ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT
This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium-rare, then enjoy the compliments that are guaranteed to follow.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
- Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium-rare, about 25 minutes.
- Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook, if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes.
- Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some ground black pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
- When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil, and let rest for 10 to 15 minutes.
- Slice the beef across the grain crosswise, arrange on a platter and serve with the mushroom ragout.
BEEF TENDERLOIN IN MUSHROOM SAUCE
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
SURF AND TURF FOR TWO
This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.
Provided by Staci
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 45m
Yield 2
Number Of Ingredients 14
Steps:
- Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
- Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
- Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.
Nutrition Facts : Calories 443.9 calories, Carbohydrate 2.7 g, Cholesterol 165.9 mg, Fat 35.2 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 12.2 g, Sodium 925.6 mg, Sugar 0.7 g
SURF & TURF
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping. , Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm., For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside., Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage., Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes., Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.
Nutrition Facts : Calories 793 calories, Fat 52g fat (26g saturated fat), Cholesterol 355mg cholesterol, Sodium 1289mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 69g protein.
SURF AND TURF SAVINGS: BEEF TENDERLOIN STEAKS WITH MANHATTAN SAUCE, SEARED SCALLOPS AND LEMONY ASPARAGUS SPEARS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place a medium skillet with about 1/4-inch of water over high heat and bring to a simmer for cooking the asparagus spears.
- While the asparagus water is heating up start the beef tenderloin steaks. Heat a large skillet over medium to medium-high heat. Season the steaks with some salt and pepper. Coat pan with a little extra-virgin olive oil and add the steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium.
- Once the beef is going, start the scallops; preheat a large nonstick skillet over medium- high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. With paper towels pat the scallops dry, season with a little salt and pepper and then add to the hot skillet. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side.
- Once the steaks and scallops are going, add the asparagus tips to the boiling water for 3 minutes, or until just tender.
- Remove the beef fillets from the skillet to a serving platter. Return the skillet to the heat and add 1 turn of the pan of extra-virgin olive oil, about 1 tablespoon. Add the chopped shallots and cook a little bit. Add the vermouth, use a spoon to scrape up the bits on the bottom of the pan, add the beef broth turn the heat up to high and bring to a simmer. Add 2 tablespoons of cold butter and stir until the butter has melted; pour the sauce over the fillets of beef.
- Sprinkle the scallops with the chopped chives and remove from the skillet and arrange 2 scallops on top of each sauced up steak.
- Drain the asparagus tips; return them to the skillet and season with salt, pepper and a little squeeze of lemon juice, toss to coat. Plate the asparagus spears alongside the Manhattan sauced steaks and seared scallops.
SURF AND TURF SAVINGS: BEEF TENDERLOIN STEAKS WITH MANHATTAN SAUCE, SEARED SCALLOPS AND LEMONY ASPARAGUS SPEARS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place a medium skillet with about 1/4-inch of water over high heat and bring to a simmer for cooking the asparagus spears.
- While the asparagus water is heating up start the beef tenderloin steaks. Heat a large skillet over medium to medium-high heat. Season the steaks with some salt and pepper. Coat pan with a little extra-virgin olive oil and add the steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium.
- Once the beef is going, start the scallops; preheat a large nonstick skillet over medium- high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. With paper towels pat the scallops dry, season with a little salt and pepper and then add to the hot skillet. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side.
- Once the steaks and scallops are going, add the asparagus tips to the boiling water for 3 minutes, or until just tender.
- Remove the beef fillets from the skillet to a serving platter. Return the skillet to the heat and add 1 turn of the pan of extra-virgin olive oil, about 1 tablespoon. Add the chopped shallots and cook a little bit. Add the vermouth, use a spoon to scrape up the bits on the bottom of the pan, add the beef broth turn the heat up to high and bring to a simmer. Add 2 tablespoons of cold butter and stir until the butter has melted; pour the sauce over the fillets of beef.
- Sprinkle the scallops with the chopped chives and remove from the skillet and arrange 2 scallops on top of each sauced up steak.
- Drain the asparagus tips; return them to the skillet and season with salt, pepper and a little squeeze of lemon juice, toss to coat. Plate the asparagus spears alongside the Manhattan sauced steaks and seared scallops.
BEEF TENDERLOIN WITH MUSHROOMS AND THYME
Beef tenderloin roasted with shiitake mushrooms and thyme is impressive. Creamy shallot-brandy sauce is for spooning over the beef; sprigs of thyme tucked underneath hint at one of the flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Season beef with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, and brown on all sides.
- Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper. Add mushrooms and 3 thyme sprigs to skillet; place in oven. Cook until beef registers 125 degrees for medium-rare, 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature with mushrooms and shallot-brandy sauce. Garnish with thyme.
LOBSTER STUFFED BEEF TENDERLOIN
Make and share this Lobster Stuffed Beef Tenderloin recipe from Food.com.
Provided by Diana Adcock
Categories Lobster
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a small saucepan combine the buter and minced garlic-keep warm over low heat.
- Cook the lobster tails in boiling salted water until done-about 5 minutes.
- Drain and submerge in cold water to stop cooking process.
- Cut a lengthwise slit in the tenderloin within 1/2 inch from bottom.
- Open.
- Sprinkle with the lemon pepper.
- Remove lobster shells and discard.
- Place tails"tail to end" down the center of your tenderloin.
- Whisk butter-garlic mixture and drizzle 2 T.
- down lobster tails.
- Wrap beef around the tails and tie with cooking twine at 1 and 1/2 inch intervals.
- Place roast on a rack in roasting pan and sprinkle with lemon pepper.
