ROAST BEEF TENDERLOIN FOR TWO
Time 40m
Yield 2 Servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Heat the oil in an ovenproof skillet over medium-high heat. Season the beef with salt and pepper, place in the skillet and sear on all sides. Remove the skillet from the heat.Brush the top and sides of the roast with the mustard; sprinkle with the rosemary, salt and pepper. Place the skillet in the oven and roast about 20 to 25 minutes for rare to medium-rare beef, and 25 to 28 minutes for medium-rare to medium (see Note).Transfer the beef to a plate, tent with foil and let rest while you make the sauce.Place the stock and flour in a small bowl and whisk to combine. Drain any excess fat from the skillet and then set on the stovetop over medium-high heat. Add the wine to the skillet and cook until reduced by half. Pour in the stock/flour mixture, bring to a simmer, and simmer until lightly thickened. Season the sauce with salt and pepper and set aside on low heat.Thinly slice the beef, arrange it on a small serving platter and drizzle with some of the sauce. Serve the remaining sauce in a small sauceboat alongside.Note: The best way gauge doneness is to use an instant-read meat thermometer, inserted into the centre of the thickest part of the roast. For a rare roast, remove from oven when internal temperature is 120°F to 125°F; for medium-rare, remove from oven when internal temperature is 130°F; and for medium, remove from oven when internal temperature is 140°F.
ROAST BEEF TENDERLOIN
One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 2h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
- Preheat oven to 325 degrees F (165 degrees C).
- Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
- Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
- Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
- Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
- Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
- Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.
Nutrition Facts : Calories 489.1 calories, Carbohydrate 5.8 g, Cholesterol 173.1 mg, Fat 25 g, Fiber 1 g, Protein 56.8 g, SaturatedFat 10.8 g, Sodium 148.7 mg, Sugar 1 g
ROMANTIC BEEF TENDERLOIN FOR TWO
This tender beef tenderloin dish is the perfect meal for a couple or the recipe can also be doubled or tripled for a larger crowd. Serve with garlic mashed potatoes and seasonal veggies and a glass of red wine.
Provided by mama_brown
Categories Meat and Poultry Recipes Beef Steaks
Time 9h
Yield 2
Number Of Ingredients 10
Steps:
- Coat tenderloins with oil and rub with salt and pepper.
- Quickly sear tenderloins in a frying pan over medium-high heat, 3 to 4 minutes per side. Transfer to a roasting pan. Add carrot, rosemary, thyme, parsley, and garlic; pour red wine over the top. Cover and marinate in the refrigerator, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C) when ready to cook.
- Bake in the preheated oven until tenderloins are firm and heated through, about 35 minutes.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 5.2 g, Cholesterol 45 mg, Fat 26.7 g, Fiber 1.4 g, Protein 13.3 g, SaturatedFat 7.1 g, Sodium 1214.1 mg, Sugar 1.5 g
ROASTED BEEF TENDERLOIN
Make and share this Roasted Beef Tenderloin recipe from Food.com.
Provided by Barenakedchef
Categories Very Low Carbs
Time 55m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Prepare the meat by trimming all the excess fat making sure you slice off the tough shiny silverskin which runs along the surface of the tenderloin.
- Rub the olive oil all over the beef.
- In a small bowl mix the oregano, basil, thyme, garlic powder, salt and pepper.
- Rub the herb mixture all over the meat .
- In a large frying pan sear the meat on all sides until a nice crust appears.
- Pre-heat oven to 425 degrees.
- Place the beef on a rack in a shallow roasting pan and roast uncovered for about 40 minutes turning once during the cooking.
- Remove beef from the oven and let stand around 20 minutes before slicing. Roast should be medium-rare.
- Meanwhile in a large frying pan melt 2 tablespoons of butter.
- Sauté the onions, garlic an mushrooms for 8 to 10 minutes until mushrooms are tender.
- In a small bowl mix the cornstarch and water then mix into the mushrooms.
- Gradually stir in the beef broth and stir for about 2 minutes until sauce thickens.
- Blend in the Dijon mustard and tomato paste.
Nutrition Facts : Calories 357.5, Fat 16.3, SaturatedFat 6.2, Cholesterol 152.8, Sodium 637.1, Carbohydrate 3.7, Fiber 0.7, Sugar 0.9, Protein 49.9
ROAST BEEF TENDERLOIN WITH WINE SAUCE
Make and share this Roast Beef Tenderloin with Wine Sauce recipe from Food.com.
