Romantic Beef Tenderloin For Two Recipes
BEEF TENDERLOIN WITH MUSHROOMS
Provided by Renee Brown
Time 1h10m45S
Number Of Ingredients 8
Steps:
- 1.Place oven rack in center position and pre-heat oven to 350°F. 2.Pour one tablespoon of olive oil in a large, high-sided skillet over medium heat. Add the mushroom and shallots and season with salt and black pepper, to taste. Cook, stirring occasionally, until the mushrooms and shallots develop a bit of color and soften, approximately 4-5 minutes. Remove from heat and transfer to a bowl and set aside. 3.Mix together in a small bowl remaining olive oil, rosemary and garlic and season with salt and black pepper. Rub the rosemary-garlic mixture on top and all along the sides of the beef. 4.Arrange the sliced red onion on the bottom of the same skillet and place the seasoned beef tenderloin on top of the onions. 5.Arrange the mushroom and shallot mixture around the sides of the beef and place in the pre-heated oven for 45-50 minutes for medium-rare or longer for more well done results. 6.Remove from oven and rest for 10-15 minutes before serving. Enjoy!
Nutrition Facts : Calories 880 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 210 milligrams cholesterol, Fat 66 grams fat, Fiber 2 grams fiber, Protein 61 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 190 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 33 grams unsaturated fat
ROMANTIC BEEF TENDERLOIN FOR TWO
This tender beef tenderloin dish is the perfect meal for a couple or the recipe can also be doubled or tripled for a larger crowd. Serve with garlic mashed potatoes and seasonal veggies and a glass of red wine.
Provided by mama_brown
Categories Meat and Poultry Recipes Beef Steaks
Time 9h
Yield 2
Number Of Ingredients 10
Steps:
- Coat tenderloins with oil and rub with salt and pepper.
- Quickly sear tenderloins in a frying pan over medium-high heat, 3 to 4 minutes per side. Transfer to a roasting pan. Add carrot, rosemary, thyme, parsley, and garlic; pour red wine over the top. Cover and marinate in the refrigerator, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C) when ready to cook.
- Bake in the preheated oven until tenderloins are firm and heated through, about 35 minutes.
Nutrition Facts : Calories 342.4 calories, Carbohydrate 5.2 g, Cholesterol 45 mg, Fat 26.7 g, Fiber 1.4 g, Protein 13.3 g, SaturatedFat 7.1 g, Sodium 1214.1 mg, Sugar 1.5 g
CHATEAUBRIAND FOR TWO
Steps:
- Preheat oven to 400 degrees. Season tenderloin with Essence. Heat a large saute pan over high heat, add the oil and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool.
- Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.
- Combine all ingredients thoroughly and store in an airtight jar or container.
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