BACON WRAPPED BEEF TENDERLOIN
Steps:
- For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
- Preheat the oven to 375 degrees F.
- Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
- For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.
BEEF TENDERLOIN WITH RED WINE GLAZE
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve.
- For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes.
- Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan.
- Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper.
- Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress.
BEEF TENDERLOINS WITH CRANBERRY SAUCE
I serve this cranberry sauce with beef tenderloins for occasional family meals, but it also works great with wild game. -Steven Jonas, Pierre, South Dakota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle steaks with salt and pepper. In a large skillet, cook steaks in oil over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan., Bake, uncovered, at 375° for 16-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Meanwhile, in the same skillet, combine the cranberries, wine, brown sugar, vinegar, rosemary sprigs, lemon juice, shallot, salt and pepper. Bring to a boil; cook until liquid is reduced by half. Discard rosemary; allow to cool slightly., Transfer to a food processor; cover and process until pureed. Strain sauce, discarding pulp; Serve with steaks.
Nutrition Facts :
BEEF TENDERLOIN WITH BALSAMIC SAUCE
This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes 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., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
CRANBERRY-STUFFED BEEF TENDERLOIN
Fresh cranberries and cranberry juice lend a satisfying sweet-tart taste to beef tenderloin. Serving plated dishes to guests makes for a pretty presentation.-Carolyn Cope, Allston, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the cranberries, wine, shallots and butter. Cook over medium heat until berries pop, about 15 minutes., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Sprinkle beef with salt and pepper; spread cranberry mixture over meat. Roll up jelly-roll style, starting with a long side. Tie tenderloin at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan., Bake at 425° for 40-50 minutes 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., Meanwhile, saute shallots in 1 tablespoon butter until tender. Add the juice, wine, broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Remove from the heat; stir in remaining butter. Serve with beef.
Nutrition Facts : Calories 271 calories, Fat 12g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 109mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 33g protein.
BACON BEEF TENDERLOIN WITH CRANBERRY GLAZE
I made this for Christmas one year and now people request it for every special event. Omit the jalapeno if you like. -Rebecca Anderson, Driftwood, Texas
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Pour wine into a large bowl or baking dish; place tenderloin in dish. Refrigerate 8 hours or overnight; turn occasionally., Preheat oven to 425°. Remove beef, discarding marinade. In a small bowl, combine salt, sugar and coffee granules; rub over beef. Cut lengthwise through the center of roast to within 1/2 in. of bottom., In a small bowl, beat cream cheese, bacon and, if desired, jalapenos. Fill center of roast with cream cheese mixture. Close roast; tie at 2-in. intervals with kitchen string., Place on a rack in a roasting pan. Roast 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Meanwhile, finely grate zest from oranges. Cut oranges crosswise in half; squeeze juice from oranges. In a small saucepan, combine wine, cranberry sauce, orange zest and juice. Bring to a boil; cook 15-20 minutes or until liquid is reduced by half., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string; serve with glaze.
Nutrition Facts : Calories 540 calories, Fat 20g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 1135mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 43g protein.
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