MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN
For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes out of the oven caramelized, glistening and perfect. If the primary goal is to serve it chilled or room temperature, however, the trick is to swab the meat with flavor - lots of chile powder, oregano, garlic, mustard and olive oil - before sliding it into the oven (roast it rare so it stays tender and juicy). The next day all you need to do is slice and serve, no compensatory condiments necessary. The flavors of mustard and chile, carried by the fat in the olive oil, have penetrated the meat beautifully.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Tie roast with kitchen string in three evenly spaced places to help keep its tubular shape.
- In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chile, chile powder, cumin, black pepper and garlic.
- In a large skillet, heat remaining 2 tablespoons oil until very hot. Season beef generously all over with salt. Place it in pan and sear bottom without moving until it forms a golden brown crust, about 3 to 4 minutes. Turn and repeat with remaining sides.
- Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustard-chile rub all over beef. Roast until a thermometer registers 115 degrees for rare and 120 for medium-rare (beef will continue to cook as it rests), 12 to 15 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 0 grams, TransFat 0 grams
CHILE-RUBBED BEEF TENDERLOIN WITH GARLIC-HERB OIL
Provided by Valerie Bertinelli
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 450 degrees F.
- Mix together the ancho chile powder, cumin, paprika, coriander, cayenne, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the olive oil on the tenderloin, then rub evenly with the spice mixture. Let stand at room temperature for 30 minutes.
- Heat the canola oil in a large ovensafe skillet, preferably cast-iron, over medium-high heat. Sear the tenderloin (bending it to fit in the skillet if necessary) until golden brown on all sides, about 3 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the tenderloin reads 130 degrees F (for medium rare), about 20 minutes. Transfer to a cutting board and let rest for 10 minutes.
- Remove the string and slice the tenderloin crosswise. Spoon over some of the Garlic-Herb Oil and sprinkle the meat with additional salt. Serve the remaining Garlic-Herb Oil in a bowl on the side.
- Combine the olive oil and garlic in a small saucepan. Turn the heat to medium low and gently poach the garlic for 5 minutes; the oil should be at a very bare simmer but not boiling, otherwise the garlic will burn. Turn off the heat and allow to cool completely.
- Remove the garlic from the oil and discard; transfer the oil to a bowl. Add the parsley, cilantro, chives, red pepper flakes and salt to taste to the oil and stir to combine.
CAJUN BEEF TENDERLOIN
Warm up holiday gatherings with this hot spicy entree from Sue Dannahower in Fort Pierce, Florida. "The dry rub keeps the tenderloin moist and tender," Sue promises. Because it's so fuss-free, just pop it in the oven or grill, then sit back and make merry with guests...maybe catch the Super Bowl! TASTY TIP: For a festive change of pace from beef, resolve to try this spicy Cajun rub on pork tenderloin, too!
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Tie tenderloin at 2-in. intervals with kitchen string. Combine the seasonings; rub over beef. Lightly oil the grill rack., Prepare grill for indirect heat. Grill beef, covered, over indirect medium heat for 50-60 minutes, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally. Let stand for 10 minutes before slicing., To roast the tenderloin, bake on a rack in a shallow roasting pan at 425° for 45-60 minutes or until meat reaches desired doneness.
Nutrition Facts : Calories 172 calories, Fat 7g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 788mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
HORSERADISH AND MUSTARD-CRUSTED BEEF TENDERLOIN
I've been cooking for longer than I care to mention, but it is only recently that I tried roasting Beef Tenderloin. Although it is a little more expensive, it is well worth the extra money. In my opinion, you won't find a more flavourful cut of beef. And as for leftovers.....well, I doubt it. ;) If you want to ''wow' someone, this is the *perfect* cut for the job. This has been slightly modified from a Cooking Light recipe. Note: Prep time doesn't not include refrigeration time.
Provided by Diana 2
Categories Roast Beef
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine mustard, crushed peppercorns and horseradish.
- Spread evenly over tenderloin.
- Pat bread crumbs onto mustard mixture.
- Cover with plastic wrap and refrigerate anywheres from 3 to 24 hours.
- Preheat oven to 350°.
- Unwrap tenderloin.
- Place tenderloin in a shallow casserole dish or roasting pan, coated with cooking spray.
- Bake for approximately 2 hour. (Medium - Well).
- Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing.
- Enjoy!
MUSTARD-ROASTED BEEF TENDERLOIN
If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h5m
Number Of Ingredients 5
Steps:
- Let beef stand at room temperature for 1 hour.
- Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.
MUSTARD-CRUSTED BEEF TENDERLOIN
This tenderloin has a very nice crust on it. Some minced garlic in the mustard mixture adds a nice kick. I have also used the same mustard crust on a pork tenderloin, and that works very well too. Can be served cut into thin strips and served over a spinach salad with a vinegar based dressing in the summertime. This is adapted from Gourmet magazine, August 2000.
Provided by Scoutie
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F
- Stir together mustards, brown sugar, pepper, salt and lemon zest.
- Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides.
- Transfer to an oiled shallow baking pan and coat with mustard mixture.
- Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes.
- Transfer to a cutting board and let stand until cool, at least 10 minutes.
BEEF TENDERLOIN STEAKS TOPPED WITH HORSERADISH AND DIJON MUSTARD
Taste buds rejoice! Tender steaks of beef tenderloin get the royal treatment with herbs and a horseradish and Dijon mustard coating. Prep this entree for marinating a day ahead and then just bake it in the oven.
Provided by B.J.
Categories Meat and Poultry Recipes Beef Steaks
Time 8h40m
Yield 2
Number Of Ingredients 8
Steps:
- Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
- Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
- Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).
