Spicy Beef Tenderloin Ii Recipe Foodcom

KATO'S SPICY BEEF TENDERLOIN

Steps:

• Using a sharp knife, cut into the tenderloin fillet 2/3 of the way thru, make five cuts for 5 equal serving portions.
• Put meat into a shallow glass dish.
• Next combine, soya sauce, garlic, curry paste, pepper, honey, oil and salt.
• Coat the meat with marinating sauce and cover with plastic wrap and refrigerate overnite.
• Reserve marinade for basting.
• Bring meat to room temperature for at least 1 hour before cooking.
• Using a shallow pan bake tenderloin fillet at 500 degrees for 20 - 25 minutes, remember to baste every 5 minutes.
• If the sauce is drying up too quickly add small amounts of water to pan to obtain your desired consistency.
• Drizzle the sauce over the tenderloins and enjoy.
• We love this beef dish served with roasted mini potatoes, pan fried whole small cremi mushrooms and steamed asparagus with lemon.

HERBED AND SPICED ROASTED BEEF TENDERLOIN

Steps:

• In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
• Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
• Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.

SPICY GRILLED BEEF TENDERLOIN

Steps:

• Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside.
• Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.
• Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves.

SPICY STEWED BEEF

Steps:

• In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors.
• Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry.
• Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
• In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate.
• Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes.
• Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes.
• Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve.

SPICY BEEF TENDERLOIN II

Steps:

• Combine the first 8 ingredients; mix well.
• Place tenderloin in a large shallow dish; pour wine mixture over top, and cover tightly. Refrigerate 8 hours, turning occasionally.
• Uncover tenderloin; drain off and reserve marinade.
• Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat.
• Bake at 425 degrees for 45 to 50 minutes. 140 degrees is rare, 150 for medium rare, 160 for medium. Baste occasionally with marinade. (Please do not cook this roast more than medium rare -- you will ruin the taste and tenderness!).
• Serve leftover marinade on the side, after placing it in a saucepan and boiling gently for 3 to 5 minutes.

BEEF TENDERLOIN SANDWICHES WITH SPICY MUSTARD

Steps:

• Coat steaks all over with peppercorns. Cover and refrigerate for 30 minutes, or up to 24 hours.
• Mix mayonnaise, mustard, and horseradish together in a small bowl. Cover and refrigerate with steaks.
• When ready to cook, toss mushrooms and lemon juice together in a medium bowl until mushrooms are evenly coated. Sprinkle lightly with salt.
• Generously brush a large, heavy skillet with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate and let stand for 15 minutes before slicing thinly.
• After the steaks have sat for about 5 minutes, place bacon in the same skillet and cook over medium-high heat, turning occasionally, until brown and crisp, about 10 minutes. Use tongs to transfer bacon to paper towels to drain.
• Place roll bottoms on plates. Spread with mustard dressing. Divide sliced steak among rolls. Top with bacon, mushrooms, and arugula, then cover sandwiches with roll tops.

BEEF TENDERLOIN WITH SOUTHWESTERN-STYLE SAUCE

Steps:

• Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
• Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
• Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
• Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
• Finish the sauce with the Cilantro and serve over the Tenderloin.
• Garnish with the Jalapeno.

HERB- AND SPICE-ROASTED BEEF TENDERLOIN WITH RED WINE-SHALLOT SAUCE

Steps:

• For sauce:
• Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
• For tenderloin:
• Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
• Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
• Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.