ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT
This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium-rare, then enjoy the compliments that are guaranteed to follow.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
- Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
- Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
- When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
- Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.
BEEF TENDERLOIN WITH MUSHROOM SAUCE
Broiled to perfection, these peppered steaks from Teresa Seaman of Pickerington, Ohio are draped with a wine and mushroom sauce for spectacular results.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Rub pepper onto both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a large skillet, saute mushrooms in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually stir in the broth, wine and salt. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Serve with steaks.
Nutrition Facts :
MUSHROOM BEEF TENDERLOIN
Make and share this Mushroom Beef Tenderloin recipe from Food.com.
Provided by weekend cooker
Categories Vegetable
Time 40m
Yield 5 beef tenderloin steaks, 5 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, saute mushrooms in 3 tablespoons of butter, for 6 minutes, or till tender.
- Stir in flour, pepper, garlic powder, and salt until well blended.
- Gradually add the cream , bring to a light boil.
- Cook & stir 2 minutes, until thickened.
- Stir in parsley, and set aside.
- In another large skillet, heat remaining butter over medium heat.
- Cook steak for 6 minutes, or until meat reaches desired tenderness.
- Serve with mushroom sauce.
Nutrition Facts : Calories 595.5, Fat 52.4, SaturatedFat 28.1, Cholesterol 198.4, Sodium 434.2, Carbohydrate 6.5, Fiber 1, Sugar 1.5, Protein 26.1
BEEF TENDERLOIN ROAST WITH MUSHROOM SAUCE
From First Impressions: Dining with Distinction, Waterloo-Cedar Falls, IA. Sounds easy. When I make this, I will season the beef with garlic, salt and pepper first.
Provided by Oolala
Categories Steak
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 Degrees F.
- Pat the meat dry and place it on a rack in a baking pan.
- Roast for 35 minutes or until the meat registers 125 degrees F. to 130 degrees F. on an instant read thermometer.
- Cook longer if less rare meat is desired.
- Saute the onion in butter in a small skillet.
- Add the mushrooms and cook 5 minutes or until browned.
- Stir in the flour.
- Add the remaining ingredients; mix well.
- Cook over medium heat, stirring until thickened.
- Serve the sauce with the beef.
Nutrition Facts : Calories 733, Fat 51.9, SaturatedFat 21.7, Cholesterol 210.3, Sodium 271.6, Carbohydrate 3.3, Fiber 0.3, Sugar 0.5, Protein 58.7
BEEF TENDERLOIN WITH A DARK ALE AND MUSHROOM SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Cut the endives in half, remove the core, place in a small pot. Add 1 tablespoon butter, salt, pepper, sugar, and 1 cup ale beer. Bring to a boil, cover with a piece of parchment paper and place in a 350 degree oven. Cook for 30 to 40 minutes, until slightly brown in color and the beer has reduced by 1/2.
- Meanwhile, heat the oil in an ovenproof frying pan or casserole. Season the meat with salt and pepper on all sides. When the oil is very hot, sear the meat, caramelizing all sides evenly. When seared, drain off the fat and add the Belgian beer.
- Increase the oven temperature to 450 degrees F.
- Roast the meat in the oven for 15 to 20 minutes. Remove the pan from the oven and let the meat rest for 5 minutes before slicing.
- Melt 2 tablespoons butter in a heavy-bottomed pot, add the onions, and cook for 3 to 4 minutes. Squeeze the mushrooms out of the juice, and add to the onions, cook for another 2 to 3 minutes. Deglaze the pan with 2 cups beer, and reduce until almost dry. Then add the mushroom rehydrating liquid, and reduce until almost dry. Add the veal stock and the cream, and reduce at low heat until thick. Check the seasoning, reserve.
- To serve, slice the meat in 1/2 to 1/4-inch thick pieces. Place on a plate, surround with the endive leaves. Put the wild mushrooms around the meat and cover with a thin layer of the sauce and serve immediately.
GRILLED PEPPERED BEEF TENDERLOIN WITH A MOREL MUSHROOM CABERNET SAUCE AND WHIPPED YUKON GOLD POTATOES
Steps:
- For the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness.
- For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze skillet with cabernet and reduce by 3/4. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
- For the potatoes: Place potatoes in a stockpot with lukewarm water to cover, and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender.
- In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream, and season with salt and pepper. Whip vigorously. Serve fillets with mushroom sauce and whipped potatoes.
BEEF TENDERLOIN IN MUSHROOM-WINE SAUCE
Your guests will rave when they taste this beef tenderloin --- The cooking time stated is for a 3-pound beef tenderloin and cooked to medium-rare but more on the rare side, you might want to cook it a bit longer or use a thermometer for perfect results. This will feed up to 6-8 people if you are planning on serving more then prepare two separate recipes for 2 beef tenderloins and roast in two separate baking dishes. Prep time includes bringing the beef down to almost room temperature, but it is only estimated.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Line a medium roasting pan with foil.
- Lightly coat the tenderloin with olive oil; place on a plate and let sit out on the counter until almost room temperature (this might take several hours, this is an important step so do not omit, this will relax the meat fibers and make for a more tender and juicy beef roast!).
- Season the beef with salt and black pepper (nothing else!).
- Place in the roasting pan and bake uncovered in a 450 degree oven for 15 minutes.
- Meanwhile while the roast is cooking; melt the 1/2 cup butter in a medium saucepan over medium heat.
- Add in onions slices, garlic and mushrooms; cook stirring for about 6-7 minutes.
- Add/stir in wine, Worcestershire sauce, Italian seasoning and hot sauce and pinch of black pepper.
