Herb Crusted Beef Tenderloin With Horseradish Gorgonzola Cream Sauce Recipes

HERB CRUSTED BEEF TENDERLOIN WITH HORSERADISH GORGONZOLA CREAM SAUCE

Steps:

• Season the beef tenderloin with the kosher salt and black pepper.
• Place the beef tenderloin on a wire rack on a foil lined baking sheet and let rest for 10 minutes.
• Preheat the oven to 225°F.
• In a small bowl, whisk the balsamic vinegar and olive oil together.
• Add 4 sprigs of the rosemary, chopped, 4 sprigs of the thyme, chopped, and the crushed garlic to the balsamic olive oil mixture.
• Rub this mixture on the beef tenderloin.
• Place the beef tenderloin in the oven for 60-90 minutes, or until a thermometer reaches between 120-125°F.
• Remove from the oven and let rest 10 minutes.
• Turn the oven from bake to broil on low.
• In a medium skillet over high heat, add the butter.
• Once the butter is bubbling, add the remaining 2 sprigs fresh thyme, chopped, 2 sprigs rosemary, chopped and 1 tsp horseradish, simmer 30-60 seconds.
• Remove from the heat and spoon the horseradish herb butter evenly over the beef tenderloin.
• Place the beef tenderloin back into the oven, 6 inches under the broiler for 1-2 minutes.
• Remove from the oven, transfer to a cutting board and rest for 5-10 minutes before slicing.
• While the beef tenderloin is resting, prepare the horseradish gorgonzola sauce by adding the olive oil to a large skillet over medium heat.
• Once the oil is heated, add the shallots and cook for 30 seconds, add the garlic and cook for an additional 30 seconds.
• Stir in the half and half and simmer for 1 minute, add the horseradish and gorgonzola, simmer, stirring constantly until the gorgonzola is melted into the sauce.
• Remove the sauce from the heat and serve drizzled over the sliced beef tenderloin or on the side.
• Slice the beef tenderloin into approximately 1 inch slices.

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE

Steps:

• Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
• Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
• For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
• Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
• Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
• Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

HERB CRUSTED BEEF TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
• Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
• Preheat the oven to 375 degrees F.
• Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
• Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
• Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
• In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container