Merlot Risotto With Tenderloin Of Beef Recipes

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FILET WITH A MERLOT SAUCE



Filet with a Merlot Sauce image

Filet Mignon with an excellent Merlot wine sauce.

Provided by CANMAD7

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 11

1 (750 milliliter) bottle Merlot wine
2 (14.5 ounce) cans low-sodium chicken broth
1 (14.5 ounce) can beef broth
2 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon olive oil
6 (6 ounce) fillets beef tenderloin
freshly ground black pepper to taste
¼ cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon fresh thyme

Steps:

  • In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
  • In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
  • Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 6.3 g, Cholesterol 96.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 6.8 g, Sodium 353.6 mg, Sugar 1.5 g

PEPPERED BEEF TENDERLOIN WITH MERLOT



Peppered Beef Tenderloin with Merlot image

This tenderloin virtually cooks and presents itself-giving you all the more time to toss that apron aside and don your party best.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Number Of Ingredients 13

1 5-pound center-cut beef tenderloin, tied
Kosher salt
4 tablespoons prepared coarsely ground peppercorn spice medley
3 tablespoons vegetable oil
10 unpeeled shallots
2 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter, softened
3 medium shallots, peeled and sliced
1 750-milliliter bottle Merlot
2 cups vegetable broth
1/4 cup all-purpose flour
Kosher salt
Freshly ground black pepper

Steps:

  • 1. For the beef: Preheat the oven to 450 degrees F. Set a rack in a roasting pan. Heat a large skillet over medium-high heat until hot. While the pan heats, pat the meat dry and season it generously with salt. Roll the tenderloin in peppercorn mixture to coat, making sure to press the ends in mixture as well. Add vegetable oil to the skillet and heat just until smoking. Brown the meat all over, turning as each side reaches a deep mahogany, about 8 minutes in all. While the meat browns, toss the unpeeled shallots with the olive oil and scatter them in the roasting pan. Transfer the meat to the rack (save the skillet) and roast until an instant-read thermometer inserted in the center registers 125 degrees F, about 30 minutes. Let the meat rest for 10 minutes before carving.
  • 2. For the sauce: Wipe any burned bits from the skillet. Add 1 tablespoon of the butter and the sliced shallots to the skillet and cook over high heat until tender, about 2 minutes. Add wine and vegetable broth and scrape the brown bits from the bottom of the skillet with a wooden spoon. Bring to a brisk boil and cook until reduced by about half. Meanwhile, in a small bowl make a paste with remaining 4 tablespoons butter and the flour. Whisk the butter mixture into the reduced wine mixture a little bit at a time. Return to a full boil and cook until thickened, about 2 minutes. Season with salt and black pepper to taste.
  • 3. Slice the beef and arrange it on a platter with the roasted shallots. Drizzle some sauce over the meat and serve, passing the remaining sauce.

Nutrition Facts : Calories 585, Fat 45 grams, SaturatedFat 17.5 grams, Cholesterol 137.5 milligrams, Sodium 560 milligrams, Carbohydrate 4 grams, Protein 38 grams

BEEF TENDERLOIN WITH CREAMY RISOTTO



Beef Tenderloin With Creamy Risotto image

If you love melt-in-your-mouth Tenderloin that will impress your family or guests, this recipe is for you! I was so delighted with this simple recipe. Once the tenderloin was cooking in the marinade, everyone found their way to the kitchen following their noses....and it tastes even better than it smells! The rice is lightly creamy and flavorful. I found the recipe in Kraft's Food and Family Winter 2005 Magazine. The recipe calls for Minute White Rice, however, I used Organic Jasmine Rice (Prepared as the recipe states for the Minute Rice (ingredients) - with adjusted time and in it's own pot - then added to veggie pan) and it worked out perfectly. The recipe also states to use Kraft's Sun-Dried Tomato Vinaigrette, but since my grocer does not carry that flavor Vinaigrette, I used Kraft Special Collection Roasted Red Pepper Italian with Parmesan.

Provided by NcMysteryShopper

Categories     Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

8 ounces beef tenderloin steaks
1/4 cup kraft special collection sun-dried tomato vinaigrette dressing, Divided
3/4 cup zucchini, Chopped
1/4 cup carrot, Shredded
1/4 cup red pepper, Chopped
1 cup MINUTE White Rice, Uncooked (or Regular Rice See Description Above)
3/4 cup chicken broth
1/2 cup milk
2 tablespoons Grey Poupon Dijon Mustard (Or Other Brand)

Steps:

  • Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently.
  • Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes.
  • Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes.
  • Turn Steaks over; Cover; Cook an Additional 5 - 8 minutes for rare to medium doneness.

