OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE
A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
- Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
- Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
- Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
- Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
- Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
- Spoon the herb sauce over steaks; serve immediately.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 5.8 g, Cholesterol 99.5 mg, Fat 37.6 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 14.1 g, Sodium 717.5 mg, Sugar 2.7 g
TENDERLOIN WITH HERB SAUCE
Tender pork is treated to a rich and creamy sauce with a slight kick, thanks to red pepper flakes. This hearty dish is very simple to prepare and always a dinnertime winner. -Monica Shipley, Tulare, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet, heat butter over medium heat; brown pork in batches, 3-4 minutes per side. Return all pork to pan., Mix remaining ingredients; pour over pork. Cook, uncovered, over low heat until sauce is thickened and a thermometer inserted in pork reads 145°, 2-3 minutes, stirring occasionally. Let stand 5 minutes before serving.
Nutrition Facts : Calories 238 calories, Fat 10g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 495mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
HERB-POACHED TENDERLOIN WITH BAROLO SAUCE
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Choose a pot large enough to submerge meat, fill it with water and bring it to a boil. Grind or mince together the oregano, thyme, bay leaf, basil and paprika. Rub meat all over with olive oil, then season well with salt and pepper. Rub herb mixture into meat and spread garlic all over it; it need not be too neat. Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage and twisting ends to seal. Wrap package tightly in aluminum foil.
- Submerge meat in water, and cook for 12 minutes for medium-rare. (Check with an instant-read thermometer, which should show 120 degrees when meat is done.) Let rest for about 10 minutes.
- Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup. Season with salt and pepper.
- Unwrap meat (scissors will be helpful), slice and serve with sauce.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 12 grams, Sodium 664 milligrams, Sugar 1 gram
PORK TENDERLOIN WITH HERB SAUCE
This tenderloin was such a hit at our Easter dinner, I continued to serve it all summer for family and guests. I love recipes like this that are simple and different in taste. The basting sauce would be delicious with other grilled meats.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the first eight ingredients. Cook for 3 minutes or until butter is melted; stir until smooth. , Grill pork tenderloins, covered, over medium heat for 13-20 minutes on each side or until a thermometer reads 160°, basting occasionally with herb sauce. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 148 calories, Fat 10g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 662mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein.
BEEF TENDERLOIN STUFFED WITH HERB PESTO
Stuffed beef tenderloin is always an impressive main course. This one is summery, with a zesty, garlicky herb pesto, ideal for grilling over coals. It is delicious served at room temperature for an elegant summer buffet. Ask your butcher for a nice center-cut piece of tenderloin. If you aren't comfortable with butterflying the meat yourself, ask the butcher to do that too, but it's really not very difficult.
Provided by David Tanis
Categories dinner, meat, roasts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Position the meat on a cutting board so it is perpendicular to the board. With a sharp knife, make a 1-inch-deep incision along the length of the roast. Then use a sawing motion as you continue to cut, moving the knife down and to the left; with your fingers, begin to pry open the roast. Continue cutting, flattening the meat as you go to make a flat rectangular piece about 9 by 12 inches. (Don't worry if it looks a bit ragged.) Lightly pound the meat with a mallet to make it evenly flat. Season meat on both sides with salt and pepper. Lay the meat on a baking sheet cut side up and refrigerate while you prepare the pesto.
- Make the pesto: Put parsley, basil, garlic and olives in a food processor or blender. Sprinkle lightly with salt and pepper. Pulse to roughly chop, then add oil and process to a coarse purée. Add cheese, lemon zest and crushed red pepper and pulse briefly to combine.
- Spread pesto evenly over the cut surface of the beef, leaving a 1-inch border at all edges. Roll up the meat like a jellyroll, with the seam on the bottom. Tie roll securely with butcher's twine at 2-inch intervals along its length. Drizzle the surface of the roll with oil and rub with your hands to distribute. Leave meat at room temperature to season for at least 30 minutes. (Alternatively, wrap and refrigerate the roast for several hours or overnight. Return to room temperature before proceeding.)
