Sprinkle the spice mix evenly all over the tenderloin, pressing it into the mustard.
- Place the tenderloin onto the rack and roast for 30 minutes. Turn the temperature down to 350°F/177°C and cook until internal temperature reaches 130-135°F/55-58°C for medium rare, 140-145 °F/60-63°C for medium, 150-155°F/65-68°C for medium well.
- Allow to rest for at least 30 minutes after removing from the oven before slicing.
Nutrition Facts : Calories 648 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 171 milligrams cholesterol, Fat 50 grams fat, Fiber 0 grams fiber, Protein 45 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 6 ounces, Sodium 495 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
BEEF TENDERLOIN
This beef tenderloin recipe is an effortless, melt-in-your-mouth, show stopper dripping with so much flavor you will be obsessed. It is celebration, special occasion and holiday worthy (perfect for Valentine's Day and Christmas!) and is foolproof as long as you have a meat thermometer. To make this elegant yet easy recipe, the beef tenderloin is enveloped in a robust spice mix, seared to golden brown perfection, slathered with garlic herb butter and baked to 5- star juicy splendor. The beef tenderloin is seeping with tantalizing buttery garlic herb flavor that's complimented by a bright, cooling horseradish cream sauce you will want to slather on everything - and it takes 60 seconds to whisk together! As much as you love this beef tenderloin the day off, it makes fantastic leftovers as well - because it's so tender! I've included detailed instructions, tips, tricks and everything you need to know to cook the BEST beef tenderloin recipe!
Provided by Jen
Time 1h12m
Number Of Ingredients 10
Steps:
- CUT: One end of the beef tenderloin will have a thinner tapered end - we will be folding this end up against the roast. Cut the beef tenderloin in half so the two halves will be roughly equal length when you fold the thin end up against the roast to create a uniform cylinder shape (see photos in post).
- TIE: In order for beef tenderloin to cook evenly and hold the folded tail in place, it is tied with kitchen twine - you can also ask a butcher to do this for you. First, re-fold the thin end up against the roast to create a uniform cylinder shape if needed. To tie, you can simply tie individual loops spaced 1 ½ inches apart down the length of each tenderloin and then one loop going around the roasts lengthwise or I've detailed the proper technique below which is actually quicker (just maybe more difficult explain, so just try it! - see detailed photos in post):
- Take a string and loop it around the width of one roast, about 1-inch from the end and tie a snug knot. Loop the string around your left hand by moving the string from the front of your hand to the back so it creates a loop. With your looped hand, pick up the front of your roast and pull the loop around your roast. Shimmy the loop down to create a loop 1 ½ inches from the first loop. Pull any loose string so it's snug and repeat the process, tightening as you go. To finish, wrap the string all the way around the roast lengthwise then tie off the end and trim any excess string.
- SPICE RUB: Whisk together all of the Spice Rub ingredients in a small bowl; set aside. Pat roasts dry with paper towels then evenly rub spice mix all over (it will seem like a lot but use all of it).
- BRING TO ROOM TEMPERATURE: Let roasts rest at room temperature for two hours or transfer to the refrigerator to rest uncovered for up to 48 hours. If the beef is refrigerated, let it sit at room temperate for 2 hours before cooking.
- HORSERADISH CREAM SAUCE: At any point while the roast is resting, mix all of the Horseradish Cream Sauce ingredients together in a medium bowl. Cover and refrigerate until ready to use. When ready to use, taste and adjust to taste if desired.
- GARLC HERB BUTTER: When ready to cook, preheat the oven to 450 degrees F. Meanwhile, mix all of the butter spread ingredients together in a bowl until evenly combined; set aside.
- SEAR ROAST: Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium high-heat. When the oil is very hot and just smoking, add beef tenderloin roasts (you may need to work in batches). Sear each side of beef until deeply browned. Transfer to a plate and wipe out any blackened drippings. Drizzle skillet with oil and transfer roasts back to the skillet. Slather the butter spread all over the tops and sides of the roasts (use all of it).
- BAKE: Transfer the skillet (or use a lightly greased baking dish/roasting pan) to the preheated oven. Bake at 450 degrees F until beef registers desired doneness: between 120-125°F for medium rare, recommended (about 20-25 minutes) or 115-120°F for rare or 130-135°F for medium rare. **Keep in mind the beef will rise 5-7 degrees after resting, so take the meat out of the oven 5-7 degrees below the temperature you are aiming for. You will likely need to remove one roast before the other.
