OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE
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
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
TENDERLOIN STEAKS WITH HERB CHEESE TOPPING
Steps:
- Combine cream cheese, blue cheese, yogurt, onion and pepper; reserve. Rub each side of beef steaks with garlic.
- Place steaks on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 5 to 6 minutes. Season with salt. Turn and broil 3 to 4 minutes.
- Season with remaining salt. Top each steak with an equal amount of reserved cheese mixture. Broil an additional 1 to 2 minutes. Garnish with parsley.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TENDERLOIN WITH HERB SAUCE
Tender pork is treated to a rich and creamy sauce with a slight kick, thanks to red pepper flakes. This hearty dish is very simple to prepare and always a dinnertime winner. -Monica Shipley, Tulare, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet, heat butter over medium heat; brown pork in batches, 3-4 minutes per side. Return all pork to pan., Mix remaining ingredients; pour over pork. Cook, uncovered, over low heat until sauce is thickened and a thermometer inserted in pork reads 145°, 2-3 minutes, stirring occasionally. Let stand 5 minutes before serving.
Nutrition Facts : Calories 238 calories, Fat 10g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 495mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
HERB-MARINATED TENDERLOIN
Tenderloin (sometimes called filet mignon) is the king of steaks. It's lean, tender, you can add any desired flavor to it and it will absorb it all, and you can cut it with a butter knife. This is expensive, though, so only cook this once in a while.
Provided by Sam Baderdeen
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 4h28m
Yield 2
Number Of Ingredients 5
Steps:
- Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
- Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
- Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 1.1 g, Cholesterol 88.5 mg, Fat 8.9 g, Fiber 0.2 g, Protein 32.2 g, SaturatedFat 3.4 g, Sodium 144 mg
HERB-ROASTED BEEF TENDERLOIN WITH HORSERADISH CHIVE SAUCE
This recipe comes from Red Book Magazine's holiday recipe feature. I am planning on serving this for Christmas Eve.
Provided by kathykelly
Categories Roast Beef
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Herb-Roasted Beef Tenderloin:.
- Heat oven to 400 degrees. Pat beef dry with paper towel. Heat oil in a medium size, flameproof roasting pan set over 2 stovetop burners over medium-high heat. Brown beef well on all sides, about 10 minutes total. Remove beef to a cutting board and let cool; discard oil from roasting pan.
- Meanwhile mash garlic with salt in a mortar with pestle (or scrape mixture together on a cutting board with the flat side of a chef's knife), until a fine paste forms. Stir in thyme, rosemary and pepper. Rub mixture all over beef; place beef on a rack in a roasting pan.
- Roast 25 to 30 minutes, until an instant-read thermometer registers 125 degrees in the thickest part.
- Transfer beef to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes (it will continue to cook, reaching 130 degrees in the thick end for medium rare, and the narrow end at 135 degrees for medium).
- Remove string from beef and discard. Cut beef into 1/2 inch thick slices. Serve with Horseradish Chive Sauce.
- Horseradish-Chive Sauce:.
- In a bowl combine horseradish sauce, sour cream, heavy cream, dijon mustard, horseradish, lemon juice, salt and pepper until blended. Refrigerate (can be made up to 2 days ahead). Just before serving, stir in chives.
Nutrition Facts : Calories 608.5, Fat 43.8, SaturatedFat 17.6, Cholesterol 168, Sodium 435.1, Carbohydrate 6.8, Fiber 1.2, Sugar 3.3, Protein 44.6
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