Show Off Beef Tenderloin Recipes

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SHOW-OFF BEEF TENDERLOIN



Show-Off Beef Tenderloin image

I am in charge of our neighborhood gourmet club and we used this recipe at five different homes with 8-10 couples at each house. Everyone raved about how easy and delicious!!

Provided by janet gut

Categories     Roast Beef

Time 1h

Yield 10 serving(s)

Number Of Ingredients 9

6 cloves garlic, peeled & slivered
1 cup soy sauce
1/4 cup olive oil
1/2 teaspoon hot pepper sauce
1 cup port wine (or any other dry red wine)
1 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
5 lbs beef tenderloin

Steps:

  • Make small slits in the tenderloin and insert the garlic slivers; set aside.
  • In a large bowl, (or a Reynolds turkey oven bag for easy clean-up and marinating) combine all of the remaining ingredients; mix well.
  • Add tenderloin, cover and marinate OVERNIGHT.
  • Preheat oven to 425 degrees.
  • Coat a roasting pan with non-stick cooking spray.
  • Remove the meat from the marinade and place on a rack like broiler pan.
  • Folding the ends under roast so tenderloin is of uniform size.
  • Discard the marinade.
  • Roast the tenderloin for 45-55 minutes for medium- rare or to desired doneness.
  • Allow to sit for 15 minutes before slicing crosswise to serve.
  • Serve with red wine sauce or a bearnaise sauce.
  • (I purchase the tenderloin at Sam's Club. The quality is great and is as much as$10 off a pound).

BEEF TENDERLOIN ROAST



Beef Tenderloin Roast image

This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. -Judith LaBrozzi, Canton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 7

2 tablespoons Dijon mustard
1 garlic clove, minced
3/4 teaspoon coarsely ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 beef tenderloin roast (3-1/2 pounds)
1 cup beef broth

Steps:

  • Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.

Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

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