Pepper Crusted Beef Tenderloin With Chocolate Port Sauce Food

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PEPPER-CRUSTED BEEF TENDERLOIN WITH HORSERADISH SAUCE



Pepper-crusted Beef Tenderloin With Horseradish Sauce image

Make and share this Pepper-crusted Beef Tenderloin With Horseradish Sauce recipe from Food.com.

Provided by Vino Girl

Categories     Sauces

Time 1h

Yield 16 serving(s)

Number Of Ingredients 12

4 lbs beef tenderloin
1 1/2 teaspoons olive oil
3 tablespoons dry breadcrumbs
3 tablespoons fresh parsley, minced
1 1/2 teaspoons fresh coarse ground black pepper
3/4 teaspoon kosher salt, divided
cooking spray
1 cup nonfat sour cream
2 tablespoons prepared horseradish
1 teaspoon fresh lemon rind, grated
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce

Steps:

  • Preheat oven to 400F°.
  • Trim fat from tenderloin; fold under 3 inches of small end.
  • Rub the tenderloin with oil.
  • Combine the breadcrumbs, parsley, pepper, and 1/2 teaspoon salt.
  • Rub the tenderloin with crumb mixture; coat with cooking spray.
  • Place tenderloin on the rack of a broiler pan or roasting pan.
  • Insert a meat thermometer into thickest portion of tenderloin.
  • Bake for 30 minutes.
  • Increase oven temperature to 425F° (do not remove roast from oven).
  • Bake an additional 10 minutes or until the thermometer registers 140° (medium-rare) to 155° (medium).
  • Place the tenderloin on a platter, and cover with foil.
  • Let stand 10 minutes for tenderloin to reabsorb juices.
  • (Temperature of roast will increase 5° upon standing.).
  • Combine 1/4 teaspoon salt, the sour cream, and the remaining ingredients in a small bowl.
  • Serve with the beef.

PEPPER AND GARLIC-CRUSTED PORK TENDERLOIN WITH PORT SAUCE



Pepper and Garlic-Crusted Pork Tenderloin With Port Sauce image

This is a great recipe for a tasty pork tenderloin steak. It is best served with long-grain and wild rice pilaf and steamed green beans. These steaks are simple enough for a quick weeknight meal!

Provided by AZFoodie

Categories     One Dish Meal

Time 15m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 7

2 teaspoons black peppercorns
1/2 teaspoon salt
3 garlic cloves, minced
1 lb beef tenderloin steak, 4 steaks, trimmed (4-ounces, 1 inch thick each steak)
1/4 cup port wine
1/4 cup canned beef broth
1 tablespoon fresh thyme, chopped

Steps:

  • Place peppercorns in a small zip-top plastic bag; seal. Crush peppercorns using a meat mallet or small heavy skillet. Combine peppercorns, salt, and garlic in a bowl; rub evenly over steaks.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan. Reduce heat; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Cover and keep warm.
  • Add port and broth to pan, stirring to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Place 1 steak on each of 4 plates; drizzle each serving with 1 tablespoon sauce. Sprinkle each serving with 3/4 teaspoon thyme.

Nutrition Facts : Calories 355.2, Fat 26.8, SaturatedFat 10.8, Cholesterol 80.5, Sodium 395.8, Carbohydrate 2.9, Fiber 0.1, Sugar 1.2, Protein 20.5

MARINATED PEPPER CRUSTED BEEF TENDERLOIN



Marinated Pepper Crusted Beef Tenderloin image

Make and share this Marinated Pepper Crusted Beef Tenderloin recipe from Food.com.

Provided by Brookelynne26

Categories     Roast Beef

Time P1DT1h

Yield 12 serving(s)

Number Of Ingredients 10

1 cup port wine
1 cup soy sauce
1/2 cup olive oil
1 1/2 teaspoons pepper
1 teaspoon dried thyme
1/2 teaspoon Tabasco sauce
4 cloves garlic, crushed
1 bay leaf
1 (5 lb) beef tenderloin, trimmed
2 tablespoons coarsely ground black pepper

Steps:

  • Combine port, soy sauce, oil, 1 teaspoons pepper, thyme, Tabasco, garlic and bay leaf in bowl and mix well.
  • Place beef in large shallow dish. Pour wine mixture over beef. Marinate in refrigerator, tightly covered, 8 to 10 hours, turning occasionally. Drain beef, reserving marinade. Bring marinade to boil in saucepan. Boil 3 minutes and remove from heat. Discard bay leaf.
  • Preheat oven to 425 degrees F.
  • Coat beef with coarsely ground pepper. Place beef on rack in roasting pan. Insert a meat thermometer into beef.
  • Bake 45 to 60 minutes, until meat thermometer registers 140 degrees F for medium rare or 150 degrees F for medium, brushing frequently with warm reserved marinade.

Nutrition Facts : Calories 707.9, Fat 47.4, SaturatedFat 16.3, Cholesterol 162.4, Sodium 1459.2, Carbohydrate 11.4, Fiber 0.9, Sugar 2.1, Protein 51.7

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