PERFECT BASIC BEEF TENDERLOIN
My boss Judy gave me this recipe today, I prepared it tonight and WOW! It is perfect for a family like mine, who some like it reddish pink and others more well done. Best of all it is a no brainer!
Provided by Michelle S.
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 500 degrees.
- Spray a small roasting pan with nonstick cooking spray.
- Rub beef with just enough olive oil to moisten.
- Season to taste with garlic powder, seasoned salt and seasoned pepper, taking care to do both sides.
- Place in roasting pan.
- Add water to pan, but do not pour over beef.
- Cook 15 minutes uncovered at 500 degrees.
- Turn oven down to 375 degrees.
- Cook an additional 45 minutes at 375 degrees.
- Let sit 5 to 10 minutes before slicing.
- Place meat on platter and pour pan juices over.
Nutrition Facts : Calories 280.1, Fat 20.6, SaturatedFat 8.3, Cholesterol 96.4, Sodium 57.1, Protein 22.2
PERFECT BEEF TENDERLOIN
Inspired by The Food Lab author and Serious Eats managing culinary director J. Kenji López-Alt, we take a 3-step, 5-ingredient approach to the best holiday roast: First, salt the beef and let it air dry in the fridge overnight to help create a flavorful crust; second, slow roast in a low oven to keep the beef extra juicy from the center to the edge; and third, brush with butter and broil the tenderloin for a few minutes to brown it. Serve the tenderloin with the board dressing or horseradish sauce, or both. (Cook's note: If you don't have a top broiler in your oven, heat a grill to high and finish browning the tenderloin for a few minutes on each side on the grill.)
Provided by Hunter Lewis
Time 10h
Yield Serves 16 (serving size: 3 1/2 oz. cooked beef)
Number Of Ingredients 5
Steps:
- Place beef on a rack set in an aluminum foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.
- Remove beef from refrigerator, and let stand at room temperature 1 hour.
- Preheat oven to 250°F. Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once.
- Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts.
- Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board spread with Board Dressing, if desired, and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.
Nutrition Facts : Calories 246, Carbohydrate 0.0 g, Cholesterol 109 mg, Fat 11.7 g, Fiber 0.0 g, Protein 35 g, SaturatedFat 4.8 g, Sodium 547 mg, Sugar 0 g
THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF)
My lovely step-mother, Jan, is one of the best cooks I know! This Beef Tenderloin is one of her specialty recipes, and it is absolutely mouth-watering delicious! I love it because it is quite fast and easy to cook (after the marinating time), yet, it is perfect for special occasion meals, because it tastes like you slaved over it. Please note that the prep/cooking time does not include the over-night marinating. Please also note that the marinade will come out as a paste (after cooking it)--this is normal (thickened by the cornstarch), and is meant to be place on the top of the meat, as it cooks like a wonderful crust!
Provided by Helping Hands
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all marinade ingredients in heavy saucepan; mMix well.
- Bring just to boiling point.
- Remove from heat, and allow to cool.
- Place beef in a glass, enamel, or stainless steel pan.
- Pour cooled marinade over beef, and cover.
- Allow to marinate overnight in fridge.
- Remove from fridge several hours before roasting.
- Preheat oven to 450°F.
- Place meat in shallow baking pan, and pour marinade over it.
- Roast for 20 minutes, basting with marinade from time to time.
- Reduce heat to 350°F.
- Continue roasting another 20 minutes (or until beef reaches desired doneness).
- Remove from oven and let cool in marinade.
- Cut into thin slices and serve at room temperature.
- NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.
FABULOUS BEEF TENDERLOIN
This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!
Provided by Debbie Wright
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
- Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.
Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g
BEEF TENDERLOIN
A meal featuring beef tenderloin is a delicious indulgence during this celebratory holiday season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.
- Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.
- Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.
SIMPLE & PERFECT BEEF TENDERLOIN - COOK'S ILLUSTRATED RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 2
Steps:
- Let the tenderloin sit at room temperature, covered, for 1 hour before roasting. Adjust an oven rack to the upper-middle position and preheat the oven to 425°F. Pat the tenderloin dry with paper towels, then season with salt and pepper. Heat the oil in an ovenproof 12-inch skillet over medium-high heat until smoking. Brown the tenderloin on all sides, reducing the heat if the fat begins to smoke, about 10 minutes. Transfer the skillet to the oven and roast the tenderloin until the center registers 125°F on an instant-read thermometer, 20 to 25 minutes, flipping it over halfway through the roasting time. Remove the tenderloin from the oven and transfer to a carving board. Cover with foil and let rest for 15 to 20 minutes before slicing into 1/4-inch-thick pieces. I liked to serve this with a bernaise sauce. Enjoy!
PERFECT BEEF TENDERLOIN RECIPE - (4.3/5)
Provided by á-4084
Number Of Ingredients 13
Steps:
- Place beef on a rack set in an aluminum foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours. Remove beef from refrigerator; let stand at room temperature 1 hour. Preheat oven to 250°F. Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once. Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts. Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board spread with Board Dressing, if desired (see below), and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired. BOARD DRESSING: Combine parsley, oregano,capers, garlic and salt on a carving board; chop to combine. Mound chopped herb mixture into a small pile. Using a fork, stir in olive oil and vinegar. Spread dressing over carving board to cover an area equal to the tenderloin length (about 18 inches).
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