- Roast uncovered for 45 minutes to 1 hour.
- Meat thermometer will read 140 degrees for rare or 150 degrees for medium rare.
- Saute the shallots and mushrooms in the butter garlic mixture until golden.
- Add the wine and heat throughly, reducing just a bit.
- Remove roast and loosely cover with foil.
- Let stand for 5 minutes before carving.
- Cut into thick slices and offer the wine-butter sauce at table.
Nutrition Facts : Calories 660.2, Fat 51.5, SaturatedFat 25, Cholesterol 203, Sodium 257.7, Carbohydrate 4.9, Fiber 0.3, Sugar 0.8, Protein 37.1
MARINATED BEEF TENDERLOIN/CARAMELIZED ONIONS/MUSHROOM RAGOUT
Onions and mushrooms naturally complement rich beef. Use cremini mushrooms in the ragout for a more robust flavor. The beef is so tender! I served this with a baked sweet potato and a spinach salad. It should be served with a nice red wine or rose - since I am not a connoisseur of wines I can't say too much. Cooking Light Magazine, November 2008 Edition.This was posted on 11/05/2008.
Provided by Manami
Categories Roast Beef
Time 1h
Yield 8 3 oz servings
Number Of Ingredients 21
Steps:
- PREPARE BEEF:.
- Combine shallots, vinegar, soy sauce, Dijon mustard, honey & garlic in a large zip-lock plastic bag add beef to bag; seal.
- Marinate in refrigerator 4 hours, turning occasionally.
- Preheat oven to 450°F.
- Remove beef from bag; discard marinade.
- Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Place beef on a broiler pan coated with cooking spray.
- Bake at 450° for 35 minutes or until a thermometer registers 135° or until desired degree of doneness.
- Place tenderloin on a platter; let stand 10 minutes before slicing.
- PREPARE RAGOUT:.
- Heat oil in a large nonstick skillet over medium heat.
- Add onion & a pinch of crushed red peppers to pan; cook 15 minutes or until lightly browned, stirring occasionally.
- Add garlic; cook 1 minute, stirring occasionally.
- Increase heat to medium-high.
- Add mushrooms, 1 tablespoon soy sauce, and thyme; sauté 8 minutes.
- Stir in Madeira; cook 2 minutes or until liquid almost evaporates.
- Add broth; cook 2 minutes or until liquid almost evaporates.
- Remove from heat; stir in 1 tablespoon vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- E N J O Y!
Nutrition Facts : Calories 392.1, Fat 23.9, SaturatedFat 9.1, Cholesterol 97.5, Sodium 500.6, Carbohydrate 10.8, Fiber 1.4, Sugar 5.3, Protein 31.8
ROASTED BEEF TENDERLOIN WITH MUSHROOM RAGOUT
Yummy treat for special occasions. Excellent with full-bodied red wine. Prep time includes marinading time.
Provided by kayc1218
Categories Roast Beef
Time 12h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine garlic, thyme, oil, wine, bay leaf, Kitchen Bouquet and soy sauce. Pour over tenderloin and marinade overnight. Remove tenderloin from refrigerator about 30 minutes prior to roasting to allow meat to relax.
- Preheat oven to 425. Place tenderloin in open roasting pan and bake 25-30 minutes or until internal temperature reaches 125 (medium rare). Baste with marinade 2-3 times during roasting.
- Let roast rest loosely covered and while it rests, pour marinate into small saucepan and boil.
- In separate pan, melt butter and saute onion and mushrooms until onions are translucent and mushrooms give off their juices. Add flour to mixture and stir. Pour boiling marinade into pan with mushrooms and onions and stir to thicken. As mixture comes to a boil, reduce heat.
- Slice meat and add mushroom ragout to the side or on top of beef.
MUSHROOM-STUFFED BEEF TENDERLOIN
Slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. Elegant presentation for guests. Worth the expense for a special occasion.
Provided by littleturtle
Categories Roast Beef
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, cook bacon until crisp.
- Remove bacon; crumble and set aside.
- Drain skillet, reserving 1 tablespoon drippings.
- In the drippings, saute the mushrooms, onion and garlic until tender.
- Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
- Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
- Pinch meat together along the seam and secure with toothpicks.
- Combine butter with Parmesan cheese and brush over top and sides of meat.
- Press the remaining bread crumbs onto butter mixture.
- Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
- Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
- If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
- Let stand for 10 minutes, then remove toothpicks before slicing.
Nutrition Facts : Calories 397, Fat 25.9, SaturatedFat 10.4, Cholesterol 104.8, Sodium 254.2, Carbohydrate 13.6, Fiber 1.1, Sugar 1.6, Protein 26.1
SURF 'N' TURF TENDERLOIN
Colleen Gonring of Brookfield, Wisconsin offers a new version of "surf and turf"-succulent steaks you stuff with shrimp! Don't be fooled...this hearty main-course pleaser only looks trick. "It's actually a cinch to prepare," assures Colleen.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute onion in 1 tablespoon oil and 1 tablespoon butter until tender. Add garlic; cook 1 minute longer. Add broth; cook and stir for 1 minute. Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes. Stir in parsley. , Meanwhile, make a horizontal cut three-fourths of the way through each steak. Place three shrimp in each pocket. Set aside remaining shrimp and sauce for garnish; keep warm. , In a large skillet, heat remaining oil and butter over medium-high heat. Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium, 160°), turning once. Top with reserved shrimp and sauce.
Nutrition Facts : Calories 403 calories, Fat 23g fat (8g saturated fat), Cholesterol 152mg cholesterol, Sodium 158mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.
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