Seared Beef Tenderloin With Sun Dried Tomato Butter Mushrooms Arugula Recipes

SEARED BEEF TENDERLOIN WITH ARUGULA & MUSHROOMS

Steps:

• Mix the minced sun-dried tomatoes with 2 Tbs. of the butter and the vinegar. Season with a pinch or two of salt, wrap in plastic, and mold into a 2-inch-long cylinder. Put in the freezer to firm.
• Season the beef well on both sides with salt and pepper. In a large skillet over medium-high heat, heat the olive oil until quite hot. Sear the beef medallions until well browned on both sides and cooked to rare, about 2 minutes per side (or longer if you like your steak cooked more). Transfer to a plate and tent with foil to keep warm. Add the remaining 2 Tbs. of butter to the pan. When it's foaming, add the shallots, cook for 30 seconds, and add the mushrooms and a good pinch of salt. Sauté until the mushrooms are well browned, 2 to 3 minutes. Add the arugula to the pan and toss with the mushrooms, cooking just until the leaves have wilted. Arrange the sauteed vegetables on dinner plates, top with the beef, and serve with a slice or two of the chilled butter on the beef.

SEARED BEEF TENDERLOIN WITH SUN DRIED TOMATO BUTTER, MUSHROOMS & ARUGULA

Steps:

• Mix the minced sun-dried tomatoes with 2 Tbs of the butter and the vinegar. Season with a pinch or two of salt, wrap in plastic, and shape it into a 2-inch-long cylinder. Put in the freezer to firm. Season the beef well on both sides with salt and pepper. In a large skillet, heat the olive oil over medium-high heat until quite hot. Sear the medallions until well browned on both sides and cooked to rare, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the remaining 2 Tbs butter to the pan. When its foaming (right away), add the shallots, cook for 30 seconds, and add the mushrooms and a good pinch of salt. Saute until the mushrooms are well browned, approx 2 minutes. Add the arugula to the pan and toss with the mushrooms, cooking just until the leaves have wilted. Arrange the sauteed vegetables on dinner plates, top with the beef, and serve with a slice or two of the chilled butter on the meat.

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.

OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
• Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
• Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
• Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
• Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
• Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
• Spoon the herb sauce over steaks; serve immediately.

BEEF TENDERLOIN STEAK WITH MUSHROOMS AND MADEIRA

Steps:

• Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
• Add in the mushrooms; saute until tender (about 10 minutes).
• Add in shallots with HALF the minced garlic; saute for about 3 minutes.
• Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
• Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
• Season steaks with salt and pepper, and add to skillet.
• Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
• Transfer the steaks to a plate.
• Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
• Add in Madeira and boil until reduced by half (this should take about 3 minutes).
• Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
• Add in cream and boil for about 2 minutes.
• This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened.
• Stir in the mushroom mixture, and then season the sauce with salt and pepper.
• Return the steaks to skillet and cook until heated through (about 1 minute).
• Transfer to plates and spoon the sauce over.

SEARED BEEF TENDERLOIN WITH THYME

Steps:

• Grind the peppercorns and mix with the salt and thyme leaves. Rub the beef lightly with some of the olive oil, then rub the pepper mixture all over the beef. Heat a ridged cast-iron grill pan until very hot. Put the beef in the pan and sear on all sides, then remove from the pan and let cool.
• Use a long, sharp knife to slice the beef as thinly as possible. Place the slices on a board and press them with the flat side of the knife blade to flatten each slice and make it bigger.
• Cover the serving plates with the beef. Season, then drizzle with half the lemon juice. Toss the salad leaves and sprouts with some olive oil and a little more lemon juice. Scatter the leaves over the beef, then shave the cheese on top. Drizzle with a little more olive oil and serve with the lemon wedges.

BEEF TENDERLOIN IN MUSHROOM SAUCE

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.