Seared Beef Tenderloin With Thyme Recipes

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SEARED BEEF TENDERLOIN WITH THYME



Seared Beef Tenderloin with Thyme image

Provided by John Torode

Categories     Beef     Herb     Broil     Dinner     Meat     Beef Tenderloin     Thyme     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4

Number Of Ingredients 8

12 black peppercorns
1/2 Tbs. flaked sea salt
leaves from a few fresh thyme sprigs
7 oz. center-cut beef tenderloin
7 Tbs. extra-virgin olive oil
juice of 1 lemon, plus 4 wedges for serving
2 handfuls of mixed salad leaves and sprouted seeds
2 oz. Romano cheese

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.

ROASTED BEEF TENDERLOIN WITH BOURBON SHIITAKE MUSHROOMS



Roasted Beef Tenderloin With Bourbon Shiitake Mushrooms image

Tenderloin of beef, seasoned with thyme and garlic, pan-seared, then oven roasted; sliced & served with sautéed shitake mushrooms in a bourbon sauce. From the Atrium Restaurant in the Snow King Resort. Goes great with a side of potatoes. The bourbon shitake sauce is also delicious over pan fried chicken breasts.

Provided by littleturtle

Categories     Sauces

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (2 1/2 lb) center-cut beef tenderloin
1 tablespoon garlic, minced
2 tablespoons fresh thyme, chopped (leaves only)
3 tablespoons olive oil or 3 tablespoons vegetable oil
2 tablespoons butter
2 red onions, julienned
1 tablespoon roasted garlic, minced
1 tablespoon fresh thyme, chopped
1 lb shiitake mushroom, sliced
1/4 cup Bourbon (sour mash whiskey)
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 350°F.
  • Trim tenderloin of fat and remove silverskin.
  • Rub beef all over with garlic and coat with thyme.
  • In a hot skillet, sear tenderloin on all sides in oil.
  • Remove from skillet and place in a large roasting pan in the oven to roast until done (internal temp of 115°-120°F for rare to med-rare; 25-30 minutes).
  • In skillet, over med-high heat, sauté onions, garlic, and thyme in butter for 2-3 minutes (onions should still be firm).
  • Add mushrooms, bourbon, salt and pepper, and sauté until mushrooms are tender (do not overcook).
  • Let tenderloin rest for several minutes before slicing.
  • Slice and serve with mushroom sauce.

Nutrition Facts : Calories 475.9, Fat 34, SaturatedFat 12.9, Cholesterol 128.1, Sodium 393.8, Carbohydrate 7.5, Fiber 2.1, Sugar 2.5, Protein 29.6

OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE



Oven-Seared Beef Tenderloin with Herb Pan Sauce image

A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 50m

Yield 2

Number Of Ingredients 14

2 beef tenderloin steaks (1 1/2 inches thick)
¼ teaspoon kosher salt
½ teaspoon coarsely ground pepper
2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 tablespoons finely diced shallots
1 tablespoon deli-style brown mustard
1 cup Swanson® Beef Stock
1 tablespoon Worcestershire sauce
2 tablespoons heavy cream
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano

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.

Nutrition Facts : Calories 448.3 calories, Carbohydrate 5.8 g, Cholesterol 99.5 mg, Fat 37.6 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 14.1 g, Sodium 717.5 mg, Sugar 2.7 g

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS



Steak-House Seared Beef Tenderloin Filets image

I found this method of searing filets in a magazine and thought the result was amazing. I've been cooking them this way ever since. I'm submitting the recipe here as I'm afraid of misplacing such a treasure.

Provided by ljh237

Categories     Steak

Time 17m

Yield 4 serving(s)

Number Of Ingredients 2

4 beef tenderloin, filets 2 inches thick
2 tablespoons olive oil

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.

Nutrition Facts : Calories 400.1, Fat 30.4, SaturatedFat 10.2, Cholesterol 100.6, Sodium 69.2, Protein 29.6

BEEF TENDERLOIN WITH ROASTED SHALLOTS



Beef Tenderloin With Roasted Shallots image

The shallot sauce takes some time, but is well worth the trouble. This is definitely a company dish, and the recipe doubles well for a larger party. Serve with a green salad and roasted vegetables.

Provided by Christine L.

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 6

Number Of Ingredients 12

¾ pound shallots, halved lengthwise and peeled
1 ½ tablespoons olive oil
salt and pepper to taste
3 cups beef broth
¾ cup port wine
1 ½ teaspoons tomato paste
2 pounds beef tenderloin roast, trimmed
1 teaspoon dried thyme
3 slices bacon, diced
3 tablespoons butter
1 tablespoon all-purpose flour
4 sprigs watercress, for garnish

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
  • In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
  • Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
  • Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
  • Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
  • Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Nutrition Facts : Calories 653.1 calories, Carbohydrate 11.9 g, Cholesterol 132.1 mg, Fat 50.6 g, Fiber 0.6 g, Protein 31.6 g, SaturatedFat 20.4 g, Sodium 645.2 mg, Sugar 2.2 g

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