Potato Crusted Beef Tenderloin Recipes

GRILLED TENDERLOIN WITH POTATO PUREE

Steps:

• Bring a large pot with 8 cups water to a boil over high heat. Once the water is boiling, add the potatoes and cook until fork soft, 12 to 15 minutes. Once cooked, remove the pot from the stove, drain the potatoes into a colander and allow to completely drain.
• While the potatoes are cooking, preheat a grill to 350 degrees F. Sprinkle the steaks with salt and black pepper, and begin cooking on the grill. Cook the first side 2 to 3 minutes, then flip to the second side and cook another 2 to 3 minutes. After the second side is cooked, flip back to the first side, cook 2 to 3 more minutes and then finish on the second side for a final 2 to 3 minutes for medium-rare to medium. This "four side" cooking will result in evenly grilled and cooked steaks. After the final cooking, remove from the grill and spoon the clarified butter over the steaks. Allow to rest until serving, 3 to 5 minutes. The butter will help the steaks stay at the present grilled temperature.
• To finish, add the drained potatoes to a mixer fitted with a whisk attachment and whisk until the potatoes are broken down, 1 to 2 minutes. Add the room temperature butter, 1 tablespoon salt and the white pepper, and finish mixing on high speed until smooth, 4 to 5 minutes. Taste and add additional seasoning if preferred.
• Serve the steaks with the potatoes and vegetables and sauce of choice.

HERB CRUSTED BEEF TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
• Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
• Preheat the oven to 375 degrees F.
• Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
• Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
• Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
• In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

GLAZED BEEF TENDERLOIN WITH HERBED NEW POTATOES

Steps:

• In shallow glass or plastic dish, mix steak sauce and brown sugar; reserve 2 tablespoons sauce. Add beef to remaining sauce (about 1/4 cup); turn to coat. Cover and refrigerate, turning beef 2 or 3 times, at least 1 hour but no longer than 24 hours.
• Heat gas or charcoal grill.
• In 2-quart microwavable casserole, place potatoes and water; cover. Microwave on High 3 to 5 minutes or until potatoes are just tender. Place potatoes on sheet of heavy-duty foil. Spray potatoes with cooking spray; sprinkle with rosemary, thyme and paprika. Wrap securely in foil.
• When grill is heated, place beef and packet of potatoes on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 7 minutes. Turn beef and potatoes; brush reserved sauce over beef. Cover and grill about 6 to 8 minutes longer for medium beef doneness; remove from heat. Sprinkle salt and pepper over potatoes.