Beef Tenderloin Casanova Recipes

BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE

Steps:

• Remove the tenderloin from the refrigerator 1 hour prior to cooking.
• On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
• Preheat the oven to 225 degrees F.
• Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
• Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
• Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
• Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
• Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.

MARINATED BEEF TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

PHIL AND TONY'S KILLER CARAWAY BEEF TENDERLOIN

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Place tenderloin filet on a flat dish and sprinkle both sides with garlic powder, onion powder and black pepper to taste. Sprinkle on the caraway seeds on both sides as well. Next, sprinkle on the kosher salt. Press all of the seasonings into the meat, so that it all sticks well. Rub the filet all over the plate to pick up any loose seasoning.
• Grill the filet on both sides, about 2 minutes each side, to sear in the flavors and bring out the nutty flavor of the caraway seeds. After searing, lower the temperature of your grill to medium heat and cook for about 6 minutes each side, depending on the thickness of your filet.
• As your filet is cooking at the lower temperature, sprinkle on more kosher salt and caraway seed to taste. Cook to desired doneness.

BEEF TENDERLOIN WITH SALSA VERDE

Steps:

• Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.
• Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour.
• Preheat oven to 400°F. Heat vegetable oil in heavy large skillet over high heat. Add tenderloin; cook until brown on all sides, about 10 minutes. Transfer to baking sheet. Roast until meat thermometer inserted into center registers 125°F. for rare, about 12 minutes. Remove from oven and let stand 5 minutes. Serve tenderloin with salsa.

BEEF TENDERLOIN CASANOVA

Steps:

• Season the steaks and cook until almost to your liking but not quite there.
• While the steaks are cooking, in a medium fry pan combine and heat the madeira and the pate until smooth and warm.
• When the steaks are cooked to your liking, place them in the same frying pan and turn them to coat. Continue to heat for a minute and remove from heat.
• Slightly warm the cognac and add to the pan. Carefully flame the cognac, stir into the madeira mixture and spoon the mixture over the steaks.
• After the flames have been extinguished, plate the steaks and spoon the sauce over them.
• Serve.