LOUISE'S HERBED BEEF TENDERLOIN
This is a simple recipe for a tender and well-seasoned beef tenderloin.
Provided by LeChef
Categories Main Dish Recipes Roast Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Tie tenderloin at 2-inch intervals with kitchen string.
- Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
- Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 204.9 calories, Carbohydrate 0.4 g, Cholesterol 57.9 mg, Fat 14.5 g, Fiber 0.2 g, Protein 17.1 g, SaturatedFat 5.5 g, Sodium 186.7 mg
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
FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
- Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
- Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
- Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
- Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.
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
GARLIC HERBED BEEF TENDERLOIN
You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
HERBED BEEF TENDERLOIN
Cooking on the grill has always been one of my favorite hobbies. This recipe is a popular choice for my family's Sunday dinners or our special birthday dinners. I like to serve tenderloin with baked potatoes and homegrown vegetables.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place tenderloin in a large shallow dish. In a bowl, combine the remaining ingredients; pour over meat. Turn to coat; cover and refrigerate overnight. , Prepare grill for indirect medium-hot heat, using a drip pan. Drain and discard marinade from beef. Place beef over the direct heat. Grill, covered, over medium-hot heat for 10-15 minutes or until beef is browned, turning frequently. Move beef to indirect side of the grill. Cover and grill for 20-25 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
Nutrition Facts :
HERBED BEEF TENDERLOIN WITH SOUR CREAM MUSTARD SAUCE
Classic beef tenderloin covered with herbs and served with sour cream mustard sauce. See note for other ideas of how to serve any leftover meat. Courtesy of BHG.
Provided by Hopkins82
Categories Meat
Time 55m
Yield 1 slice, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- In a small bowl mix together parsley, rosemary, thyme, garlic, oil, pepper, and 2 tbsp of Dijon mustard.
- Rub mixture all over tenderloin and place in a shallow roasting pan (9x13 or larger). Insert meat thermometer into center of meat, if desired.
- Roast uncovered for 30-45 minutes or until thermometer reads 140°F for medium rare-medium doneness. Remember meat will continue to cook while standing.
- Remove meat, cover with foil, and let stand 15 minutes to let juices redistribute.
- While meat is standing, in another small bowl, stir together the sour cream and 2 tsp Dijon mustard.
- Slice tenderloin. Serve warm with sour cream mustard sauce drizzled atop.
- NOTE: can prepare tenderloin ahead, slice thinly and serve atop a toasted baguette with sour cream mustard sauce and horseradish sauce as an appetizer for dinner party. Also great thinly sliced over a hearty salad.
Nutrition Facts : Calories 360.1, Fat 25.2, SaturatedFat 10.1, Cholesterol 102.5, Sodium 134.4, Carbohydrate 1.9, Fiber 0.3, Sugar 0.2, Protein 29.5
BEEF TENDERLOINS WITH MUSTARD SAUCE
Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce.
- In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.
BEEF TENDERLOIN WITH SHALLOT MUSTARD SAUCE
We used a mixture of smooth and grainy mustards, but you may choose either.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.
- Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, 2 to 3 minutes. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.
BEEF TENDERLOIN WITH MUSTARD SAUCE
My sister Brooke made this for me while visiting recently! Not being a big fan of red meat, this was absolutely the best steak. She served it with oven fries and a salad. Made for a perfect dinner just us girls.
Provided by Vseward Chef-V
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees;.
- Coat steaks with pepper on both sides.
- Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare.
- Transfer to a plate to rest while you make the sauce.
- In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper.
- Serve sauce alongside the steaks.
Nutrition Facts : Calories 467.6, Fat 35.4, SaturatedFat 15.6, Cholesterol 107.7, Sodium 146.2, Carbohydrate 5.6, Fiber 1.4, Sugar 0.2, Protein 21.5
SEARED BEEF TENDERLOIN WITH MUSTARD-HORSERADISH SAUCE
Categories Beef Cheese Mustard Appetizer Horseradish Beef Tenderloin Party Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 8
Steps:
- Tie beef with kitchen string to hold shape. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Rub 1 tablespoon oil over beef. Add beef to skillet. Sear until brown on all sides and cooked to desired doneness, about 20 minutes for medium-rare. Transfer beef to plate. Freeze until almost frozen solid, about 3 hours. Remove string. Using large sharp knife, cut beef crosswise into very thin slices. (Can be prepared 8 hours ahead. Arrange slices between sheets of waxed paper on baking sheet. Cover tightly and refrigerate.)
- Cover large platter with watercress. Arrange beef slices atop watercress. Drizzle with 2 1/2 tablespoons oil. Sprinkle with capers and Parmesan cheese. Drizzle with lemon juice. Sprinkle with pepper. Serve with baguette slices and sauce.
