Savory Beef Tenderloin Recipes

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PEPPERED BEEF TENDERLOIN



Peppered Beef Tenderloin image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons mixed peppercorns (black, white, green, pink)
1 cup loosely packed fresh flat-leaf parsley, finely chopped, plus additional parsley for garnish
3 tablespoons Dijon mustard
2 tablespoons unsalted butter, at room temperature
Kosher salt
2 1/2 pounds center-cut beef tenderloin, trimmed and tied if uneven
Savory Horseradish Panna Cotta, recipe follows, optional
Cooking spray
1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
Kosher salt
1 3/4 cups half-and-half
2 teaspoons gelatin (from a .25-ounce package)
2 tablespoons thinly sliced fresh chives

Steps:

  • Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
  • Preheat the oven to 450 degrees F.
  • Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
  • Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
  • Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
  • Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
  • Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
  • When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.

SAVORY BEEF TENDERLOIN



Savory Beef Tenderloin image

Enjoy this wonderful beef dinner that is ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

1 lb beef tenderloin
2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
2 teaspoons sugar
1 teaspoon coarsely ground pepper
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms (3 oz)
1 small onion, thinly sliced
3/4 cup beef broth
1/4 cup dry red wine or nonalcoholic wine
1 tablespoon cornstarch

Steps:

  • Cut beef into four 3/4-inch slices. In small bowl, mix marjoram, sugar and pepper; rub on both sides of beef slices.
  • In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 3 to 5 minutes, turning once, until brown. Remove beef to serving platter; keep warm.
  • In drippings in skillet, cook mushrooms and onion over medium-high heat about 2 minutes, stirring occasionally, until onion is crisp-tender.
  • In small bowl, mix broth, wine and cornstarch; stir into mushroom mixture. Cook over medium-high heat about 2 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour over beef.

Nutrition Facts : Calories 230, Carbohydrate 6 g, Cholesterol 65 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 3 g, TransFat 0 g

SAVORY BEEF TENDERLOIN



Savory Beef Tenderloin image

Almost any recipe that calls for salt and pepper will taste even better when seasoned with GOYA® Adobo, instead. Here, we simply shake on our special seasoning--the perfect blend of salt, pepper, garlic, oregano and other Latin spices--to make a great piece of meat taste spectacular.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 20m

Yield 4

Number Of Ingredients 6

4 (6 ounce) beef tenderloin steaks, about 1 1/2-inch thick
Goya Adobo with Pepper, to taste
2 tablespoons butter
1 tablespoon Goya Extra Virgin Olive Oil
2 cloves garlic, thinly sliced
1 tablespoon finely chopped fresh parsley

Steps:

  • Season beef with adobo on both sides. Heat butter and oil in a large skillet over medium-high heat. Add steaks to pan and cook until well browned and medium rare, flipping once, about 6 minutes. Transfer meat to a plate; cover with foil to keep warm.
  • Lower heat to medium. Add garlic to skillet and cook until light golden brown, about 1 minute. Add parsley and cook 30 seconds more.
  • Divide steaks evenly among serving dishes. Top steaks evenly with garlic mixture.

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Top Asked Questions

How to cook beef tenderloin?
Mix the flour with the salt, pepper, and thyme; sprinkle over the beef. Add the onions and mushrooms back to the skillet along with the beef broth, vinegar, and ketchup. Stir to blend ingredients. Reduce heat, cover, and simmer for about 1 1/2 hours, or until meat is tender. Tenderness depends on the cut of meat used. Serve with hot cooked rice.
What is braised beef tenderloin?
This is a delicious braised beef tenderloin recipe with a savory-sweet soy-vinegar sauce that makes an awesome family dinner. A tender and succulent one-pot dinner recipe that is an excellent lunch and dinner idea. Braising comes from the French word “braiser”. It is a combination of moist and dry heat cooking methods.
How do you cook beef tenderloin with adobo sauce?
Season beef with adobo on both sides. Heat butter and oil in a large skillet over medium-high heat. Add steaks to pan and cook until well browned and medium rare, flipping once, about 6 minutes. Transfer meat to a plate; cover with foil to keep warm. Lower heat to medium. Add garlic to skillet and cook until light golden brown, about 1 minute.
What kind of sauce do you use for beef tenderloin?
This is a delicious braised beef tenderloin recipe with a savory-sweet soy-vinegar sauce that makes an awesome family dinner. A tender and succulent one-pot dinner recipe that is an excellent lunch and dinner idea.

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