BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE
A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.
Provided by Jason Radlinger
Categories Beef Herb Christmas Valentine's Day Low Carb Beef Tenderloin Port Red Wine Summer Bon Appétit Washington, D.C.
Yield Serves 4
Number Of Ingredients 12
Steps:
- FOR SAUCE:
- Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- FOR STEAKS:
- Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
- Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
- Spoon sauce over steaks and serve.
KANSAS CITY BONELESS RIB ROAST
Make and share this Kansas City Boneless Rib Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h15m
Yield 20-24 serving(s)
Number Of Ingredients 9
Steps:
- Make the rub: using a spice grinder or mortar/pestle, crush the black peppercorns and mustard seeds.
- Transfer to a small bowl with the remaining rub ingredients.
- Trim excess fat from roast; brush the meat with Worcestershire sauce and coat evenly with the rub.
- Cover with plastic wrap and refrigerate 8-12 hours.
- Let roast stand at room temperature for 30-40 minutes before grilling.
- Grill the roast over indirect medium heat, keeping the grill's temerpature between 350° and 375°, until the internal temperature reaches 135° for medium rare, about 2 hours.
- Remove roast from the grill, loosely cover with foil, and let rest for 20-30 minutes.
- The internal temperature will rise 5-10° during this time.
- Cut into ½-inch slices; serve warm.
Nutrition Facts : Calories 377.7, Fat 19.2, SaturatedFat 7.6, Cholesterol 133.8, Sodium 879.8, Carbohydrate 3.1, Fiber 0.5, Sugar 1.9, Protein 45.4
BEEF TENDERLOIN WITH PORT-ROSEMARY SAUCE
Sweet and savoury flavor from the butter and rosemary,heightened by the shallots,Port and wine. Truly elegant entree for any dinner party. Cook time is approximate.
Provided by Rinder
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large,heavy skillet over medium-high heat,melt the butter.
- Add the shallots and saute until tender.
- Stir in the wine and Port.
- Boil for 5 minutes.
- Add the beef broth and rosemary and continue to boil until the liquid is reduced to 1 cup.
- Strain and set aside.
- In a large heavy skillet,heat the oil over medium-high heat.
- Season the beef with salt and pepper.
- Cook beef until desired doneness,about 4 minutes.
- per side for medium-rare.
- Transfer to a serving platter and keep warm.
- Add the sauce to the skillet that the beef was cooked in,bring to a boil,scraping any brown bits into the sauce.
- Gradually add the butter,whisking until just melted.
- Do not allow sauce to boil.
- Stir in chopped rosemary.
- Season to taste with salt and pepper.
- Spoon sauce over beef and serve.
Nutrition Facts : Calories 258.2, Fat 14.1, SaturatedFat 7.2, Cholesterol 28.1, Sodium 152.9, Carbohydrate 10.2, Sugar 3.8, Protein 1.1
ROSEMARY BEEF FILLET
Make and share this Rosemary Beef Fillet recipe from Food.com.
Provided by Nimz_
Categories Steak
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 350 degrees.
- Pat tenderloin dry, then coat all sides with salt, pepper and garlic.
- Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
- Heat oil in a heavy skillet over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends) about 10 minutes.
- Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees, 25-30 minutes.
- Transfer beef to a cutting board and let stand 15 minutes.
- Temperature of meat will rise to about 130 degrees.
- Discard string and rosemary sprigs before slicing.
Nutrition Facts : Calories 623.6, Fat 45.2, SaturatedFat 16.5, Cholesterol 170.6, Sodium 989.4, Carbohydrate 0.4, Fiber 0.1, Protein 50.2
KANSAS CITY STRIP STEAK
From the Kansas City Barbecue Society Cookbook. (Note: The chilling time is included in the prep calculation.)
Provided by byZula
Categories Steak
Time 1h22m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine horseradish, lemon juice, garlic, sugar, paprika, salt, black pepper, and the bouillon granules.
- Trim fat from the meat.
- Rub mixture on both sides of steaks.
- Cover; chill in refrigerator for 1 hour.
- Grill on rack of uncovered grill directly over medium coals to desired doneness, turning once.
- (Allow 12 to 15 minutes for medium).
Nutrition Facts : Calories 261.4, Fat 17.2, SaturatedFat 6.8, Cholesterol 76, Sodium 363.4, Carbohydrate 3.8, Fiber 0.4, Sugar 2.6, Protein 22
KANSAS CITY STRIP FILLET ROAST WITH PORT AND ROSEMARY SAUCE
Provided by Hy-Vee Seasons Magazine
Yield 10 4 oz meat each
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 400 degrees. Rub roast with oil, garlic, chopped rosemary, salt and black pepper.
- 2. Place on rack and cook until instant-read thermometer inserted diagonally 2 inches into center of meat registers 120 degrees, 45 to 50 minutes for medium-rare.
