BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Remove the tenderloin from the refrigerator 1 hour prior to cooking.
- On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
- Preheat the oven to 225 degrees F.
- Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
- Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
- Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
- Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
- Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.
PEPPERED BEEF TENDERLOIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
- Preheat the oven to 450 degrees F.
- Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
- Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
- Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
- Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
- Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
- When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.
BEEF TENDERLOIN
A meal featuring beef tenderloin is a delicious indulgence during this celebratory holiday season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.
- Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.
- Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.
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
PEPPERCORN ROASTED BEEF TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
- Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
- While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
- Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.
ROASTED BEEF TENDERLOIN
Steps:
- Preheat oven to 475 degrees.
- Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off-not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)
- Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
- Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
- Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
- Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook.
- Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit.
- To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.
CENTER CUT TENDERLOIN ROAST
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F.
- Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well.
- Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.
- Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.
More about "how to make beef tenderloin food"
BEEF TENDERLOIN RECIPE - HOW TO COOK BEEF TENDERLOIN IN ...
From delish.com
5/5 (10)Calories 631 per serving
- In a large bowl, mix together oil, vinegar, mustard, thyme, rosemary, bay leaf, smashed garlic, and honey.
- Add meat to bowl, cover with plastic wrap, and marinate in refrigerator for 1 hour or up to one day.
HOW TO COOK BEEF TENDERLOIN - ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
HOW TO COOK BEEF TENDERLOIN (EASY EXPERT TIPS) - THE ...
From themediterraneandish.com
5/5 (13)Category DinnerCuisine American/MediterraneanCalories 466 per serving
SLOW-ROASTED BEEF TENDERLOIN RECIPE - SERIOUS EATS
From seriouseats.com
4.9/5 (19)Total Time 12 hrsCategory Entree, MainsCalories 647 per serving
CAST IRON TENDERLOIN STEAK RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
LUAU BEEF TENDERLOIN STEAKS RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
YOUR QUESTION: HOW DO I COOK A FROZEN BEEF TENDERLOIN? - I ...
From solefoodkitchen.com
HOW DO YOU COOK BEEF TENDERLOIN STEAKS FROM OMAHA STEAKS ...
From cassiskitchen.com
QUICK ANSWER: HOW TO COOK BEEF TENDERLOIN FILET ...
From montalvospirits.com
HOW LONG TO COOK BEEF TENDERLOIN TIPS – GO FOOD RECIPE
From gofoodrecipe.com
HOW DO YOU COOK BEEF TENDERLOIN TIPS - FOODRECIPESTORY
From foodrecipestory.com
HOW DO YOU COOK BEEF TENDERLOIN TIPS – GO FOOD RECIPE
From gofoodrecipe.com
BEEF TENDERLOIN COOKING TIME PER POUND OVEN – JUST EASY RECIPE
From justeasyrecipe.com
HOW TO COOK BEEF TENDERLOIN
From homecookworld.com
HOW TO COOK A BEEF TENDERLOIN STEAK TIPS - MY FOOD RECIPES
From myfoodrecipes.info
HOW TO COOK A BEEF TENDERLOIN – NORECIPEREQUIRED.COM – NEW ...
From newcookeryrecipes.info
HOW LONG DOES IT TAKE TO COOK A BEEF TENDERLOIN AT 425 ...
From solefoodkitchen.com
HOW TO COOK BEEF TENDERLOIN STEAK IN A FRYING PAN ...
From doeseatplace.net
NINJA FOODIE GRILL BEEF TENDERLOIN RECIPES
From tfrecipes.com
HOW TO COOK A BEEF TENDERLOIN STEAK TIPS – GO FOOD RECIPE
From gofoodrecipe.com
HOW TO COOK BEEF TENDERLOIN STEAKS - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO COOK OMAHA STEAKS BEEF TENDERLOIN STEAK TIPS ...
From doeseatplace.net
BEEF TENDERLOIN STEAK IN AIR FRYER - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO COOK A BEEF TENDERLOIN TIP – GO FOOD RECIPE
From gofoodrecipe.com
HOW TO COOK BEEF TENDERLOIN STEAK IN AIR FRYER?
From doeseatplace.net
BEEF TENDERLOIN COOKING GUIDE – JUST EASY RECIPE
From justeasyrecipe.com
EASY FILET MIGNON (BEEF TENDERLOIN) AND VEGETABLES IN THE ...
From lilysbonfood.com
HOW TO COOK ANGUS BEEF TENDERLOIN TIPS - SIMPLE CHEF RECIPE
From simplechefrecipe.com
BEEF TENDERLOIN TIPS RECIPE FOOD NETWORK – JUST EASY RECIPE
From justeasyrecipe.com
HOW TO COOK BEEF TENDERLOIN STEAK TIPS - SHAPOVMUSIC.COM
From shapovmusic.com
BEST WAY TO COOK BEEF TENDERLOIN STEAK TIPS – JUST EASY RECIPE
From justeasyrecipe.com
HOW TO COOK BEEF TENDERLOIN STEAK TIPS - GO FOOD RECIPE
From gofoodrecipe.com
HOW TO COOK BEEF TENDERLOIN IN OVEN? - KITCHEN DECORATING ...
From kitchendecoratingideas4u.com
FAQ: HOW LONG TO COOK BEEF TENDERLOIN ON GRILL? - VINTAGE ...
From vintage-kitchen.com
HOW TO COOK MULTIPLE PIECES OF BEEF TENDERLOIN - HOME ...
From chowhound.com
YOUR QUESTION: HOW LONG DO YOU COOK A 10 LB BEEF TENDERLOIN?
From checkfoodmenuprices.com
BEEF TENDERLOIN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
HOW TO COOK TENDERLOIN STEAK | PERFECT TENDERLOIN STEAK
From goodstocktx.com
HOW LONG TO COOK BEEF TENDERLOIN PER POUND AT 225 DEGREES
From foodrecipestory.com
BEST BEEF MARINADE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TENDERLOIN RECIPES BEEF OVEN - 45+ SIMPLE ... - FOOD-SAVVY.COM
From food-savvy.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