BEEF TENDERLOIN WITH CIPOLLINI ONIONS AGRODOLCE
"Agrodolce" means "sweet and sour" in Italian and refers to the sweet and tangy glaze that coats the cipollini onions (flat, yellow Italian onions) that accompany an always-popular beef tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Place onions, butter, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper in single layer in a large straight-sided saute pan; add 1 inch of water. Simmer over medium heat, covered, 1 hour; the onions should be soft. Uncover; add vinegar. Cook, turning occasionally, until liquid evaporates and onions caramelize, about 1 hour. Stir in thyme leaves. Set aside.
- Heat oven to 400 degrees. Coat meat with remaining salt and pepper. Place saute pan with ovenproof handle over high heat. Add olive oil; heat until almost smoking. Place beef in pan; sear until well browned on all sides. Transfer to oven; roast 30 to 40 minutes, or until internal temperature is 130 degrees for medium rare. Allow to rest at least 10 minutes before slicing. Beef may be served warm or at room temperature. Slice just before serving. Place on platter with reserved cipollini onions; garnish with thyme sprigs.
POTTED BEEF WITH PEARS AND CIPOLLINI ONIONS AND HORSERADISH CREAM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F.
- Bring a medium pot of water to boil for the onions. Salt the water and boil the onions for 5 minutes. Then drain the onions and cool to handle. Peel the onions by squishing the root end out of the skins.
- Bring the beef to room temperature and pat dry with paper towels. Sprinkle with salt and pepper. Heat the oil over medium-high heat in a large Dutch oven and add the beef in batches, browning until deeply caramelized all over. Repeat until all the beef has been browned, adding more oil when necessary. Remove the browned meat to a plate, covered with foil and reserve for later use.
- Reduce the heat to medium-low and add the butter to the same pot used for browning the meat. When the butter foams, add the onions to the pot. Season with salt and pepper, and add in the thyme, allspice, cloves and some nutmeg. Cook until light caramel in color, 20 to 25 minutes, stirring occasionally. Drizzle in the honey. Then add the sherry to deglaze the pan. Next, add the stock and the browned beef. Cover and roast in the oven for 1 hour 15 minutes. Add the pears and stir to combine. Roast until the beef is tender, 45 minutes to 1 hour more. Cool and store in the refrigerator for a make-ahead meal.
- When ready to serve, reheat the potted beef in a 325 degrees F oven or on the stove-top, covered over medium-low heat.
- Stir up the sour cream with the chives, heavy cream and horseradish. Season with salt and pepper. Serve atop the beef and onions with pears.
SWEET-AND-SOUR CIPOLLINE ONIONS
Categories Onion Side Marinate Cocktail Party Quick & Easy Vinegar Red Wine Spring Edible Gift Gourmet
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Blanch onions in a large pot of boiling water 1 minute, then drain in a colander and transfer to a bowl of cold water to stop cooking. Drain and peel onions.
- Bring sugar and water to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil, without stirring, washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden. Continue to cook caramel, gently swirling pan, until deep golden.
- Immediately remove from heat, then carefully add wine (caramel will steam vigorously and harden). Return pan to heat and simmer, stirring, until caramel is dissolved.
- Add onions, red-wine vinegar, oil, salt, peppercorns, and bay leaf and simmer, uncovered, stirring occasionally, until onions are tender, about 1 hour. Transfer onions to a bowl using a slotted spoon, then boil liquid until reduced to about 1 cup, 10 to 15 minutes. Stir in balsamic vinegar, then pour liquid over onions and cool to room temperature. Chill, covered, 1 to 3 days (for flavors to develop).
- Serve chilled or at room temperature.
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
VENISON LOIN WITH CIPOLLINI AGRODOLCE
Steps:
- Peel the onions and trim the tops, keeping the root end intact. Combine the onions, wine, vinegar, and sugar in a medium saucepan over medium-high heat, bring to a boil and add a pinch of salt. Decrease the heat to maintain a brisk simmer and cook until the onions are tender and the liquid has reduced to a syrup, about 15 minutes. Remember that the agrodolce will continue to thicken as it cools.
- Heat the olive oil in 1 large or 2 medium sauté pans over high heat. Season the loin pieces with salt and pepper and sear, no more than 2 minutes per side. Transfer to a plate and let rest for 10 minutes or so.
- Cut each loin in half horizontally. Lean the halves against each other at opposing angles. Spoon the agrodolce next to the meats and drizzle some over the top. Serve immediately.
