PEPPERED LAVENDER TENDERLOIN ROAST RECIPE:
Steps:
- Trimming the Tenderloin Roast:
- Bring the tenderloin roast to room temperature before cooking.
- Trim the tenderloin of fat and silverskin. Silverskin is a silvery-white connective tissue. It does not dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. If you ask, your butcher will do this for you.
- Trussing the Tenderloin Roast:
- Once the tenderloin roast is trimmed, it no longer has any structure and will start to flatten out. As you want the meat as round as possible for even cooking and also for presentation, trussing is the key.
- Using individual pieces of kitchen twine/string to truss the roast. Tie the kitchen string around the tenderloin roast with equal spacing between each truss. Tie the meat firmly, but not too tight. NOTE: I usually have my butcher do this for me.
- Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil the outside of the roast.
- In a small spice or coffee grinder or a mortar and pestle, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).
- Searing the Tenderloin Roast:
- By browning the meat's proteins and sugars, you are enhancing the meat's flavor even more. The tenderloin roast that I cooked was approximately 5 pounds and would not fit in my fry pan. I used my large cast-iron iron griddle to sear it. It worked great!
- Heat a large cast-iron frying pan over high heat. Without adding any cooking fat, sear the roast on all sides (about 3 rotations, approximately 1 minutes each). Resist the temptation to constantly turn the beef from side to side and you'll be rewarded with a beautifully browned crust. When browned, immediately remove from heat.
- Roasting the Prepared Tenderloin Roast:
- Preheat oven to 450 degrees F.
- Tenderloin, like other lean cuts of meat, are best roasted at a high heat rather than baked at lower temperatures. Flavor comes from the browning, not from fat slowly melting into the meat.
- Place the seared roast in a large baking pan or roasting pan and bake, uncovered. Roast in oven approximately 20 to 40 minutes (depending on size of your roast) until a meat thermometer registers desired internal temperature (see below). NOTE: Turn tenderloin over halfway through cooking for even browning.
- What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is OK if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins when the internal temperature registers 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
- When the tenderloin roast is cooked to your liking, remove from oven, and transfer onto a cutting board. Cover with a tent of aluminum foil and let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
- Cut the roast into 1/2-inch slices. Transfer onto a serving platter and serve immediately with any accumulated juices.
- Makes 6 to 8 servings.
PEPPERED BEEF TENDERLOIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
- Preheat the oven to 450 degrees F.
- Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
- Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
- Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
- Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
- Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
- When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.
PEPPERED BEEF TENDERLOIN ROAST
A pepper rub gives this moist, tender beef a bit of a zippy taste. It takes just minutes to prepare, and the meat slices well. Lining the baking pan with foil makes it a breeze to clean up, too. -Denise Bitner, Reedsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Mix first five ingredients., Place roast on a rack in a roasting pan; rub with pepper mixture. Roast until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 40-60 minutes. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 188 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 197mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
PEPPERED LAVENDER BEEF
Make and share this Peppered Lavender Beef recipe from Food.com.
Provided by Annacia
Categories Roast Beef
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Bring the tenderloin roast to room temperature before cooking.
- Trim the tenderloin of fat and silverskin.
- Note: Silverskin is a silvery-white connective tissue. It doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silverskin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. If you ask, your butcher will do this for you.
- Once the tenderloin roast is trimmed, it no longer has any structure and will start to flatten out. As you want the meat as round as possible for even cooking and also for presentation, trussing is the key.
- Using individual pieces of kitchen twine/string to truss the roast. Tie the kitchen string around the tenderloin roast with equal spacing between each truss. Tie the meat firmly, but not too tight. NOTE: I usually have my butcher do this for me.
- Pat the beef dry with paper towels (this is important as surface moisture will interfere with good browning). Lightly oil outside of the roast.
- In a small spice or coffee grinder, coarsely grind the black peppercorns, white peppercorns, fennel seeds, thyme, and lavender flowers; rub mixture all over the meat. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight (preferably).
- Heat a large cast-iron frying pan over high heat. Without adding any cooking fat, sear the roast on all sides (about 3 rotations, approximately 1 minutes each). NOTE: Resist the temptation to constantly turn the beef from side to side and you'll be rewarded with a beautifully browned crust. When browned, immediately remove from heat.
- Preheat oven to 450°F.
- Tenderloin, like other lean cuts of meat, are best roasted at a high heat rather than baked at lower temperatures. Flavor comes from the browning, not from fat slowly melting into the meat.
- Place the seared roast in a large baking pan or roasting pan and bake, uncovered. Roast in oven approximately 20 to 40 minutes (depending on size of your roast) until a meat thermometer registers desired temperature (see below). NOTE: Turn tenderloin over halfway through cooking for even browning.
- Rare - 120°F
- Medium Rare - 125°F
- Medium - 130°F.
- When the tenderloin roast is cooked to your liking, remove from oven, and transfer onto a cutting board; cover with a tent of aluminum foil and let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).
- When ready to serve:
- Cut the roast into 1/2-inch slices. Transfer onto a serving platter and serve immediately with any accumulated juices.
Nutrition Facts : Calories 302.5, Fat 12.1, SaturatedFat 4.1, Cholesterol 140.8, Sodium 164.7, Carbohydrate 1.5, Fiber 0.9, Protein 47.5
PEPPERCORN ROASTED BEEF TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
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.
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Author Rick TramontoSteps 2Difficulty Easy
- Preheat oven to 450 degrees. Rub beef with olive oil, salt and black pepper. Brown on all sides in a large non-stick pan over high heat. Place beef on a wire rack in roasting pan. Place vegetables on bottom of pan. Mix all herbs in a bowl with the crushed pink peppercorns. Brush the tenderloin on all sides with Dijon mustard. Place herb mix on all sides of the tenderloin. Roast for 40 to 45 minutes, medium rare. Internal temperature is 125 degrees. Transfer to platter and let rest for 10 minutes. Then slice and serve with Red Wine Sauce.;
- FOR SAUCE: Sweat vegetables in olive oil until deep brown in color. Add red wine and reduce by 75 percent. Add stock and reduce by 30 percent. Strain through a fine-mesh strainer and reserve. In a separate pan heat olive oil and caramelize pearl onions until golden. Add quartered mushrooms and continue cooking until mushrooms wilt. Add red wine sauce and bring to a boil. Season to taste with salt and pepper. Finish sauce with 2 ounces of unsalted butter.
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