Rosemary Stuffed Goat Cheese Beef Tenderloin Recipes

OSCAR-STUFFED BEEF TENDERLOIN WITH ROSEMARY POTATOES AND BEARNAISE

Steps:

• For the beef: Preheat the oven to 400 degrees F.
• Chop the crabmeat and place in a bowl. Add the mayonnaise and chives, and mix to combine. Season with salt, pepper and the lemon juice. Cover the bowl with plastic wrap and refrigerate until ready to use.
• Make a shallow cut lengthwise into the beef and then continue cutting along the curve, until the beef is a flat sheet. Sprinkle the beef with salt and pepper. Spread the crab mixture in an even layer on the beef, then place the asparagus lengthwise over the crab with the tips poking out. Roll up the beef to make a pinwheel, then use butchers twine to tie it together in 1-inch increments. Heat an ovenproof saute pan over high heat and add some oil. Sear the beef on all sides, then transfer the pan to the oven and cook until the internal temperature hits 130 degrees F, 30 minutes. Remove the meat from the pan and rest on a cutting board before slicing.
• For the potatoes: Place the potatoes in a saucepan filled with cool salted water. Cook the potatoes until tender, then drain and cool. Using your thumb or a spoon, smash the potatoes until they break apart slightly. In a straight-sided saute pan add enough oil to come 1-inch up the sides of the pan. Heat over medium heat until a deep-frying thermometer reads 365 degrees F. Add the rosemary and fry until crispy, then remove with a slotted spoon and drain on paper towels. Fry the potatoes until golden brown and crispy, then remove with a slotted spoon and drain on paper towels. Season with the flaky sea salt and pepper, and garnish with the fried rosemary.
• For the bearnaise: In a small saucepan set over medium-high heat, combine the vinegar, wine, shallots, bay leaf and half of the tarragon. Bring to a simmer and cook until reduced by half. Remove from the heat and set aside to cool. Pour through a fine mesh sieve to strain out the solids.
• In the pitcher of a blender, add the yolks and the vinegar reduction. With the blender running, add one-third of the butter in a slow, steady stream. Once it emulsifies, increase the blender speed to high and add the remaining butter. Add the remaining tarragon leaves, then season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.
• Slice the beef into two portions and serve with the potatoes and bearnaise sauce.

ROSEMARY STUFFED GOAT CHEESE BEEF TENDERLOIN

Steps:

• Dijon Spread:.
• In a small bowl, stir together all ingreadients.
• Preheat oven 425 degrees. Prepare dijon Spread. Spread over roast. Place roast on a rack in a shallow roasting pan.
• Roast uncovered, for 35 to 40 minutes or until an instant - read thermometer inserted into the center of the roast registers 135 degrees for medium rare doneness. Cover with foil; let stand 15 minutes before slicing.
• Cut roast into 8 slices about 1 to 1 1/2 inches apart, cutting to, but not through, the bottom of the roast. Tuck a slice of goat cheese into each cut (or spoon 1 T cream cheese into each cut). Sprinkle with snipped rosemary.
• To serve, slice through the roast between each cheese portion.

ROSEMARY-ROASTED BEEF TENDERLOIN WITH GORGONZOLA BUTTER

Steps:

• Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth.
• On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long.
• Chill log, wrapped in plastic wrap, until firm, at least 1 hour.
• Butter may be made 1 week ahead.
• Preheat oven to 450°F.
• In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan.
• Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
• When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste.
• Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown).
• Transfer steaks to a cutting board and let stand about 3 minutes.
• Cut butter into about 20 thin slices.
• Cut each steak in half horizontally.
• Tuck a butter slice between steak halves and top steaks with another butter slice.

GOAT CHEESE & PEAR STUFFED TENDERLOIN

Steps:

• In a large skillet, saute pears in butter until tender., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Spread the pears, arugula, cheese and herbs over meat to within 1 in. of edge. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch intervals with kitchen string., Place on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over roast. Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing., In a small saucepan, saute shallots in butter until tender. Add sherry; cook over low heat for 4 minutes. Add broth and tarragon. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with beef.

ROSEMARY GOAT CHEESE BITES

Steps:

• In a shallow bowl, toss pecans with cinnamon. In a small bowl, mix cheese and 3/4 teaspoon rosemary until blended. Shape mixture into 12 balls; roll in pecan mixture to coat. Flatten slightly into patties., If desired, serve patties with toasted baguette slices. Drizzle with honey and sprinkle with remaining rosemary.