- 3. Transfer to a platter along with any pan juices and cool, loosely covered with foil, 15 to 20 minutes.
- 4. For sauce, melt butter in large, heavy saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes.
- 5. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary spring; boil 15 minutes or until liquid is reduced to about 1-1/2 cups. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- 6. To serve, slice meat thinly and serve with pool of sauce.
Nutrition Facts : Calories 270, Fat 12g, SaturatedFat 4g, TransFat 0g, Cholesterol 50mg, Sodium 380mg, Carbohydrate 2g, Fiber 0g, Sugar 0g, Protein 27g
ROAST RACK OF PORK WITH PORT SAUCE
Make and share this Roast Rack of Pork with Port Sauce recipe from Food.com.
Provided by TammieV
Categories Pork
Time 1h50m
Yield 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Rub salt, pepper and Rosemary into the meat.
- Then pat garlic on.
- make several slits with knife and stuff some garlic in the holes.
- Heat olive oil in large pan on high heat, add meat.
- Brown about 12-15 minutes Transfer to baking pan that can be used on the stove top and bake 1 hour at 375 degrees.
- Remove meat and pour fat from the pan.
- Add Port Wine to the pan, heat on high,loosen all remnants stuck to bottom of pan as you go.
- Lower heat to medium high and add stock.
- Let it come to a slow boil for about 15 minutes to reduce.
- Skim off excess fat, serve with pork.
Nutrition Facts : Calories 738.3, Fat 51.4, SaturatedFat 15.9, Cholesterol 181.4, Sodium 419.4, Carbohydrate 2.5, Fiber 0.1, Sugar 0.8, Protein 60.4
GRILLED PEPPERCORN-CRUSTED ROAST BEEF WITH PORT WINE SAUCE
Living in Florida I love to find great recipes that can be grilled outside to keep the house cooler. This is one I found in Cuisine at Home Magazine and I added garlic powder to the seasoning. This isn't your large standard size roast that feeds a group but rather a small 1 or 1 1/4 pound Eye of Round Beef Roast. If it is tricky to find this size, ask the butcher to cut a larger one in half, or buy the larger roast and cut in half and freeze one of the parts for another time. This was served with horseradish mashed potatoes.
Provided by diner524
Categories Roast Beef
Time 1h
Yield 1/2 cup of sauce, 2 serving(s)
Number Of Ingredients 13
Steps:
- For the roast:.
- Heat one side of the grill to high; leave the other side unlit.
- Season the roast with salt and garlic powder on all sides, then press top and bottom into cracked black pepper.
- Grill roast over direct heat for 5 minutes, then turn roast over and grill 5 minutes more. Transfer beef to the unlit side of grill and roast to an internal temperature of 140 degrees, 30-40 more minutes, turning every ten minutes. Remove roast from grill and let it rest 5-10 minutes before slicing.
- For the Sauce:.
- Saute shallots in 1 teaspoon butter in a saucepan over medium-high heat, until beginning to brown, 1-2 minutes.
- Combine 1 tablespoon butter, Dijon and flour in a small bowl; set aside.
- Add Port and broth to shallots. Bring to a boil and reduce to 1/2 cup, 10-12 minutes. Strain and discard shallots; return liquid to pan and bring to a simmer over medium heat. Whisk butter-flour mixture into sauce and simmer until thickened, 1 minute. Finish with vinegar, salt and pepper to taste.
More about "kansas city strip fillet roast with port and rosemary sauce food"
KANSAS CITY STRIP LOIN ROAST WITH POMEGRANATE REDUCTION
From hy-vee.com
GARLIC-HERB BEEF STRIP FILET ROAST | HY-VEE - HY-VEE RECIPES AND …
From hy-vee.com
BABY BELLA CREAM SAUCE AND KANSAS CITY STRIP LOIN ROAST
From hy-vee.com
TOP 46 KANSAS CITY STRIP RECIPE RECIPES - RYMILL.COOLFIRE25.COM
From rymill.coolfire25.com
KANSAS CITY STRIP FILLET ROAST WITH PORT AND ROSEMARY SAUCE
From pinterest.ca
KANSAS CITY STRIP FILLET ROAST WITH PORT AND ROSEMARY SAUCE
From pinterest.com
HOW TO COOK AND GRILL STEAKS AND ROASTS | KANSAS CITY STEAKS
From kansascitysteaks.com
KANSAS CITY STRIP LOIN ROAST WITH POMEGRANATE REDUCTION | RECIPE ...
From pinterest.com
STEAK WITH ROSEMARY CREAM SAUCE (THE KANSAS CITY STEAK …
From dineanddish.net
KANSAS CITY STRIP LOIN ROAST WITH POMEGRANATE REDUCTION
From pinterest.com
TOP 43 KC STRIP ROAST RECIPE RECIPES - RYMILL.COOLFIRE25.COM
From rymill.coolfire25.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