Garlic Herb Butter Beef Tenderloin Roast Recipes

GARLIC & HERB BEEF TENDERLOIN RECIPE

Steps:

• Preheat oven to 475ºF.
• Tie up the beef tenderloin so that it is an even thickness the length of the tenderloin.
• Combine 4 tablespoons of the softened butter, garlic, herbs, salt, and pepper.
• Spread butter mixture evenly over the entire beef tenderloin.
• Line a baking sheet with foil, place a wire rack over the top of the sheet and the tenderloin on top of the rack.
• Roast for 10 minutes.
• Lower the oven temperature to 450ºF and continue to roast until the internal temperature is 5-10º shy of your desired doneness. (135ºF for medium-rare or 145ºF for medium). Depending on the size of your tenderloin roast, this can take anywhere from 25-35 more minutes.
• Rest for 15 minutes, during this time the internal temperature will continue to increase.
• While the beef tenderloin rests, make the butter sauce.
• Melt 1 tablespoon of butter in a small skillet. Add the herbs and garlic and sauté until fragrant, about 1 minute.
• Add the balsamic vinegar and Worcestershire sauce.
• Turn off heat and add the remaining butter. Serve with tenderloin.

BEEF TENDERLOIN WITH ROASTED SHALLOTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
• In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
• Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
• Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
• Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
• Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.