BEEF TENDERLOIN WITH PORT-ROSEMARY SAUCE
Sweet and savoury flavor from the butter and rosemary,heightened by the shallots,Port and wine. Truly elegant entree for any dinner party. Cook time is approximate.
Provided by Rinder
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large,heavy skillet over medium-high heat,melt the butter.
- Add the shallots and saute until tender.
- Stir in the wine and Port.
- Boil for 5 minutes.
- Add the beef broth and rosemary and continue to boil until the liquid is reduced to 1 cup.
- Strain and set aside.
- In a large heavy skillet,heat the oil over medium-high heat.
- Season the beef with salt and pepper.
- Cook beef until desired doneness,about 4 minutes.
- per side for medium-rare.
- Transfer to a serving platter and keep warm.
- Add the sauce to the skillet that the beef was cooked in,bring to a boil,scraping any brown bits into the sauce.
- Gradually add the butter,whisking until just melted.
- Do not allow sauce to boil.
- Stir in chopped rosemary.
- Season to taste with salt and pepper.
- Spoon sauce over beef and serve.
Nutrition Facts : Calories 258.2, Fat 14.1, SaturatedFat 7.2, Cholesterol 28.1, Sodium 152.9, Carbohydrate 10.2, Sugar 3.8, Protein 1.1
HOISIN-GLAZED BEEF TENDERLOIN WITH SHIITAKE MUSHROOMS
Long name, easy recipe. I found this in the Food Network Kitchens Cookbook and made it for my husband and daughter (me too!). We loved it...the hoisin gives the mild beef tenderloin an exciting sweet and spicy flavor around the edges of the slices. The recipe, as written in the cookbook, said to roast to 125° (on a thermometer inserted in the center of the meat) for medium rare. I accidentally let it go to 127 and it did make a difference as it came out slightly more than medium-rare, though it was still really tasty. I don't think I'd let this go to medium, medium-well, or well-done. I used rice wine in place of the sherry. This quickly became a family favorite and one I will do whenever I find 2-lb. tenderloin roasts on sale. I served the beef and mushrooms simply, with a side of roasted sweet potatoes....it was a memorable meal!
Provided by Hey Jude
Categories Roast Beef
Time 1h16m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°.
- Heat a large skillet over medium-high heat. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering, then sear the beef on all sides until it is a mahogany brown, about 8 minutes in all (any longer and you're cooking the beef too much, that may have been why my roast came out almost medium, instead of medium-rare).
- Transfer the roast to a shallow roasting pan. Don't clean out the skillet! Leave everything in the skillet as you'll need it for the mushrooms.
- Brush the tenderloin all over with the hoisin sauce, just bathe the thing with the sauce. Roast until an instant-read thermometer inserted in the center registers 125° for medium-rare, about 30-40 minutes. Transfer the roast to a cutting board and tent loosely with foil. Let it rest while you do the mushrooms.
- Heat the skillet (that you saved) over medium-high heat. Add the mushrooms and the scallion WHITES, garlic, ginger, the 1 1/2 teaspoons salt and red pepper flakes and cook until soft, about 8 minutes. Add the scallion greens and sherry (or rice wine) and cook until almost all the liquid has evaporated, about 2 minutes.
- Slice the roast and serve with the mushroom mixture.
- **I think this would also be good with a mixture of different mushrooms, especially wild mushrooms.
Nutrition Facts : Calories 668.3, Fat 36, SaturatedFat 12.8, Cholesterol 130.4, Sodium 777.4, Carbohydrate 27.1, Fiber 4.4, Sugar 9.9, Protein 41.7
MIXED PEPPERCORN BEEF TENDERLOIN W/SHALLOT PORT REDUCTION
From Cooking Light 11/08....."A variety of black, white, pink, and green peppercorns updates the standard au poivre coating. The deeply flavored, slightly sweet sauce balances the spice of the pepper. Serve with haricots verts and mashed potatoes."
Provided by Meredith .F
Categories Roast Beef
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°.
- To prepare beef, sprinkle beef evenly with 1 teaspoon salt and peppercorns, pressing firmly to adhere. Place beef in a shallow roasting pan coated with cooking spray. Bake at 450° for 33 minutes or until a thermometer registers 135° or until desired degree of doneness. Let stand 10 minutes before slicing.
- To prepare reduction, combine port and next 5 ingredients (through thyme) in a medium saucepan; bring to a boil. Cook until reduced to 1 1/4 cups (about 15 minutes). Strain port mixture through a sieve over a bowl; discard solids. Combine flour and 3 tablespoons water. Return port mixture to pan; add flour mixture to pan, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring constantly with a whisk. Remove from heat; stir in butter and vinegar.
