Roast Beef Tenderloin With Caramelized Onion And Mushroom Stuffing Recipes

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BEEF TENDERLOIN WITH CARAMELIZED ONIONS & RED WINE SAUCE



Beef Tenderloin With Caramelized Onions & Red Wine Sauce image

If you really want to impress your dinner guests for the holidays or any special occasion, I highly recommend this recipe. The meat is extremely tender and flavorful and the sauce is out of this world. Note: It is very important to allow the meat to come to room temperature before cooking. It is also important that you allow it to rest for 15 minutes after it has cooked. This allows the juices to redistribute throughout.

Provided by Cooking Creation

Categories     Meat

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 -3 lbs beef tenderloin, room temperature
1 tablespoon olive oil
1 teaspoon garlic powder
kosher salt
pepper
1/4 cup butter
1 cup onion, julienne cut
1/2 teaspoon sugar
1 cup red wine
1 cup beef broth
1 teaspoon dried rosemary

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!

Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 24.5, Cholesterol 223.3, Sodium 442.5, Carbohydrate 6.6, Fiber 0.9, Sugar 2.6, Protein 45.9

BEEF TENDERLOIN ROAST



Beef Tenderloin Roast image

This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. -Judith LaBrozzi, Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 7

2 tablespoons Dijon mustard
1 garlic clove, minced
3/4 teaspoon coarsely ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 beef tenderloin roast (3-1/2 pounds)
1 cup beef broth

Steps:

  • Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.

Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

ROAST BEEF TENDERLOIN



Roast Beef Tenderloin image

One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment.

Provided by Chef John

Categories     Main Dish Recipes     Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 14

⅓ cup dried porcini mushrooms
1 cup warm water
2 ½ pounds trimmed beef tenderloin roast, tied
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon unsalted butter
½ cup sliced shallots
1 pinch salt
¼ cup tarragon vinegar
1 cup veal stock
¼ cup heavy cream
1 tablespoon unsalted butter
1 tablespoon chopped fresh tarragon
salt and ground black pepper to taste

Steps:

  • Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
  • Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
  • Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
  • Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
  • Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
  • Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

Nutrition Facts : Calories 489.1 calories, Carbohydrate 5.8 g, Cholesterol 173.1 mg, Fat 25 g, Fiber 1 g, Protein 56.8 g, SaturatedFat 10.8 g, Sodium 148.7 mg, Sugar 1 g

ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS



Roast Beef Sandwiches with Caramelized Onions image

Looking for a cheesy dinner? Then check out these roasted beef sandwiches made using Pillsbury™ French bread and caramelized onions.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
2 tablespoons butter or margarine
1 red onion, sliced, separated into rings
1 tablespoon packed brown sugar
1 tablespoon water
1/4 cup Dijon mustard
1 lb thinly sliced cooked roast beef (from deli)
10 slices (3/4 oz each) provolone cheese

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
  • Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
  • Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
  • Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
  • Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.

Nutrition Facts : Calories 406, Carbohydrate 33 g, Fiber 2 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1229 mg

ROAST BEEF TENDERLOIN WITH CARAMELIZED ONION AND MUSHROOM STUFFING



ROAST BEEF TENDERLOIN WITH CARAMELIZED ONION AND MUSHROOM STUFFING image

Categories     Beef     Roast     Christmas

Yield 4-6 servings

Number Of Ingredients 22

Stuffing
8 ounces cremini mushrooms, cleaned, stems trimmed and broken into rough pieces
1/2 tablespoon unsalted butter
1 1/2 teaspoons olive oil
1 medium onion, halved and sliced 1/4 inch thick
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1/2 cup Madeira or sweet Marsala wine
Beef Roast
1 beef tenderloin center-cut Châteaubriand (2 to 3 pounds), trimmed of fat and silver skin
Kosher salt and ground black pepper
1/2 cup lightly packed baby spinach
3 tablespoons olive oil
Herb Butter
4 tablespoons unsalted butter, softened
1 tablespoon chopped fresh parsley leaves
3/4 teaspoon chopped fresh thyme leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 tablespoon whole grain mustard
1/8 teaspoon table salt
1/8 teaspoon ground black pepper

Steps:

