Roast Tenderloin Of Beef Smitane Recipes

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

Ingredients

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 TENDERLOIN OF BEEF SMITANE

Roast Tenderloin of Beef Smitane image

Easy roast tenderloin gets flavor from vegetables, lemon rind, and bacon. The pan drippings are thickened with sour cream for a tasty sauce. From about.com.

Provided by Pinay0618

Categories Roast Beef

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (2 -3 lb) beef tenderloin, of uniform thickness trimmed of fat and connective tissue
1 small yellow onion, peeled and minced
1 carrot, peeled and minced
1 stalk celery, minced
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon finely grated lemon rind
4 -5 slices fat bacon or 4 -5 slices thin strips salt pork
1 1/4 cups sour cream
paprika

Steps:

Let tenderloin stand at room temperature 1-1/2 to 2 hours if convenient. Meanwhile, stir-fry onion, carrot, and celery in butter over low heat about 10 minutes until tender but not brown; mix in lemon rind. Preheat oven to 450 degrees F. Spread vegetable mixture over tenderloin, lay bacon slices on top, and insert meat thermometer in center. Roast, uncovered, on a rack in a shallow roasting pan 5 to 6 minutes per pound for rare (120 to 125 degrees F.) and 7 to 8 minutes for medium rare (130 to 140 degrees F.). Remove bacon and vegetables and discard.
Transfer tenderloin to a steak board or hot platter and keep warm. Skim fat from drippings, smooth in sour cream, and warm gently, but do not boil, 1 to 2 minutes. Garnish beef with stuffed mushrooms and watercress. Top with some of the sauce, and sprinkle with paprika. Pass remaining sauce.

Nutrition Facts : Calories 983.8, Fat 77, SaturatedFat 34.5, Cholesterol 257.2, Sodium 420.7, Carbohydrate 7, Fiber 1, Sugar 1.8, Protein 62.6

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