Beef Tenderloin With Hollandaise Diablo Recipes

MAINE LOBSTER FRA DIABLO

Steps:

• Cut the lobster in half lengthwise. Remove the small, opaque clumps of tissue located next to the eye. Do not remove anything else from the lobster; the juices and the roe are what give the sauce its flavor. In a large saucepan, heat the olive oil and garlic and cook for a few minutes. Do not let the garlic burn or it will leave a bitter taste. Add the lobster flesh side down and cook until the roe is firm, about 1 minute. Add the white wine, tomato sauce, and crushed red pepper flakes. Cook a few minutes more until all the ingredients blend together. Add the chopped parsley and salt, to taste. Do not overcook the lobster; it will become tough. Add the sauce and lobster to the cooked linguini and serve immediately.

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.

BEEF TENDERLOIN WITH PEPPERCORN HOLLANDAISE

Steps:

• Preheat the oven to 350 F degrees.
• Season the tenderloins with salt and pepper and set them aside.
• In a small saucepan over high heat, bring the green, black, and pink peppercorns, white wine, sherry, sherry vinegar, shallot, and garlic to a boil.
• Cook for about 2 minutes, or until about 2 tbsp of liquid remain; set aside to cool.
• Place the egg yolks and the cooled wine mixture in a small stainless steel bowl.
• Place the bowl over a pot of simmering water and whisk for 3 to 4 minutes, or until the egg yolks thicken to the consistency of softly whipped cream.
• Do not scramble the eggs.
• Slowly whisk in the melted butter and mix thoroughly.
• Season to taste with salt.
• Leave the bowl over the hot water and remove the pot from the heat.
• Cover and set aside.
• In a medium saute pan over high temperature, heat the 1 tbsp olive oil until smoking hot.
• Sear the tenderloins well on both sides, about 2 minutes per side.
• If your saute pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan.
• Bake the tenderloins for about 8 minutes for medium-rare.
• Place the tenderloins on individual plates and pour over the sauce.
• Garnish with the chopped parsley.

BAKED BEEF TENDERLOIN WITH DIANE SAUCE

Steps:

• Heat oven to 400. Place sheet of foil on 15 X 10 X 1-inch baking pan or cookie sheet. Place beef tenderloin on foil; tuck narrow end under. Turn edges of foil up around tenderloin to contain juices. Bake at 400 for 30-40 minutes for medium doneness.
• Meanwhile, in small bowl, combine broth and cornstarch; blend well. Set aside.
• Heat oil in small nonstick skillet until hot. Add onions; cook about 1 minute. Stir in parsley, pepper, mustard, and lemon juice. Add cornstarch mixture; cook and stir over medium heat for 4 - 6 minutes or until sauce is bubbly and slightly thickened.
• To serve, cut tenderloin into 1/2-inch slices. Serve sauce over slices.