  • For the Stuffing: Process mushrooms in food processor until coarsely chopped, about six 1-second pulses. Heat butter and oil in 12-inch skillet over med-high heat till foaming subsides. Add onion, table salt, and pepper; cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated, 5 to 7 minutes. Reduce heat to med and continue to cook, until vegetables are deeply browned and sticky, about 10 minutes. Stir in garlic and cook until fragrant, 30 seconds. Slowly stir in Madeira and cook, scraping bottom of skillet to loosen any browned bits, until liquid has evaporated, 2 to 3 minutes. Transfer onion-mushroom mixture to plate and cool to room temperature. For the Roast: Season cut side of roast with kosher salt and pepper. Spread cooled stuffing mixture over interior of roast, leaving 1/2-inch border on all sides; lay spinach on top of stuffing. Roll roast lengthwise and tie. In small bowl, stir together 1 tablespoon olive oil, 11/2 teaspoons kosher salt, and 11/2 teaspoons pepper. Rub roast with oil mixture and let stand at room temperature for 1 hour. Adjust oven rack to middle position and heat to 450. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total. Transfer beef to wire rack set in rimmed baking sheet and place in oven. Roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium-rare, 20 to 22 minutes. For the Butter: While meat roasts, combine butter ingredients in small bowl. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast. Loosely tent roast with foil; let rest for 15 minutes. Cut roast between pieces of twine into thick slices. Remove twine and serve with remaining butter passed separately.

MUSHROOM-STUFFED BEEF TENDERLOIN



Mushroom-Stuffed Beef Tenderloin image

This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews whenever I serve it.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 7

1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
1 package (6 ounces) fresh baby spinach, chopped
1 cup (4 ounces) crumbled blue cheese
1 beef tenderloin roast (2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided

Steps:

  • In a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. , Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. , Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper., Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.

Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

BEEF TENDERLOIN IN CARAMELIZED SUGAR



Beef Tenderloin In Caramelized Sugar image

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 pieces filet mignon, each 1 inch thick
1 cup sugar
1/2 cup nam pla, or to taste
1 large onion, cut in half-moon slices
1 teaspoon black pepper, or more

Steps:

  • Put a 10-inch skillet over high heat. Wait a minute. Add meat, and brown on both sides. Turn off heat, and place steaks on plate.
  • A minute later, add sugar to pan, and turn heat to medium. Cook, gently shaking pan, until sugar liquefies and begins to bubble. Cook another minute until it darkens, then turn off heat. Mix nam pla with 1/2 cup water. Carefully add liquid, and turn heat to medium-high. Cook, stirring constantly, until caramel melts into liquid. Add onions, and cook, stirring, about 5 minutes. Stir in any liquid that has accumulated around meat.
  • Stir in black pepper, and return meat to pan. Cook over medium heat, turning meat once in a while, until it is done to your liking (about 5 to 8 minutes for medium-rare). Taste, and adjust seasoning, then serve, spooning onions and sauce over each steak.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 15 grams, Carbohydrate 55 grams, Fat 32 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 13 grams, Sodium 2917 milligrams, Sugar 53 grams

BEEF TENDERLOIN WITH GARLIC, MUSHROOMS, AND SPINACH



Beef Tenderloin with Garlic, Mushrooms, and Spinach image

Make and share this Beef Tenderloin with Garlic, Mushrooms, and Spinach recipe from Food.com.

Provided by Terri F.

Categories     Meat

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil, divided
5 cloves garlic, peeled and minced
1 onion, finely chopped
10 ounces fresh mushrooms, sliced
1 lb Baby Spinach, washed
1/4 cup dry sherry
salt, to taste
pepper, freshly ground,to taste
3 -4 lbs beef tenderloin, trimmed and butterflied

Steps:

  • Heat 1 tbsp.
  • olive oil in large skillet.
  • Add garlic and onion, and saute until softened.
  • Add mushrooms, saute until lightly browned, stirring occasionally.
  • Add spinach and sherry, and saute until spinach is wilted.
  • Salt and pepper to taste.
  • Season beef tenderloin on all sides with salt and pepper.
  • Laying tenderloin flat, place spinach and mushroom mixture on one half, then bring the other half up and over to cover.
  • Use butcher's string to tie the halves together and secure the filling.
  • Heat remaining olive oil in large skillet.
  • Sear tenderloin on all sides until browned.
  • Heat oven to 425 degrees F.
  • Transfer meat to shallow rack in roasting pan, and roast uncovered 30- 45 minutes until meat is done as desired.
  • Remove meat from pan and let rest, covered with foil, about 10 minutes before serving.
  • Cut into 1/2 inch slices to serve.

Nutrition Facts : Calories 585.5, Fat 38.2, SaturatedFat 14, Cholesterol 146.2, Sodium 149.7, Carbohydrate 6.3, Fiber 1.9, Sugar 1.8, Protein 46

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