Beef Tenderloin With Oysters Rockefeller Sauce Recipes

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BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE



Beef Tenderloin with Quick Red Wine Pan Sauce image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 10

One 3- to 5-pound beef tenderloin, trimmed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 sprigs fresh thyme
3 cloves garlic, crushed
5 tablespoons unsalted butter, at room temperature
1 medium shallot, minced
1 cup red wine
2 cups beef stock
1 tablespoon all-purpose flour

Steps:

  • Remove the tenderloin from the refrigerator 1 hour prior to cooking.
  • On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
  • Preheat the oven to 225 degrees F.
  • Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
  • Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
  • Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
  • Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
  • Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.

ROCKIN' OYSTERS ROCKEFELLER



Rockin' Oysters Rockefeller image

This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!'

Provided by Cassandra Kennedy

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 16

Number Of Ingredients 16

48 fresh, unopened oysters
1 ½ cups beer
2 cloves garlic
seasoned salt to taste
7 black peppercorns
½ cup butter
1 onion, chopped
1 clove garlic, crushed
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 ounces Monterey Jack cheese, shredded
8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
½ cup milk
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
2 tablespoons fine bread crumbs

Steps:

  • Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
  • Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
  • Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
  • Bake until golden and bubbly, approximately 8 to 10 minutes.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 5.3 g, Cholesterol 65.7 mg, Fat 17.4 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 10.7 g, Sodium 652.2 mg, Sugar 1.7 g

BEEF WITH OYSTER SAUCE



Beef With Oyster Sauce image

A pretty quick and easy recipe. Just a tip, if you par-freeze the beef first it makes it easier to slice. Enjoy

Provided by Terese

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon cornflour
2 tablespoons peanut oil
2 garlic cloves, chopped
2 teaspoons ginger, chopped
1 red chile, deseeded and chopped
200 g filet of beef, sliced
1 small onion, sliced
1 red capsicum, sliced
rice, to serve

Steps:

  • Combine oyster and soy sauces along with sesame oil, sugar and cornflour in a small bowl.
  • Set aside.
  • Heat 1 tablespoon of the peanut oil in a wok.
  • Swirl to coat.
  • Add half the beef and stir fry until browned.
  • Remove and set aside.
  • Repeat with the remaining peanut oil and beef and remove and set aside.
  • Add garlic, ginger and chilli to the wok.
  • Cook for 30 seconds.
  • Add onion and capsicum and stir fry for 1 minute.
  • Return the beef to the pan along with the combined sauces.
  • Stir to warm through.
  • Serve immediately with rice.

ROAST BEEF TENDERLOIN WITH PORT SAUCE



Roast Beef Tenderloin with Port Sauce image

Provided by Molly Stevens

Categories     Roast     Christmas     Rosemary     Beef Tenderloin     Port     Winter     Shallot     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 14

Beef:
1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
2 teaspoons coarse kosher salt
Sauce:
4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Cognac or brandy
1 fresh rosemary sprig
1 teaspoon coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock
Roasting:
2 tablespoons extra-virgin olive oil
2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Steps:

  • For beef:
  • Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
  • For sauce:
  • Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
  • For roasting:
  • Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
  • Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
  • Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
  • WHAT TO DRINK:
  • Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.

BEEF TENDERLOIN WITH OYSTERS ROCKEFELLER SAUCE



Beef Tenderloin with Oysters Rockefeller Sauce image

Make and share this Beef Tenderloin with Oysters Rockefeller Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

4 lbs beef tenderloin
peanut oil
3 cloves garlic, mashed into a paste with
1 teaspoon salt
1/4 cup butter
1 onion, finely chopped
2 cloves garlic, minced
3 cups heavy cream
1 pint oyster, drained-reserve 1/2 cup of juice
1 1/2 teaspoons creole seafood seasoning (or Old Bay Seasoning with a healthy dash of cayenne)
2 teaspoons Worcestershire sauce
salt and pepper
1 (10 ounce) package frozen spinach, thawed drained and squeezed

Steps:

  • Preheat oven to 400 degrees.
  • Place the tenderloin on a baking sheet and rub with peanut oil and then the mashed garlic.
  • Place in the oven and roast to an internal temperature of 110 degrees-about 40 minutes.
  • The meat will be rare-cook longer if you wish.
  • Meanwhile, melt the butter in a large heavy saucepan.
  • Add the onion and garlic and saute until soft.
  • Add the cream and the 1/2 cup reserved oyster juice, and bring to a boil.
  • Cook over high heat for 8 minutes, reducing by one half.
  • Add the creole seasoning, Worcestershire Sauce.
  • Taste and salt and pepper to taste.
  • In a blender puree the spinach with half the sauce.
  • Add to remaining sauce in pan and stir to mix well.
  • In a shallow pan heat water to a simmer.
  • Add oysters and poach until the edges curl, about 3 minutes.
  • Drain and add oysters to the sauce.
  • Slice tenderloin and pour a bit of the sauce over the slices.
  • Pass the rest at the table.
  • Both the tenderloin and sauce can be made 1 day ahead.
  • Reheat meat wrapped in foil, and gently re-heat sauce on the stove top.

Nutrition Facts : Calories 1447.8, Fat 115.1, SaturatedFat 56.8, Cholesterol 481, Sodium 803.6, Carbohydrate 12.4, Fiber 1.9, Sugar 1.6, Protein 88.4

OYSTERS ROCKEFELLER



Oysters Rockefeller image

Provided by Tyler Florence

Categories     appetizer

Time 45m

Yield 8 servings as an appetizer

Number Of Ingredients 19

4 tablespoons unsalted butter
2 garlic cloves, minced
1/3 cup bread crumbs, Panko preferred
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup Pernod
Salt and pepper, to taste
Dash red pepper sauce
2 tablespoons olive oil
1/4 cup grated Parmesan
1 tablespoon chopped chervil or parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges, for garnish
3/4 cup champagne vinegar
2 shallots, minced
2 tablespoons cracked black peppercorns
1 tablespoon chopped chervil
1/2 lemon, juiced

Steps:

  • For the oysters: Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter. Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden. Serve with lemon wedges and red pepper sauce.
  • For the sauce: In a small bowl whisk together all ingredients. Cover and chill 1 hour before serving with oysters. Yield: 3/4 cup

FABULOUS BEEF TENDERLOIN



Fabulous Beef Tenderloin image

This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!

Provided by Debbie Wright

Categories     Main Dish Recipes     Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 3

1 (3 pound) beef tenderloin roast
¾ cup soy sauce
½ cup melted butter

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.

Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g

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