Beef Tenderloin With Creamy Burgundy Marinara Recipes

BEEF TENDERLOIN WITH BALSAMIC SAUCE

Steps:

• Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 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., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.

BEEF TENDERLOIN WITH ROASTED SHALLOTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
• In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
• Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
• Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
• Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
• Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

KIDS CAN MAKE: ASPARAGUS MARINARA

Steps:

• Position an oven rack in the bottom half of the oven, and preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together 1 of the eggs, the mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and granulated garlic in a shallow dish. Mix together the breadcrumbs and 1/4 cup of the Parmesan in another shallow dish.
• Toss the asparagus with the flour in a medium bowl. Dip the asparagus in the egg mixture, shake off excess egg, coat the asparagus in the breadcrumb mixture (pressing it in if needed) and transfer to the prepared baking sheet. Bake until the asparagus is tender and slightly browned about 20 minutes.
• Crack the remaining 4 eggs into individual cups. Heat the oil in a large nonstick skillet over medium heat, then gently pour as many of the eggs into the pan as you can without crowding. Fry the eggs until the whites have set and the yolks are still runny, about 4 minutes.
• Pool 1/4 cup marinara sauce on each of 4 serving plates. Evenly divide the asparagus among them, and top each with an egg. Sprinkle with the remaining 1 tablespoon Parmesan, and garnish with basil.

BEEF TENDERLOIN WITH BURGUNDY SAUCE

Steps:

• Heat 3 tbsp of oil in skillet over medium-high heat.
• Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside.
• In the same pan, sauté bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds.
• Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper.
• Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes.
• Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken.
• Meanwhile, sauté mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon.
• Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.

MARINATED BEEF TENDERLOIN

Steps:

• Pierce meat with a fork in several places.
• Put meat in a deep plastic bag.
• Combine all ingredients and pour over meat.
• Refrigerate for 24 hours.
• Preheat oven to 425 and bake for 40 - 50 minutes, depending on how you prefer your meat cooked.
• Please note * marinating time is not included in preparation time.

BEEF TENDERLOIN WITH GARLIC AND BRANDY

Steps:

• Sprinkle steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds. Add broth, then brandy. Boil until juices are reduced to glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with remaining 1 tablespoon parsley.