Lefflers Beef Tenderloin Recipe 455

LEFFLER'S BEEF TENDERLOIN RECIPE - (4.5/5)

Leffler's Beef Tenderloin Recipe - (4.5/5) image

Provided by á-4922

Number Of Ingredients 7

Ingredients

Soy sauce - 1 cup
Olive oil - 1 cup
Sherry - 1 cup
Garlic - 6 cloves, minced
Tabasco - few drops
Pepper - 1/8 tsp
"Atlas style" beef tenderloin - 5 lbs

Steps:

Mix ingredients in marinade together, and marinade overnight. Bake in oven at 450 for 15 minutes, then reduce heat to 300, and cook for 25 minutes. If needed, based on the size of your meat, cook for another 5 minutes, but no longer.

PERFECT BASIC BEEF TENDERLOIN

Perfect Basic Beef Tenderloin image

My boss Judy gave me this recipe today, I prepared it tonight and WOW! It is perfect for a family like mine, who some like it reddish pink and others more well done. Best of all it is a no brainer!

Provided by Michelle S.

Categories Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 -2 lb of whole trimmed beef tenderloin
olive oil, just enough to rub both sides of beef
garlic powder, to taste
seasoning salt, to taste
seasoned pepper, to taste
4 tablespoons water

Steps:

Heat oven to 500 degrees.
Spray a small roasting pan with nonstick cooking spray.
Rub beef with just enough olive oil to moisten.
Season to taste with garlic powder, seasoned salt and seasoned pepper, taking care to do both sides.
Place in roasting pan.
Add water to pan, but do not pour over beef.
Cook 15 minutes uncovered at 500 degrees.
Turn oven down to 375 degrees.
Cook an additional 45 minutes at 375 degrees.
Let sit 5 to 10 minutes before slicing.
Place meat on platter and pour pan juices over.

Nutrition Facts : Calories 280.1, Fat 20.6, SaturatedFat 8.3, Cholesterol 96.4, Sodium 57.1, Protein 22.2

LOUISE'S HERBED BEEF TENDERLOIN

Louise's Herbed Beef Tenderloin image

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

Ingredients

1 (3 pound) beef tenderloin
2 teaspoons olive oil
2 cloves garlic, minced
2 teaspoons dried basil
1 ½ teaspoons dried rosemary, crushed
1 teaspoon sea salt
fresh ground black pepper to taste

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

EMERIL'S BEEF TENDERLOIN

Emeril's Beef Tenderloin image

This delicious dinner of beef tenderloin with fresh horseradish and black-pepper crust has been adapted from "Emeril's Creole Christmas," written by Emeril Lagasse and Marcelle Bienvenu.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Number Of Ingredients 9

Ingredients

1 (3 1/2-pound) beef tenderloin, trimmed
1 tablespoon olive oil
1 tablespoon Emeril's Original Essence
2 tablespoons Dijon mustard
1/2 pound fresh horseradish, peeled and grated (about 1 1/2 cups)
1/2 teaspoon finely ground black pepper
2 tablespoons chopped garlic
1/2 teaspoon coarse salt
Emeril's Homemade Worcestershire Sauce

Steps:

Preheat oven to 400 degrees.
Rub tenderloin with oil and Emeril's original essence. Heat a skillet large enough to hold the tenderloin over high heat for 2 minutes. Add meat and sear until evenly browned on all sides, about 2 minutes per side. Remove from heat.
Line a shallow roasting pan fitted with a rack with aluminum foil. Place tenderloin on rack. Rub top and sides of meat with mustard.
Combine horseradish, black pepper, garlic, and salt in a small bowl. Using your hands, press horseradish mixture over the mustard on the top and sides of tenderloin.
Transfer to oven and roast about 30 minutes for rare or 35 minutes for medium-rare. Remove from oven and let stand at least 10 minutes before slicing. Serve hot or warm drizzled with homemade Worcestershire sauce.

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