Roasted Beef Tenderloin With Basil Curry Mayonnaise Recipes

ROASTED BEEF TENDERLOIN WITH BASIL-CURRY MAYONNAISE

Steps:

• Place oven rack in center of oven and preheat oven to 400 degrees F; spray heavy, rimmed baking sheet with cooking spray and set aside.
• Using a mortar and pestle, or spice grinder, grind the cumin and coriander fine (this can also be done using a plastic bag and a rolling pin or the bottom of a pan).
• In a medium skillet, over medium heat, toast the spices until aromatic; place in a small bowl.
• Chop the garlic and sprinkle with 1/4 teaspoon salt; using the side of your knife, scrape the garlic and salt to form a paste, then add to the spices.
• Also add the remaining 2 teaspoons of salt, pepper, and oil; stir until mixture is smooth.
• Place roast on the prepared baking sheet and rub all over with the spice mixture.
• Roast in oven until a meat thermometer registers 125 degrees F, for medium-rare, about 35 to 40 minutes.
• Transfer meat to a cutting board, tent with aluminum foil, and let rest 20 minutes before carving.
• Meanwhile, prepare the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone, basil, curry powder, and paprika until mixture is smooth; season with salt and pepper.
• Slice meat into 1/4 inch thick slices and arrange on a serving platter; spoon mayonnaise into a small serving bowl and serve alongside.

ROASTED BEEF TENDERLOIN WITH BASIL-CURRY MAYONNAISE

Steps:

• For the beef: Place an oven rack in the center of the oven and preheat the oven to 400°F. Spray a heavy rimmed baking sheet with vegetable oil cooking spray. Set aside.
• In a mortar and pestle or spice grinder, coarsely grind the cumin seeds and coriander seeds (see Cook's Note). Heat a small skillet over medium heat. Add the spices and cook, stirring, for 30 seconds, or until aromatic and toasted. Scrape the spices into a small bowl.
• Finely chop the garlic on a cutting board. Sprinkle with 1/4 teaspoon of the salt. Holding a chef's knife at a 45-degree angle, scrape the garlic and salt together to form a paste. Spoon the garlic paste into the bowl with the spices. Add the remaining 2 teaspoons salt, the black pepper, and the oil. Stir until smooth.
• Place the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes, or until a meat thermometer inserted into the thickest part of the meat registers 125°F for medium-rare. Transfer the meat to a cutting board and tent loosely with foil. Let rest for 20 minutes.
• For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper.
• To serve, slice the meat into 1/4-inch-thick slices and arrange on a platter. Spoon the curry mayonnaise into a small bowl and serve alongside the meat.
• You can also crush the spices by putting them in a small resealable plastic bag and pressing down on them with a rolling pin or the bottom of a small saucepan.

SLOW-ROASTED FILET OF BEEF AND BASIL PARMESAN MAYONNAISE

Steps:

• Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
• Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
• Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
• Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.

ROASTED BEEF TENDERLOIN AMAZING! WHERE'S THE BEEF?

Steps:

• Position a rack in the center of the oven and heat the oven to 450°F.
• Remove any silver-skin left on the tenderloin. A silvery-looking thin membrane that stays tough when it's cooked. Do it by running your knife just under the membrane.
• Then trim off the chain if it`s on there, on the tenderloin, it is the long, skinny, fatty piece of meat that runs the length of the tenderloin. Can save it for soups, stews or grind for burgers.
• Cut the tenderloin in half. Two smaller roasts are easier to handle than one long one. This way you can roast one more on the rare side and one more well done, so all are happy. :).
• Tie your roast at regular intervals-this keeps the meat in a uniform, compact shape, which will help it cook more evenly. The twine should be firm, but not so tight that the beef bulges out. I used silicone hot cooking bands. Works great!
• Mix rub ingriedients together.
• Towel dry the tenderloins dry, and then rub with mixture.
• Place on roasting rack of pan. Drizzle with olive oil. Or place 3 slice bacon on each roast. I did one with and one with out.
• Roast for about 20-25 minutes, check the internal temperature with a probe thermometer. For a tenderloin that's medium-rare, look for an internal temperature of 120°F (20 minutes).
• For medium, the internal temperature should be 125°F (25- 30 minutes).
• When the tenderloin is cooked the way you like it, let it rest at room temperature for 20 minutes before slicing lightly covered with foil. This will let the juices redistribute so the meat is juicy all over.
• Tip: It's so important to let the beef rest before slicing it. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy.

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.