- Build a fire in a charcoal grill, leaving one side of the grill free of coals. Sear the roast on all sides directly over medium-hot coals. Move the roast off the coals and cook over indirect heat, turning occasionally, until an instant-read thermometer registers 125 degrees for medium-rare meat, about 30 minutes. (To prevent overcooking, begin checking after 20 minutes.) Let rest for at least 15 minutes before removing twine and carving into 1/2-inch slices. For easier slicing, let roast cool to room temperature.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 37 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 15 grams, Sodium 564 milligrams, Sugar 0 grams
PORK TENDERLOIN WITH HERB SAUCE
Found in Taste of Home Comfort Food Diet Cookbook. Tender juicy tenderloin in a sauce with a little kick. I have changed it a little to suit our taste. Sometimes I will use fresh minced garlic instead of garlic powder.
Provided by mama smurf
Categories < 15 Mins
Time 13m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut each tenderloin into 12 slices; sprinkle with salt, pepper and garlic powder or some fresh garlic.
- In a large nonstick skillet coated with cooking spray, brown pork in butter in batches over medium heat for 3-4 minutes on each side.
- Return all pork to the skillet.
- Combine remaining ingredients; pour over pork. Cook and stir over low heat for 2-3 minutes or until sauce is thickened.
HERB CRUSTED BEEF TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
- Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
- Preheat the oven to 375 degrees F.
- Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
- Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
- Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
- In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container
BAKED TURKEY TENDERLOIN WITH HERB SAUCE
A herb-flavored turkey with an Asian twist and a robust blend of unique flavors that makes everyday bland turkey interesting!
Provided by lisamarie13
Categories Turkey Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Mix soy sauce, white wine, chicken broth, olive oil, pepper, basil, parsley, mustard powder, ginger, sugar, onion, sesame oil, lime juice, Dijon, and garlic together in a small bowl; pour into a resealable plastic bag. Add turkey, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Remove turkey from the marinade and shake off excess; place turkey into a 2-quart glass baking dish.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the turkey is cooking, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Slice turkey and serve with sauce.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 5.8 g, Cholesterol 57.4 mg, Fat 14.8 g, Fiber 0.6 g, Protein 29 g, SaturatedFat 2.8 g, Sodium 2527.8 mg, Sugar 2.6 g
HERB- AND SPICE-ROASTED BEEF TENDERLOIN WITH RED WINE-SHALLOT SAUCE
Categories Food Processor Beef Herb Bake New Year's Eve Beef Tenderloin Spice Red Wine Winter Shallot Bon Appétit
Yield Serves 8
Number Of Ingredients 29
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.
BEEF TENDERLOIN SANDWICHES WITH HERB MAYONNAISE
Beef eye of round may be substituted for the beef tenderloin. Follow the same method, roasting 10 minutes more for medium rare (30 to 35 minutes total).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat. Generously season beef with salt and pepper. Add to skillet, and brown on all sides, about 10 minutes total. Transfer skillet to oven.
- Roast until beef registers 130 for medium-rare, 20 to 25 minutes. Let beef stand for 20 minutes. Cut into 1/4-inch-thick slices.
- Meanwhile, mash garlic with a fork in a small bowl. Stir in mayonnaise, lemon juice, and herbs. Season with salt and pepper. (Garlic-herb mayonnaise can be stored in the refrigerator for up to 1 day.)
- Spread 1 tablespoon of the mayonnaise onto each bread slice. Top with beef. Just before serving, add watercress. Season with salt and pepper.
PORK TENDERLOIN WITH CREAMY HERB SAUCE
A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.
Provided by Chippie1
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often.
- Add pork, and cook until lightly browned.
- Remove only pork, and keep warm.
- In the skillet, stir together flour, basil, parsley, pepper, and beef granules.
- Whisk in light cream, stirring until thick.
- Stir in wine.
- Return pork to pan, reduce heat to low, and cover.
- Simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 226.7, Fat 11.5, SaturatedFat 4.9, Cholesterol 91.5, Sodium 130.1, Carbohydrate 3.4, Fiber 0.6, Sugar 0.7, Protein 24.6
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