BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT
Categories Roast Christmas Beef Tenderloin Bacon Port Winter Shallot Bon Appétit
Yield Serves 12
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
- Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
- Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
- Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.
PEPPERCORN-CRUSTED BEEF TENDERLOIN
An elegant option for when a crowd-pleasing classic entree is the way to go.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Heat oven to 475 degrees.
- Let tenderloin rest at room temperature 1 hour. Pat meat with paper towels to dry, then lightly coat all over with oil. Sprinkle evenly with salt and ground peppercorns, gently pressing to help them adhere.
- Set a cast-iron griddle or large roasting pan over two burners and heat over high until hot. Carefully rub griddle lightly with oil. (If using a roasting pan, add enough oil to barely coat the bottom of the pan.) Heat until hot but not smoking, then place the tenderloin on the griddle and sear on all sides, about 3 minutes per side. Use tongs to transfer beef to a rack set in a rimmed baking sheet.
- Roast until an instant-read thermometer inserted into thickest part registers 125 degrees for medium-rare, 20 to 30 minutes. Let rest 10 minutes.
- Transfer tenderloin to a carving board and slice to desired thickness (about 1/2 inch is a nice size) before serving.
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
BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT
This is from the December 1997 issue of Bon Appetit. My family has demanded this every Christmas Eve since then. I have also used this sauce with a standing rib roast with excellent results.
Provided by MsKittyKat
Categories Meat
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a 9 inch diameter pie pan, toss shallots with olive oil to coat.
- Season with salt and pepper.
- Roast shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes.
- Boil stock and Port in a large saucepan until reduced to 3 3/4 cups, about 30 minutes.
- Whisk in tomato paste.
- (Shallots and stock reduction can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper.
- In a large roasting pan set over medium heat, saute bacon until golden, about 4 minutes.
- Transfer bacon to paper towels to drain.
- Add beef to pan; brown on all sides over medium-high heat, about 7 minutes.
- Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125 degrees for medium-rare, about 45 minutes.
- Transfer beef to platter, tent with foil.
- Spoon fat off top of pan drippings in roasting pan.
- Place pan over high heat.
- Add stock/port mixture and bring to a boil, scraping up any browned bits.
- Transfer to a medium saucepan; bring to a simmer.
- Mix 3 tablespoons butter and all the flour in a small bowl to form a paste; whisk into stock and simmer until sauce thickens, about 2 minutes.
- Whisk in 3 tablespoons butter.
- Stir in roasted shallots and reserved bacon.
- Season sauce to taste.
- Cut beef into 1/2 inch thick slices.
- Spoon some sauce over.
- Pass remaining sauce.
BEEF TENDERLOIN WITH ROASTED SHALLOTS
The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.
Provided by Christine L.
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
- In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
- Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
- Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
- Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
- Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.
Nutrition Facts : Calories 653.1 calories, Carbohydrate 11.9 g, Cholesterol 132.1 mg, Fat 50.6 g, Fiber 0.6 g, Protein 31.6 g, SaturatedFat 20.4 g, Sodium 645.2 mg, Sugar 2.2 g
PEPPERCORN ROAST BEEF
We're going to roast a cut of beef, the tri-tip, that many have grilled during the summer. It works so perfectly for this, and it's a very nice size for a dinner party. You can let the uncooked roast age overnight in the refrigerator if you like. The meat is so tender and juicy that you simply have to give it a try.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Place garlic and 1 pinch kosher salt into a mortar and pestle; grind garlic until it forms a paste. Mix olive oil into garlic.
- Place roast into a baking dish. Brush garlic paste on one side of the roast. Season generously with 1 teaspoon kosher salt.
- Combine peppercorns in a small bowl. Press ground peppercorn mixture generously onto roast. Flip meat and repeat, brushing with garlic paste and seasoning with 1 teaspoon kosher salt and peppercorn mixture.
- If desired, place roast on a rack over baking dish and refrigerate uncovered overnight to dry out. The next day, remove and let meat stand 1 hour to reach room temperature.
- Melt butter in a large ovenproof skillet; turn off heat. Place roast into hot butter and flip to coat both sides. Season with more salt if desired.
- Preheat oven to 450 degrees F (230 degrees C).
- Roast meat in skillet in the preheated oven for 15 minutes. Remove meat from oven and flip in skillet.
- Turn oven down to 200 degrees F (95 degrees C). Roast meat until pepper crust is lightly browned and an instant-read meat thermometer, inserted into the center of the roast, reads 130 degrees F (54 degrees C), about 15 more minutes.
- Transfer roast to a platter and tent loosely with aluminum foil. Let roast stand at least 15 minutes.
- Place skillet with pan drippings over medium heat; whisk in flour until smooth. Cook, whisking constantly, for 2 minutes to remove raw taste from flour. Whisk in veal stock.
- Turn heat to medium-high, bring sauce to a boil, and reduce heat to medium-low. Simmer pan sauce, stirring constantly, until reduced by half and sauce has slightly thickened, about 10 minutes. Season with salt and 1 pinch of cayenne pepper. Stir balsamic vinegar and any accumulated juices from meat platter into pan sauce.
- Carve beef across the grain, starting at the smallest corner of the roast. Serve slices on warmed plates drizzled with pan sauce.
Nutrition Facts : Calories 425 calories, Carbohydrate 6 g, Cholesterol 126.1 mg, Fat 25.6 g, Fiber 1.2 g, Protein 40 g, SaturatedFat 10 g, Sodium 862.2 mg, Sugar 1.9 g
PEPPERCORN BEEF TENDERLOIN WITH PORT SHALLOT REDUCTION
Yield 8 3 oz beef/2tbls red
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 450°. 2. To prepare beef, sprinkle beef evenly with 1 teaspoon salt and peppercorns, pressing firmly to adhere. Place beef in a shallow roasting pan coated with cooking spray. Bake at 450° for 33 minutes or until a thermometer registers 135° or until desired degree of doneness. Let stand 10 minutes before slicing. 3. To prepare reduction, combine port and next 5 ingredients (through thyme) in a medium saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 15 minutes). Strain port mixture through a sieve over a bowl; discard solids. Combine flour and 3 tablespoons water. Return port mixture to pan; add flour mixture to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring constantly with a whisk. Remove from heat; stir in butter and vinegar. Nutritional Information Calories: 173 (35% from fat) Fat: 6.7g (sat 2.9g,mono 2.5g,poly 0.3g) Protein: 23.2g Carbohydrate: 3.7g Fiber: 0.4g Cholesterol: 56mg Iron: 1.9mg Sodium: 477mg Calcium: 28mg
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