Potato Wrapped Beef Tenderloin Food

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GRILLED BEEF TENDERLOIN WITH POTATO FOIL PACKS



Grilled Beef Tenderloin With Potato Foil Packs image

Grilled Beef Tenderloin With Potato Foil Packs

Categories     Garlic     Onion     Potato     Backyard BBQ     Dinner     Beef Tenderloin     Bacon     Grill     Grill/Barbecue     Sage     Chive     Sour Cream     Gourmet

Number Of Ingredients 14

2 tablespoons black peppercorns
1½ tablespoons kosher salt
2 tablespoons olive oil
1 (2½lb) center-cut beef tenderloin roast, trimmed and tied
1½ lb fingerling or baby Yukon Gold potatoes (about 16), halved lengthwise
½ lb pearl onions (about 16), blanched in boiling water 1 minute, drained, and peeled
12 garlic cloves
2 tablespoons minced fresh sage
½ cup extra-virgin olive oil
½ cup sour cream
6 bacon slices, cooked and crumbled
¼ cup thinly sliced fresh chives
Special Equipment
12-inch-wide heavy-duty aluminum foil; a 22 1/2-inch kettle grill with a hinged top rack (if using charcoal); a large chimney starter (if using charcoal); long metal tongs; a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer

Steps:

  • Coarsely crack peppercorns (see cooks' note, below). Stir together pepper and salt in a small bowl, then add oil and stir until combined well. Rub spice mixture all over beef.
  • Tear off 8 (2-foot-long) sheets of heavy-duty foil and arrange in 2 stacks of 4. Divide potatoes, onions, garlic, and sage between stacks, arranging in 1 layer in center of foil, then drizzle each with 2 tablespoons oil and season with salt and pepper. Working with top sheet of foil, fold each side over potato mixture to enclose, then turn package a quarter turn and repeat folding and turning package with each piece of remaining foil. Make second foil pack in same manner.
  • To cook beef and hobo packs using a charcoal grill:
  • Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.
  • Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Using long metal tongs, lift up one hinged side of rack and put foil packs, folded sides down, on portion of bottom rack with no coals on it. (One side of packages will be in direct contact with coals.) Cook foil packs, turning a quarter turn with tongs every 15 minutes, 45 minutes total.
  • While foil packs are cooking, sear beef on lightly oiled grill rack directly over hottest part of coals, uncovered, turning occasionally and, if necessary, moving around grill to avoid flare-ups, until well browned, 12 to 15 minutes total. Move beef to coolest part of grill, then cover with inverted roasting pan and grill, turning occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.
  • To cook beef and foil packs using a gas grill:
  • Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately low on 2 burners if your grill has 3 (or 1 burner if your grill has 2) and cook foil packs, folded sides down, on grill rack, covered with lid, over moderately low burner(s) 40 minutes.
  • Meanwhile, sear beef on lightly oiled grill rack over remaining burner on high, covered with lid, turning over occasionally, until well browned, 12 to 15 minutes total. Reduce heat to moderate and cook beef, covered with lid, turning over occasionally, until thermometer inserted diagonally into center registers 120°F for medium-rare, about 10 minutes. Transfer beef to a cutting board and let stand, loosely covered with foil, 15 minutes.
  • Serve beef and foil packs:
  • Thinly slice beef, then remove potato mixture from packages and serve with sour cream, bacon, and chives.
  • Cooks' Notes
  • To crack peppercorns, coarsely crush with a mortar and pestle or wrap in a kitchen towel and press with bottom of a heavy skillet.
  • If you aren't able to grill outdoors, beef can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning occasionally, until well browned, about 15 minutes total, then transferred to a large roasting pan with potato mixture scattered around it and roasted in middle of a preheated 450°F oven until thermometer registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board and continue to roast potato mixture until vegetables are tender, about 5 minutes more. Keep vegetables warm in a bowl, covered, while beef stands.
  • Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.

POTATO CRUSTED BEEF TENDERLOIN



Potato Crusted Beef Tenderloin image

Provided by Ming Tsai

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

8 large Yukon gold potatoes, washed, peeled and quartered
Salt
Canola oil, to cook
2 tablespoons minced garlic
1 tablespoon minced fresh thyme
1 1/2 cups heavy cream
3 ounces of butter
3 eggs
1/2 cup sifted flour
3 pound piece center cut beef tenderloin, cleaned and trimmed, cut into 2 pieces
Salt and black pepper, to taste
1 cup flour, to coat
4 eggs, to coat
1 cup Panko bread crumbs, to coat

Steps:

  • (One can and should use leftover mashed potatoes, but still add the eggs and flour. That was how we invented this dish). Preheat a fryer to 350 degrees. In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a paring knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 percent. In a mixing bowl with paddle attachment, add hot potatoes and garlic cream. Mix together until smooth. Add butter, salt and pepper and check for seasoning. Let cool. Whisk together the eggs and flour until smooth. Mix with the cool mash. Season both pieces of beef well with salt and pepper. Coat with 1/2-inch of potato puree. Dredge the coated beef in flour, then eggs, then panko. Deep fry until golden brown, about 5 to 8 minutes, the beef will be rare to medium-rare. Let rest for 5 minutes before slicing.
  • 1. Ravenswood, Big River Zinfandel, Alexander Valley, 1997 2. Veuve Cliquot Ponsardin Champagne

BACON WRAPPED BEEF TENDERLOIN



Bacon Wrapped Beef Tenderloin image

Provided by Guy Fieri

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound thin sliced applewood smoked bacon
One 4-pound beef tenderloin
2 teaspoons kosher salt
1 tablespoon freshly cracked black pepper
Canola oil
2 cloves garlic, minced
1 large shallot, minced
1/4 cup drained green peppercorns in brine
1/2 cup whiskey, such as Jack Daniel's
1 cup low-sodium beef stock
1/2 cup heavy cream
4 tablespoons unsalted butter, chilled and cut into pieces
Kosher salt

Steps:

  • For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
  • Preheat the oven to 375 degrees F.
  • Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
  • For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.

WW BAKED POTATO WITH CHEESY GROUND BEEF TOPPING



Ww Baked Potato With Cheesy Ground Beef Topping image

From weight watchers, points 5.5 per serving. Make a meal out of baked potatoes with this tasty ground beef filling, topped with some salad and crumbled feta cheese.

Provided by English_Rose

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

4 large baking potatoes
9 ounces ground beef
1 small onion
1 garlic clove
3 1/2 ounces mushrooms
7 tablespoons beef stock
1 tablespoon tomato paste
2 ounces feta cheese
watercress
1/2 small onion
cherry tomatoes

Steps:

  • Preheat oven to 400°F Bake the potatoes for 1 hour, or until tender.
  • Meanwhile, make the filling. Heat a large saucepan and add the beef a handful at a time, so that it sears and browns.
  • Add the onion and garlic, cook for 1 minute, then add the mushrooms, stock and tomato paste, stirring well. Heat and simmer, partially covered, for 20-25 minutes.
  • To serve, split the baked potatoes and share the filling between them. Top with watercress, sliced red onion and cherry tomatoes, then sprinkle the feta cheese over the top.

Nutrition Facts : Calories 328, Fat 13, SaturatedFat 6, Cholesterol 56.2, Sodium 334.7, Carbohydrate 35.2, Fiber 3.5, Sugar 4, Protein 18.2

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