Java Beef Tenderloin Food

BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE

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.

JAVA ROAST BEEF

Steps:

• Mix garlic, salt and pepper; rub over beef. Transfer to a 4-qt. slow cooker. Pour coffee around meat. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim off fat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

CHIPOTLE JAVA RUBBED TENDERLOIN

Steps:

• Rinse tenderloin with cold water and pat dry with paper towels. Tie with butcher string to hold together and give tenderloin a uniform thickness. Set aside.
• Combine remaining ingredients and rub into tenderloin. Wrap in plastic wrap and refrigerate for 2 hours.
• Set up grill for direct cooking over medium heat. Oil grill grate when ready to start cooking.
• Remove tenderloin from refrigerator 30 minutes before grilling.
• Grill until desired doneness, about 20 minutes for medium-rare (internal temperature of 145 degrees F on an instant-read thermometer), turning a quarter turn every 10 minutes. Remove from grill and let tenderloin rest 5 to 10 minutes.
• Slice tenderloin in 1/2-inch slices. Serve immediately.

PEPPERED BEEF TENDERLOIN WITH BACON-ONION JAM

Steps:

• Preheat a grill to medium. Put the peppercorns and coriander seeds in a small plastic bag and crush with a mallet or small skillet. Transfer to a bowl and add the mustard seeds, paprika and dill seeds. Rub the beef with the vegetable oil and season with kosher salt. Rub the pepper mixture all over the beef; set aside.
• Make the jam: Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp, about 7 minutes. Transfer the bacon to a plate, reserving 2 tablespoons drippings in the skillet. Add the onions to the skillet, season with kosher salt and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the beer, vinegar and brown sugar; bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and the liquid is absorbed, about 30 minutes. Stir in the bacon and thyme; remove from the heat and set aside.
• Meanwhile, brush the grill grates with vegetable oil. Grill the beef, turning occasionally, until well marked, about 15 minutes. Reduce the heat to medium low, cover the grill and continue cooking, turning the beef occasionally, until a thermometer inserted into the center registers 125 degrees F, about 15 more minutes for medium rare. Transfer to a cutting board and let rest, 10 minutes.
• Slice the beef, sprinkle with flaky salt and serve with the bacon-onion jam.

PEPPERCORN ROASTED BEEF TENDERLOIN

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.