HERB-POACHED TENDERLOIN WITH BAROLO SAUCE
Provided by Mark Bittman
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Choose a pot large enough to submerge meat, fill it with water and bring it to a boil. Grind or mince together the oregano, thyme, bay leaf, basil and paprika. Rub meat all over with olive oil, then season well with salt and pepper. Rub herb mixture into meat and spread garlic all over it; it need not be too neat. Tightly wrap meat in a large piece of plastic wrap, rolling it up like a sausage and twisting ends to seal. Wrap package tightly in aluminum foil.
- Submerge meat in water, and cook for 12 minutes for medium-rare. (Check with an instant-read thermometer, which should show 120 degrees when meat is done.) Let rest for about 10 minutes.
- Meanwhile combine stock and wine in a small saucepan and cook until reduced to less than 1/2 cup. Season with salt and pepper.
- Unwrap meat (scissors will be helpful), slice and serve with sauce.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 34 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 12 grams, Sodium 664 milligrams, Sugar 1 gram
HERB CHEESE TENDERLOIN
Provided by Food Network
Time 50m
Yield 8 servings
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 425 degrees F. In an oven-proof skillet heat oil and brown pork on all sides. Place skillet in oven. Roast 25 minutes or until internal temperatures reaches 155 degrees F.
- 2. Place bread on a baking sheet. Bake 5 minutes or until toasted. Spread with 1 heaping teaspoon of cheese. Cut pork into 24 slices and place on top of bread. Top with cheese and tomato halves.
- Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.
SEARED AND CARVED BEEF TENDERLOIN WITH HERB QUINOA, POACHED LEEKS AND WILD MUSHROOM REDUCTION
Provided by Emeril Lagasse
Categories main-dish
Time 3h40m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the Beef Tenderloin: Season the tournedos on both sides with the salt and pepper. Heat a medium nonstick skillet over medium-high heat. Spray with nonstick spray for 1 second. Sear the filets for 2 minutes on each side and reserve in a warm place.
- For the Herb Quinoa: Combine the garlic, shallots, rosemary and thyme with 2 ounces of the chicken stock and reduce until the shallots are almost translucent, about 5 minutes. Add the quinoa, the remaining stock, salt, pepper and bay leaf and bring to a boil. Cover, reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes. Add the sherry vinegar, parsley and chives and mix to incorporate.
- For the Poached Leeks: Combine all ingredients in a shallow saucepan and poach over medium heat for 30 minutes. Allow the leeks to cool in the liquid.
- For the Wild Mushroom Reduction: Soak the dried mushrooms in 1/2 cup of the veal stock for 1 hour. Strain, reserving the stock. Chop the rehydrated porcini mushrooms. Combine the garlic, shallots and porcini mushrooms in medium sauce pot with the 1/2 cup reserved veal stock. Cook until almost dry. Add the wild mushrooms and cook until the mushrooms release their water, about 10 minutes. Add the Worcestershire sauce and Madeira and cook for 1 minute. Add 4 cups of the veal stock and simmer 5 minutes.
- Combine the browned wheat flour with the remaining 1/2 cup of veal stock. Turn the sauce up to medium-high and rapidly stir in the flour stock mixture. Add the salt, pepper, thyme and parsley to finish.
- Lower heat and simmer gently for 30 minutes.
- Serve the filets with quinoa, leeks and mushroom sauce.
PORK TENDERLOIN WITH CREAMY HERB SAUCE
A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.
Provided by Chippie1
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often.
- Add pork, and cook until lightly browned.
- Remove only pork, and keep warm.
- In the skillet, stir together flour, basil, parsley, pepper, and beef granules.
- Whisk in light cream, stirring until thick.
- Stir in wine.
- Return pork to pan, reduce heat to low, and cover.
- Simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 226.7, Fat 11.5, SaturatedFat 4.9, Cholesterol 91.5, Sodium 130.1, Carbohydrate 3.4, Fiber 0.6, Sugar 0.7, Protein 24.6
PORK TENDERLOIN WITH HERB SAUCE
This tenderloin was such a hit at our Easter dinner, I continued to serve it all summer for family and guests. I love recipes like this that are simple and different in taste. The basting sauce would be delicious with other grilled meats.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the first eight ingredients. Cook for 3 minutes or until butter is melted; stir until smooth. , Grill pork tenderloins, covered, over medium heat for 13-20 minutes on each side or until a thermometer reads 160°, basting occasionally with herb sauce. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 148 calories, Fat 10g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 662mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein.
OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE
A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
- Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
- Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
- Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
- Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
- Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
- Spoon the herb sauce over steaks; serve immediately.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 5.8 g, Cholesterol 99.5 mg, Fat 37.6 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 14.1 g, Sodium 717.5 mg, Sugar 2.7 g
TENDERLOIN WITH HERB SAUCE
Tender pork is treated to a rich and creamy sauce with a slight kick, thanks to red pepper flakes. This hearty dish is very simple to prepare and always a dinnertime winner. -Monica Shipley, Tulare, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet, heat butter over medium heat; brown pork in batches, 3-4 minutes per side. Return all pork to pan., Mix remaining ingredients; pour over pork. Cook, uncovered, over low heat until sauce is thickened and a thermometer inserted in pork reads 145°, 2-3 minutes, stirring occasionally. Let stand 5 minutes before serving.
Nutrition Facts : Calories 238 calories, Fat 10g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 495mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE
Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 55m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 320.5 calories, Carbohydrate 2.1 g, Cholesterol 64.2 mg, Fat 27.3 g, Fiber 0.4 g, Protein 16.6 g, SaturatedFat 9.7 g, Sodium 393.4 mg, Sugar 0.5 g
HERB- AND SPICE-ROASTED BEEF TENDERLOIN WITH RED WINE-SHALLOT SAUCE
Categories Food Processor Beef Herb Bake New Year's Eve Beef Tenderloin Spice Red Wine Winter Shallot Bon Appétit
Yield Serves 8
Number Of Ingredients 29
Steps:
- For sauce:
- Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
- For tenderloin:
- Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
- Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
- Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.
HERB-COATED BEEF TENDERLOIN WITH ROASTED-GARLIC AIOLI
A Passover meal doesn't have to cause a ruckus in the kitchen, or leave you scrambling to serve it. Our herb-coated beef tenderloin and creamy garlic aioli require little hands-on time, and you can enjoy the main at room temperature. With a little prep, you'll be good to gather.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h45m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Trim tops of garlic by about 1/2 inch; place in parchment-lined foil and drizzle with 1 tablespoon olive oil. Wrap to seal and roast until soft, 1 hour. Unwrap and let cool completely.
- Slip garlic cloves out of their jackets and into a blender. Blend with egg, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. With motor running, slowly stream in 3/4 cup vegetable oil until thick and smooth; if too thin, add up to 1/4 cup more oil. Refrigerate in an airtight container at least 30 minutes and up to 3 days; season to taste before serving.
- Place beef on a rack set in a rimmed baking sheet; season generously with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight. Preheat oven to 275°F. Pat beef dry; brush with remaining 2 tablespoons olive oil. Transfer to a roasting pan or large ovenproof skillet, such as cast iron. Roast until a thermometer inserted in center reads 125°F for medium rare, 60 to 65 minutes. Tent with foil; let stand 15 minutes.
- Finely chop herbs on a large cutting board and spread out in an even layer. Untie roast and roll in herbs, pressing to coat. Transfer to a serving platter, slice, and serve with aioli.
PORK TENDERLOIN WITH HERB SAUCE
Found in Taste of Home Comfort Food Diet Cookbook. Tender juicy tenderloin in a sauce with a little kick. I have changed it a little to suit our taste. Sometimes I will use fresh minced garlic instead of garlic powder.
Provided by mama smurf
Categories < 15 Mins
Time 13m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut each tenderloin into 12 slices; sprinkle with salt, pepper and garlic powder or some fresh garlic.
- In a large nonstick skillet coated with cooking spray, brown pork in butter in batches over medium heat for 3-4 minutes on each side.
- Return all pork to the skillet.
- Combine remaining ingredients; pour over pork. Cook and stir over low heat for 2-3 minutes or until sauce is thickened.
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