Provided by Robbie 22
Categories < 4 Hours
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE SAUCE.
- Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
- Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.).
- FOR THE TENDERLOIN.
- Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
- Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
- Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
- Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
- Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.
Nutrition Facts : Calories 792.6, Fat 44.7, SaturatedFat 21.3, Cholesterol 272.3, Sodium 1706.1, Carbohydrate 11.6, Fiber 0.2, Sugar 1.5, Protein 74.5
BEEF TENDERLOIN ROAST
This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. -Judith LaBrozzi, Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.
Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
More about "roast beef tenderloin for two food"
ROASTED WHOLE BEEF TENDERLOIN - 101 COOKING FOR TWO
From 101cookingfortwo.com
4.2/5 (4)Total Time 1 hr 10 minsCategory Main CourseCalories 490 per serving
- Preheat oven to 450°. Place tenderloin in a shallow roasting pan on a rack. Roll the narrow tail around to double that area and help fit.
- Mix oil and garlic and liberally coat the loin. A nice coat of salt and coarse pepper. You may also add other spices like thyme if you wish.
- Place on a center rack with a meat thermometer. Roast for 15 minutes at 450°. After the first 15 minutes, reduce heat to 325° and roast for about 10-12 minutes per pound. Cooking time is highly variable due to thickness.
BEEF TENDERLOIN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
TENDERLOIN OVEN ROAST KNOW HOW - CANADIAN BEEF
From canadabeef.ca
BEEF TENDERLOIN CROSTINI WITH GARLICKY HERB SAUCE RECIPE | FOOD …
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Easy
BEEF TENDERLOIN ROAST RECIPE - 2 SISTERS RECIPES BY ANNA …
From 2sistersrecipes.com
COOK’S COUNTRY BEEF TENDERLOIN RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
WHAT TYPE OF BEEF ROAST IS BEST FOR SLOW COOKER? - TEST FOOD KITCHEN
From testfoodkitchen.com
[HOMEMADE] ROAST DINNER WITH TOPSIDE BEEF : R/FOOD
From reddit.com
HOW TO COOK BACON WRAPPED BEEF TENDERLOIN? - TEST FOOD KITCHEN
From testfoodkitchen.com
WHAT CAN I DO WITH A WHOLE BEEF TENDERLOIN? - TEST FOOD KITCHEN
From testfoodkitchen.com
ROAST BEEF TENDERLOIN RECIPE | BEST BEEF RECIPES
From bestbeefrecipes.com
FIND OUT HOW TO ROAST A BEEF TENDERLOIN WITHIN THE OVEN
From the-greatest-barbecue-recipes.com
BEEF TENDERLOIN RECIPE - THE ROASTED ROOT
From theroastedroot.net
HOW LONG TO COOK A 2 LB BEEF TENDERLOIN ROAST - COOKING TOM
From cookingtom.com
ERIC AKIS: BEEF TENDERLOIN ROAST MAKES A PERFECT HOLIDAY MEAL FOR TWO
From timescolonist.com
ROAST BEEF TENDERLOIN FOR 2 - GET THE GOOD STUFF
From goodstuff.recipes
35 IRRESISTIBLE BEEF TENDERLOIN RECIPES - FOODHOUSEHOME.COM
From foodhousehome.com
PERFECT BEEF TENDERLOIN ROAST RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
BEEF TENDERLOIN FOR TWO - A STEP-BY-STEP TUTORIAL - SWEET CAYENNE
From sweetcayenne.com
BEEF TENDERLOIN- SLOW ROASTED RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
RECIPE: HOLIDAY ROAST BOX WITH BEEF TENDERLOIN, SIDES & APPLE …
From blueapron.com
HOW TO ROAST BEEF TENDERLOIN IN THE OVEN FOR AN EASY …
From bhg.com
SLOW ROAST BEEF TENDERLOIN RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
ITALIAN-STYLE BEEF CUTLETS ROAST RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
INA GARTEN BEEF TENDERLOIN RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
SIRLOIN TIP ROAST ON TRAEGER RECIPES - FOODHOUSEHOME.COM
From foodhousehome.com
ROASTED BEEF TENDERLOIN RECIPE - HOW TO COOK A TENDERLOIN ROAST
From thepioneerwoman.com
SLOW-ROASTED BEEF TENDERLOIN RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love