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
BALSAMIC ROASTED BEEF
Steps:
- Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
- Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
- Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
- Note: This recipe was doubled for this episode.
BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE
This is so good and so simple. It took 16 minutes to reduce the liquid. After I cooked the steaks, I sauted some thick slices of white mushroom before completing the sauce.
Provided by frozenmargarita
Categories Meat
Time 16m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
- Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
- Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.
Nutrition Facts : Calories 1072.9, Fat 65.3, SaturatedFat 28.5, Cholesterol 238.9, Sodium 136.3, Carbohydrate 21.9, Sugar 12.7, Protein 45.1
BEEF TENDERLOINS CON BALSAMICO
Steps:
- Heat a skillet with 2 tablespoons of extra-virgin olive oil over medium heat and add the onions. Cook until the onions are golden brown and caramelized, for about 10 minutes. Season with salt and pepper, to taste. If the pan is getting dry, add some water. Set aside.
- On high heat, add the remaining extra-virgin olive oil in another skillet and lay in the beef when the oil is hot. Sear both sides for about 30 seconds, turning only once.
- Add the balsamic vinegar to the beef and deglaze the pan. Cook until the balsamic is reduced to a syrupy consistency.
- Plate the beef tenderloins with the caramelized onions on top. Drizzle the beef with the balsamic reduction. Serve hot.
BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE
Categories Sauté Quick & Easy Vinegar Beef Tenderloin Port White Wine Bon Appétit
Yield Serves 2
Number Of Ingredients 7
Steps:
- Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
- Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
- Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.
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 PEPPER JELLY SAUCE
This is so good. It is a recipe from Best of the Best from Big Sky Cookbook. We usually cook ours longer as we prefer medium to medium well.
Provided by anymouse
Categories Meat
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Trim fat from tenderloin or have butcher do it. Tie string around tenderloin at 4 equal intervals.
- Mix dry ingredients and rub mixture all over tenderloin.
- Place tenderloin on rack in roasting pan in middle of oven.
- Roast for 30 minutes or to 120 degrees on meat thermometer. Transfer to platter and cover with foil, let rest for 10 minutes.
- Pour off fat from roasting pan. Add beef stock, balsamic vinegar and jelly to pan. Cook for 5 minutes or until thickened, stirring occasionally.
- Slice tenderloin in 1 inch slices and spoon sauce over top of each serving.
Nutrition Facts : Calories 701.4, Fat 46.1, SaturatedFat 18.1, Cholesterol 194.9, Sodium 723.3, Carbohydrate 10.1, Fiber 0.3, Sugar 7.2, Protein 57.9
BEEF TENDERLOIN WITH ROSEMARY-BALSAMIC REDUCTION
Beef tenderloin just gets better when topped with flavorful sauce. Wonderful dinner ready within an hour
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Adjust oven rack to the middle position. Heat oven to 450°F.
- Rub beef with 2 tablespoons oil and sprinkle with salt. Heat 12-inch ovenproof skillet over high heat until hot. Add beef and sear on all sides until well browned.
- Place skillet in oven and roast beef 15 minutes. (If you don't have an ovenproof skillet, place beef in shallow roasting pan.) Remove from oven and flip beef. Roast 10 to 15 minutes longer or until meat thermometer inserted in center reads 135°F. Remove beef from skillet and place on warm platter. Cover tightly with foil (temperature will rise to 145°F for medium-rare).
- Place skillet (or roasting pan) over medium-high heat. Add 1 tablespoon oil and the shallots. Cook 1 to 2 minutes, stirring occasionally, until shallots brown slightly.
- Increase heat to high and add wine and vinegar. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally, until reduced so about 1/4 cup liquid remains. Scrape up any browned bits from bottom of skillet, then add broth, cranberries and rosemary. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until slightly thickened. Remove from heat and remove and discard rosemary sprig. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted.
- To serve, cut beef into 1 1/2-inch slices. Divide sauce among serving plates and layer slices of beef on top.
Nutrition Facts : Calories 420, Carbohydrate 7 g, Cholesterol 120 mg, Fat 1, Fiber 0 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 1 g
More about "beef tenderloin with balsamic sauce recipes"
BEEF TENDERLOIN AND BALSAMIC STEAK SAUCE RECIPE
From hellofresh.com
Cuisine AmericanCalories 590 per servingTotal Time 40 mins
BALSAMIC DIJON-GLAZED BEEF TENDERLOIN WITH HERB SAUCE
From paleoleap.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
From onceuponachef.com
BEEF TENDERLOIN WITH BALSAMIC COFFEE SAUCE - CANOLAINFO
From canolainfo.org
10 BEST BEEF TENDERLOIN WITH SAUCE RECIPES | YUMMLY
From yummly.com
BEEF TENDERLOIN STEAKS WITH BALSAMIC SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Bake at 350° for 8 to 15 minutes or to desired degree of doneness. Serve with Balsamic Sauce, and garnish, if desired.
