Tenderloinfor2toppedwithherbedcheese Recipes

HERB CRUSTED BEEF TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
• Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
• Preheat the oven to 375 degrees F.
• Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
• Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
• Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
• In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

HERB CHEESE SPREAD

Steps:

• In a bowl add butter, sour cream, and cream cheese. Add the garlic and herbs and mix together well. Season, to taste, with salt and pepper. Place in refrigerator and allow to chill.

TENDERLOIN WITH HERB SAUCE

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.

OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE

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.

HERBED AND SPICED ROASTED BEEF TENDERLOIN

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.

GARLIC HERBED BEEF TENDERLOIN

Steps:

• Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

HERB AND GARLIC ROAST TENDERLOIN WITH CREAMY HORSERADISH SAUCE

Steps:

• Heat oven to 350 degrees F. Combine 2 tablespoons of Carapelli, garlic, thyme, rosemary, 1 teaspoon of the salt and pepper; set aside.
• Heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Add roast; cook 2 to 3 minutes or until well browned. Turn roast over; turn off heat. Spread garlic and herb mixture evenly over top and sides of roast.
• For that matter, you could spread this mixture on just about anything. Meat. Bread. Veggies. Bacon. Mmmbacon.
• Transfer skillet to oven; bake 25 to 30 minutes or until internal temperature reaches 125 degrees F. Transfer roast to a carving board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 130 degrees F for medium-rare).
• Meanwhile, combine remaining 1 tablespoon oil, sour cream, horseradish and remaining 1/2 teaspoon salt; chill until serving time.
• Carve roast crosswise into 1/2-inch thick slices; place on warmed serving plates. Serve with sauce. Watch your hard work vanish in minutes as family and friends devour. Then bask in the glow of their approval.

HERB CHEESE TENDERLOIN

Steps:

• 1. Preheat oven to 425 degrees F. In an oven-proof skillet heat oil and brown pork on all sides. Place skillet in oven. Roast 25 minutes or until internal temperatures reaches 155 degrees F.
• 2. Place bread on a baking sheet. Bake 5 minutes or until toasted. Spread with 1 heaping teaspoon of cheese. Cut pork into 24 slices and place on top of bread. Top with cheese and tomato halves.
• Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright 2009 SLSH Enterprises, Inc.

HERBED BEEF TENDERLOIN STEAKS

Steps:

• In a small bowl, combine bread crumbs and seasonings. Rub on both sides of steaks. Place steaks in an ungreased 13x9-in. baking pan. , Bake, uncovered, at 425° for 25-28 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

HERB CRUSTED BEEF TENDERLOIN

Steps:

• Tuck the thin, tapered end of the tenderloin under the roast, then tie the entire roast every 1 1/2 inches.
• Combine 1 tablespoon salt, 1 tablespoon pepper, and sugar in small bowl and rub all over tenderloin. Transfer tenderloin to wire rack set on rimmed baking sheet and let stand at room temperature for 2 hours.
• Bread Crumb Topping: Pulse bread in food processor to fine crumbs. Transfer bread crumbs to medium bowl and toss in 2 tablespoons parsley, 2 teaspoons thyme, 1/2 cup parmesan, and 2 tablespoons oil until evenly combined.
• Herb Paste: Wipe out food processor and process remaining 6 tablespoons parsley, 2 tablespoons thyme, 3/4 cups cheese, 4 tablespoons oil, and garlic until smooth paste forms. Transfer herb paste to small bowl.
• Adjust oven rack to upper-middle position and heat oven to 400°F Roast tenderloin 20 minutes and remove from oven. Using scissors, cut and remove twine.
• Using a spatula, spread the herb paste evenly over the top and sides of the tenderloin.
• Press the bread-crumb mixture evenly onto the roast, using the other hand to catch the crumbs and keep them from falling through the rack.
• Roast until thickest part of meat registers about 130°F and topping is golden brown, 20-25 minutes. (If topping browns before meat reaches preferred internal temperature, lightly cover with foil for balance of roasting time and remove while roast rests.).
• Let roast rest, uncovered, for 30 minutes on wire rack. Transfer to cutting board and carve. Serve.

HERBED BEEF TENDERLOIN

Steps:

• Place tenderloin in a large shallow dish. In a bowl, combine the remaining ingredients; pour over meat. Turn to coat; cover and refrigerate overnight. , Prepare grill for indirect medium-hot heat, using a drip pan. Drain and discard marinade from beef. Place beef over the direct heat. Grill, covered, over medium-hot heat for 10-15 minutes or until beef is browned, turning frequently. Move beef to indirect side of the grill. Cover and grill for 20-25 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.

LOUISE'S HERBED BEEF TENDERLOIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Tie tenderloin at 2-inch intervals with kitchen string.
• Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
• Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

FABULOUS BEEF TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
• Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

CHEESE-TOPPED BEEF BAKE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce and taco seasoning. , In a small bowl, combine cream cheese and sour cream; set aside. , Drain the pasta; stir into beef mixture. Transfer to a greased 13x9-in. baking dish. Spread with cream cheese mixture; sprinkle with cheddar cheese. , Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted.

TENDERLOIN FOR 2 - TOPPED WITH HERBED CHEESE

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.