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.
BALSAMIC ROASTED BEEF
Steps:
- Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
- Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
- Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
- Note: This recipe was doubled for this episode.
BALSAMIC-GLAZED PORK TENDERLOIN
Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.
BEEF TENDERLOIN WITH BALSAMIC SAUCE
This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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.
PEPPERY BEEF TENDERLOIN (STOVE TOP) WITH BALSAMIC GLAZE
This is a delicious and easy way to cook beef tenderloin. Since it is sliced before cooking, it also takes just a fraction of the time the oven baked tenderloin takes. One of my regular rotation recipes!
Provided by hodgemo2
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Press edges of beef into black pepper to coat. Cut into 1 inch slices.
- Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
- Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
- Transfer to a serving plate and keep warm.
- Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix.
- Add whipping cream and water. Bring to a boil, stirring continually.
- Cook, stirring continually, until thickened; about 2 minutes.
- Spoon over beef and serve.
Nutrition Facts : Calories 780.4, Fat 57.5, SaturatedFat 25, Cholesterol 236, Sodium 259.6, Carbohydrate 4.3, Fiber 1.4, Sugar 0.3, Protein 58.7
BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE
This is so good and so simple. It took 16 minutes to reduce the liquid. After I cooked the steaks, I sauted some thick slices of white mushroom before completing the sauce.
Provided by frozenmargarita
Categories Meat
Time 16m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
- Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
- Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.
Nutrition Facts : Calories 1072.9, Fat 65.3, SaturatedFat 28.5, Cholesterol 238.9, Sodium 136.3, Carbohydrate 21.9, Sugar 12.7, Protein 45.1
BEEF TENDERLOINS CON BALSAMICO
Steps:
- Heat a skillet with 2 tablespoons of extra-virgin olive oil over medium heat and add the onions. Cook until the onions are golden brown and caramelized, for about 10 minutes. Season with salt and pepper, to taste. If the pan is getting dry, add some water. Set aside.
- On high heat, add the remaining extra-virgin olive oil in another skillet and lay in the beef when the oil is hot. Sear both sides for about 30 seconds, turning only once.
- Add the balsamic vinegar to the beef and deglaze the pan. Cook until the balsamic is reduced to a syrupy consistency.
- Plate the beef tenderloins with the caramelized onions on top. Drizzle the beef with the balsamic reduction. Serve hot.
BALSAMIC STOVE TOP BEEF STEW
A simple stove top beef stew quick and easy to make. Of course you can use fresh potatoes, mushrooms.
Provided by John W Wenzelburger
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large fry pan or dutch oven cook the onion and carrots in the olive oil until the onion starts to brown. Add the Steak, salt and pepper cook meat until done on all sides.
- Add Potatoes, Tomatoes and Mushrooms.
- Add the Balsamic Vinegar
- Bring to a boil and cook stirring often until most of the water is boiled off.
- If the Carrots are not done you can add some more water and cook longer.
- Serve on noodles or rice.
Nutrition Facts : Calories 462.7, Fat 13.7, SaturatedFat 4.3, Cholesterol 134.4, Sodium 277.1, Carbohydrate 28.8, Fiber 4.5, Sugar 8.1, Protein 54.2
BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE
Categories Sauté Quick & Easy Vinegar Beef Tenderloin Port White Wine Bon Appétit
Yield Serves 2
Number Of Ingredients 7
Steps:
- Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
- Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
- Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.
FRESH-HERB BEEF TENDERLOIN WITH BALSAMIC ROASTED ONIONS
The perfect comfort Sunday meal to enjoy on a cold winter day.
Provided by Marilena Leavitt
Categories Main Course
Time 1h
Yield serves 6-8
Number Of Ingredients 16
Steps:
- For the tenderloin:
- Preheat oven to 375°F.
- Dry well the beef tenderloin with paper towels and rub it with 1 TBSP. of extra virgin olive oil. Sprinkle generously with sea salt and pepper.
- Heat one large nonstick skillet over high heat (the size should be large enough to hold the tenderloin.) Add the beef tenderloin and brown on all sides, about 4-5 minutes. Remove from the skillet and place in a roasting pan.
- In a small bowl, mix 3 tablespoons of olive oil, the minced garlic, one tablespoon each of thyme and rosemary. Coat the top and the sides of the tenderloin evenly with Dijon mustard. Then rub the herb mixture on evenly.
- Put on the middle rack in the oven and roast for about 45 minutes. The meat thermometer inserted into the center of the tenderloin should register 125°F for medium-rare. If you prefer it medium-done, cook it a little longer until the temperature registers at 135°F. (An instant-read thermometer (like thermapen) makes this easy.)
- Transfer the tenderloin to a serving platter, cover loosely with foil and let it stand for at least 10 minutes. To serve, slice it thinly, sprinkle with the remaining ½ tablespoon each of thyme and rosemary and serve with balsamic roasted onions on the side.
- For the balsamic onions:
- Position the oven rack in the center of the oven. Preheat to 450°F. Line a large baking sheet with heavy-duty foil.
- Peel and cut the red onions through root end into ¾-inch-thick wedges. Place in a medium bowl and toss with the olive oil. Arrange onions, cut side down, on the baking sheet. Sprinkle generously with salt and pepper. Roast until nice and brown, turning once, about 45 minutes.
- Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the sugar and stir until it dissolves. Remove from the heat and add the balsamic vinegar. Return to the heat and simmer until mixture thickens slightly, about 2 minutes. (The balsamic glaze can be made 1 day ahead).
- To serve, arrange the onions on a platter. Drizzle the glaze over the onions and sprinkle with the minced parsley.
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- Take the “chain portion” (the tail) and fold it over to ensure it cooks evenly. Secure it with butcher’s twine or toothpicks. Season with Grilla Grill’s Beef Rub.
- Set your Grilla Wood Pellet Smoker Grill to 250 degrees Fahrenheit and cook the meat on the bottom rack for 1 hour. Let the tenderloin get to an internal temperature of 110-115 degrees. Remove the meat and let it rest, and set the grill temperature to 500 degrees to sear. Once you’re at the correct temperature, place the meat on the searing rack for about one minute per side.
- The final internal temperature should be about 130 degrees for medium rare. Remove the tenderloin and place it on a cutting board to rest before cutting. Slice into strips and drizzle the balsamic reduction on top of the meat for the final product.
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