BEEF TENDERLOIN STUFFED WITH HERB PESTO
Stuffed beef tenderloin is always an impressive main course. This one is summery, with a zesty, garlicky herb pesto, ideal for grilling over coals. It is delicious served at room temperature for an elegant summer buffet. Ask your butcher for a nice center-cut piece of tenderloin. If you aren't comfortable with butterflying the meat yourself, ask the butcher to do that too, but it's really not very difficult.
Provided by David Tanis
Categories dinner, meat, roasts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Position the meat on a cutting board so it is perpendicular to the board. With a sharp knife, make a 1-inch-deep incision along the length of the roast. Then use a sawing motion as you continue to cut, moving the knife down and to the left; with your fingers, begin to pry open the roast. Continue cutting, flattening the meat as you go to make a flat rectangular piece about 9 by 12 inches. (Don't worry if it looks a bit ragged.) Lightly pound the meat with a mallet to make it evenly flat. Season meat on both sides with salt and pepper. Lay the meat on a baking sheet cut side up and refrigerate while you prepare the pesto.
- Make the pesto: Put parsley, basil, garlic and olives in a food processor or blender. Sprinkle lightly with salt and pepper. Pulse to roughly chop, then add oil and process to a coarse purée. Add cheese, lemon zest and crushed red pepper and pulse briefly to combine.
- Spread pesto evenly over the cut surface of the beef, leaving a 1-inch border at all edges. Roll up the meat like a jellyroll, with the seam on the bottom. Tie roll securely with butcher's twine at 2-inch intervals along its length. Drizzle the surface of the roll with oil and rub with your hands to distribute. Leave meat at room temperature to season for at least 30 minutes. (Alternatively, wrap and refrigerate the roast for several hours or overnight. Return to room temperature before proceeding.)
- Build a fire in a charcoal grill, leaving one side of the grill free of coals. Sear the roast on all sides directly over medium-hot coals. Move the roast off the coals and cook over indirect heat, turning occasionally, until an instant-read thermometer registers 125 degrees for medium-rare meat, about 30 minutes. (To prevent overcooking, begin checking after 20 minutes.) Let rest for at least 15 minutes before removing twine and carving into 1/2-inch slices. For easier slicing, let roast cool to room temperature.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 37 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 15 grams, Sodium 564 milligrams, Sugar 0 grams
SUNNY'S EASY BEEF TENDERLOIN WITH HOLIDAY PESTO
Provided by Sunny Anderson
Categories main-dish
Time 3h20m
Yield 24 to 30 servings
Number Of Ingredients 16
Steps:
- For the beef: Drizzle the tenderloin all over with olive oil. In a bowl, combine the paprika and salt. Place plenty of black pepper on a plate. Sprinkle the paprika and salt mixture on the beef, then press the beef into the pepper to coat. Wrap tightly and rest at room temperature for 2 hours.
- Preheat the oven to 450 degrees F. Unwrap the beef and place on a wire rack set on a baking sheet. Roast until the internal temperature is about 120 degrees F, 25 to 35 minutes. Remove and rest at room temperature or refrigerate.
- For the pesto: In a food processor, combine the parsley, pecans, rosemary, sage, mint, garlic and lemon zest and juice. Pulse while slowly adding enough olive oil until the desired consistency is reached, like a dip. Taste and season with salt. Refrigerate until needed.
- To serve: Slice the beef and serve warm or at room temperature alongside the pesto, crackers and crostini.
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
PESTO AND CHEESE STUFFED PORK TENDERLOIN
Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.
Provided by Kim Schoonveld Waters
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h10m
Yield 3
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
- Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.
Nutrition Facts : Calories 635.7 calories, Carbohydrate 4.7 g, Cholesterol 205.3 mg, Fat 52.1 g, Fiber 0.7 g, Protein 30.5 g, SaturatedFat 30 g, Sodium 646.5 mg, Sugar 0.8 g
STUFFING STUFFED BEEF TENDERLOIN
Slices of this elegant but easy special-occasion roast look so attractive, and you'll be delighted with the flavor. Water chestnuts add enjoyable crunch to the savory stuffing. It's an entree I'm proud to serve to guests. -Mark Trinklein, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a shallow dish, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in dish; turn to coat. Cover and refrigerate for 4 hours or overnight., In a large skillet, saute the mushrooms, onions and water chestnuts in butter until onion is tender. Remove from the heat. Stir in the remaining stuffing ingredients. Drain and discard marinade. Open tenderloin; spoon stuffing on one side. Close and tie with kitchen string. Place in a greased shallow roasting pan., Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before removing string and slicing.
