HERBED AND SPICED ROASTED BEEF TENDERLOIN
Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
Provided by Eileen D.
Categories Main Dish Recipes Roast Recipes
Time 6h55m
Yield 8
Number Of Ingredients 12
Steps:
- In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
- Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
- Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.
Nutrition Facts : Calories 682.9 calories, Carbohydrate 2.3 g, Cholesterol 161.2 mg, Fat 55.8 g, Fiber 0.4 g, Protein 40.7 g, SaturatedFat 21.7 g, Sodium 830.5 mg, Sugar 0.3 g
PERFECT BEEF TENDERLOIN ROAST RECIPE
Impress your guests and family with this fool proof perfectly cooked garlic and herb beef tenderloin roast recipe.
Provided by Chef Billy Parisi
Categories Main
Time 55m
Number Of Ingredients 12
Steps:
- Herb and Garlic Sauce: Add all the ingredients together in a medium-size bowl until combined. Set it aside.
- Beef: Coat the beef tenderloin on all sides with about a ¼ cup of the herb and garlic sauce. Also, season the beef on all sides with salt and pepper.
- Next, add the 3 tablespoons of olive oil to a large sauté pan or rondeau pot over high heat until it begins to lightly smoke.
- Place in the beef tenderloins, immediately turn the heat down to medium-high, add in the butter and cook for 2 to 2 ½ minutes on each side until very well browned.
- Transfer the pan or pot to the oven and roast at 275° for 20 to 25 minutes or until it has reached a 120° to 125 internal temperature.
- Remove the beef from the pan and let rest for 3 to 4 minutes.
- Add on additional herb and garlic sauce, slice and serve. See notes about leftover sauce.
Nutrition Facts : Calories 746 kcal, Carbohydrate 1 g, Protein 41 g, Fat 63 g, SaturatedFat 23 g, Cholesterol 163 mg, Sodium 113 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 33 g, ServingSize 1 serving
HERB CRUSTED BEEF TENDERLOIN
Published in Cook's Country magazine, Dec/Jan 2007. A whole beef tenderloin can be an expensive cut of meat but three distinct crusts - the oven-seared meat, the herb paste coating, and the herbed bread-crumb crown - make this roast perfect for special occasions. Begin the recipe 2 hours before you plan to put it in the oven. The tenderloin can be trimmed, tied, rubbed with the salt mixture, and refrigerated up to 24 hours in advance; make sure to bring the roast back to room temperature before putting it in the oven. Serve with Recipe #408760.
Provided by swissms
Categories Meat
Time 2h40m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Tuck the thin, tapered end of the tenderloin under the roast, then tie the entire roast every 1 1/2 inches.
- Combine 1 tablespoon salt, 1 tablespoon pepper, and sugar in small bowl and rub all over tenderloin. Transfer tenderloin to wire rack set on rimmed baking sheet and let stand at room temperature for 2 hours.
- Bread Crumb Topping: Pulse bread in food processor to fine crumbs. Transfer bread crumbs to medium bowl and toss in 2 tablespoons parsley, 2 teaspoons thyme, 1/2 cup parmesan, and 2 tablespoons oil until evenly combined.
- Herb Paste: Wipe out food processor and process remaining 6 tablespoons parsley, 2 tablespoons thyme, 3/4 cups cheese, 4 tablespoons oil, and garlic until smooth paste forms. Transfer herb paste to small bowl.
- Adjust oven rack to upper-middle position and heat oven to 400°F Roast tenderloin 20 minutes and remove from oven. Using scissors, cut and remove twine.
- Using a spatula, spread the herb paste evenly over the top and sides of the tenderloin.
- Press the bread-crumb mixture evenly onto the roast, using the other hand to catch the crumbs and keep them from falling through the rack.
- Roast until thickest part of meat registers about 130°F and topping is golden brown, 20-25 minutes. (If topping browns before meat reaches preferred internal temperature, lightly cover with foil for balance of roasting time and remove while roast rests.).
- Let roast rest, uncovered, for 30 minutes on wire rack. Transfer to cutting board and carve. Serve.
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
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-CRUSTED ROAST BEEF WITH HORSERADISH CREAM
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Special Equipment: food processor
- Preheat oven to 350 degrees F.
- Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
- Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
- Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
- Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
- Horseradish Cream:
- In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
- Yield: 1/2 cup
HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS
I make this every Christmas for two of us and it's so very delicious. The herb crust is very tasty and a complement to the beef tenderloin.
Provided by MamaCass
Categories Beef Tenderloin
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
- Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
- Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
- Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
- Remove from the oven and let rest for about 10 minutes before slicing into medallions.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 9.7 g, Cholesterol 89.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 5.5 g, Sodium 295.5 mg, Sugar 1.5 g
HERB- AND SPICE-ROASTED BEEF TENDERLOIN WITH RED WINE-SHALLOT SAUCE
Categories Food Processor Beef Herb Bake New Year's Eve Beef Tenderloin Spice Red Wine Winter Shallot Bon Appétit
Yield Serves 8
Number Of Ingredients 29
Steps:
- For sauce:
- Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
- For tenderloin:
- Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
- Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
- Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.
GARLIC HERBED BEEF TENDERLOIN
You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
BEEF TENDERLOIN ROASTED IN AN HERB-INFUSED SALT CRUST
otherwise known as: "Rôti de Filet de Boeuf en Croûte de Sel aux Herbes" from a french cookbook - here for safe keeping Looks like a lot of steps but it really isn't very hard.
Provided by petlover
Categories Roast Beef
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- At least 3 1/2 hours before serving, prepare the salt crust in the bowl.
- of a heavy-duty electric mixer fitted with a paddle, combine the salt and.
- herbs and mix to blend,add the egg whites and 2/3 cup water, and mix.
- until thoroughly blended, add 2 cups of the flour, a little at a time, and.
- knead until the mixture forms a firm, homogeneous dough, 2 to 3 minutes (You may not need all of the flour) The dough should be firm, not too.
- moist or sticky, or the beef will steam, not roast- if necessary, knead in additional flour or water for a firm dough, Cover with plastic wrap and.
- let rest at room temperature for a minimum of 2 hours, or up to 24 hours.
- (This resting period will make the dough less sticky and easier to roll out.).
- Preheat the oven to 375 degrees F.
- Prepare the beef: Pat the meat dry with paper towels (Do not salt the.
- meat at this point, or flavorful juices will be drawn from the meat and it.
- will not brown evenly) in a large skillet, combine the butter and oil over moderately high heat, when hot, add the beef and sear well on all sides.
- 2 to 3 minutes per side. Place a salad plate upside down on a large platter,.
- transfer the seared beef to rest on the salad plate, placing it at an angle.
- this will allow air to circulate evenly around the beef as it continues to.
- cook while resting, making for meat that is evenly cooked and tender.
- let rest for 5 minutes.
- Meanwhile, on a lightly floured surface, roll the dough out to form a.
- 10- x 15-inch rectangle, or one large enough to easily enclose the beef.
- without stretching the dough.
- In a small bowl, combine the egg yolk and 1/2 teaspoon water to make.
- a glaze. Set aside.
- Sprinkle the beef with the thyme. Completely wrap the beef in the salt crust, pressing all the seams together. Be sure that all the seams are well sealed.) Wrap the beef just before roasting. If you wrap it in advance,.
- the meat and the salt crust will turn soggy.) Transfer the wrapped beef.
- to a baking sheet. With a brush, coat the entire surface of the crust.
- with the glaze. Sprinkle the crust with the sea salt.
- Place the baking sheet in the center of the oven and roast for 15 minutes per pound for rare meat (or until the interior registers 125 degrees F when measured with a meat thermometer). For medium rare, roast an additional.
- 3 to 4 minutes per pound. The crust should be a light, golden brown. Let.
- the beef rest in the crust on the baking sheet at room temperature for 1.
- hour before serving. (The beef will remain warm.).
- To serve, slice off the crust at one end, remove the beef, and discard.
- the crust. Season the beef with pepper. Cut on the diagonal into thick.
- slices and arrange on a warmed serving platter. Serve immediately.
- Testing for Doneness.
- There are many ways to test meat for doneness. For beef, insert an instant-.
- reading meat thermometer into the center of the meat, away from the bones,.and leave it there for 30 seconds. Remove the thermometer to check the interior temperature of the meat: 140 degrees F for rare, 150 degrees F for medium-rare,160 degrees F for medium, 170 degrees F for well done. If you do not have a meat thermometer, do as many chefs do: Place a metal skewer into the thickest part.of the meat and wait 30 seconds. Remove the skewer and touch it to your bottom.lip. If the skewer is cold, the meat is underdone; if the skewer is warm, the meat.is rare; if the skewer is hot, the meat is well done.