Nutrition Facts : Calories 465.5 calories, Carbohydrate 2.4 g, Cholesterol 119 mg, Fat 34.5 g, Fiber 0.3 g, Protein 33.6 g, SaturatedFat 13.6 g, Sodium 279.5 mg, Sugar 0.3 g
MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN
For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes out of the oven caramelized, glistening and perfect. If the primary goal is to serve it chilled or room temperature, however, the trick is to swab the meat with flavor - lots of chile powder, oregano, garlic, mustard and olive oil - before sliding it into the oven (roast it rare so it stays tender and juicy). The next day all you need to do is slice and serve, no compensatory condiments necessary. The flavors of mustard and chile, carried by the fat in the olive oil, have penetrated the meat beautifully.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Tie roast with kitchen string in three evenly spaced places to help keep its tubular shape.
- In a small bowl, whisk together 1 tablespoon oil, the mustard, oregano, chipotle chile, chile powder, cumin, black pepper and garlic.
- In a large skillet, heat remaining 2 tablespoons oil until very hot. Season beef generously all over with salt. Place it in pan and sear bottom without moving until it forms a golden brown crust, about 3 to 4 minutes. Turn and repeat with remaining sides.
- Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustard-chile rub all over beef. Roast until a thermometer registers 115 degrees for rare and 120 for medium-rare (beef will continue to cook as it rests), 12 to 15 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 33 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 12 grams, Sodium 378 milligrams, Sugar 0 grams, TransFat 0 grams
More about "mustard and chili rubbed beef tenderlion recipes"
ROSEMARY-MUSTARD CRUSTED BEEF TENDERLOIN | RECIPE
From rachaelrayshow.com
EASY SPICE RUBBED BEEF TENDERLOIN RECIPE - RACHAEL …
From rachaelrayshow.com
BEST BEEF TENDERLOIN WITH CREAMY MUSTARD SAUCE
From damndelicious.net
10 BEST BEEF TENDERLOIN RUB RECIPES | YUMMLY
From yummly.com
THE BEST GRILLED BEEF TENDERLOIN AND RUB RECIPE
From fantabulosity.com
MUSTARD-AND-CHILI-RUBBED ROASTED BEEF TENDERLOIN
From diningandcooking.com
Estimated Reading Time 3 mins
CHILI-RUBBED BEEF TENDERLOIN WITH CHERRY SAUCE, OLIVE OIL POACHED ...
From dennistheprescott.com
MUSTARD AND CHILI RUBBED ROASTED BEEF TENDERLOIN - VASTEWINE BLOG
From vastewineblog.com
SPICE-RUBBED ROAST BEEF TENDERLOIN WITH RED WINE SAUCE RECIPE
From foodhousehome.com
SPICE-RUBBED TENDERLOIN WITH MUSTARD-CREAM SAUCE RECIPE
From southernliving.com
BEEF TENDERLOIN STEAKS WITH CREOLE SPICE RUB RECIPE
From foodnewsnews.com
MUSTARD-AND-CHILI-RUBBED ROASTED BEEF TENDERLOIN RECIPE | EAT …
From eatyourbooks.com
MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN RECIPE
From pinterest.ca
10 BEST BEEF TENDERLOIN RUB RECIPES | YUMMLY
From yummly.com
CHILI RUBBED BEEF TENDERLOIN - VALERIE BERTINELLI
From valeriebertinelli.com
SPICE RUBBED BEEF TENDERLOIN WITH CREOLE MUSTARD SAUCE
From homefrontcooking.com
BEEF TENDERLOIN WITH MUSTARD-THYME CRUST - CHATELAINE
From chatelaine.com
BEST CHILE-RUBBED BEEF TENDERLOIN WITH GARLIC-HERB OIL RECIPES
From foodnetwork.ca
MUSTARD AND CHILE RUBBED ROASTED BEEF TENDERLOIN - NANCY'S …
From nancysrecipes.weebly.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BEEF TENDERLOIN WITH MUSTARD AND HERBS RECIPE | MYRECIPES
From myrecipes.com
SPICE-RUBBED GRILLED BEEF TENDERLOIN FILETS WITH CHIMICHURRI
From onceuponachef.com
MUSTARD AND CHILI RUBBED ROASTED BEEF TENDERLOIN. BEEF IT'S …
From pinterest.com
CREOLE MUSTARD AND HERB WRAPPED BEEF TENDERLOIN - EMERILS.COM
From emerils.com
BEEF TENDERLOIN MUSTARD RUB RECIPES | BIGOVEN
From bigoven.com
MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN
From mastercook.com
SLOW-ROASTED ROAST BEEF WITH MUSTARD, GARLIC, AND THYME
From fortheloveofcooking.net
BEEF TENDERLOIN IN A MUSTARD SAUCE RECIPE | HELLOFRESH
From hellofresh.com
BEEF TENDERLOIN WITH MUSTARD AND CHILI RUB
From annualcookbook.blogspot.com
MUSTARD AND CHILE RUBBED ROASTED BEEF TENDERLOIN FOOD
From wikifoodhub.com
MUSTARD RUB FOR BEEF RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MUSTARD AND CHILI RUBBED BEEF TENDERLION - AT80GALLERY
From at80gallery.blogspot.com
MAPLE MUSTARD PORK TENDERLOIN - THE CHUNKY CHEF
From thechunkychef.com
COCOA-RUBBED PORK TENDERLOIN WITH CHIPOTLE MUSTARD SAUCE RECIPE
From recipegraze.com
BEEF TENDERLOIN MUSTARD RUB RECIPES | BIGOVEN
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love