Beef Tenderloin With Goat Cheese Sauce Recipes

FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE

Steps:

• Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
• Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
• Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

BEEF TENDERLOIN WITH GOAT CHEESE SAUCE

Steps:

• Bring milk to simmer in small saucepan. Transfer to processor. Add bread and process until blended. Add egg, goat cheese, garlic and mustard. Process just until blended. With processor running, gradually add oil and lemon juice; process until smooth. Transfer sauce to medium saucepan. Season to taste with sugar, white pepper and salt. (Can be made 1 day ahead. Cover; refrigerate.)
• Cut each steak in half horizontally. Using meat mallet, pound each piece on work surface to 1/3-inch thickness. Season with salt and pepper. Coat with flour, shaking off excess. Melt 1 tablespoon butter in large skillet over high heat. Sauté beef in batches until brown, adding more butter as necessary, about 1 minute per side. Transfer beef to platter. Add wine to skillet; bring to boil. Add beef; turn to coat. Remove from heat.
• Bring goat cheese sauce to simmer. Stir in chives. Spoon some of sauce onto each of 6 plates. Place 2 beef scallops atop sauce on each plate. Divide shallots and any glaze among plates. Spoon spaetzle alongside and serve, passing remaining sauce separately.

PEPPERCORN ENCRUSTED BEEF TENDERLOIN ON BEEF TOMATO WITH GOAT CHEESE, FRENCH FRIED ONIONS AND BALSAMIC VINEGAR SAUCE

Steps:

• Crush the black peppercorns coarsely and pack liberally on both sides of the beef.
• Drizzle a few tablespoons of balsamic vinegar over the tenderloins and set at room temperature for 20 to 25 minutes to marinate. Grill tenderloins to likeness. While resting, slice the tomato into 1/2-inch thick slices and spread each slice with goat cheese. Spread it thick! Set the tomatoes aside.
• Heat a saute pan and add the remaining balsamic vinegar and sugar. Reduce until halved. Set the filet atop the goat cheese tomato slices and drizzle with the reduced balsamic sauce. Top with the French fried onions and serve immediately.

ROSEMARY STUFFED GOAT CHEESE BEEF TENDERLOIN

Steps:

• Dijon Spread:.
• In a small bowl, stir together all ingreadients.
• Preheat oven 425 degrees. Prepare dijon Spread. Spread over roast. Place roast on a rack in a shallow roasting pan.
• Roast uncovered, for 35 to 40 minutes or until an instant - read thermometer inserted into the center of the roast registers 135 degrees for medium rare doneness. Cover with foil; let stand 15 minutes before slicing.
• Cut roast into 8 slices about 1 to 1 1/2 inches apart, cutting to, but not through, the bottom of the roast. Tuck a slice of goat cheese into each cut (or spoon 1 T cream cheese into each cut). Sprinkle with snipped rosemary.
• To serve, slice through the roast between each cheese portion.

FABULOUS BEEF TENDERLOIN

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.

BLUE CHEESE BEEF TENDERLOIN

Steps:

• Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
• In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

GOAT CHEESE & PEAR STUFFED TENDERLOIN

Steps:

• In a large skillet, saute pears in butter until tender., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Spread the pears, arugula, cheese and herbs over meat to within 1 in. of edge. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch intervals with kitchen string., Place on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over roast. Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing., In a small saucepan, saute shallots in butter until tender. Add sherry; cook over low heat for 4 minutes. Add broth and tarragon. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with beef.

BEEF TENDERLOIN STEAK WITH PORT SAUCE

Steps:

• Preheat oven to 400. To prepare steak, heat 3 tbsp olive oil in a large heavy bottomed pan.
• Season steaks well with coarse salt and pepper. When oil is nearly smoking, add steaks and 2 tbsp butter; sear both sides of steak until well coloured. (Depending on size of steak, this may have to be done in two batches.).
• Finish cooking in oven for desired doneness, about 5 minutes for medium rare. Remove from heat, transfer to cutting board and let rest, covered, for at least 10 minutes.
• In same pan, add 1 tbsp oil and sweat shallot until softened and lightly coloured. Add port to deglaze and bring to simmer, reducing slightly.
• Add beef stock and simmer; reduce volume by half. Remove from heat and swirl in 2 tbsp butter. Season sauce to taste with salt and pepper.

GORGONZOLA- AND MUSHROOM-STUFFED BEEF TENDERLOIN WITH MERLOT SAUCE

Steps:

• Heat oven to 425°F. To cut beef so that it can be filled and rolled, cut horizontally down length of beef, about 1/2 inch from top of beef, to within 1/2 inch of opposite side; open flat. Turn beef. Repeat with other side of beef, cutting from the inside edge to within 1/2 inch of opposite edge; open flat.
• In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until tender and liquid has evaporated. Cool 5 minutes. Add bread crumbs, cheese and parsley; toss to combine.
• Sprinkle bread crumb mixture over beef to within 1 inch of edges. Tightly roll up beef, beginning with long side. Turn small end of beef under about 6 inches so it cooks evenly. Tie beef with kitchen string at about 1 1/2-inch intervals. In shallow roasting pan, place beef, seam side down, on rack. Brush with oil; sprinkle with salt. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• Bake uncovered 30 to 40 minutes or until thermometer reads at least 140°F. Cover beef loosely with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.)
• Meanwhile, in 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally. Reduce heat to low; simmer uncovered 35 to 40 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Remove string from beef before carving. Serve beef with sauce.