Nutrition Facts :
MUSHROOM-STUFFED BEEF TENDERLOIN
Slices of tender beef filled with a savory mixture of mushrooms, bacon and bread crumbs. Elegant presentation for guests. Worth the expense for a special occasion.
Provided by littleturtle
Categories Roast Beef
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, cook bacon until crisp.
- Remove bacon; crumble and set aside.
- Drain skillet, reserving 1 tablespoon drippings.
- In the drippings, saute the mushrooms, onion and garlic until tender.
- Remove from heat; stir in 1/2 cup of bread crumbs, parsley and bacon.
- Cut a slit lengthwise three-quarters of the way through the tenderloin, and lightly stuff with mushroom mixture.
- Pinch meat together along the seam and secure with toothpicks.
- Combine butter with Parmesan cheese and brush over top and sides of meat.
- Press the remaining bread crumbs onto butter mixture.
- Place meat on a rack in a shallow roasting pan, and bake, uncovered, at 350 degrees for 15 minutes.
- Cover and bake for 30 minutes and check for desired doneness (a meat thermometer should read 145 degrees for medium-rare; 160 for medium; 170 for well-done).
- If meat has not reach desired doneness, leave uncovered and continue cooking for up to 30 more minutes.
- Let stand for 10 minutes, then remove toothpicks before slicing.
Nutrition Facts : Calories 397, Fat 25.9, SaturatedFat 10.4, Cholesterol 104.8, Sodium 254.2, Carbohydrate 13.6, Fiber 1.1, Sugar 1.6, Protein 26.1
STUFFED BEEF TENDERLOIN
My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.
Nutrition Facts :
STUFFED BEEF TENDERLOIN
Saw this in Paula Deen's magazine "Cooking with Paula" and it looked scumptious, that I posted it for safekeeping. I, also, took the liberty of changing things a bit.
Provided by Manami
Categories Roast Beef
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Butterfly the beef tenderloin down the center by cutting the beef lengthwise down the center to within 1/2" of other side. (Or have your butcher do it for you).
- In a medium skillet melt butter or margarine and cook shallots or onion until tender.
- Add mushrooms and wine and cook over medium heat for about 5 minutes or until liquid is absorbed.
- Now, add garlic powder and parsley.
- Make sure it is well incorporated.
- To stuff and roll the tenderloin open the beef and flatten with a meat mallet.
- Sprinkle with salt and pepper to taste.
- Spoon mushroom mixture down the center of the tenderloin.
- Bring the two sides of the tenderloin up around filling to meet.
- Use butcher string and tie around the roll at 1" intervals.
- Place roll in roasting pan.
- Bake for 45 minutes for medium rare.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 555.9, Fat 37.4, SaturatedFat 15.3, Cholesterol 153.8, Sodium 125.5, Carbohydrate 5.4, Fiber 0.3, Sugar 0.7, Protein 44.3
BACON-WRAPPED BEEF TENDERLOIN WITH HERB STUFFING
Categories Beef Herb Pork Roast Christmas Beef Tenderloin Bacon Winter Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Melt butter in large pot over medium heat. Add garlic; sauté 2 minutes. Add breadcrumbs. Sauté until golden brown, about 4 minutes. Remove from heat; mix in parsley. Season stuffing with salt and pepper. Cool completely.
- Starting at 1 long side, cut each tenderloin lengthwise almost in half, stopping about 1/2 inch from opposite long side. Open tenderloins like books. Sprinkle cut sides with salt and pepper. Pack half of stuffing on 1 side of each tenderloin. Fold plain side over stuffing.
- Slightly overlap half of bacon slices on sheet of parchment paper, forming rectangle equal in length to 1 tenderloin. Place tenderloin at 1 edge, across bacon ends. Using parchment as aid, roll up tenderloin in bacon. Using kitchen string, secure bacon around tenderloin, tying at 1 1/2-inch intervals, then tie once lengthwise. Repeat with remaining bacon and tenderloin. (Can be prepared 1 day ahead. Wrap tenderloins and refrigerate. Let stand at room temperature 1 hour before continuing.)
