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
STUFFED BEEF TENDERLOIN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees F.
- Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
- Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
- Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
- In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.
STUFFING STUFFED BEEF TENDERLOIN
Slices of this elegant but easy special-occasion roast look so attractive, and you'll be delighted with the flavor. Water chestnuts add enjoyable crunch to the savory stuffing. It's an entree I'm proud to serve to guests. -Mark Trinklein, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a shallow dish, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in dish; turn to coat. Cover and refrigerate for 4 hours or overnight., In a large skillet, saute the mushrooms, onions and water chestnuts in butter until onion is tender. Remove from the heat. Stir in the remaining stuffing ingredients. Drain and discard marinade. Open tenderloin; spoon stuffing on one side. Close and tie with kitchen string. Place in a greased shallow roasting pan., Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before removing string and slicing.
Nutrition Facts :
STUFFED BEEF TENDERLOIN
My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.
Nutrition Facts :
BEEF TENDERLOIN WITH BORDELAISE SAUCE, CARAMELIZED CARROTS AND S
Make and share this Beef Tenderloin With Bordelaise Sauce, Caramelized Carrots and S recipe from Food.com.
Provided by Mimi Bobeck
Categories Roast Beef
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
- Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
- Add the pepper, bay leaf and thyme and stir to mix.
- Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.
- Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
- Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
- In a 10-inch fry pan over medium-high heat, melt 1 Tbs of the butter.
- Season the filets with salt and pepper.
- When the butter is hot, add the filets and sear until golden underneath, about 2 minutes.
- Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp pepper, the thyme and bay leaf.
- Cover and cook for 3 minutes for medium-rare, or until done to your liking.
- Transfer the filets to warmed individual plates.
- Continue cooking the vegetables, uncovered, until just tender, 1 minute more.
- Add the sauce, bring to a boil and stir in the remaining 2 Tbs butter.
- Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.
- Remove the thyme sprig and bay leaf and discard.
- Stir in the parsley.
- Spoon the sauce and vegetables around the filets and serve immediately.
FILET OF BEEF WITH HERBED CREAM CHEESE FILLING AND BORDELAISE SAUCE
This sumptuous steak dish makes for a spectacular celebration meal. Beef tenderloin steaks are stuffed with a garlicky cream cheese mixture, seared in a hot skillet, and served with a warm, fragrant red wine sauce. The trick is chilling the stuffed steaks to firm up the cream cheese so it stays put while the steaks are cooking. All this meal needs is your favorite potato dish (simple roasted new potatoes with herbs would be my choice), a simple salad, and a lusty bottle of red wine. I suggest drinking the same style of wine that you use to make the sauce. If you are short on time, these steaks are great without the sauce too.
Yield makes 4 servings
Number Of Ingredients 13
Steps:
- Season the steaks with salt and pepper. Set aside.
- In a small bowl, combine the cream cheese with the garlic, herbs, and salt and pepper, to taste. Chill until the mixture firms up, at least 15 minutes.
- Cut an "X" into the top of each filet, almost but not quite all the way through the steak. Open the "X" with your fingers and stuff with 1 or 2 tablespoons of the cream cheese mixture, packing the cheese well and level with the top of the steak. Chill the steaks in the refrigerator for at least 15 minutes, to firm up the cheese. Meanwhile, make the Bordelaise Sauce.
- To cook the steaks, preheat the oven to 400°F.
- Heat the oil in a large ovenproof skillet until very hot but not smoking. Sear the steaks, cut side down, until nicely browned, about 5 minutes. Flip the steaks carefully, using a spatula to get under the crispy cheese crust so it doesn't stick to the pan. Sear the other side for 1-2 minutes, then finish them in the oven to the desired doneness (6-8 minutes for medium-rare). To serve, spoon warm Bordelaise Sauce over the steaks.
- Place the wine, shallots, and thyme in a small saucepan, bring to a boil, then simmer until reduced to 1/4 cup. Add the stock and reduce again to about 1/4 cup. Whisk in the butter, bit by bit, until the sauce is thick and glossy. Season to taste with salt and pepper, and keep warm.
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