Beeftenderloinaupoivre Recipes

Steps:

• Evenly shape the tenderloin by tucking the small ends underneath. Tie with kitchen twine.
• Rub meat with mustard.
• Combine the crushed peppercorns and press evenly on the surface of meat.
• Place on rack in shallow pan and bake uncovered at 425°F until the meat thermometer inserted in thickest part reads 145°F for medium rare or 160F for medium.
• Let stand 10 minutes before serving.

Steps:

• Preheat oven to 500°F.
• Pour and rub lemon juice all over the tenderloin.
• Season the tenderloin with the tbsp of sea salt and tsp of course black peppercorns.
• Place in oven for about 20 minutes or until internal temp is 135°F (note the temp should raise a bit still while the meat is resting to reach the temp of 145°F for med rare).
• Rest meat for about 10 minutes before cutting.
• For the sauce put the butter in a saucepot over medium heat. Add shallots stirring until fragrant about 30 seconds.
• Add the ruby port and bring to a boil and cook mixture until it is reduced by half. About 5 to 6 minutes.
• Add beef stock and boil until syrupy. about 10-12 minutes.
• Remove pot from heat, whisk in heavy cream.
• Return to medium heat, boil gently until thickened about 6-8 minutes.
• Stir in the rinsed and coarsely chopped black pepper and the white wine vinegar.
• Salt to taste.
• Thicken with corn starch slurry until you can lightly coat back of spoon.
• Slice tenderloin and pour sauce over according to how you want to serve.
• Enjoy.

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.

Steps:

• Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
• Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on one side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
• Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.

Steps:

• Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
• Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
• Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.

Steps:

• In a large skillet, saute onions in oil and 1 tablespoon butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown., Meanwhile, cut roast into 1-1/2-in. cubes; sprinkle with salt and pepper. In a large skillet over medium heat, brown beef in batches in remaining butter., Transfer beef to an ungreased 15x10x1-in. baking pan; top with onions and blue cheese. Bake at 350° for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Insert skewers into appetizers.

Steps:

• Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.
• Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.
• Remove from oven; cover loosely with foil; let rest 10 minutes. Remove twine; thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.

Steps:

• Preheat oven to 200°F.
• Pat steaks dry and season both sides with kosher salt.
• Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.
• Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare.
• Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.
• Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes.
• Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.

Steps:

• Crack peppercorns in a mortar or pestle or with a rolling pin. Press cracked peppercorns into the steaks.
• Heat butter in a heavy skillet over medium-high heat. Add steaks; cook, turning with tongs, until browned, about 2 minutes per side. Reduce heat to medium and cook steaks, turning often, until they begin to firm up and are hot and slightly pink in the center, about 5 minutes per side. Transfer steaks to a plate and cover to keep warm.
• Stir shallot into the skillet. Pour in cognac and red wine; simmer, stirring constantly, until reduced, about 2 minutes. Pour in beef broth and simmer, scraping browned bits off the bottom of the skillet, until sauce is smooth, about 2 minutes. Stir in cream; cook until heated through, 1 to 2 minutes.
• Pour cream sauce over steaks.

Steps:

• Coat tenderloins with oil and rub with salt and pepper.
• Quickly sear tenderloins in a frying pan over medium-high heat, 3 to 4 minutes per side. Transfer to a roasting pan. Add carrot, rosemary, thyme, parsley, and garlic; pour red wine over the top. Cover and marinate in the refrigerator, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C) when ready to cook.
• Bake in the preheated oven until tenderloins are firm and heated through, about 35 minutes.