- Preheat oven to 400°F. Pour enough oil into large skillet to coat bottom; heat over high heat. Add 1 tenderloin. Sauté until bacon is brown, turning often, about 10 minutes. Transfer to rimmed baking sheet. Repeat with second tenderloin. Roast until thermometer inserted into center of each registers 130°F to 135°F for medium-rare, about 30 minutes. Transfer to platter. Let stand 15 minutes. Cut off strings. Cut tenderloins into 1/2-inch-thick slices.
More about "beef tenderloin stuffed with herb pesto recipes"
PESTO STUFFED BEEF TENDERLOIN RECIPE – RICH & SAVORY
From bertolli.com
Estimated Reading Time 2 mins
BEEF TENDERLOIN STUFFED WITH HERB PESTO — MADONIA'S KITCHEN
From madonia.kitchen
Estimated Reading Time 3 mins
BEEF TENDERLOIN RECIPES - NYT COOKING
From cooking.nytimes.com
A JUICY TENDERLOIN, A PESTO SWIRL - THE NEW YORK TIMES
From nytimes.com
BEEF TENDERLOIN STUFFED WITH HERB PESTO RECIPE
From pinterest.com.au
STUFFED BEEF TENDERLOIN RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST STUFFED BEEF TENDERLOIN ROAST RECIPES | YUMMLY
From yummly.com
ROASTED BEEF TENDERLOIN WITH PARSLEY PESTO - EAT SMARTER
From eatsmarter.com
PESTO ENCRUSTED BEEF TENDERLOIN - JUST~ONE~DONNA
From justonedonna.com
MIXED HERB PESTO STUFFED BRAISED BEEF - CDNBEEF.CA
From cdnbeef.ca
STUFFING RECIPES FOR BEEF TENDERLOIN - THERESCIPES.INFO
From therecipes.info
BEEF TENDERLOIN STUFFED WITH HERB PESTO RECIPE
From pinterest.de
10 BEST CHEESE STUFFED BEEF TENDERLOIN RECIPES | YUMMLY
From yummly.com
GROUND BEEF TENDERLOIN RECIPES - THERESCIPES.INFO
From therecipes.info
PESTO AND PARMESAN STUFFED TENDERLOIN - TABLE AND A CHAIR
From tableandachair.com
BEEF TENDERLOIN STUFFED WITH HERB PESTO RECIPE
From pinterest.com
PESTO BEEF RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
BEEF TENDERLOIN STUFFED WITH CREAM CHEESE | DINNER RECIPES
From greatchefs.com
BEEF TENDERLOIN STUFFED WITH HERB PESTO RECIPE
From pinterest.co.uk
PARMESAN AND HERB-CRUSTED BEEF TENDERLOIN - FOOD & WINE
From foodandwine.com
HERB STUFFED PORK TENDERLOIN RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
PORK TENDERLOIN AND PESTO RECIPES - CREATE THE MOST AMAZING …
From recipeshappy.com
BEEF TENDERLOIN STUFFED WITH HERB PESTO BY DAVID TANIS, NYT …
From lovewholesome.blog
SUNNYS EASY BEEF TENDERLOIN WITH HOLIDAY PESTO FOOD
From wikifoodhub.com
BEEF TENDERLOIN STUFFED WITH HERB PESTO - PRESSREADER
From pressreader.com
A JUICY TENDERLOIN, A PESTO SWIRL | THESPEC.COM
From thespec.com
ITALIAN STUFFED BEEF TENDERLOIN - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BEEF TENDERLOIN STUFFED WITH HERB PESTO - NANCY'S RECIPES
From nancysrecipes.weebly.com
STUFFED BEEF TENDERLOIN - OVER THE FIRE COOKING
From overthefirecooking.com
MIXED HERB PESTO STUFFED BRAISED BEEF - CDNBEEF.CA
From cdnbeef.ca
PESTO STUFFED BEEF TENDERLOIN RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF TENDERLOIN STUFFED WITH HERB PESTO - MASTERCOOK
From mastercook.com
BEEF TENDERLOIN STUFFED WITH HERB PESTO - MASTERCOOK
From mastercook.com
HERB STUFFED BEEF TENDERLOIN - HEALTHY LIVING
From healthylivingmarket.com
BEEF TENDERLOIN WITH PARMESAN-HERB STUFFING - BETTER HOMES
From bhg.com
PORK LOIN STUFFED WITH PESTO AND PROSCIUTTO - FOOD & WINE
From foodandwine.com
You'll also love