Breaded Beef Tenderloin Recipes

BREADED BEEF

Steps:

• Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain. You can also ask the butcher to slice it very thinly for you.
• Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
• Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.

BREADED BEEF TENDERLOIN

Steps:

• In a large shallow bowl, combine the bread crumbs, seasoned salt and pepper. Cut tenderloin in half; brush beef on all sides with 1/2 cup butter. Roll in crumb mixture. , In a large skillet, brown beef on all sides in remaining butter. Transfer to a lightly greased 15x10x1-in. baking pan; drizzle with pan drippings. , Bake at 350° for 25-45 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., Meanwhile, in a small saucepan, saute onions and garlic in butter until tender. Stir in flour and rosemary until blended; gradually add cream and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Serve with beef.

BREADED BEEF

Steps:

• Have your butcher slice the rump roast on the lunch meat slicer (tell him a little thicker than see-through).
• This recipe is nice because it's sliced thin, it's always tender so you can get away with using a little cheaper piece of meat.
• If you can't get it sliced this way, freezer meat for a few hours (about 1/2 frozen) and slice thin slices.
• Mix the eggs and water in a large bowl.
• On a LARGE sheet of foil--mix bread crumbs, garlic powder, salt and grated cheese (garlic and grated cheese-add however much to your taste--these are general measurements). Dip RAW sliced beef in egg and than bread crumbs (I put them on another large sheet of foil-2 pieces side by side and than I separate them with wax paper because I always make double this recipe and freeze some and this makes it easier to get them apart).
• If you run out of egg or bread crumb mixture just make a little more.
• Heat oil in large frying pan, put 2-3 slices in pan and fry until just browned (about 2 minutes the 1 st side and 1 minute the 2nd side).
• Drain on paper towels.
• Add more oil to the pan as needed.
• Serve with a squeeze of sliced lemon. Fantastic hot or room temperature.

BEEF PAILLARD

Steps:

• Place tenderloin in the freezer for 2 hours.
• Preheat the oven to 200 degrees F.
• Remove the tenderloin from the freezer. Using an electric knife, cut the beef into 3/8-inch thick slices. Place slices of beef, 1 at a time, between 2 pieces of plastic wrap. Squirt the beef lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Lightly brush each slice of beef on both sides with vegetable oil and season with salt and pepper on both sides. Set aside.
• Heat a large cast iron skillet over high heat for 3 to 4 minutes. Reduce heat to medium and turn skillet upside down over burner. Brush the pan lightly with oil. Place 2 to 3 slices of beef on the pan at a time and sear for 10 seconds on each side. Remove to an ovenproof platter and keep in warm oven. Repeat until all of the beef has been cooked. Serve immediately.

FRIED BREADED PORK TENDERLOIN

Steps:

• Cut pork tenderloin into 1/2 inch slices.
• Pound to about 1/4 inches.
• thickness.
• Should be about 12 slices.
• In a pie plate,or medium bowl,beat egg with 4 tsps.
• of water,salt,rosemary,and pepper.
• Place bread crumbs on wax paper.
• With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
• Repeat until each piece is coated twice.
• Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
• Keep warm until all pieces are done.

BREADED PORK TENDERLOIN

Steps:

• Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
• Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).

BEEF TENDERLOIN ROAST

Steps:

• Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.

ROASTED BEEF TENDERLOIN

Steps:

• Heat oven to 425°F.
• Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
• Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.