20 20 20 20 Tenderloin Beef Recipes

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THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF)



The Best Ever Beef Tenderloin (Filet of Beef) image

My lovely step-mother, Jan, is one of the best cooks I know! This Beef Tenderloin is one of her specialty recipes, and it is absolutely mouth-watering delicious! I love it because it is quite fast and easy to cook (after the marinating time), yet, it is perfect for special occasion meals, because it tastes like you slaved over it. Please note that the prep/cooking time does not include the over-night marinating. Please also note that the marinade will come out as a paste (after cooking it)--this is normal (thickened by the cornstarch), and is meant to be place on the top of the meat, as it cooks like a wonderful crust!

Provided by Helping Hands

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 1/2-5 lbs filet of beef (whole) or 4 1/2-5 lbs beef tenderloin (whole)
1/2 cup soy sauce
1/2 cup honey
2 tablespoons chopped ginger
1/4 cup balsamic vinegar
1/3 cup dry red wine
2 tablespoons black pepper
2 tablespoons chopped garlic
3 tablespoons cornstarch
1 bay leaf

Steps:

  • Combine all marinade ingredients in heavy saucepan; mMix well.
  • Bring just to boiling point.
  • Remove from heat, and allow to cool.
  • Place beef in a glass, enamel, or stainless steel pan.
  • Pour cooled marinade over beef, and cover.
  • Allow to marinate overnight in fridge.
  • Remove from fridge several hours before roasting.
  • Preheat oven to 450°F.
  • Place meat in shallow baking pan, and pour marinade over it.
  • Roast for 20 minutes, basting with marinade from time to time.
  • Reduce heat to 350°F.
  • Continue roasting another 20 minutes (or until beef reaches desired doneness).
  • Remove from oven and let cool in marinade.
  • Cut into thin slices and serve at room temperature.
  • NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.

BEEF TENDERLOIN ROAST



Beef Tenderloin Roast image

This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. -Judith LaBrozzi, Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 7

2 tablespoons Dijon mustard
1 garlic clove, minced
3/4 teaspoon coarsely ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 beef tenderloin roast (3-1/2 pounds)
1 cup beef broth

Steps:

  • Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.

Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

MARINATED BEEF TENDERLOIN



Marinated Beef Tenderloin image

Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h30m

Number Of Ingredients 8

1 beef tenderloin (3 pounds; preferably center-cut), silver skin trimmed
1/4 cup Worcestershire sauce
Juice of 1 lemon
2 tablespoons finely chopped garlic
2 teaspoons coarse salt
2 teaspoons coarsely ground pepper
1 teaspoon safflower oil
1/2 stick unsalted butter, softened, divided

Steps:

  • Place beef in a resealable plastic bag. Whisk together Worcestershire sauce, lemon juice, garlic, salt, pepper, and oil, and pour over beef. Tightly seal bag, and let beef marinate at room temperature 2 hours, turning bag occasionally.
  • Preheat broiler with rack 4 inches from heat source. Transfer beef and marinade to a heavy oven-safe skillet just large enough to hold the beef. Spread 2 tablespoons butter over top of beef; broil 8 minutes. Remove from oven, turn beef with tongs, and spread remaining 2 tablespoons butter on top. Broil 5 minutes more. Remove from oven, and cover skillet tightly with foil. Let beef in skillet rest 45 minutes. Thinly slice, and transfer to a serving platter. Serve with pan juices.

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