Nutrition Facts : Calories 588.4, Fat 30.5, SaturatedFat 12.4, Cholesterol 89, Sodium 557.8, Carbohydrate 47.5, Fiber 2.6, Sugar 2.9, Protein 29.1

MERLOT FILET MIGNON



Merlot Filet Mignon image

Although this is a simple recipe, the filet is rich and elegant enough for a special occasion. Add a salad and rolls, and dinner is done! -Jauneen Hosking, Waterford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 6

2 beef tenderloin steaks (8 ounces each)
3 tablespoons butter, divided
1 tablespoon olive oil
1 cup merlot
2 tablespoons heavy whipping cream
1/8 teaspoon salt

Steps:

  • In a small skillet, cook steaks in 1 tablespoon butter and the olive oil over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove and keep warm., In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir until slightly thickened and butter is melted, 1-2 minutes. Serve with steaks.

Nutrition Facts : Calories 690 calories, Fat 43g fat (20g saturated fat), Cholesterol 165mg cholesterol, Sodium 279mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 49g protein.

BEEF TENDERLOIN WITH CREAMY RISOTTO



Beef Tenderloin with Creamy Risotto image

There's always something to celebrate, even if it's just the fact that you served juicy steaks on creamy rice and fresh veggies. You may need to light some candles.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 2 servings

Number Of Ingredients 9

2 beef tenderloin steaks (1/2 lb.), 1 inch thick
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
3/4 cup chopped zucchini
1 small carrot, shredded (about 1/4 cup)
1/4 cup chopped red peppers
1 cup instant white rice, uncooked
3/4 cup fat-free reduced-sodium chicken broth
1/2 cup milk
2 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Cook steaks in 3 Tbsp. dressing in skillet on medium heat 10 to 13 min. or until medium doneness (160ºF), turning after 5 min.
  • Meanwhile, cook vegetables in remaining dressing in large saucepan 5 to 7 min. or until crisp-tender, stirring frequently. Stir in remaining ingredients. Bring to boil; cover. Remove from heat. Let stand 5 min.
  • Serve rice mixture with steaks.

Nutrition Facts : Calories 570, Fat 29 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g

MARINATED BEEF TENDERLOIN WITH MERLOT SAUCE



Marinated Beef Tenderloin with Merlot Sauce image

Satisfy beef lovers with the best, topped with a second-to-none sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h15m

Yield 12

Number Of Ingredients 12

1 beef tenderloin roast (3 lb)
1/3 cup red wine vinegar
1/3 cup olive or vegetable oil
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2 tablespoons chopped fresh or 2 teaspoons dried parsley flakes
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
1 cup currant jelly
1 cup Merlot, Zinfandel or nonalcoholic red wine
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
2 tablespoons butter or margarine

Steps:

  • In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix remaining beef ingredients; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
  • Heat oven to 425°F. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
  • Roast uncovered 40 to 45 minutes or until thermometer reads 140°F (medium-rare doneness). Cover beef loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F and beef will be easier to carve as juices set up.)
  • In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Cut beef across grain at slanted angle into thin slices. Serve with sauce.

Nutrition Facts : Calories 300, Carbohydrate 18 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 125 mg

BEEF TENDERLOIN MEDALLIONS WITH POTATO "RISOTTO"



Beef Tenderloin Medallions with Potato

Provided by Bruce Aidells

Categories     Beef     Potato     Vegetable     Sauté     Dinner     Meat     Beef Tenderloin     Root Vegetable     Fall     Winter     Simmer     Advance Prep Required     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 6 servings

Number Of Ingredients 12

1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 1/2 cups (or more) low-salt chicken broth
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh chives
6 6-ounce beef tenderloin steaks (each 3/4 to 1 inch thick)
1 1/2 tablespoons chopped fresh thyme
1 tablespoon (or more) olive oil

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.
  • Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.
  • Divide potato risotto among plates. Place steaks on plates and serve.

ROASTED BEEF TENDERLOIN WITH MERLOT SHALLOT SAUCE



Roasted Beef Tenderloin With Merlot Shallot Sauce image

Make and share this Roasted Beef Tenderloin With Merlot Shallot Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Roast Beef

Time 55m

Yield 10 serving(s)

Number Of Ingredients 11

1/3 cup finely chopped fresh sage
3 tablespoons minced garlic
1 tablespoon cracked black pepper
2 teaspoons kosher salt
1 (2 1/2 lb) center-cut beef tenderloin
1/3 cup finely chopped shallot
1 1/2 cups merlot
1 1/2 cups low sodium beef broth
1 teaspoon butter
3 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt

Steps:

  • Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.
  • Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
  • Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
  • Insert a meat thermometer into thickest portion or tenderloin.
  • Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.
  • Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
  • Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
  • Stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes).
  • Stir in broth; cook 6 minutes or until reduced to 1 ¼ cup.
  • Add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt.
  • Serve sauce with tenderloin.

Nutrition Facts : Calories 375.8, Fat 23.5, SaturatedFat 9.3, Cholesterol 98.5, Sodium 465.5, Carbohydrate 3.7, Fiber 0.7, Sugar 0.3, Protein 29.2

MERLOT RISOTTO WITH TENDERLOIN OF BEEF



MERLOT RISOTTO WITH TENDERLOIN OF BEEF image

Categories     Beef

Yield 4 people

Number Of Ingredients 17

MEAT
2 pounds center-cut beef tenderloin, well trimmed
Salt and pepper, to taste
1 tablespoon olive oil
Set the oven at 450 degrees. Sprinkle the meat all over with salt and pepper.
In a large heavy skillet, heat the oil. When it is very hot, add the meat and brown it on all sides for 4 to 5 minutes total. Transfer the pan to the oven and roast the meat for 18 minutes exactly or until a meat thermometer registers 125 degrees for rare meat.
Remove the meat from the oven, cover loosely with foil, and keep in a warm place until ready to serve.
RISOTTO
2 tablespoons unsalted butter
2 tablespoons olive oil
2 shallots, finely chopped
2 cups Arborio rice
2 cups merlot or other dry red wine
4 1/2 cups chicken stock, heating to boiling
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and pepper, to taste

Steps:

  • 1. In a heavy 4-quart saucepan over medium-high heat, heat 1 tablespoon of the butter and the oil. Add the shallots and cook, stirring, for 2 minutes or until they begin to soften. Take care not to brown them. Stir in the rice and cook for 1 minute to coat the grains with the butter mixture. 2. Add the wine 1/2 cup at a time, stirring well after each addition. When all the wine has been added, add the hot broth 1/2 cup at a time. Wait until the rice has absorbed each addition before adding more. Reserve 1/4 cup of the broth. 3. After about 20 minutes of stirring, when the rice is tender but firm, add the remaining 1/4 cup broth, the remaining 1 tablespoon butter, the cheese, parsley, salt, and pepper. Stir well. 4. Cut the tenderloin into 1-inch-thick slices. Spoon the risotto onto 4 warm dinner plates. Add beef and serve.

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From recipenet.org


GRILLED BEEF TENDERLOIN WITH MERLOT SAUCE RECIPE - FOOD & WINE
Preheat the oven to 425°. Spread the potatoes in a medium baking dish and bake for 35 minutes, or until tender. Meanwhile, in a small skillet, cover the pearl onions with water.
From foodandwine.com


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com


BEEF TENDERLOIN WITH CREAMY "RISOTTO" RECIPE LIST - SALEWHALE.CA
2 Tbsp. Kraft Sun-Dried Tomato & Oregano Dressing, divided: 3/4 cup: chopped zucchini: 1/4 cup: shredded carrots: 1/4 cup: chopped red peppers: 1 cup: instant white rice, uncooked
From salewhale.ca


GORGONZOLA AND MUSHROOM STUFFED BEEF TENDERLOIN WITH MERLOT …
Here's the centre-stage mouth-watering beef that will get you rave reviews! Jul 3, 2020 - Special dinner? Here's the centre-stage mouth-watering beef that will get you rave reviews! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.ca


BEEF TENDERLOIN WITH MERLOT AND ONION MARMALADE RECIPE
Coat the beef proportionately with the salt, pepper and 1 Tbsp. rosemary. Heat the oil in a large saute/fry pan, preferably non-stick. Sear the tenderloin about 2 min on each side. Remove and keep hot in the oven.
From cookeatshare.com


ROASTED BEEF TENDERLOIN WITH MERLOT SHALLOT SAUCE - GLUTEN FREE …
This gluten free and primal recipe has 355 calories, 22g of protein, and 25g of fat per serving. Head to the store and pick up merlot, kosher salt, cracked pepper, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
From fooddiez.com


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