BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE
This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.
Provided by Chef John
Categories Everyday Cooking
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Season beef medallions with salt and pepper to taste and set aside.
- Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
- Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
- Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
- Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
- Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
- Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
- Spoon sauce over beef and serve immediately.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 6 g, Cholesterol 135.8 mg, Fat 41.5 g, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 484.4 mg, Sugar 3.7 g
BEEF TENDERLOIN IN CARAMELIZED SUGAR
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put a 10-inch skillet over high heat. Wait a minute. Add meat, and brown on both sides. Turn off heat, and place steaks on plate.
- A minute later, add sugar to pan, and turn heat to medium. Cook, gently shaking pan, until sugar liquefies and begins to bubble. Cook another minute until it darkens, then turn off heat. Mix nam pla with 1/2 cup water. Carefully add liquid, and turn heat to medium-high. Cook, stirring constantly, until caramel melts into liquid. Add onions, and cook, stirring, about 5 minutes. Stir in any liquid that has accumulated around meat.
- Stir in black pepper, and return meat to pan. Cook over medium heat, turning meat once in a while, until it is done to your liking (about 5 to 8 minutes for medium-rare). Taste, and adjust seasoning, then serve, spooning onions and sauce over each steak.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 15 grams, Carbohydrate 55 grams, Fat 32 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 13 grams, Sodium 2917 milligrams, Sugar 53 grams
SICHUAN BEEF TENDERLOIN
Provided by Food Network
Categories main-dish
Time 50m
Yield 1 to 2 servings
Number Of Ingredients 19
Steps:
- For the marinade: Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a stainless steel mixing bowl and gently whisk together. Add in the cubed beef and set aside to marinate for 15 minutes.
- For the sauce: In a small saucepan bring the soy sauce, sugar and vinegar to a boil. Combine 3 teaspoons cold water and the corn starch in a small bowl to make a slurry. When the ingredients have come to a boil, whisk in the slurry. Cook the mixture for 1 minute, then remove from the heat and set aside.
- For the vegetables: Heat 5 ounces vegetable oil in a saute pan until just hot, then remove the oil and keep the pan hot.
- Turn the heat down to medium and place the marinated beef into the pan. Cook until just seared, then remove from the pan.
- Add the remaining 2 teaspoons vegetable oil and the Sichuan pepper oil to the pan, then add the dried chiles.
- Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized.
- Return the beef to the pan, and then add the sauce.
- Serve with rice or noodles and seasonal vegetable of choice.
BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Preheat a grill to medium-high heat.
- Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside.
- In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade.
- Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.
MARINATED BEEF TENDERLOIN/CARAMELIZED ONIONS/MUSHROOM RAGOUT
Onions and mushrooms naturally complement rich beef. Use cremini mushrooms in the ragout for a more robust flavor. The beef is so tender! I served this with a baked sweet potato and a spinach salad. It should be served with a nice red wine or rose - since I am not a connoisseur of wines I can't say too much. Cooking Light Magazine, November 2008 Edition.This was posted on 11/05/2008.
Provided by Manami
Categories Roast Beef
Time 1h
Yield 8 3 oz servings
Number Of Ingredients 21
Steps:
- PREPARE BEEF:.
- Combine shallots, vinegar, soy sauce, Dijon mustard, honey & garlic in a large zip-lock plastic bag add beef to bag; seal.
- Marinate in refrigerator 4 hours, turning occasionally.
- Preheat oven to 450°F.
- Remove beef from bag; discard marinade.
- Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Place beef on a broiler pan coated with cooking spray.
- Bake at 450° for 35 minutes or until a thermometer registers 135° or until desired degree of doneness.
- Place tenderloin on a platter; let stand 10 minutes before slicing.
- PREPARE RAGOUT:.
- Heat oil in a large nonstick skillet over medium heat.
- Add onion & a pinch of crushed red peppers to pan; cook 15 minutes or until lightly browned, stirring occasionally.
- Add garlic; cook 1 minute, stirring occasionally.
- Increase heat to medium-high.
- Add mushrooms, 1 tablespoon soy sauce, and thyme; sauté 8 minutes.
- Stir in Madeira; cook 2 minutes or until liquid almost evaporates.
- Add broth; cook 2 minutes or until liquid almost evaporates.
- Remove from heat; stir in 1 tablespoon vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- E N J O Y!
Nutrition Facts : Calories 392.1, Fat 23.9, SaturatedFat 9.1, Cholesterol 97.5, Sodium 500.6, Carbohydrate 10.8, Fiber 1.4, Sugar 5.3, Protein 31.8
BEEF TENDERLOIN WITH CARAMELIZED ONIONS & RED WINE SAUCE
If you really want to impress your dinner guests for the holidays or any special occasion, I highly recommend this recipe. The meat is extremely tender and flavorful and the sauce is out of this world. Note: It is very important to allow the meat to come to room temperature before cooking. It is also important that you allow it to rest for 15 minutes after it has cooked. This allows the juices to redistribute throughout.
Provided by Cooking Creation
Categories Meat
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees.
- Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
- Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
- Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
- Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.
- Slice the meat and serve it with the sauce.
- Enjoy!
Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 24.5, Cholesterol 223.3, Sodium 442.5, Carbohydrate 6.6, Fiber 0.9, Sugar 2.6, Protein 45.9
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