Mom Schroers Beef Tenderloin Recipes

MOM SCHROER'S BEEF TENDERLOIN

Steps:

• Mix olive oil, lemon juice, garlic, salt, oregano, basil, rosemary, and black pepper together in a bowl; rub marinade onto tenderloin. Wrap the coated tenderloin with plastic wrap and refrigerate for 2 days.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place tenderloin on a baking sheet and broil in the preheated oven for 15 minutes. Turn tenderloin onto opposite side and broil for additional 15 minutes.
• Reduce oven temperature to 275 degrees F (135 degrees C). Cook tenderloin to your desired degree of doneness, with an internal temperature of at least 145 degrees F (65 degrees C) for medium-rare, about 2 hours.

MOM'S MUSHROOM BEEF TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F.
• Season the beef tenderloin roast generously with salt and pepper.
• Heat 1 tablespoon grapeseed oil in a large skillet over high heat. Add the beef to the skillet and cook, turning occasionally until the beef is brown on all sides, about 5 minutes. Transfer the beef to a baking sheet. Roast in the oven until a thermometer inserted into the center of the beef registers 120 degrees F for medium-rare, about 35 minutes. Transfer the beef to a cutting board and let rest 10 minutes.
• In a large skillet, heat 2 tablespoons grapeseed oil over medium-high heat. Add the mushrooms and saute until browned and lightly crisp.
• In a separate skillet, over high temperature, brown the chopped bacon until crisp. Remove the bacon from the skillet and set aside. Pour out most of the bacon fat, reserving some in the pan. In the same pan, heat the bacon fat over medium-low heat. Add the onions and cook the onions until soft and cooked through, about 8 minutes.
• In a large saucepan, combine the cooked mushrooms, bacon, onions, and cream, and bring to a simmer over medium heat. Simmer for 15 minutes, or until the cream thickens. Stir in the chopped parsley (reserving some for garnish), and season with salt, and pepper, to taste.
• Thinly slice the beef tenderloin and transfer to a warmed serving platter. Pour the warm mushroom gravy over top and garnish with chopped parsley.

MOM SCHROER'S BEEF TENDERLOIN

Steps:

• Mix olive oil, lemon juice, garlic, salt, oregano, basil, rosemary, and black pepper together in a bowl; rub marinade onto tenderloin. Wrap the coated tenderloin with plastic wrap and refrigerate for 2 days.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place tenderloin on a baking sheet and broil in the preheated oven for 15 minutes. Turn tenderloin onto opposite side and broil for additional 15 minutes.
• Reduce oven temperature to 275 degrees F (135 degrees C). Cook tenderloin to your desired degree of doneness, with an internal temperature of at least 145 degrees F (65 degrees C) for medium-rare, about 2 hours.

SLOW-COOKER BEEF TENDERLOIN

Steps:

• Stir together tomatoes, wine, soups, tomato sauce, garlic, Worcestershire sauce, mustard and pepper in bottom of 6- or 7-qt. slow cooker. Cut beef tenderloin in half; add to slow cooker, making sure to cover with sauce mixture. Cover and cook on low until meat is tender, 6-8 hours. If desired, top with chopped fresh parsley.

MOM'S PORK TENDERLOIN

Steps:

• Mix soy sauce, chili sauce, honey, vegetable oil, green onions, curry pwder, garlic, Tabasco and Worcestershire sauce together.
• Place meat in a Ziploc bag; pour in sauce.
• Marinate overnight, turning every few hours.
• Grill marinated tenderloins 5 minutes on each side.
• Cut on a diagonal to serve.
• Serve over rice.
• Note: I make a separate batch of sauce to pour over the pork and rice. Refrigerate overnight while the meat is marinating and heat before serving.