Romantic Beef Tenderloin For Two Food

BEEF TENDERLOIN FOR TWO - A STEP-BY-STEP TUTORIAL

Steps:

• Remove tenderloin from refrigeration and allow it to sit out at room temperature for 30 minutes. It's a good idea to get all of your veggies chopped and liquids measured during this time so that everything is ready to go when you cook the meat!
• Preheat your oven to 425 and have a pan ready to go into the oven. Then heat a medium heavy-bottomed skillet over medium-high heat.
• Season all sides of the tenderloin liberally with salt and pepper. Add the tablespoon of butter and oil to your heated skillet. Sear the meat on all sides (including the ends), for 1 1/2-2 minutes per side until an even golden-brown crust forms.
• Transfer the meat your baking pan and roast for 15-17 minutes for medium-rare. If you're nervous about whether or not your meat is done after 15 minutes, take the temperature by inserting a kitchen thermometer in the center of the tenderloin. It should read 140 degrees when the meat is done. Cover the meat loosely with foil and let it rest for 15-20 minutes before slicing against the grain.
• While your meat cooks and rests, make the pan sauce. Add the mushrooms and shallot to the meat drippings in the pan over medium-low heat. Saute until golden; about 3 minutes. Add the minced garlic and thyme and saute until fragrant, about 30 seconds more. Add the wine to your pan to deglaze; being sure to scrape up the brown bits from the bottom of your pan with a wooden spoon.
• Add the beef stock to the pan and stir in the Dijon mustard and brown sugar. Bring the liquid to a simmer over medium heat. Reduce the liquid over medium to medium-low heat, stirring frequently, until it is thick and coats the back of your spoon. You should end up with about 1/2 cup of sauce when it has reduced enough. Strain the sauce over a medium bowl and return it back to the skillet to keep warm while you slice the meat. Season to taste with salt and pepper, and stir in 2 teaspoons of butter just before you spoon the sauce over the sliced tenderloin. Enjoy!

CHATEAUBRIAND FOR TWO

Steps:

• Preheat oven to 400 degrees. Season tenderloin with Essence. Heat a large saute pan over high heat, add the oil and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool.
• Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.
• Combine all ingredients thoroughly and store in an airtight jar or container.

ROMANTIC BEEF TENDERLOIN FOR TWO

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.

ROASTED BEEF TENDERLOIN WITH ROSEMARY, CHOCOLATE AND WINE SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
• Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
• While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
• Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce