PEPPERCORN ROASTED BEEF TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Place the tenderloin on a roasting rack. Sprinkle generously with kosher salt and sugar, which will deepen the savory flavors.
- Press the crushed peppercorns all over the surface of the meat. Insert a meat thermometer and place in the oven until the beef registers 120 to 125 degrees F for medium-rare/rare. Beef will probably cook in 20 to 25 minutes depending on its temp before it goes in the oven.
- While the meat is roasting, melt the butter with the garlic in a small skillet, and allow the butter to slightly brown. Remove the garlic and discard.
- Remove the meat when it's done and pour the garlic butter over gently (it should sizzle when it hits the meat). Cover the meat loosely with foil and allow to rest for 10 minutes before slicing.
PAN SEARED BEEF TENDERLOIN WITH CREAMY PEPPERCORN SAUCE (SBD P2)
from most recent book. Haven't tried. Fresh cracked peppercorns serve double duty in this satisfying entree: first, they are rubbed into the meat for flavor. Then the peppercorns left in the pan after cooking the steak gives body and kick to the sauce. If you don't have a spice grinder or an extra coffee grinder for grinding spices, purchase cracked peppercorns or set your pepper grinder to the coarsest setting. Chicken or vegetable broth can be used in place of beef broth.
Provided by Lizzie Rodriquez
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a spice grinder, coarsely grind the peppercorns. Rub steaks on both sides pressing to adhere. Season lightly with salt. Discard garlic.
- Lightly coat a large heavy skillet or cast iron with cooking spray and heat over medium-high heat. Add steaks and sear on each side, about 1 minute per side. Continue to cook to desired doneness, about 3 minutes per side for medium rare.
- Transfer to a cutting board and let rest 5 minutes.
- While steak is resting, return the pan to medium heat, add broth, and stir with a wooden spoon to scrape up any browned bits clinging to the pan. Stir in sour cream and remove from the heat. Serve the steaks warm with sauce drizzled on top.
Nutrition Facts : Calories 511.4, Fat 41.9, SaturatedFat 17.3, Cholesterol 126.7, Sodium 88, Carbohydrate 0.9, Protein 30.7
SB PAN-SEARED BEEF TENDERLOIN WITH CREAMY PEPPERCORN SAUCE
Steps:
- In a spice grinder, coarsely grind peppercorns. Rub steaks on both sides with cut side of garlic, then coat with pepper on both sides, pressing to adhere, and season lightly with salt. Discard the garlic. Lightly coat a large heavy or cast-iron skillet with cooking spray and heat over medium-high heat. Add steaks and sear on both sides, about 1 minute per side. Continue to cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes. While steak is resting, return the pan to medium heat, add broth, and stir with a wooden spoon to scrape up any browned bits clinging to the pan. Stir in sour cream and remove the pan from the heat. Serve steaks warm with sauce drizzled on top.
OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE
A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.
Provided by Campbell's Kitchen
Categories Swanson®
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
- Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
- Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
- Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
- Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
- Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
- Spoon the herb sauce over steaks; serve immediately.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 5.8 g, Cholesterol 99.5 mg, Fat 37.6 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 14.1 g, Sodium 717.5 mg, Sugar 2.7 g
PEPPERCORN CREAM BEEF TENDERLOIN
Make and share this Peppercorn Cream Beef Tenderloin recipe from Food.com.
Provided by gailanng
Categories Steak
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium skillet over high heat until hot.
- Sprinkle tenderloin steaks with salt and pepper. Sear tenderloin steaks on both sides in skillet. Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat (leave door just a bit ajar) 4 to 6 minutes on each side or until meat thermometer registers 140° for rare or 150° for medium rare (160° for medium).
- Add brandy or bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze pan, scraping browned bits that cling to bottom.
- Add minced garlic, peppercorns, oregano, and salt; cook 1 minute. Add whipping cream; bring to a boil, and cook 6 to 7 minutes or until sauce is reduced by half.
- Remove from heat; whisk in sour cream, and spoon sauce over steaks. Serve with noodles or baked potatoes.
OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE
A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
- Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
- Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
- Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
- Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
- Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
- Spoon the herb sauce over steaks; serve immediately.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 5.8 g, Cholesterol 99.5 mg, Fat 37.6 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 14.1 g, Sodium 717.5 mg, Sugar 2.7 g
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