Roasted Beef Tenderloin Deluxe Recipes

ROASTED BEEF TENDERLOIN DELUXE

Steps:

• Preheat oven to 400°F. Tie the beef tenderloin with butcher's twine and place the whole beef tenderloin in a low baking dish or cast iron skillet. Spread 2 tablespoons of butter on top. Place in preheated oven and roast for 20 minutes. Do not open oven.
• Meanwhile, in a small saucepan, cook the scallions in the remaining 2 tablespoons of butter. Add the soy sauce (or coconut aminos), dijon mustard and pepper and stir to combine. Add the sherry and heat until just boiling for 3-5 minutes.
• After roasting for 20 minutes, open the oven and baste the beef tenderloin with the prepared sauce. Baste every 5 minutes for 20 more minutes, for a total cook time of 40 minutes.
• Check internal temperature of the beef tenderloin before 40 minutes and remove from the oven when it reaches an internal temperature of 125°F. Transfer to a cutting board and create a tent with foil over top and let it rest for 15-20 minutes. The beef tenderloin temperature should rise to about 135°.
• While it's resting, make the horseradish cream sauce. Whisk all the ingredients together until well combined. Refrigerate until ready to serve.
• Cut into slices and serve with horseradish cream sauce.

ROASTED BEEF TENDERLOIN

Steps:

• Heat oven to 425°F.
• Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
• Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.

ROAST BEEF TENDERLOIN

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.

PAN ROASTED BEEF TENDERLOIN

Steps:

• Preheat oven to 450°.
• Trim silverskin and fat from tenderloin; wash it and dry well with paper towels. Truss the meat with cotton string at every inch to create a round profile. Heat a large ovenproof skillet over high heat.
• Rub meat with olive oil. Then salt and pepper just before searing to prevent juices from leeching. This promotes maximum browning.
• Sear on all sides until browned, about three rotations, 1 minute each. Roast in oven 20 - 30 minutes, turning tenderloin over halfway through cooking for even browning. When temperature reads 130° (medium-rare), remove from oven. Cover the roast with aluminum foil and let rest 10 minutes before cutting into 1 1/2" slices.

BEEF TENDERLOIN ROAST

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.