Nutrition Facts : Calories 445.7, Fat 24.4, SaturatedFat 9.9, Cholesterol 101.3, Sodium 410.3, Carbohydrate 10, Fiber 0.1, Sugar 4.6, Protein 29
ROASTED BEEF TENDERLOIN WITH BOURBON SHIITAKE MUSHROOMS
Tenderloin of beef, seasoned with thyme and garlic, pan-seared, then oven roasted; sliced & served with sautéed shitake mushrooms in a bourbon sauce. From the Atrium Restaurant in the Snow King Resort. Goes great with a side of potatoes. The bourbon shitake sauce is also delicious over pan fried chicken breasts.
Provided by littleturtle
Categories Sauces
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Trim tenderloin of fat and remove silverskin.
- Rub beef all over with garlic and coat with thyme.
- In a hot skillet, sear tenderloin on all sides in oil.
- Remove from skillet and place in a large roasting pan in the oven to roast until done (internal temp of 115°-120°F for rare to med-rare; 25-30 minutes).
- In skillet, over med-high heat, sauté onions, garlic, and thyme in butter for 2-3 minutes (onions should still be firm).
- Add mushrooms, bourbon, salt and pepper, and sauté until mushrooms are tender (do not overcook).
- Let tenderloin rest for several minutes before slicing.
- Slice and serve with mushroom sauce.
Nutrition Facts : Calories 475.9, Fat 34, SaturatedFat 12.9, Cholesterol 128.1, Sodium 393.8, Carbohydrate 7.5, Fiber 2.1, Sugar 2.5, Protein 29.6
More about "beef tenderloin in a port shiitake reduction recipes"
EVERYDAY COOKING RECIPE: BEEF TENDERLOIN IN A PORT SHIITAKE …
From redcipes.com
5/5 (10)Total Time 1 hr 20 minsCategory Everyday CookingCalories 504 per serving
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION - REVIEW BY …
BEEF TENDERLOIN SANDWICHES WITH NORTON-SHIITAKE SAUCE - FOOD
From foodandwine.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION - MASTERCOOK
From mastercook.com
PORT SHIITAKE REDUCTION RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
PORT WINE REDUCTION FOR BEEF TENDERLOIN | VISIT A WINERY
From domvino.fr
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION - REVIEW BY …
From allrecipes.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION RECIPE REVIEW BY …
From redcipes.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION - REVIEW BY …
From allrecipes.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION | RECIPE | BEEF, BEEF ...
From pinterest.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION REVIEW BY HAYLEY
From redcipes.com
BEEF TENDERLOIN STEAK, IN PORT WINE AND PEPPER REDUCTION
From metro.ca
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION – COOKING ON CLOUD …
From cookingoncloudwine.com
BEEF TENDERLOIN IN A PORT SHIITAKE SAUCE (GLUTEN-FREE)
From celiac.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION RECIPE REVIEW BY …
From redcipes.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION
From pinterest.com
FOODGEEKS.COM
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION BEST RECIPES
From findrecipes.info
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION FOOD
From wikifoodhub.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION - ALLRECIPES.COM | BEEF ...
From pinterest.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION - GLUTEN FREE RECIPES
From fooddiez.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION - REVIEW BY …
From allrecipes.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION | RECIPE | BEEF …
From pinterest.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION | RECIPE IN 2021 | BEEF ...
From pinterest.co.uk
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION
From pinterest.co.uk
BEEF TENDERLOIN STEAKS WITH SHIITAKE MUSHROOM SAUCE RECIPE
From foodnewsnews.com
BEEF TENDERLOIN RECIPES AND COOKING WITH BEEF TENDERLOIN
From fooddiez.com
POPULAR RECIPES: BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION
From recipescocktail.blogspot.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION - PLAIN.RECIPES
From plain.recipes
PORT RECIPES AND COOKING WITH PORT - FOODDIEZ.COM
From fooddiez.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION – DRSTARVE
From drstarve.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION - ALLRECIPES
From allrecipes.com
RECIPE BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION
From recipes-and-cook.blogspot.com
BEEF TENDERLOIN IN A PORT SHIITAKE REDUCTION | RECIPE | BEEF …
From pinterest.co.uk
BEEF TENDERLOIN PORT WINE REDUCTION | VISIT A WINERY
From domvino.fr
You'll also love