- REST AND SLICE: Remove skillet from the oven and baste roasts several times with the buttery juices from the skillet, then transfer roasts to a cutting board and tent loosely with foil. Let beef rest for 15 minutes before slicing into ½-inch thick slices. Serve with Horseradish Cream Sauce.
PORK TENDERLOIN WITH ONION-BALSAMIC SAUCE
Make and share this Pork Tenderloin With Onion-Balsamic Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the first 3 ingredients in a shallow dish or a heavy-duty zip-lock plastic bag.
- Add in the tenderloins; cover dish or seal bag; chill for 2 hours and turn meat occasionally.
- Remove tenderloins from marinade and throw out marinade.
- Grill tenderloins, covered with grill lid, over high heat for 6 to 7 1/2 minutes on each side or until a meat thermometer registers 160°.
- To make Onion-Balsamic Sauce: cook onion in a large skillet that has been sprayed with cooking spray over medium heat for about 15 minutes, stirring frequently.
- Stir in sugar, cover and cook, stirring occasionally, for 10 minutes.
- Add in wine, vinegar, and bouillon cube.
- Cook, uncovered, stirring frequently, until liquid is reduced by half.
- To serve: slice and serve tenderloins w/ Onion-Balsamic sauce.
Nutrition Facts : Calories 296, Fat 6.3, SaturatedFat 2.2, Cholesterol 74.9, Sodium 168.9, Carbohydrate 28.1, Fiber 1.2, Sugar 21.7, Protein 24.3
More about "fresh herb beef tenderloin with balsamic roasted onions food"
BALSAMIC DIJON-GLAZED BEEF TENDERLOIN WITH HERB SAUCE ...
From paleoleap.com
Estimated Reading Time 2 mins
CROCKPOT BEEF TENDERLOIN WITH BALSAMIC GLAZE | TASTY ...
From tastykitchen.com
5/5
BEEF TENDERLOIN WITH RED ONION JAM AND HORSERADISH CREAM ...
From fustinis.com
Servings 6Category Meat And Poultry
- Preheat oven to 400 degrees. Rub olive oil all over beef tenderloin and season with salt and pepper. Place beef into a hot ovenproof pan over high heat and sear each side until browned. Place pan into the oven and bake until the desired temperature is achieved. Remove from oven and let rest before slicing and serving with the two sauces.
- Heat Fustini's olive oil and butter in a medium pot over high heat and just as the foam subsides, add the onion. Cook the onion for a few minutes in the oil and add the water. Turn heat to low and cover. Cook until onions are very soft - 15 minutes. Remove the lid and continue cooking until all the water is gone. Keep cooking the onion until fully browned - being careful not to burn the bottom of the pan. Once onions are browned, add garlic, jalapeno, and thyme and continue cooking for 2 minutes. Season with salt and add the wine and scrape the bottom of the pan to deglaze. Cook wine until reduced by half then add vinegar and sugar. Simmer until all liquid is gone and the jam is thick - another 20 to 30 minutes. Season with black pepper and refrigerate until ready to use.
GRILLED BEEF TENDERLOIN RECIPE - RECIPES.NET
From recipes.net
Cuisine ATotal Time 5 hrs 20 minsCategory BBQ & GrilledCalories 1147 per serving
- Combine balsamic vinegar, olive oil, Italian seasoning, garlic powder, salt, and pepper in a mixing bowl. Whisk until evenly incorporated.
- Place your steaks inside a resealable bag. Pour the marinade into the steaks, seal, and transfer to a chilled area. Allow to marinate for at least 2 hours, no more than 5 hours.
- While the steaks are marinating, combine all your ingredients for the Dates Essence in a food processor or blender. Puree until smooth.
BEEF TENDERLOIN STEAKS WITH BALSAMIC SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Bake at 350° for 8 to 15 minutes or to desired degree of doneness. Serve with Balsamic Sauce, and garnish, if desired.
BEEF TENDERLOIN STEAKS AND BALSAMIC GREEN BEANS RECIPE ...
From myrecipes.com
4/5 (17)Calories 244 per serving
- Melt 1 teaspoon butter in a medium saucepan over medium-high heat. Add onions and shallots; sauté 6 minutes. Add garlic; sauté 1 minute. Add broth; cook 4 minutes or until onions are tender and liquid almost evaporates. Add beans and vinegar; cover and cook 4 minutes or until beans are crisp-tender. Remove from heat. Stir in remaining 1 teaspoon butter and 1/8 teaspoon salt; keep warm.
