Holiday Beef Tenderloin Recipes

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BEEF TENDERLOIN



Beef Tenderloin image

A meal featuring beef tenderloin is a delicious indulgence during this celebratory holiday season.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h

Number Of Ingredients 5

2 1/2 pounds center-cut beef tenderloin, tied by your butcher
1 tablespoon olive oil
Coarse salt and ground pepper
Horseradish Cream, optional
Bearnaise Sauce, optional

Steps:

  • Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.
  • Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.
  • Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.

ULTIMATE BEEF TENDERLOIN



Ultimate Beef Tenderloin image

Ultimate Beef Tenderloin is flavorful and rich. Prep the roast with salt, pepper, and butter then just pop it in the oven. It's the easiest tenderloin ever!

Provided by Sabrina Snyder

Categories     Dinner

Time 30m

Number Of Ingredients 4

5 pounds beef tenderloin (, trimmed)
4 tablespoons unsalted butter (, softened)
2 tablespoons kosher salt
1 tablespoon coarse ground black pepper

Steps:

  • Preheat oven to 500 degrees.
  • Tie tenderloin with kitchen twine so it is an even thickness all the way across.
  • Rub the tenderloin with softened butter and season with kosher salt and pepper.
  • Place into a large oven-safe skillet or baking pan (a cast iron skillet works great for this).
  • Roast for 22-25 minutes for medium-rare (135 degrees), then let rest for 10 minutes (tented with a sheet of foil) before cutting slices against the grain to serve.

Nutrition Facts : Calories 377 kcal, Carbohydrate 1 g, Protein 50 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 157 mg, Sodium 1521 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SUNNY'S EASY BEEF TENDERLOIN WITH HOLIDAY PESTO



Sunny's Easy Beef Tenderloin with Holiday Pesto image

Provided by Sunny Anderson

Categories     main-dish

Time 3h20m

Yield 24 to 30 servings

Number Of Ingredients 16

1 whole beef tenderloin, fat trimmed
Olive oil, for drizzling
2 teaspoons hot Hungarian paprika
2 teaspoons kosher salt
Coarsely ground black pepper
1 cup fresh parsley
1/3 cup pecans
1/4 cup fresh rosemary
1/4 cup fresh sage
1/4 cup fresh mint
2 cloves garlic
Zest and juice of 1 lemon
Olive oil, to loosen
Kosher salt
Assorted water crackers
Crostini

Steps:

  • For the beef: Drizzle the tenderloin all over with olive oil. In a bowl, combine the paprika and salt. Place plenty of black pepper on a plate. Sprinkle the paprika and salt mixture on the beef, then press the beef into the pepper to coat. Wrap tightly and rest at room temperature for 2 hours.
  • Preheat the oven to 450 degrees F. Unwrap the beef and place on a wire rack set on a baking sheet. Roast until the internal temperature is about 120 degrees F, 25 to 35 minutes. Remove and rest at room temperature or refrigerate.
  • For the pesto: In a food processor, combine the parsley, pecans, rosemary, sage, mint, garlic and lemon zest and juice. Pulse while slowly adding enough olive oil until the desired consistency is reached, like a dip. Taste and season with salt. Refrigerate until needed.
  • To serve: Slice the beef and serve warm or at room temperature alongside the pesto, crackers and crostini.

HOLIDAY BEEF TENDERLOIN



HOLIDAY BEEF TENDERLOIN image

Number Of Ingredients 30

1 tablespoon salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons pepper
1 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1 (5-pound) beef tenderloin, trimmed
1/4 cup olive oil
Garnishes: fresh rosemary sprigs, fresh sage sprigs
1 tablespoon salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons pepper
1 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1 (5-pound) beef tenderloin, trimmed
1/4 cup olive oil
Garnishes: fresh rosemary sprigs, fresh sage sprigs
1 tablespoon salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons pepper
1 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1 (5-pound) beef tenderloin, trimmed
1/4 cup olive oil
Garnishes: fresh rosemary sprigs, fresh sage sprigs

Steps:

  • Combine first 7 ingredients. Rub tenderloin with oil; coat with spice mixture. Place in a roasting pan; cover and chill 8 hours. Bake at 500° 15 minutes or until browned. Lower temperature to 375°; bake for 20 more minutes or until desired degree of doneness. Let stand 10 minutes. Slice; serve with horseradish mayonnaise. Garnish, if desired. Yield: 8 servings

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