Garlicandherbbeeftenderloin Recipes

GARLIC HERBED BEEF TENDERLOIN

Steps:

• Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

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.

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

Steps:

• Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
• Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

GARLIC & HERB BEEF TENDERLOIN RECIPE RECIPE

Steps:

• For the Beef Tenderloin 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. (145ºF for medium-rare or 160ºF 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. For 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. Recipe Notes A 2-4 pound beef tenderloin will work with this recipe, just keep in mind that a smaller roast will cook more quickly and a larger roast will take longer. I used dried herbs in this recipe, but fresh can always be substituted. If you choose to use fresh, use double the dry amounts listed except for the oregano. I recommend using unsalted butter in this dish so you can adjust the salt according to your taste.