PEPERONATA
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
- Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
- Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.
ROASTED BEEF TENDERLOIN WITH PEPERONATA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the tenderloin: Preheat the oven to 400 degrees F. Remove the meat from the refrigerator 30 minutes before cooking.
- Heat a large skillet over medium-high heat. Dry the meat well and sprinkle with the salt. Add the oil to the pan along with the rosemary sprigs. Add the meat and sear until deep golden brown all around, 3 to 4 minutes per side. Remove the meat to a rimmed baking sheet fitted with a baking rack. Roast until an instant-read thermometer inserted in the thickest part reads 125 degrees F, 35 to 50 minutes. Allow the meat to rest for 15 minutes before slicing.
- For the peperonata: Meanwhile, place the skillet that you seared the meat in over medium heat. Add the garlic and anchovy paste and cook, stirring with a wooden spoon, to bring out the flavors, for 1 minute. Add the onion and cook for 2 minutes. Add the peppers and salt and cook, stirring occasionally, until the onions are caramelized and the peppers are soft and beginning to brown, about 6 minutes. Stir in the olives, vinegar, capers and oregano. Remove from the heat.
- Spoon the peperonata onto a platter. Slice the tenderloin and shingle it around the platter. Sprinkle the meat with the coarse salt if using and drizzle with any juices.
GRILLED BEEF TENDERLOINS
Bold flavors bring out the best in these super-tender steaks. -Patricia Swart, Galloway , New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first seven ingredients. Add steaks and turn to coat. Cover; refrigerate for up to 4 hours., Drain and discard marinade. Lightly oil the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 263 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 402mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
MARINATED BEEF TENDERLOIN
Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h30m
Number Of Ingredients 8
Steps:
- Place beef in a resealable plastic bag. Whisk together Worcestershire sauce, lemon juice, garlic, salt, pepper, and oil, and pour over beef. Tightly seal bag, and let beef marinate at room temperature 2 hours, turning bag occasionally.
- Preheat broiler with rack 4 inches from heat source. Transfer beef and marinade to a heavy oven-safe skillet just large enough to hold the beef. Spread 2 tablespoons butter over top of beef; broil 8 minutes. Remove from oven, turn beef with tongs, and spread remaining 2 tablespoons butter on top. Broil 5 minutes more. Remove from oven, and cover skillet tightly with foil. Let beef in skillet rest 45 minutes. Thinly slice, and transfer to a serving platter. Serve with pan juices.
MARINATED BEEF TENDERLOIN
My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.
Nutrition Facts :
GRILLED BEEF TENDERLOIN STEAKS IN BALSAMIC MARINADE
This is a very simple but delicious marinade. The balsamic vinegar gives the grilled steaks a deep, rich color and flavor which nicely compliments the natural flavor of the steaks. Bon Appetit, July 1998.
Provided by swissms
Categories Steak
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Puree vinegar, oil, shallots and rosemary in blender until almost smooth. pour into 13x9x2 inch glass baking dish. Add steaks; turn to coat with marinade. Cover and refrigerate at least 6 hours and up to 1 day, turning steaks occasionally.
- Prepare barbecue (medium-high heat). Remove steaks from marinade; sprinkle with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare.
Nutrition Facts : Calories 546.2, Fat 43.3, SaturatedFat 13.9, Cholesterol 139.4, Sodium 87.2, Carbohydrate 4.5, Fiber 0.1, Sugar 2.4, Protein 32.5
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
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.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
MARINATED GRILLED PORK TENDERLOIN
This is a wonderful tenderloin that tastes best when marinated for 24 hours.
Provided by Donna Leigh
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time P1DT30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours.
- Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 313 calories, Carbohydrate 28.1 g, Cholesterol 94.7 mg, Fat 8.3 g, Fiber 0.4 g, Protein 31.5 g, SaturatedFat 3 g, Sodium 1120.6 mg, Sugar 25.2 g
GRILLED MARINATED BEEF TENDERLOIN WITH PEPERONATA
Steps:
- Combine marinade ingredients and marinate beef for 2 to 4 hours refrigerated. Grill for 1 to 1 1/2 minutes on each side. Combine ingredients for peperonata and toss with the peppers. Marinate for 1 hour. Grill peppers for 1 to 2 minutes on each side. Do not overcook. Garnish beef with peppers.
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