BEEF TENDERLOIN WITH EASY CRANBERRY BALSAMIC SAUCE
From oklabeef.org
ROASTED BEEF TENDERLOIN WITH BALSAMIC SAUCE - PLAIN.RECIPES
From plain.recipes
BEEF TENDERLOIN WITH BALSAMIC-COFFEE SAUCE - FOOD DAY CANADA
From fooddaycanada.ca
PAN-SEARED BEEF TENDERLOIN RECIPE | HELLOFRESH
From hellofresh.com
BEEF TENDERLOIN WITH EASY CRANBERRY BALSAMIC SAUCE
From mnbeef.org
BEEF TENDERLOIN WITH BALSAMIC SAUCE - TASTE OF HOME
BEEF TENDERLOIN WITH WINE REDUCTION - THERESCIPES.INFO
From therecipes.info
MAYO CRUSTED BEEF TENDERLOIN WITH BALSAMIC SAUCE
From recipes.anovaculinary.com
BEEF TENDERLOIN WITH BALSAMIC ASPARAGUS RECIPE | COOKING LIGHT
From cookinglight.com
BALSAMIC BEEF TENDERLOIN - JUST PLAIN COOKING
From justplaincooking.ca
BEEF TENDERLOIN STEAKS AND BALSAMIC GREEN BEANS RECIPE
From myrecipes.com
BEEF TENDERLOIN WITH EASY CRANBERRY BALSAMIC SAUCE
From harpsfood.com
BACON WRAPPED BEEF TENDERLOIN WITH BALSAMIC FIG SAUCE
From blackberrybabe.com
BEST EVER MARINATED BEEF TENDERLOIN - THE BUSY BAKER
From thebusybaker.ca
BEEF TENDERLOIN WITH EASY CRANBERRY BALSAMIC SAUCE
From beefitswhatsfordinner.com
BEEF TENDERLOIN IN BALSAMIC WINE SAUCE - POPPOP COOKS
From poppopcooks.com
BEEF TENDERLOIN WITH EASY CRANBERRY BALSAMIC SAUCE
From wabeef.org
GRILLED PORK TENDERLOIN WITH BALSAMIC BBQ SAUCE
From pricechopperready.com
BEEF TENDERLOIN WITH EASY CRANBERRY BALSAMIC SAUCE
From ndbeef.org
BEEF TENDERLOIN WITH BALSAMIC FIG SAUCE - LOST OAK WINERY
From lostoakwinery.com
RAYS FOOD PLACE - BEEF TENDERLOIN WITH EASY CRANBERRY BALSAMIC …
From gorays.com
BEEF TENDERLOIN WITH BALSAMIC CRANBERRY WINE SAUCE - THE OLIVE …
From theolivetaprecipes.com
BEEF TENDERLOIN WITH EASY CRANBERRY BALSAMIC SAUCE
From pabeef.org
BEEF TENDERLOIN WITH AGED BALSAMIC REDUCTION: MODENA MAGIC
From savoringtoday.com
BEEF TENDERLOIN WITH EASY CRANBERRY BALSAMIC SAUCE
From georgiabeef.org
10 BEST BEEF TENDERLOIN RUB RECIPES | YUMMLY
From yummly.com
ROAST BEEF TENDERLOIN WITH PORT SAUCE RECIPES
From stevehacks.com
BALSAMIC ROASTED BEEF TENDERLOIN - ROSEMARY & MAPLE
From rosemaryandmaple.com
BEEF TENDERLOIN WITH BALSAMIC SAUCE RECIPE: HOW TO MAKE IT
15 DELICIOUS BEEF TENDERLOIN RECIPES - THE RUSTY SPOON
From therustyspoon.com
BEEF TENDERLOIN WITH EASY CRANBERRY BALSAMIC SAUCE
From beeftips.com
BEEF TENDERLOIN WITH BALSAMIC-COFFEE SAUCE - DIABETIC GOURMET
From diabeticgourmet.com
BEEF TENDERLOIN STEAKS WITH BALSAMIC SAUCE - GLUTEN FREE RECIPES
From fooddiez.com
You'll also love