Glazed Beef Tenderloin With Herbed New Potatoes Recipes

GLAZED BEEF TENDERLOIN WITH HERBED NEW POTATOES

Steps:

• In shallow glass or plastic dish, mix steak sauce and brown sugar; reserve 2 tablespoons sauce. Add beef to remaining sauce (about 1/4 cup); turn to coat. Cover and refrigerate, turning beef 2 or 3 times, at least 1 hour but no longer than 24 hours.
• Heat gas or charcoal grill.
• In 2-quart microwavable casserole, place potatoes and water; cover. Microwave on High 3 to 5 minutes or until potatoes are just tender. Place potatoes on sheet of heavy-duty foil. Spray potatoes with cooking spray; sprinkle with rosemary, thyme and paprika. Wrap securely in foil.
• When grill is heated, place beef and packet of potatoes on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 7 minutes. Turn beef and potatoes; brush reserved sauce over beef. Cover and grill about 6 to 8 minutes longer for medium beef doneness; remove from heat. Sprinkle salt and pepper over potatoes.

POTATO CRUSTED BEEF TENDERLOIN

Steps:

• (One can and should use leftover mashed potatoes, but still add the eggs and flour. That was how we invented this dish). Preheat a fryer to 350 degrees. In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a paring knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 percent. In a mixing bowl with paddle attachment, add hot potatoes and garlic cream. Mix together until smooth. Add butter, salt and pepper and check for seasoning. Let cool. Whisk together the eggs and flour until smooth. Mix with the cool mash. Season both pieces of beef well with salt and pepper. Coat with 1/2-inch of potato puree. Dredge the coated beef in flour, then eggs, then panko. Deep fry until golden brown, about 5 to 8 minutes, the beef will be rare to medium-rare. Let rest for 5 minutes before slicing.
• 1. Ravenswood, Big River Zinfandel, Alexander Valley, 1997 2. Veuve Cliquot Ponsardin Champagne

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.

GLAZED BEEF TENDERLOIN WITH HERBED NEW POTATOES

Steps:

• 1. Mix steak sauce and brown sugar in shallow glass or plastic dish reserve 2 tablespoons sauce. Add beef to remaining sauce (about 1/4 cup) turn to coat with sauce. Cover and refrigerate, turning beef 2 or 3 times, at least 1 hour but no longer than 24 hours. 2. Spray grill rack with cooking spray. Heat coals or gas grill for direct heat. 3. Place potatoes and water in 2-quart microwavable casserole. Cover and microwave on High 3 to 5 minutes or until potatoes are just tender. Place potatoes on sheet of heavy-duty aluminum foil. Spray potatoes with cooking spray sprinkle with rosemary, thyme and paprika. Wrap securely in foil. 4. Grill beef and potatoes uncovered 4 to 6 inches from medium heat 7 minutes. Turn beef and potatoes brush reserved sauce over beef. Grill about 6 minutes longer for medium beef doneness remove from heat. Sprinkle salt and pepper over potatoes. To Broil: Marinate beef and microwave potatoes as directed. Spray potatoes with cooking spray sprinkle with rosemary, thyme and paprika, but do not wrap in foil. Set oven control to broil. Place beef and potatoes on rack in broiler pan. Broil with tops 4 to 6 inches from heat 8 minutes. Turn beef and potatoes brush reserved sauce over beef. Broil about 7 minutes longer for medium beef doneness. NUTRITION INFORMATION 1 Serving Calories 260 (Calories from Fat 65) Fat 7g (Saturated 3g) Cholesterol 55mg Sodium 660mg Carbohydrate 28g (Dietary Fiber 2g) Protein 23g % DAILY VALUE: Vitamin A 2% Vitamin C 10% Calcium 2% Iron 18% DIET EXCHANGES: 2 Starch, 2 Lean MeatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BEEF TENDERLOIN WITH HERB-DIJON CRUST

Steps:

• Heat oven to 400°F. In small bowl, mix parsley, basil, thyme, oregano and garlic; set aside.
• Spray bottom of roasting pan with cooking spray. Place beef in pan; sprinkle with salt and pepper. Spread mustard evenly over beef; pat parsley mixture over mustard. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• Bake uncovered 35 to 45 minutes or until thermometer reads at least 140°F (for medium-rare doneness).
• Place beef on cutting board. Cover loosely with foil; let stand 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F, and beef will be easier to carve.) Cut beef into 1/2-inch-thick slices.