JERK-RUBBED BEEF TENDERLOIN
Steps:
- Combine the green onions, habanero, ginger, orange zest and juice, canola oil and some salt and pepper in a food processor. Process until almost smooth, then pour the marinade into a gallon-size resealable plastic bag. Add the tenderloin to the bag, seal and refrigerate for at least 4 and up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
- Heat the grill to high. Remove the tenderloin from the marinade, shake off excess and sprinkle with salt and pepper. Grill until slightly charred on the first side, about 2 minutes. Turn and char on the reverse side, another 2 minutes.
- Cover the grill and cook, turning once or twice, until the marinade has formed a crust and the tenderloin has reached an internal temperature of 125 to 130 degrees F (medium-rare), about 10 minutes. Remove the tenderloin from the grill and let rest 10 minutes before slicing.
HERBED AND SPICED ROASTED BEEF TENDERLOIN
Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
Provided by Eileen D.
Categories Main Dish Recipes Roast Recipes
Time 6h55m
Yield 8
Number Of Ingredients 12
Steps:
- In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
- Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
- Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.
Nutrition Facts : Calories 682.9 calories, Carbohydrate 2.3 g, Cholesterol 161.2 mg, Fat 55.8 g, Fiber 0.4 g, Protein 40.7 g, SaturatedFat 21.7 g, Sodium 830.5 mg, Sugar 0.3 g
BLACK PEPPER SPICE-RUBBED BEEF TENDERLOIN
Provided by Lillian Chou
Categories Beef Mustard Roast Father's Day Dinner Meat Beef Tenderloin Spice Cinnamon Cardamom Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toast spices with salt in a dry 10-inch heavy skillet over medium-low heat, stirring occasionally, until mustard seeds begin to pop, 3 to 5 minutes. Cool completely, then grind in grinder.
- Preheat oven to 350°F with rack in middle.
- Pat beef dry, then rub spice mixture all over it (including ends). Heat oil in same skillet over high heat until it shimmers. Brown beef on all sides, about 10 minutes total.
- Transfer beef to a small roasting pan and roast until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 120°F for medium-rare, 25 to 30 minutes. Transfer beef to a cutting board and let stand 10 minutes (internal temperature will rise to about 130°F).
- Cut off string and slice beef. Serve warm or at room temperature.
THYME AND SPICE RUBBED ROAST BEEF TENDERLOIN AU JUS
Arrange the roast on a platter and garnish with fresh rosemary and thyme sprigs, presenting the sauce in a gravy boat. Serve with mashed potatoes and sauteed haricots verts. This meal is a perfect match with cabernet sauvignon. Cooking Light.
Provided by Barbell Bunny
Categories Meat
Time P1DT40m
Yield 3 ounces beef, 7 serving(s)
Number Of Ingredients 9
Steps:
- Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl.
- Rub mixture evenly over all sides of beef.
- Wrap tightly in plastic wrap, and refrigerate 24 hours.
- Preheat oven to 400 degrees.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add beef to pan; cook for 5 minutes, turning to brown on all sides.
- Transfer beef to a roasting rack coated with cooking spray; place rack in a roasting pan. Bake for 26 minutes, or until a thermometer registers 135 degrees or desired degree of done-ness.
- Remove from oven, and let stand for 10 minutes before slicing.
- Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.
- Heat skillet over medium heat.
- Coat skillet with cooking spray.
- Add shallots to skillet and cook 4 minutes, or until tender, stirring occasionally.
- Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits. Simmer until reduced to 1 cup (about 4 minutes). Serve with beef.
Nutrition Facts : Calories 365.8, Fat 23, SaturatedFat 9, Cholesterol 97.5, Sodium 483.1, Carbohydrate 1.1, Fiber 0.1, Protein 28.8
SPICE RUBBED BEEF TENDERLOIN YIELDS: 4-6 SERVINGS
Yield 4-6
Number Of Ingredients 7
Steps:
- Directions: Preheat oven to 475 degrees. Trim the meat to remove the fat and the silvery cartilage underneath the meat. It doesn't have to be perfect, just remove as much as you can. (Or, have your friendly butcher do it for you.) Sprinkle the meat generously with seasoned salt, and use your fingers to massage it into the meat. Sprinkle lemon-pepper seasoning on top and again, rub in with your fingers. Place the peppercorns in a ziplock bag, and use a mallet or meat hammer to smash the peppercorns. .Heat some olive oil in a heavy skillet. When the oil is hot, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat. Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about fifteen to twenty minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook. Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit. Source: Pioneer Woman
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- For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place roast on grill rack over pan. Cover and grill for 60 to 75 minutes for medium-rare (135 degrees F). (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Place roast on a rack in a shallow roasting pan; place pan on grill rack over the burner that is turned off. Grill as directed.)
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