- Sprinkle steaks with remaining 1/8 teaspoon salt and pepper. Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with bean mixture.
BEEF TENDERLOIN WITH FRESH HERBS RECIPE -SUNSET MAGAZINE
From sunset.com
2/5 (8)Estimated Reading Time 2 minsServings 8Calories 241 per serving
- Trim any excess fat from meat and discard. Cut through tenderloin lengthwise to within 1/2 inch of other side. Lay meat open like a book.
- Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic, and pepper.
- Bring cut sides together and tie roast with cotton string at about 1-inch intervals to secure. Coat surface of beef with butter and sprinkle with more pepper. Lay roast, cut to the side, on a rack in a 12- by 17-inch pan.
- Bake in a 425° oven until a thermometer inserted in center of thickest part registers 130° to 135° for rare, 40 to 50 minutes. Let rest in a warm place up to 20 minutes.
ROASTED BEEF TENDERLOIN WITH BALSAMIC ONIONS AND RED WINE ...
From theheritagecook.com
Servings 12Estimated Reading Time 8 mins
RECIPE: BEEF TENDERLOIN WITH EASY CRANBERRY BALSAMIC SAUCE ...
From recipelink.com
Category Main Dishes-Beef and Other MeatsReply to RecipeFrom Betsy at Recipelink.com, 10-09-2005
HERB-CRUSTED BEEF TENDERLOIN RECIPE | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
Estimated Reading Time 1 min
HERB AND BUTTER ROASTED BEEF TENDERLOIN WITH HORSERADISH ...
From pinterest.com
10 BEST BEEF TENDERLOIN RECIPES | YUMMLY
From yummly.com
BEEF TENDERLOIN RECIPE WITH HERB GARLIC BUTTER - FOOD NEWS
From foodnewsnews.com
BALSAMIC BEEF WITH POLENTA | HEART AND STROKE FOUNDATION
From heartandstroke.ca
ROASTED BEEF TENDERLOIN WITH GREMOLATA RECIPE - FOOD NEWS
From foodnewsnews.com
HERB-ENCRUSTED BEEF TENDERLOIN
From pricechopperready.com
FRESH HERB BEEF TENDERLOIN WITH BALSAMIC ROASTED ONIONS ...
From pinterest.co.uk
BEEF TENDERLOIN TIPS RECIPE FOOD NETWORK – JUST EASY RECIPE
From justeasyrecipe.com
FOOD | MYSITE - WIX.COM
From suppersbysisters.wixsite.com
P A S T E A S C I U T T E
From il-mercato.ca
FRESH HERB BEEF TENDERLOIN WITH BALSAMIC ROASTED ONIONS ...
From tfrecipes.com
HERB ROASTED BEEF TENDERLOIN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEEF TENDERLOIN WITH GARLIC RECIPES - ALL INFORMATION ...
From therecipes.info
GUINNESS-MARINATED BEEF TENDERLOIN WITH GUINNESS DEMI ...
From dennistheprescott.com
BEEF TENDERLOIN INS GARTEN : BALSAMIC ROASTED BEEF RECIPE ...
From sabota39421.blogspot.com
RACHAEL RAY PORK TENDERLOIN BALSAMIC - ALL INFORMATION ...
From therecipes.info
BEEF TENDERLOIN WITH FRESH HERBS RECIPE
From crecipe.com
G R A Z I E E B U O N A P P E T I T O C O N T O R N I
From il-mercato.ca
PEPPERY BEEF TENDERLOIN STOVE TOP WITH BALSAMIC GLAZE RECIPES
From tfrecipes.com
10 BEST BEEF TENDERLOIN RECIPES | YUMMLY
From yummly.com
BEEF TENDERLOIN WITH CARAMELIZED ONION-RED WINE SAUCE ...
From mary.today
VIANSA'S BEEF TENDERLOIN | BEEF RECIPES | TOURING & TASTING
From touringandtasting.com
BALSAMIC ROASTED ONIONS ***** – NANA'S RECIPES
From recipes.connorbowen.com
HEALTHY BEEF TENDERLOIN RECIPES - EATINGWELL
From eatingwell.com
FRESH HERBED TENDERLOIN WITH BALSAMIC GLAZE | MANITOBA ...
From mbbeef.ca
FRESH HERB BEEF TENDERLOIN WITH BALSAMIC ROASTED ONIONS ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love