More about "beef tenderloin with cipollini onions agrodolce recipes"
BEEF TENDERLOIN WITH CIPOLLINI ONIONS AGRODOLCE
From mealplannerpro.com
TENDERLOIN RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
FENNEL RUBBED PORK TENDERLOIN WITH SHALLOT ONION AGRODOLCE RECIPE
From crecipe.com
CIPOLLINI IN AGRODOLCE - LINDARAXA'S GARDEN - GOOGLE SEARCH
From sites.google.com
BEEF TENDERLOIN RECIPES | ALLRECIPES
From allrecipes.com
BEEF TENDERLOIN WITH CIPOLLINI ONIONS AGRODOLCE RECIPE | EAT YOUR …
From eatyourbooks.com
DINNER RECIPES | BEEF TENDERLOIN, DINNER RECIPES, CIPOLLINI ONIONS
From pinterest.com
SWEET AND SOUR ONIONS (CIPOLLINE IN AGRODOLCE) - SAVEUR
From saveur.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
From onceuponachef.com
BEEF MEDALLIONS WITH CIPOLLINI ONIONS AND RED WINE SAUCE
From nibblemethis.com
CIPOLLINI ONIONS WITH BALSAMIC GLAZE (CIPOLLINI AGRODOLCE)
From familystylefood.com
ROASTED BEEF TENDERLOIN WITH FRENCH ONION AU JUS.
From halfbakedharvest.com
ROASTED BEEF TENDERLOIN WITH CARAMELIZED ONIONS
From ricardocuisine.com
PORK TENDERLOIN WITH AGRODOLCE SAUCE RECIPE - CUISINART.COM
10 BEST BEEF TENDERLOIN RECIPES | YUMMLY
From yummly.com
PORK CHOP AGRODOLCE WITH CIPOLLINI ONIONS AND SPINACH MASHED …
From bigoven.com
POTTED BEEF WITH PEARS AND CIPOLLINI ONIONS AND HORSERADISH CREAM
From recipenet.org
DINNER RECIPES | BEEF TENDERLOIN, RECIPES, AGRODOLCE RECIPE
From pinterest.co.uk
ROASTED BEEF TENDERLOIN WITH CARAMELIZED ONIONS | RICARDO
From ricardocuisine.com
BALSAMIC CIPOLLINI ONIONS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEEF TENDERLOIN TIPS WITH PEARL ONIONS - RECIPES
From more.ctv.ca
GRILLED CIPOLLINI ONIONS RECIPE
From crecipe.com
BEEF TENDERLOIN WITH CIPOLLINI ONIONS AGRODOLCE RECIPE
From pinterest.com
10 BEST CIPOLLINI ONIONS RECIPES | YUMMLY
From yummly.co.uk
10 BEST CIPOLLINI ONIONS RECIPES | YUMMLY
From yummly.com
CIPOLLINI IN AGRODOLCE | RECIPE | VEGETERIAN RECIPES, RECIPES ...
From pinterest.co.uk
CIPOLLINE IN AGRODOLCE (SWEET AND SOUR BABY ONIONS)
From memoriediangelina.com
ROAST BEEF RIBS WITH SALSA VERDE AND CIPOLLINI IN AGRODOLCE RECIPE ...
From eatyourbooks.com
BEEF TENDERLOIN WITH CARAMELIZED ONIONS - COOKING CHAT
From cookingchatfood.com
BEEF TENDERLOIN WITH ONION CABERNET SAUCE RECIPE | PC.CA
From presidentschoice.ca
SWEET AND SOUR ONIONS (CIPOLLINE IN AGRODOLCE) RECIPE
From foodandwine.com
CIPOLLINI IN AGRODOLCE | VEGETERIAN RECIPES, RECIPES, AGRODOLCE RECIPE
From pinterest.ca
CIPOLLINI ONIONS IN AGRODOLCE - DRZLBRANDS.COM
CIPOLLINI ONION RECIPES | PUNCHFORK
From punchfork.com
BEEF TENDERLOIN WITH FIVE ONION SAUCE - BIGOVEN.COM
From bigoven.com
CIPOLLINI ONIONS RECIPES ITALIAN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BRAISED PORK CHOPS WITH CIPOLLINI AND OLIVES RECIPE
From foodnewsnews.com
PORK TENDERLOIN AGRODOLCE RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love