GRILLED BEEF TENDERLOIN
Provided by Food Network Kitchen
Categories main-dish
Time 18m
Yield 4 servings
Number Of Ingredients 14
Steps:
- A half-hour before cooking, remove the medallions from refrigerator.
- Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve.
- Prepare a grill or a stove top grill pan with a medium-high heat fire.
- Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving.
- Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table.
PARADISE GRILLED BEEF TENDERS
Make and share this Paradise Grilled Beef Tenders recipe from Food.com.
Provided by drskyles1
Categories Very Low Carbs
Time 5h8m
Yield 2 2, 2 serving(s)
Number Of Ingredients 4
Steps:
- Slice beef tenders into 2-3 oz strips.
- hand pound and marinate beef strips in teri yaki sauce.
- for approximatelt 3-4 hours.
- soak wooden skewers in water for 1 hour.
- place beef tenders on skewers.
- fire grill.
- glaze with teriyaki sauce while grilling.
- serve with stir fried cabbage, sliced pineapple, and macaroni salad.
Nutrition Facts : Calories 665.1, Fat 46.3, SaturatedFat 18.2, Cholesterol 196.6, Sodium 134.9, Protein 57.7
BEEF WELLINGTON SO TENDER!
Tender beef tenderloin encased in veggies, prosciutto and puff pastry. This is a 1/2 of a beef tenderloin. Be sure to trim all fat and sliver skin from it.
Provided by Rita1652
Categories Onions
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pan heat oil and saute onions, pepper, mushrooms and garlic. Till no liquid remains.Remove and cool.
- Season beef with salt and pepper to taste.
- I the same hot pan, brown tenderloin on all sides about 5-8 minutes.
- Remove and let rest until completely cooled. Sprinkle beef with thyme and parsley.
- On plastic wrap place prosciutto so it would cover the beef.
- You`ll have to place the meat and estimate how much will be needed. Because ever piece is different in thickness and length so do your best to make it fit.
- Squeeze any liquid from the veggies and save for a soup or gravy.You can process in a food processor if a paste like consistency is desired.
- Place the veggies over the sliced prosciutto. spreading thin over all.
- Place the beef on the veggies.
- Using the plastic wrap roll the sliced prosciutto over the beef to enclose. As in a jelly roll style. Wrapping with the plastic wrap.
- Refrigerate to chill for 1 hour.
- Preheat oven to 425.
- Roll out the puff pastry large enough to wrap the prepared tender loin.
- Pinching seams to enclose. brush with egg-wash and score dough. Sprinkle with coarse salt and pepper. Can be prepared up to 3 hours at this point and kept chilled.
- Place on a greased pan and bake till it registered to 120-130 rare.
- 130-135 medium rear. baking time will be about 20-30 minutes.
- Remove from oven and let rest 10 minutes.
- Slice thick not to thin.
Nutrition Facts : Calories 888.4, Fat 66.2, SaturatedFat 24.6, Cholesterol 190, Sodium 229.3, Carbohydrate 24.2, Fiber 2, Sugar 3.2, Protein 47
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