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 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
More about "herbed beef tenderloin with sour cream mustard sauce recipes"
HERBED BEEF TENDERLOIN RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Pot Roast RecipesCalories 215 per servingTotal Time 1 hr
- Preheat oven to 325 degrees F. Trim fat from meat. In a small bowl, stir together parsley, 2 tablespoons mustard, rosemary, thyme, oil, pepper and garlic. Rub over the top and sides of meat.
- Place the meat on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer into the center of the roast. Roast for 30 to 45 minutes or until the thermometer registers 135 degrees F. Cover with foil and let stand 15 minutes. (The meat's temperature will rise 10 degrees F while it stands).
- Meanwhile, stir together sour cream and the remaining 2 teaspoons mustard. Thinly slice the beef. Serve with the sauce. If desired, sprinkle with additional pepper.
BEST BEEF TENDERLOIN WITH CREAMY MUSTARD SAUCE - DAMN …
From damndelicious.net
5/5 (3)Category ChristmasServings 8Estimated Reading Time 2 mins
HERB-CRUSTED BEEF TENDERLOIN WITH HORSERADISH CREAM …
From cookingchanneltv.com
ROAST BEEF TENDERLOIN WITH GARLIC, MUSTARD & HERB CRUST
From finecooking.com
GARLIC HERB BUTTER BEEF TENDERLOIN | THE RECIPE CRITIC
From therecipecritic.com
BEEF TENDERLOIN STEAKS WITH HERB PAN SAUCE - SAVING …
From savingdessert.com
BEEF TENDERLOIN WITH MUSTARD AND HERBS RECIPE
From myrecipes.com
GARLIC HERB BUTTER BEEF TENDERLOIN ROAST - HOUSE OF …
From houseofnasheats.com
RECIPES > BEEF > HOW TO MAKE PEPPERED BEEF TENDERLOIN WITH …
From mobirecipe.com
SEARED BEEF TENDERLOIN WITH DIJON AND HERBS RECIPE | MYRECIPES
From myrecipes.com
BEST BEEF TENDERLOIN WITH CREAMY MUSTARD SAUCE
From mealplannerpro.com
GARLIC ROSEMARY BEEF TENDERLOIN - DAMN DELICIOUS
From damndelicious.net
GARLIC HERB BEEF TENDERLOIN ROAST WITH CREAMY HORSERADISH SAUCE …
From pinterest.com
BEST HORSERADISH SAUCE FOR BEEF TENDERLOIN - THERESCIPES.INFO
From therecipes.info
HERBED BEEF TENDERLOIN | RECIPE | TENDERLOIN RECIPES, BEEF …
From pinterest.co.uk
HERB-CRUSTED BEEF TENDERLOIN WITH HORSERADISH CREAM SAUCE
From holidaycooks.com
BEEF TENDERLOIN WITH A MUSTARD SEED HERB RUB - LAJOLLACOOKS4U
From lajollacooks4u.com
BEEF TENDERLOIN WITH MUSTARD CREAM SAUCE | TRAEGER GRILLS
From traeger.com
SEAR-ROASTED BEEF TENDERLOIN WITH HERB-MUSTARD SAUCE - RECIPE
From finecooking.com
BEEF TENDERLOINS WITH MUSTARD SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
HERB AND PEPPER CRUSTED BEEF TENDERLOIN WITH CREAMY ... - ZESTES …
From zestesrecipes.com
HERB CRUSTED BEEF TENDERLOIN WITH HORSERADISH SAUCE
From louisiana.kitchenandculture.com
BEEF TENDERLOIN WITH MUSTARD SAUCE - THERESCIPES.INFO
From therecipes.info
BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE RECIPE
From myrecipes.com
BEEF TENDERLOIN ROAST WITH CREAMY HORSERADISH SAUCE
From thesuburbansoapbox.com
10 BEST BEEF TENDERLOIN MUSTARD SAUCE RECIPES - YUMMLY
From yummly.com
HERB CRUSTED BEEF TENDERLOIN WITH HORSERADISH SAUCE
From glutenfreeandmore.com
HERB-CRUSTED BEEF TENDERLOIN WITH HORSERADISH CREAM …
From marymoccia.blog
SLOW-ROASTED BEEF TENDERLOIN WITH ROSEMARY & THYME
From giveitsomethyme.com
RED WINE-MARINATED, ROASTED BEEF TENDERLOIN WITH HERB …
From seriouseats.com
SAVORY BEEF TENDERLOIN WITH HORSERADISH SAUCE - SOFFIA WARDY
From soffiawardy.com
HERB ROASTED BEEF TENDERLOIN - CULINARY GINGER
From culinaryginger.com
HERB-CRUSTED BEEF TENDERLOIN - THE DEFINED DISH
From thedefineddish.com
HERB AND GARLIC ROAST TENDERLOIN | RECIPES.NET
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #very-low-carbs #main-dish #beef #easy #dinner-party #holiday-event #romantic #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #taste-mood
You'll also love