Peppercorn Beef Tenderloin With Port Shallot Reduction Food

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.

ROAST BEEF TENDERLOIN WITH PORT SAUCE

Steps:

• For beef:
• Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
• For sauce:
• Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
• For roasting:
• Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
• Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
• Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
• WHAT TO DRINK:
• Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.

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.

BEEF TENDERLOIN WITH PORT SAUCE

Steps:

• Place the beef and broth in a 6-quart Dutch oven, making sure the beef is totally covered by the stock, and cover with foil, leaving a small opening for steam to escape. Poke a small hole in the foil and insert an instant-read thermometer into the meat. Cook over low heat until the beef reaches 125 degrees F, 55 to 60 minutes. Transfer the beef to a cutting board and let stand 10 minutes.
• In a medium saucepan, bring the port to a boil and then reduce until about 1/3 cup. Remove from the heat and whisk in the butter. Season with salt and pepper.
• To serve, slice the beef, top with sauce and garnish with parsley.
• What Makes This Recipe Really Sing: Because the beef is brought to temperature up so slowly, it is very tender. It would make a killer steak sandwich.

BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT

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.

MIXED PEPPERCORN BEEF TENDERLOIN W/SHALLOT PORT REDUCTION

Steps:

• Preheat oven to 450°.
• 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.
• 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.

BEEF TENDERLOIN WITH ROASTED SHALLOTS

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.

BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT

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.

PEPPERCORN-CRUSTED BEEF TENDERLOIN

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

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.