Kathy Bakers Beef Tenderloin Recipes

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KATHY BAKER'S BEEF TENDERLOIN



Kathy Baker's Beef Tenderloin image

This recipe came from Booby Flay's wife Stephanie March. It is her mother's recipe. Actual hands on time is 15 minutes, the rest is marinating and resting time.

Provided by Brookelynne26

Categories     Roast Beef

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs beef tenderloin, tied with kitchen string (the butt end)
3 garlic cloves, finely chopped
salt and pepper
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons Worcestershire sauce
2 limes, juiced
1/2 cup sour cream
3 tablespoons prepared horseradish, drained

Steps:

  • Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil "basket" for it to sit inches It is very important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.
  • Rub the garlic over the entire tenderloin and season well with salt and pepper. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice let marinate in the refrigerator for at least 3 hours.
  • Adjust the oven rack to the highest position and preheat the broiler. Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is fine). Carefully pull the pan out and turn the meat over. Broil for another 5 minutes or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it's not). Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours.
  • Whisk together the sour cream and horseradish and season with salt and pepper. Slice the meat and serve with sour cream mixture on the side.

Nutrition Facts : Calories 423.7, Fat 31.8, SaturatedFat 14.5, Cholesterol 119, Sodium 135.1, Carbohydrate 4.2, Fiber 0.7, Sugar 1.2, Protein 29.4

GRILLED BEEF TENDERLOIN



Grilled Beef Tenderloin image

Provided by Food Network Kitchen

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 14

4 beef fillet medallions, (about 6 to 8 ounces each)
Olive oil, for brushing
2 teaspoons kosher salt
Freshly ground black pepper
3 shallots, sliced
2 cloves garlic
1/4 cup white wine vinegar
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup chopped chives
1/4 cup fresh tarragon leaves
3/4 cup extra-virgin olive oil, plus more for brushing steak
1 1/4 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • A half-hour before cooking, remove the medallions from refrigerator.
  • Sauce: Put the shallots, garlic, vinegar, and all the herbs in a food processor and pulse until herbs are minced, with the motor running slowly drizzle in the olive oil until you have a thick sauce. Season with salt and pepper and the sauce is ready to serve.
  • Prepare a grill or a stove top grill pan with a medium-high heat fire.
  • Brush meat lightly with olive oil and season with salt and pepper. Place medallions on the grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the medallions and continue to grill until an instant-read thermometer inserted into the medallions sideways registers about 120 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest for 5 minutes before serving.
  • Divide medallions among plates and drizzle with some of the sauce. Serve. Pass the remaining sauce at the table.

SPICED-RUBBED BEEF TENDERLOIN KEBABS



Spiced-Rubbed Beef Tenderloin Kebabs image

The spice rub delivers huge flavor without marinating. Beef tenderloin makes the best kebab because they don't need a liquid soak to tenderize.

Provided by Julie Tremmel

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon cumin seed, coarsely cracked in a mortar
1 teaspoon coriander seed, coarsely cracked in mortar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 lb beef tenderloin, cut into 1 inch cubes
3 tablespoons extra virgin olive oil
8 medium mushroom caps
1 small onion, cut into 8 wedges
1 tablespoon fresh lemon juice
1 tablespoon soy sauce

Steps:

  • In a medium bowl, mix the cumin, coriander, oregano, salt and pepper.
  • In another medium bowl, toss the beef cubes with 1 tbsp oil. Place the beef in the spices and toss to coat.
  • Thread the beef cubes onto skewers with the mushrooms and onion wedges.
  • In a small bowl, mix the remaining 2 tablespoons oil with the lemon juice and soy sauce.
  • Preheat a gas grill on high (or build a charcole fire and let burn until covered with white ash.).
  • Lightly oil the grill grate. Grill the kebabs, cover, turning and basting occasionally with the lemon-soy mixture, until the beef is medium-rare, about 8 minutes. Serve hot.

Nutrition Facts : Calories 442.2, Fat 33.5, SaturatedFat 10.4, Cholesterol 97.5, Sodium 612.6, Carbohydrate 4.2, Fiber 1, Sugar 1.5, Protein 30.6

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