Rosemary Rubbed Beef Tenderloin Food

GARLIC ROSEMARY BEEF TENDERLOIN

Steps:

• To make the horseradish cream sauce, combine sour cream, mayonnaise, prepared horseradish and chives; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve. Preheat oven to 275 degrees F. Line a baking sheet with foil and coat with nonstick spray. In a small bowl, combine garlic, rosemary, thyme, 1 tablespoon salt and 1 tablespoon pepper. Using paper towels, pat tenderloin dry. Drizzle with olive oil; season with garlic mixture, gently pressing to adhere. Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 130-135 degrees F for medium-rare, about 50 minutes to 1 hour and 15 minutes, or until desired doneness. Let rest 10 minutes before slicing. Serve immediately with horseradish cream sauce.

ROSEMARY GARLIC RUB

Steps:

• In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.

ROSEMARY BEEF FILLET

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
• Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.
• Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.

ROSEMARY-GARLIC ROAST BEEF

Steps:

• Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.

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

ROSEMARY-ROASTED BEEF TENDERLOIN WITH GORGONZOLA BUTTER

Steps:

• Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth.
• On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long.
• Chill log, wrapped in plastic wrap, until firm, at least 1 hour.
• Butter may be made 1 week ahead.
• Preheat oven to 450°F.
• In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan.
• Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
• When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste.
• Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown).
• Transfer steaks to a cutting board and let stand about 3 minutes.
• Cut butter into about 20 thin slices.
• Cut each steak in half horizontally.
• Tuck a butter slice between steak halves and top steaks with another butter slice.

MOM SCHROER'S BEEF TENDERLOIN

Steps:

• Mix olive oil, lemon juice, garlic, salt, oregano, basil, rosemary, and black pepper together in a bowl; rub marinade onto tenderloin. Wrap the coated tenderloin with plastic wrap and refrigerate for 2 days.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place tenderloin on a baking sheet and broil in the preheated oven for 15 minutes. Turn tenderloin onto opposite side and broil for additional 15 minutes.
• Reduce oven temperature to 275 degrees F (135 degrees C). Cook tenderloin to your desired degree of doneness, with an internal temperature of at least 145 degrees F (65 degrees C) for medium-rare, about 2 hours.