ROASTED BEEF TENDERLOIN WITH ROASTED PEPPER AND BLACK OLIVE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven as high as it goes, 500 degrees F.
- Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.
- Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.
- Thinly slice meat against grain and serve with crusty bread and sauce.
Nutrition Facts : Calories 538, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 848 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 39 grams, Sugar 5 grams
COLD PEPPERED TENDERLOIN OF BEEF WITH CREAMY TARRAGON CAPER SAUCE
Steps:
- Pat dry the tenderloin and coat it on all sides with the pepper and the salt. In an overproof skillet just large enough to hold the tenderloin heat the oil over high heat until it is hot but not smoking and in it brown the tenderloin on all sides. Roast the tenderloin in the skillet in a preheated 500 degree oven for 15 to 20 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat, and let it cool to room ttemperature. The tenderloin may be roasted 2 days in advance and kept wrapped and chilled. Bring the tenderloin to room temperature before slicing. it. Make the sauce: In a blender or food processor blend the yolk, the cream, the vinegar, the Worcestershire sauce, and the mustard, with the motor running add the oil in a stream, and blend the mixture until it is emulsified. Transfer the mixture to a small bowl and stir in the tarragon, the capers, the scallion, the parsley, and salt to taste. The sauce may be made 1 day in advance and kept covered and chilled. Slice the tenderloin crosswise 1/3 inch thick, arrange it on a platter, and spoon some of the sauce over it. Serve the remaining sauce separately.
COLD PEPPERED TENDERLOIN OF BEEF WITH CREAMY TARRAGON CAPER SAUCE
Steps:
- Pat dry the tenderloin and coat it on all sides with the pepper and the salt. In an ovenproof skillet just large enough to hold the tenderloin heat the oil over high heat until it is hot but not smoking and in it brown the tenderloin on all sides. Roast the tenderloin in the skillet in a preheated 500 degree oven for 15 to 20 minutes or until meat thermometer registers 130 degrees for medium rare meat, and let it cool to room temperature. The tenderloin may be roasted 2 days in advance and kept wrapped and chilled. Bring to room temperature before slicing it. Make the sauce: In a blender or food processor blend the yolk, the cream, the vinegar, the Worcestershire sauce, and the mustard, with the motor running add the oil in a stream, and blend the mixture until it is emulsified. Transfer the mixture to a small bowl and stir in the tarragon, the capers, the scallion, the parsley and salt to taste. The sauce may be made 1 day in advance and kept covered and chilled. Slice the tenderloin cross wise 1/3 inch thick, arrange it on a platter, and spoon some of the sauce over it. Serve the reamining sauce separately.
BEEF TENDERLOIN WITH WHOLE GRAIN MUSTARD & TARRAGON SAUCE
From the Ritz-Carlton, San Francisco. Published in Bon Appetit, April 2003. The steaks are served atop sauteed spinach.
Provided by swissms
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 T oil in heavy saucepan over medium-high heat. Add shallots; cover and cook until soft and brown, about 3 minutes. Add stock, wine, and brandy. Boil until slightly reduced, 6 minutes. Add cream; boil until reduced to 3/4 cup, about 6 minutes. Set sauce aside.
- Melt butter in heavy large skillet over medium-high heat. Add garlic and saute 1 minute. Add 1 bag of spinach and toss until slightly wilted, about 1 minute. Add remaining spinach and toss just until wilted, about 2 minutes. Season to taste with salt and pepper. Set aside.
- Heat remaining 1/2 T oil in another heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Saute to desired doneness, about 4 minutes per side for rare.
- Divide spinach among 4 plates. Place 1 steak on each mound of spinach. Add sauce, mustard, and tarragon to skillet steaks cooked in; boil until slightly thickened, scraping up browned bits from bottom of pan, about 1 minute. Season sauce with salt and pepper. Spoon sauce over steaks and serve.
COLD ROASTED TENDERLOIN OF BEEF WITH CREAMY HORSERADISH SAUCE
Make and share this Cold Roasted Tenderloin of Beef With Creamy Horseradish Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 500°.
- Combine the first 6 ingredients in a small bowl; rub mixture over beef.
- Place beef in a large roasting pan.
- Bake for 10 minutes.
- Decrease oven temperature to 350°; bake for 30 more minutes or until a meat thermometer reads 140°or desired degree of doneness.
- Remove from oven, and cool until room temperature (1 hour).
- Prepare sauce--stir together all the sauce ingredients in a medium bowl; chill.
- Wrap beef in plastic wrap; chill overnight.
- Cut roast into 1/2-inch slices; arrange slices on a serving platter.
- Garnish, if desired, with rosemary sprigs.
- Serve with Creamy Horseradish Sauce.
Nutrition Facts : Calories 561.8, Fat 44, SaturatedFat 18.2, Cholesterol 173.3, Sodium 842.5, Carbohydrate 3.8, Fiber 0.7, Sugar 2.5, Protein 36.4
PEPPERED BEEF TENDERLOIN
When you're cooking for a crowd that really savors meat, this peppery, tempting tenderloin is perfect! It's important to let it rest for a few minutes before carving to allow the juices to work through the meat. -Margaret Ninneman, La Crosse, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Combine seasonings and rub over entire tenderloin. Place on a rack in a roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before carving.
Nutrition Facts : Calories 179 calories, Fat 7g fat, Cholesterol 61mg cholesterol, Sodium 67mg sodium, Carbohydrate 1g carbohydrate, Fiber 28g protein. Diabetic Exchanges
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