FABULOUS BEEF TENDERLOIN
This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!
Provided by Debbie Wright
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g
BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Remove the tenderloin from the refrigerator 1 hour prior to cooking.
- On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
- Preheat the oven to 225 degrees F.
- Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
- Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
- Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
- Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
- Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.
TENDERLOIN STEAK DIANE
Sometimes, I add more mushrooms to this recipe when my son's eating dinner-he loves them, and they are just fantastic with the steak. - Carolyn Turner, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook until meat reaches desired doneness, 4-5 minutes on each side. Remove steaks from pan., Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir until sauce is slightly thickened, 1-2 minutes., Return steaks to pan and turn to coat; heat through. Stir in chives.
Nutrition Facts : Calories 358 calories, Fat 21g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 567mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.
BAKED BEEF TENDERLOIN WITH DIANE SAUCE
Make and share this Baked Beef Tenderloin With Diane Sauce recipe from Food.com.
Provided by LindaMom
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400. Place sheet of foil on 15 X 10 X 1-inch baking pan or cookie sheet. Place beef tenderloin on foil; tuck narrow end under. Turn edges of foil up around tenderloin to contain juices. Bake at 400 for 30-40 minutes for medium doneness.
- Meanwhile, in small bowl, combine broth and cornstarch; blend well. Set aside.
- Heat oil in small nonstick skillet until hot. Add onions; cook about 1 minute. Stir in parsley, pepper, mustard, and lemon juice. Add cornstarch mixture; cook and stir over medium heat for 4 - 6 minutes or until sauce is bubbly and slightly thickened.
- To serve, cut tenderloin into 1/2-inch slices. Serve sauce over slices.
FILLET STEAK WITH DIANE SAUCE
This is my own recipe and is delicious for company. it is different to other diane sauces as it has the addition of mushrooms which makes it more enjoyable. serve with a baked potato and green vegetables. Bon appetit.
Provided by ncardie
Categories Steak
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 10
Steps:
- add butter to a large frying pan and pan fry steaks until cooked to your requirements, set aside in the oven on a low heat to keep warm. ensure well covered to stop them drying out. reserve pan juices.
- whilst the steak is cooking saute onions and mushrooms in another pan.
- place chopped garlic into pan juices and gently saute in the butter. add the beef stock cube, worcestershire sauce and black pepper. add the brandy and simmer until the alcohol has burnt off. combine the mushrooms and onions into the sauce and add the single cream to the sauce. simmer to warm through but ensure you watch for curdling. finish with black pepper and pour onto the steaks.
- serve with jacket potatoes and green vegetables.
Nutrition Facts : Calories 1244, Fat 105.2, SaturatedFat 50.8, Cholesterol 301.3, Sodium 721.7, Carbohydrate 13.8, Fiber 1.5, Sugar 4, Protein 55.9
STEAK DIANE
When I want to provide a memorable dinner but don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive main dish. We relish the savory steak Diane sauce. -Pheobe Carre, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle steaks with pepper and salt. In a large skillet, heat 2 tablespoons butter over medium heat. Add green onion and mustard; cook 1 minute. Add steaks; cook 2-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium 140°; medium-well, 145°)., Remove steaks to a serving platter and keep warm. In same skillet, add lemon juice, Worcestershire sauce and remaining butter; cook and stir 2 minutes or until thickened. Add parsley and chives. Serve with steaks.
Nutrition Facts : Calories 231 calories, Fat 21g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 237mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
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