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
GROUND BEEF TURNOVERS
Meet the Cook: Traditional meat pies aren't among my husband's favorites. He likes these so much, however, that he even eats them cold! I've found they're a great lunch for a haying crew as well. Brian and I have a son, 11 months. -Wendy Tomlinson, Echo Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 15 turnovers.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine the water, egg and vinegar. Add to shortening mixture, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for 30 minutes., Meanwhile, combine the first six filling ingredients. Divide pastry into 15 equal portions. On a lightly floured surface, roll out one portion into a 6-1/2-in. circle. , Mound a heaping 1/3 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Transfer to a greased baking sheet. Repeat with remaining pastry and filling. , Cut three slits in the top of each turnover; brush with cream. Bake at 375° for 35-40 minutes or until vegetables are tender and crust is golden brown.
Nutrition Facts : Calories 449 calories, Fat 27g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 520mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
TANGY BEEF TURNOVERS
My mom's recipe for these flavorful pockets called for dough made from scratch, but I streamlined it by using crescent rolls. My children love them plain or dipped in ketchup. -Claudia Bodeker, Ash Flat, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add sauerkraut and cheese. , Unroll crescent roll dough and separate into rectangles. Place on greased baking sheets; pinch seams to seal. Place 1/2 cup beef mixture in the center of each rectangle. Bring corners to the center and pinch to seal. Bake at 375° for 15-18 minutes or until golden brown.
Nutrition Facts : Calories 634 calories, Fat 35g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1426mg sodium, Carbohydrate 54g carbohydrate (14g sugars, Fiber 2g fiber), Protein 27g protein.
BEEF TENDERLOIN TURNOVERS
Make and share this Beef Tenderloin Turnovers recipe from Food.com.
Provided by Derf2440
Categories Savory Pies
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, combine beef, chili powder, cumin, salt, black pepper, and cayenne pepper; toss to coat meat with spices, Cover and let stand at room temperature for 15 minutes.
- For filling, in a large fry pan, heat oil over medium heat.
- Cook and stir onion and garlic in hot oil for 2 minutes.
- Add beef; cook and stir for 2 minutes more (beef may be slightly pink).
- Drain meat mixture in a colander; cool slightly.
- Preheat oven to 375°F.
- Line a baking sheet with foil; grease the foil. Set aside.
- Unfold puff pastry sheet and place on a lightly floured surface, roll into a 12 x 12 inch square.
- Cut into sixteen 3 inch squares.
- In a small bowl, beat together the egg and the water.
- Brush edges of squares with some of the egg mixture.
- Place 1 tablespoon of the beef filling in the centre of each square.
- Sprinkle some of the cheese over the beef mixture on each square.
- Fold pastry over filling, stretching pastry slightly if necessary, to form triangles.
- Press edges together tightly to seal.
- Place triangles on prepared baking sheet.
- Brush tops with remaining egg mixture.
- Prick tops with a fork.
- Bake about 20 minutes or until golden.
- Serve warm.
- MAKE AHEAD: Prepare turnovers as directed, do not bake.
- Cover and refrigerate up to 4 hours.
- Bake as directed, or to freeze, prepare and bake triangles as directed and cool on a wire rack.
- Place turnovers in a freezer container.
- Seal, label and freeze.
- To reheat, preheat oven to 375°F, place frozen triangles on a baking sheet lined with foil, bake about 10 minutes or until heated through, Serve warm.
Nutrition Facts : Calories 148.8, Fat 11.1, SaturatedFat 3.7, Cholesterol 25.5, Sodium 113.6, Carbohydrate 7.5, Fiber 0.3, Sugar 0.3, Protein 4.8
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