BEEF TENDERLOIN POACHED IN ONION BROTH
Steps:
- Tie additional kitchen string to end ties on beef tenderloin. Secure to ends of a wooden spoon long enough to balance on rim of a large Dutch oven. (String should be tied so beef hangs below pot rim and broth but doesnâ??t touch bottom.) Set aside.
- Heat oil in Dutch oven over medium heat. Add onions and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. (If mixture begins to darken or dry out, add a few tablespoons water.) Add wine and cook, stirring and scraping browned bits off bottom, until almost evaporated, about 4 minutes. Add leeks, turnip, rutabaga, and 10 cups water. Bring to a simmer, then partially cover and adjust heat to maintain a bare simmer. Cook 30 minutes, then remove turnip and transfer to a dish. Continue simmering until rutabaga is fork-tender, about 10 minutes more. Remove rutabaga and transfer to dish.
- Push leeks and onions to sides of pot and lower beef into center, balancing wooden spoon on pot rim. If necessary, add more warm water to completely cover beef. Add potatoes and bring to a simmer. Cook, adjusting heat as necessary to maintain broth temperature at 190 degrees, until a thermometer inserted in center of beef reads 120 degrees for rare, about 30 minutes. (Meat will continue to cook after poaching.)
- Remove potatoes and transfer to dish with vegetables. Remove beef, transfer to a cutting board, and let rest, tented with foil, 5 minutes. Keep poaching liquid warm. Remove strings from beef and cut beef into slices. Strain poaching liquid through a fine-mesh sieve. Divide broth, vegetables, and meat among serving bowls. Season with salt and pepper and top with prepared horseradish.
FRESH-HERB BEEF TENDERLOIN WITH BALSAMIC ROASTED ONIONS
The perfect comfort Sunday meal to enjoy on a cold winter day.
Provided by Marilena Leavitt
Categories Main Course
Time 1h
Yield serves 6-8
Number Of Ingredients 16
Steps:
- For the tenderloin:
- Preheat oven to 375°F.
- Dry well the beef tenderloin with paper towels and rub it with 1 TBSP. of extra virgin olive oil. Sprinkle generously with sea salt and pepper.
- Heat one large nonstick skillet over high heat (the size should be large enough to hold the tenderloin.) Add the beef tenderloin and brown on all sides, about 4-5 minutes. Remove from the skillet and place in a roasting pan.
- In a small bowl, mix 3 tablespoons of olive oil, the minced garlic, one tablespoon each of thyme and rosemary. Coat the top and the sides of the tenderloin evenly with Dijon mustard. Then rub the herb mixture on evenly.
- Put on the middle rack in the oven and roast for about 45 minutes. The meat thermometer inserted into the center of the tenderloin should register 125°F for medium-rare. If you prefer it medium-done, cook it a little longer until the temperature registers at 135°F. (An instant-read thermometer (like thermapen) makes this easy.)
- Transfer the tenderloin to a serving platter, cover loosely with foil and let it stand for at least 10 minutes. To serve, slice it thinly, sprinkle with the remaining ½ tablespoon each of thyme and rosemary and serve with balsamic roasted onions on the side.
- For the balsamic onions:
- Position the oven rack in the center of the oven. Preheat to 450°F. Line a large baking sheet with heavy-duty foil.
- Peel and cut the red onions through root end into ¾-inch-thick wedges. Place in a medium bowl and toss with the olive oil. Arrange onions, cut side down, on the baking sheet. Sprinkle generously with salt and pepper. Roast until nice and brown, turning once, about 45 minutes.
- Meanwhile, melt the butter in a small saucepan over medium-high heat. Add the sugar and stir until it dissolves. Remove from the heat and add the balsamic vinegar. Return to the heat and simmer until mixture thickens slightly, about 2 minutes. (The balsamic glaze can be made 1 day ahead).
- To serve, arrange the onions on a platter. Drizzle the glaze over the onions and sprinkle with the minced parsley.
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
BEEF TENDERLOIN WITH ROASTED VEGETABLES
I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! -Janet Tucker, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.
Nutrition Facts : Calories 283 calories, Fat 8g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 627mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
BEEF TENDERLOIN ROAST
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
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
FABULOUS BEEF TENDERLOIN
This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!
Provided by Debbie Wright
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
- Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.
Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g
FRENCH ONION BEEF TENDERLOIN
Make and share this French Onion Beef Tenderloin recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle steaks with dried onion, ¼ teaspoon salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat.
- Add the steaks and decrease heat to medium.
- Cook, turning once, until desired doneness, 3 to 6 minutes per side for med-rare.
- Transfer the steaks to a plate; tent with foil.
- Position a rack in upper third of oven; preheat broiler.
- Add the remaining 1 tablespoon oil to the pan.
- Add onions and sherry, cover and cook over med-high heat, stirring occasionally, until the onions are tender and golden brown and the liquid has evaporated, 10-12 minutes.
- Sprinkle flour over the onions and stir to coat.
- Add broth, thyme and the remaining ¼ teaspoon salt; cook until bubbling and thickened, about 1 minute more.
- Remove from the heat and return the steaks and any accumulated juice to the pan.
- Pile up some of the onions on top of the steaks.
- Top each steak with a slice of baguette and some cheese.
- Transfer the pan to the oven and broil until the cheese is melted and bubbling, about 2 minutes.
- Serve the steaks with the onions and sauce.
Nutrition Facts : Calories 637.4, Fat 32.8, SaturatedFat 11.7, Cholesterol 108.8, Sodium 929, Carbohydrate 46.3, Fiber 3, Sugar 5.2, Protein 35.2
BREADED BEEF TENDERLOIN
My husband is a hunter and I like to come up with different ways to cook the meat he brings home. I found venison and beef tenderloin are similar so I use this recipe for both types of meat.-Corrina Larson, Eden, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings (2-1/2 cups sauce).
Number Of Ingredients 14
Steps:
- In a large shallow bowl, combine the bread crumbs, seasoned salt and pepper. Cut tenderloin in half; brush beef on all sides with 1/2 cup butter. Roll in crumb mixture. , In a large skillet, brown beef on all sides in remaining butter. Transfer to a lightly greased 15x10x1-in. baking pan; drizzle with pan drippings. , Bake at 350° for 25-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, saute onions and garlic in butter until tender. Stir in flour and rosemary until blended; gradually add cream and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Serve with beef.
Nutrition Facts :
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
SAVORY BEEF TENDERLOIN
Enjoy this wonderful beef dinner that is ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Cut beef into four 3/4-inch slices. In small bowl, mix marjoram, sugar and pepper; rub on both sides of beef slices.
- In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 3 to 5 minutes, turning once, until brown. Remove beef to serving platter; keep warm.
- In drippings in skillet, cook mushrooms and onion over medium-high heat about 2 minutes, stirring occasionally, until onion is crisp-tender.
- In small bowl, mix broth, wine and cornstarch; stir into mushroom mixture. Cook over medium-high heat about 2 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour over beef.
Nutrition Facts : Calories 230, Carbohydrate 6 g, Cholesterol 65 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 3 g, TransFat 0 g
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