Spice Rubbed Beef Tenderloin Yields 4 6 Servings Recipes

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JERK-RUBBED BEEF TENDERLOIN



Jerk-Rubbed Beef Tenderloin image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

8 green onions, dark green parts only, coarsely chopped
1 habanero or Scotch bonnet chile, coarsely chopped
One 4-inch piece fresh ginger, peeled, coarsely chopped
Zest and juice of 1 orange
1/2 cup canola oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 1/2 pounds center-cut beef tenderloin, trimmed of extra fat

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



Herbed and Spiced Roasted Beef Tenderloin image

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

2 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
2 bay leaves
4 cloves garlic
1 large shallot, peeled and quartered
1 tablespoon grated orange zest
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 tablespoons olive oil
2 (2 pound) beef tenderloin roasts, trimmed

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



Black Pepper Spice-Rubbed Beef Tenderloin image

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

1 1/2 teaspoons black peppercorns
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons mustard seeds (preferably brown)
1/2 teaspoon whole cloves
1/2 teaspoon fennel seeds
4 green cardamom pods, crushed, reserving seeds and discarding pods
1 (1 1/2-inch) cinnamon stick, broken into small pieces
1 1/4 teaspoon coarse sea salt or kosher salt
1 (2-pounds) trimmed and tied center-cut beef tenderloin roast, at room temperature 30 minutes
1 1/2 tablespoons vegetable oil
Equipment: an electric coffee/spice grinder

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



Thyme and Spice Rubbed Roast Beef Tenderloin Au Jus image

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

1 tablespoon thyme, chopped
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
1 3/4 lbs beef tenderloin, trimmed
cooking spray
1/3 cup brandy
1/4 cup shallot, minced
1 1/2 cups nonfat beef broth

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



SPICE RUBBED BEEF TENDERLOIN YIELDS: 4-6 SERVINGS image

Yield 4-6

Number Of Ingredients 7

Ingredients:
1 whole beef tenderloin (4 to 5 lbs)
4 tablespoons butter
Season salt (to taste)
Lemon pepper seasoning (to taste)
1/3 cup black peppercorns
Olive oil

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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