BEEF TENDERLOIN WITH PEPPER JELLY SAUCE
This is so good. It is a recipe from Best of the Best from Big Sky Cookbook. We usually cook ours longer as we prefer medium to medium well.
Provided by anymouse
Categories Meat
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Trim fat from tenderloin or have butcher do it. Tie string around tenderloin at 4 equal intervals.
- Mix dry ingredients and rub mixture all over tenderloin.
- Place tenderloin on rack in roasting pan in middle of oven.
- Roast for 30 minutes or to 120 degrees on meat thermometer. Transfer to platter and cover with foil, let rest for 10 minutes.
- Pour off fat from roasting pan. Add beef stock, balsamic vinegar and jelly to pan. Cook for 5 minutes or until thickened, stirring occasionally.
- Slice tenderloin in 1 inch slices and spoon sauce over top of each serving.
Nutrition Facts : Calories 701.4, Fat 46.1, SaturatedFat 18.1, Cholesterol 194.9, Sodium 723.3, Carbohydrate 10.1, Fiber 0.3, Sugar 7.2, Protein 57.9
PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
- Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.
SAUTEED TENDERLOIN STEAKS WITH WINE SAUCE
Steps:
- Trim steaks of excess fat and pat dry with towels; brush them lightly with some olive oil and lightly oil a nonstick pan. Saute steaks 1 1/2 minutes to 2 minutes a side for red rare; longer for medium. Remove steaks to a warm plate. Degrease most of the fat, leaving only a teaspoon in skillet. Add the scallions and stir for a moment. Pour in wine and scrape deglazings; boil down until syrupy. Remove from heat, add butter and parsley or chives if you wish; pour over steak
TENDERLOIN STEAKS WITH PEPPER JELLY SAUCE
Steps:
- Combine garlic salt, chili powder, pepper, cumin and oregano. Rub over both sides of steaks. Heat oil in a heavy large skillet over med. high heat. Add steks and cook for 6-8 minutes for rare to med. rare, turning once. Transfer steaks to plate. Add stock, vinegar and jelly to skillet; cook 5 minutes or until slightly thickened, stirring occasionally. Place steaks back in pan and spoon over steaks, simmer for a few minutes.
PORK TENDERLOIN WITH HOT PEPPER JELLY SAUCE
Make and share this Pork Tenderloin With Hot Pepper Jelly Sauce recipe from Food.com.
Provided by Meredith .F
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees.
- Line a roasting pan with heavy foil.
- Generously salt & pepper the tenderloin.
- Melt 3 tbsp of the jelly in a small pan over low heat and brush over the top of the tenderloin.
- Roast until thermometer reaches 155 to 160 degrees (about 15-20 min).
- While pork is cooking, heat remaining jelly and stir in sour cream. Warm slightly, but do not allow to bubble or it will curdle.
- Slice tenderloin diagonally into 1/2 inch medallions and serve with sauce.
BEEF TENDERLOIN WITH PEPPER JELLY SAUCE
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Trim fat from tenderloin. Tie at equal intervals in 4 places around tenderloin. Combine salt, chili powder, pepper, cumin, and oregano in small bowl. Rub mixture over tenderloin. Place tenderloin on rack in roasting pan in middle of oven. Roast for 30 minutes or to 120° on meat thermometer. Transfer to heated platter. Let stand at room temperature for 10 minutes before serving. Pour off fat. Add stock, vinegar, and jelly to pan. Cook for 5 minutes or until slightly thickened, stirring occasionally. Serve in 1-inch-thick slices with sauce spooned over each serving. Fun Fact: Southern Idaho near Bruneau is home to a unique desert formed in the middle of a natural basin. The Bruneau dunes contain the largest single sand dune in North America. The two most prominent dunes cover about 600 acres.
Nutrition Facts : Nutritional Facts Serves
BEEF TENDERLOIN STEAK WITH PORT SAUCE
Courtesy of Anthony Sedlak, The Main. I plan to try this soon! Anthony suggests serving this with Goat Cheese Potato Cakes, Roasted Beet Salad and Watercress Salad with Apple. I don't think I'll be needing dessert after this meal ... You can view the entire menu under my Shared Menus "An April TGIF". Totally guessing at times.
Provided by keeney
Categories Steak
Time 55m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400. To prepare steak, heat 3 tbsp olive oil in a large heavy bottomed pan.
- Season steaks well with coarse salt and pepper. When oil is nearly smoking, add steaks and 2 tbsp butter; sear both sides of steak until well coloured. (Depending on size of steak, this may have to be done in two batches.).
- Finish cooking in oven for desired doneness, about 5 minutes for medium rare. Remove from heat, transfer to cutting board and let rest, covered, for at least 10 minutes.
- In same pan, add 1 tbsp oil and sweat shallot until softened and lightly coloured. Add port to deglaze and bring to simmer, reducing slightly.
- Add beef stock and simmer; reduce volume by half. Remove from heat and swirl in 2 tbsp butter. Season sauce to taste with salt and pepper.
Nutrition Facts : Calories 323.4, Fat 25.1, SaturatedFat 9.2, Cholesterol 30.5, Sodium 283.6, Carbohydrate 8.9, Sugar 4.6, Protein 1.1
BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE
A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.
Provided by Jason Radlinger
Categories Beef Herb Christmas Valentine's Day Low Carb Beef Tenderloin Port Red Wine Summer Bon Appétit Washington, D.C.
Yield Serves 4
Number Of Ingredients 12
Steps:
- FOR SAUCE:
- Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- FOR STEAKS:
- Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
- Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
- Spoon sauce over steaks and serve.
PEPPER JELLY PORK
Spicy-sweet pork tenderloin: easy to make and a real crowd-pleaser! Serve with a cucumber-red onion salad and soft polenta or cornbread.
Provided by walshmartin
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
- Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
- Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.
Nutrition Facts : Calories 161.2 calories, Carbohydrate 15.5 g, Cholesterol 49.1 mg, Fat 3 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 1 g, Sodium 355.4 mg, Sugar 10.2 g
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