Roasted Beef Tenderloin With Basil Curry Mayonnaise Food

SLOW-ROASTED FILET OF BEEF AND BASIL PARMESAN MAYONNAISE

Steps:

• Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
• Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
• Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
• Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.

ROASTED BEEF TENDERLOIN WITH BASIL-CURRY MAYONNAISE

Steps:

• Place oven rack in center of oven and preheat oven to 400 degrees F; spray heavy, rimmed baking sheet with cooking spray and set aside.
• Using a mortar and pestle, or spice grinder, grind the cumin and coriander fine (this can also be done using a plastic bag and a rolling pin or the bottom of a pan).
• In a medium skillet, over medium heat, toast the spices until aromatic; place in a small bowl.
• Chop the garlic and sprinkle with 1/4 teaspoon salt; using the side of your knife, scrape the garlic and salt to form a paste, then add to the spices.
• Also add the remaining 2 teaspoons of salt, pepper, and oil; stir until mixture is smooth.
• Place roast on the prepared baking sheet and rub all over with the spice mixture.
• Roast in oven until a meat thermometer registers 125 degrees F, for medium-rare, about 35 to 40 minutes.
• Transfer meat to a cutting board, tent with aluminum foil, and let rest 20 minutes before carving.
• Meanwhile, prepare the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone, basil, curry powder, and paprika until mixture is smooth; season with salt and pepper.
• Slice meat into 1/4 inch thick slices and arrange on a serving platter; spoon mayonnaise into a small serving bowl and serve alongside.

ROASTED BEEF TENDERLOIN

Steps:

• Heat oven to 425°F.
• Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
• Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.

ROASTED BEEF TENDERLOIN

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.