BEEF TENDERLOIN STEAKS WITH GORGONZOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Let meat rest 10 minutes before beginning dinner preparation.
- Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
- Preheat broiler to high.
- Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.
GARLIC HERBED BEEF TENDERLOIN
You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
HERB-COATED BEEF TENDERLOIN WITH ROASTED-GARLIC AIOLI
A Passover meal doesn't have to cause a ruckus in the kitchen, or leave you scrambling to serve it. Our herb-coated beef tenderloin and creamy garlic aioli require little hands-on time, and you can enjoy the main at room temperature. With a little prep, you'll be good to gather.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h45m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Trim tops of garlic by about 1/2 inch; place in parchment-lined foil and drizzle with 1 tablespoon olive oil. Wrap to seal and roast until soft, 1 hour. Unwrap and let cool completely.
- Slip garlic cloves out of their jackets and into a blender. Blend with egg, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. With motor running, slowly stream in 3/4 cup vegetable oil until thick and smooth; if too thin, add up to 1/4 cup more oil. Refrigerate in an airtight container at least 30 minutes and up to 3 days; season to taste before serving.
- Place beef on a rack set in a rimmed baking sheet; season generously with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight. Preheat oven to 275°F. Pat beef dry; brush with remaining 2 tablespoons olive oil. Transfer to a roasting pan or large ovenproof skillet, such as cast iron. Roast until a thermometer inserted in center reads 125°F for medium rare, 60 to 65 minutes. Tent with foil; let stand 15 minutes.
- Finely chop herbs on a large cutting board and spread out in an even layer. Untie roast and roll in herbs, pressing to coat. Transfer to a serving platter, slice, and serve with aioli.
BEEF TENDERLOIN WITH GORGONZOLA SAUCE
This is my mom's recipe that she's been making for special occasions for as long as I can remember. These directions will produce meat that is medium-rare in the very center of the tenderloin. If you want your meat more well done, add on 10 minutes and check it by cutting a small nick in the center of the meat - keep repeating until the meat is done to your liking.
Provided by xtine
Categories Roast Beef
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the tenderloin in the apple cider vinegar for 10 minutes. Afterward, pat the meat dry with paper towels. This step can be done up to 24 hours ahead, if desired.
- Combine the salt, pepper, garlic powder, onion powder, Worcestershire sauce & mustard.
- Spread this spice paste over the tenderloin, coating the whole exterior.
- Place on a broiler pan and drizzle half of the melted butter over the tenderloin. Broil for 5 minutes. Turn tenderloin over to other side & drizzle with the remaining butter. Broil for another 5 minutes.
- NOTE - BEGIN MAKING SAUCE NOW, SEE INSTRUCTIONS BELOW.
- Set the oven to 350 degrees and bake the tenderloin at this temperature for 45 minutes.
- Remove from the oven and let sit for 10 minutes before slicing. Serve with Gorgonzola Sauce.
- GORGONZOLA SAUCE:.
- Bring the cream to a full boil in a medium saucepan over medium-high heat, then continue to simmer rapidly for 35 to 40 minutes, until it's thickened like a white sauce, stirring occasionally.
- Remove the pan from the heat & add the gorgonzola, parmesan, horseradish, salt, and pepper. Whisk rapidly until the cheeses melt, add parsley, and serve.
Nutrition Facts : Calories 1603.6, Fat 130.7, SaturatedFat 63.3, Cholesterol 543.5, Sodium 3151.1, Carbohydrate 8.9, Fiber 1.3, Sugar 1.9, Protein 94.3
ROSEMARY-ROASTED BEEF TENDERLOIN WITH GORGONZOLA BUTTER
Make and share this Rosemary-Roasted Beef Tenderloin With Gorgonzola Butter recipe from Food.com.
Provided by BethR
Categories Meat
Time 23m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 725.8, Fat 62, SaturatedFat 25.9, Cholesterol 166.8, Sodium 382.1, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 38.7
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