- In a small bowl whisk together beef broth and flour until completely blended and smooth; add to the wine mixture.
- Reduce the heat and simmer stirring occasionally for 10 minutes or until the onion slices are tender.
- Remove the beef from the oven and reduce heat to 425 degrees, then top with prepared mushroom/wine sauce; return to oven for about 16-18 minutes more or to desired doneness.
- Transfer the beef to a serving platter and pour the sauce over beef or transfer to a gravy server.
- Let beef stand for 10-15 minutes before serving.
BEEF TENDERLOIN IN MUSHROOM PORT SAUCE
Easy enough to make for a family dinner, yet elegant enough to serve to the most prestigious guests. The mushrooms and port wine make an incredibly rich and flavorful sauce for the tenderloin roast.
Provided by kittycatmom
Categories Steak
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees F.
- Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef. Heat large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear. Transfer to rack in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water or cover. Roast in 425-degree F. oven about 30 to 35 minutes for medium-rare to medium doneness.
- Meanwhile, in the same skillet, heat 1-1/2 tablespoons butter over medium-high heat until hot. Add half of mushrooms and the shallots. Cook and stir until mushrooms are tender. Remove from skillet. Repeat with remaining butter and mushrooms. Set aside.
- In same skillet, bring port wine to a boil over high heat. Cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons). Stir in broth, mustard, and cornstarch mixture. Cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to sauce.
- Remove roast from oven when meat thermometer registers 135°F degrees. Transfer roast to carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees F. for medium rare.)
- Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce. Serve with roast.
PEPPERED BEEF TENDERLOIN WITH MUSTARD HORSERADISH SAUCE
This is a great special occasion recipe. I made it for my family for Christmas a few years back and everyone loved it! The sauce is a delicious touch! You can add more horseradish if you desire!
Provided by Andreadmb
Categories Roast Beef
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauce: whisk all ingredients together. Cover and refrigerate until you serve. Can be prepared 2 days in advance.
- Beef:
- Coarsely grind all peppercorns and transfer to bowl. Mix in salt.
- Whisk butter, parsley and mustard together and spread over tenderloin.
- Roll in pepper mixture and cover completely with pepper.
- Heat oven to 450.
- Place tenderloin on rack in shallow baking pan.
- Roast until meat thermometer inserted in center registers 130 degrees for rare/about 35 minutes; (or 40-50 minutes for medium, 50-60 for well).
- Transfer to platter and let stand 10 minutes. then slice and garnish with parsley and sauce.
PEPPERY BEEF TENDERLOIN
Make and share this Peppery Beef Tenderloin recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the spices together well.
- Rub into the tenderloin.
- Place on rack in a roasting pan.
- Bake at 400* for 45 minutes----rare; 60 minutes---medium rare; 65 minutes---medium; 73 minutes---well done.
- Let stand for 10 minutes before slicing.
BEEF TENDERLOIN WITH PORCINI MUSHROOM SAUCE
Make and share this Beef Tenderloin With Porcini Mushroom Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the sauce: combine boiling water and mushrooms in a bowl; cover and let stand for 10 minutes or until tender.
- Drain, rinse and drain mushrooms; chop mushrooms.
- Heat oil in a medium pan over med-high heat; add in mushrooms, onion, and shallots; stir/saute for 3 minutes or until onions are tender.
- Decrease heat to medium; add in broth, wine, thyme, and bay leaf; bring to a simmer, cook 6 minutes.
- Discard bay leaf.
- Combine 2 tablespoons water and cornstarch in a small bowl; stir with a whisk.
- Add cornstarch mixture to pan; bring to a boil; cook 1 minute, stir constantly.
- Remove pan from heatt, stir in salt and pepper; keep warm.
- Preheat oven to 400°.
- Prepare beef: heat a large nonstick skillet over med-high heat; sprinkle beef with salt and pepper.
- Coat skillet with cooking spray; add beef to pan; cook 1 minute per side or until browned. Wrap handle of pan w/ foil, place pan in oven; bake at 400° for 5 minutes or until desired degree of doneness.
- Place beef on a platter, let stand 5 minutes before serving; serve with sauce.
Nutrition Facts : Calories 398.9, Fat 27.9, SaturatedFat 11, Cholesterol 80.5, Sodium 496.5, Carbohydrate 9.8, Fiber 0.9, Sugar 2.9, Protein 21
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- Preheat oven to 500˚F with rack in the center of the oven. Pat dry your room temperature tenderloin with paper towels. Tie tenderloin with kitchen string.
- Place a large heavy skillet over medium-high heat. Add 2 Tbsp butter and 1 Tbsp oil then add sliced mushrooms and onion and sauté together, stirring frequently for 5-7 minutes or until onions are soft and mushrooms are lightly browned.
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- Preheat the oven to 450°. In a large cast-iron skillet, melt 2 tablespoons of the butter. Add the mushrooms and cook over moderate heat until golden brown, 10 minutes. Season with salt and pepper. Add the stock and demiglace and bring to a boil. Simmer the sauce until thickened, 10 minutes. Whisk in the remaining 4 tablespoons of butter and season with salt and pepper. Transfer the mushroom sauce to a medium bowl or saucepan and keep warm. Clean the skillet.
- Heat the skillet. Rub the steaks with the olive oil and season with salt and pepper. Sear over moderately high heat until browned, about 2 minutes per side. Transfer the skillet to the oven and cook the steaks until an instant-read thermometer inserted in the thickest part registers 125°, 6 to 8 minutes. Transfer the steaks to a work surface and let rest for 5 minutes. Serve the steaks with the mushroom sauce.
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