Peppered Tenderloin With Caramelized Shallot Wine Sauce Recipes

BEEF TENDERLOIN WITH CARAMELIZED ONIONS & RED WINE SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
• Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
• Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
• Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.
• Slice the meat and serve it with the sauce.
• Enjoy!

BEEF TENDERLOIN WITH ROASTED SHALLOTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
• In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
• Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
• Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
• Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
• Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
• Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
• Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

FILLET OF BEEF WITH CARAMELIZED ONIONS AND SHALLOT SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve.
• Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet.
• Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
• Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat.
• Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley.

PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE

Steps:

• Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
• Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
• Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
• Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.

BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT

Steps:

• Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
• Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
• Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
• Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

BEEF TENDERLOIN WITH SHALLOTS AND RED-WINE GLAZE

Steps:

• Let tenderloin come to room temperature, about 45 minutes. Heat oven to 425 degrees with rack in center. Arrange 7 rosemary sprigs in a medium roasting pan; place tenderloin on top. Arrange shallots around tenderloin. Rub meat and shallots with oil; sprinkle with salt and pepper.
• Roast 25 minutes. Turn shallots for even browning; if roast is dry, baste with more oil or pan juices. Cook until shallots are golden, 10 to 15 minutes more; transfer to a small bowl; reserve. Meat should register 120 degrees with instant-read thermometer; timing will vary with thickness of meat. Transfer beef to a medium platter. Let sit 20 minutes at room temperature before carving.
• Meanwhile, chop remaining rosemary into small pieces. Place roasting pan over high heat. Add wine and stock. Cook, scraping bottom of pan to collect any cooked-on bits, until liquid has reduced by half, 6 to 8 minutes. Pass through strainer. Serve beef with gravy and reserved shallots.

CARAMELIZED SHALLOT VINAIGRETTE

Steps:

• Melt butter in a medium skillet over medium heat. Add shallots and sugar; season with salt and pepper. Cook, stirring, until shallots are caramelized and tender but still retain some crunch, about 10 minutes; set aside.
• In a small bowl, combine mustard and vinegar; season with salt and pepper. Slowly whisk in oil until combined; stir in shallots.

PEPPERED TENDERLOIN WITH CARAMELIZED SHALLOT WINE SAUCE

Steps:

• Heat oven to 400 degrees. Peel shallots; slice lengthwise into 1/4 inch wide pieces. Place shallots and carrot in ungreased 13x9 pan. Add 1 teaspoon oil; toss to coat vegetables.
• Bake at 400 degrees for 20-25 minutes or until vegetables are tender.
• Use smalll amount of beef broth to loosen any browned bits from bottom of pan. In large saucepan, combine roasted vegetables with browned bits from pan, remaining beef broth, wine, tomato paste, thyme and bay leaf; blend well. Bring to a boil over medium-high heat. Cook about 30 minutes or until reduced to about 2 cups (about half of total). Cool 30 minutes.
• Remove bay leaf. In blender container, blend vegetables with liquid until pureed. Cover; refrigerate.
• Increase oven temperature to 450 degrees. Place beef tenderloin in shallow metal roasting pan. Rub with 1 tablespoon oil; sprinkle top and sides with pepper. Place pan over medium-high heat; cook until beef is browned on all sides. Place in 450 degree oven. Immediately reduce oven temperature to 375 degrees; bake 40-50 minutes or until thermometer inserted in center reaches 140 degrees.
• Remove beef tenderloin from pan. Add small amount of vegetable sauce to pan; stir to loosen any browned bits.
• In saucepan, bring remainder of sauce to a boil, adding sauce from roasting pan. Cut tenderloin into slices. Serve with sauce.