Nutrition Facts : Calories 205.5, Fat 5.4, SaturatedFat 1.9, Cholesterol 35.8, Sodium 40071.7, Carbohydrate 32.5, Fiber 1.4, Sugar 0.2, Protein 6.1
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.
More about "herb roasted beef tenderloin food"
GARLIC & HERB BEEF TENDERLOIN - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
BERKOT'S SUPER FOODS - PEPPER HERB-CRUSTED BEEF TENDERLOIN
From berkotfoods.com
HERB ROASTED BEEF TENDERLOIN - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
HERB STUFFED BEEF TENDERLOIN - HEALTHY LIVING
From healthylivingmarket.com
HERB CRUSTED GRILLED BEEF TENDERLOIN - EASY RECIPES FOR BREAKFAST, …
From whatshouldimakefor.com
HORSERADISH-AND-HERB-CRUSTED BEEF TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
HERB ROASTED BEEF TENDERLOIN [VIDEO] | RECIPE [VIDEO] | BEEF …
From pinterest.com
HERB BUTTER FOR BEEF TENDERLOIN : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HERB-ROASTED TENDERLOIN WITH SAUTéED MUSHROOMS RECIPE
From myrecipes.com
HERB ROASTED BEEF TENDERLOIN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HERB-CRUSTED BEEF TENDERLOIN RECIPE - SOUTHERN LIVING
From southernliving.com
HERB CRUSTED BEEF TENDERLOIN – MEMPHIS WOOD FIRE GRILLS
From memphisgrills.com
HERB ROASTED BEEF TENDERLOIN - A YEAR AT THE TABLE
From ayearatthetable.com
ROASTING A BEEF TENDERLOIN - HOW-TO - FINECOOKING
From lousianarecipes.000.selfip.com
ROASTED BEEF TENDERLOIN MEAL – PUSATERI'S
From pusateris.com
EASY HERB CRUSTED BEEF TENDERLOIN ROAST | HOW TO COOK
From joyfulhealthyeats.com
ROAST BEEF WITH BUTTER RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HERB CRUSTED BEEF TENDERLOIN | FOOD NETWORK RECIPE
From crecipe.com
HERB TENDERLOIN ROAST - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
HERB ROASTED BEEF TENDERLOIN RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
GARLIC & HERB BEEF TENDERLOIN RECIPE - LONGBOURN FARM
From longbournfarm.com
HERB-CRUSTED BEEF TENDERLOIN, GREEN BEAN CASSEROLE WITH RICOTTA
From metro.ca
HERB ROASTED BEEF TENDERLOIN — TOBEN FOOD BY DESIGN | BEST …
From tobenfoodbydesign.com
PEPPERED BEEF TENDERLOIN WITH ROASTED GARLIC-HERB …
From foodandwine.com
HERB-CRUSTED BEEF TENDERLOIN RECIPE | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
GARLIC HERB BUTTER BEEF TENDERLOIN - THE RECIPE CRITIC
From therecipecritic.com
HERB AND BUTTER ROASTED BEEF TENDERLOIN - GENUINE FOOD COMPANY
From genuinefoodmd.com
HERB ROASTED BEEF TENDERLOIN - GLUTEN FREE RECIPES
From fooddiez.com
GARLIC HERB BUTTER BEEF TENDERLOIN ROAST - HOUSE OF NASH …
From houseofnasheats.com
PARMESAN AND HERB-CRUSTED BEEF TENDERLOIN RECIPE
From foodandwine.com
HERB ROAST BEEF TENDERLOIN - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
ROASTING TIME FOR BEEF TENDERLOIN PER POUND - THERESCIPES.INFO
From therecipes.info
HERB-ROASTED BEEF TENDERLOIN | RECIPES WIKI | FANDOM
From recipes.fandom.com
FOOD WISHES VIDEO RECIPES: ROAST TENDERLOIN OF BEEF WITH PORCINI …
From foodwishes.blogspot.com
HERB-CRUSTED BEEF TENDERLOIN — SMART IN THE KITCHEN
From smartinthekitchen.com
PANKO & HERB CRUSTED BEEF TENDERLOIN - COOK GEM
From cookgem.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