PEPPERED BEEF TENDERLOIN
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
- Preheat the oven to 450 degrees F.
- Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
- Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
- Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
- Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
- Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
- When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.
BEEF TENDERLOIN WITH SALSA VERDE
Categories Marinate Roast Sauté Low Carb Low/No Sugar Wheat/Gluten-Free Beef Tenderloin Fall Chill Thyme Shallot Parsley Capers Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.
- Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour.
- Preheat oven to 400°F. Heat vegetable oil in heavy large skillet over high heat. Add tenderloin; cook until brown on all sides, about 10 minutes. Transfer to baking sheet. Roast until meat thermometer inserted into center registers 125°F. for rare, about 12 minutes. Remove from oven and let stand 5 minutes. Serve tenderloin with salsa.
ROASTED ONION, CAPER, AND TARRAGON SAUCE
Categories Sauce Milk/Cream Herb Onion Roast Quick & Easy Vinegar White Wine Winter Tarragon Parsley Capers Gourmet
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- In a baking pan roast the onions in the middle of a preheated 475°F. oven for 2 hours. While the onions are roasting, in a small saucepan melt the butter over low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the cream and the wine in a stream, whisking, bring the mixture to a boil, whisking, and simmer it whisking, for 5 minutes. Remove the saucepan from the heat and stir in the capers, the vinegar, the tarragon, the parsley, and the chives.
- Let the onions cool until they can be handled, discard the tough outer layers, the stems, the root ends, and the juices in the baking pan, and in a food processor purée the onions until they are smooth. Transfer the purée to a small saucepan, bring it to a boil, and boil it, stirring, until it is thickened and the excess liquid is evaporated. Stir in the purée into the cream sauce and stir in salt and pepper to taste. The sauce may be made 1 day in advance and kept covered and chilled. Serve the sauce warm or at room temperature.
CHICKEN WITH TARRAGON-CAPER SAUCE WITH MIXED GREENS
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, white wine vinegar, shallots, tarragon, and capers in small bowl. Season sauce to taste with salt and pepper.
- Season chicken breasts to taste with salt and pepper. Toss mesclun in bowl with olive oil. Sprinkle with salt. Divide mesclun among 4 plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.
More about "cold peppered tenderloin with tarragon caper sauce recipes"
COLD ROASTED TENDERLOIN OF BEEF WITH CREAMY HORSERADISH SAUCE - MYRECIPES
Web Step 1. Preheat oven to 500°. Combine first 6 ingredients in a small bowl; rub mixture over beef. Place beef in a large pan. Step 2. Bake at 500° for 10 minutes. Reduce oven temperature to 350°. Bake for 30 more minutes or until a meat thermometer registers 140° or until desired degree of doneness.
From myrecipes.com
From myrecipes.com
BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE RECIPE
Web Ingredients. Cooking spray. 6 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick) ½ teaspoon salt, divided. ¼ teaspoon black pepper. ¼ cup dry white wine. 1 ½ teaspoons sugar. 1 tablespoon Dijon mustard. ¼ cup fat-free sour cream. 1 ½ teaspoons finely chopped fresh tarragon. Tarragon sprigs (optional) Directions. Step 1.
From myrecipes.com
From myrecipes.com
ROASTED BEEF TENDERLOIN WITH CORNICHON TARRAGON SAUCE
Web Nov 11, 2018 1. In a bowl with an electric mixer cream together the butter and the mustard. 2. In a large saucepan combine the shallots, the wine and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1/3 cup. The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled.
From theweatheredgreytable.com
From theweatheredgreytable.com
COLD PEPPERED TENDERLOIN OF BEEF WITH CREAMY TARRAGON CAPER SAUCE ...
Web Save this Cold peppered tenderloin of beef with creamy tarragon caper sauce recipe and more from The Best of Gourmet 1990 to your own online collection at EatYourBooks.com
From eatyourbooks.com
From eatyourbooks.com
ROAST BEEF TENDERLOIN WITH REMOULADE SAUCE : RECIPES : COOKING CHANNEL ...
Web 1 egg yolk. 1/4 cup/60 ml olive oil. 3/4 cup/175 ml peanut or safflower oil. 2 to 3 tablespoons chopped gherkins. 2 tablespoons capers. 2 tablespoons chopped fresh tarragon. 1 tablespoon chopped fresh chervil. 1 tablespoon chopped fresh parsley. Freshly ground pepper. Salt. Lemon juice. Directions.
From cookingchanneltv.com
From cookingchanneltv.com
TARTAR SAUCE RECIPE (WITH FRESH HERBS, CAPERS, AND PICKLES) - KITCHN
Web Jul 16, 2021 Credit: Tara Holland. Tartar Sauce. This quick homemade tartar sauce is full of fresh, zesty, tangy flavor. While the popular condiment originated in France, it was adopted by us British folk and has become part of our Friday-night fish-supper tradition ever since, as it’s the perfect accompaniment to traditional fish and chips.
From thekitchn.com
From thekitchn.com
BEEF TENDERLOIN WITH TARRAGON MUSHROOM SAUCE | CANADIAN …
Web Ingredients. 2 1/4 lb (1 Kg) beef tenderloin (1 piece) 1/4 cup (60 mL) Dijon mustard. 1 tsp (5 mL) coarsely ground pepper. Tarragon Mushroom Sauce. 2 tsp (10 mL) butter. 3 cups (750 mL) finely chopped mushrooms. 2 tsp (10 mL) all-purpose flour. 3 tbsp (45 mL) chopped green onions. 1 cup (250 mL) canned beef broth (undiluted)
From dairyfarmersofcanada.ca
From dairyfarmersofcanada.ca
BEST BEEF TENDERLOIN WITH CREAMY MUSTARD SAUCE - DAMN DELICIOUS
Web Dec 15, 2018 To make the creamy mustard sauce, whisk together sour cream, Dijon, horseradish and chives; season with salt and pepper, to taste. Set aside. Preheat oven to 500 degrees F. In a small bowl, combine vegetable oil, thyme and garlic. Let tenderloin stand at room temperature 1 hour. Using paper towels, pat tenderloin dry.
From damndelicious.net
From damndelicious.net
CREAMY TARRAGON SAUCE - SAVOR THE BEST
Web Sep 27, 2022 Adjust the heat to medium and stir in the cream, honey, lemon juice, salt and pepper. Simmer for 5-8 minutes or until thickened slightly. Remove from the heat and stir in the remaining butter and the chopped tarragon. …
From savorthebest.com
From savorthebest.com
COLD BEEF TENDERLOIN RECIPE | BON APPéTIT
Web Jul 10, 2018 Ingredients. 8–10 servings. ¼. cup extra-virgin olive oil, plus more. 1. 3½–4-lb. beef tenderloin. Tbsp. whole black peppercorns, coarsely crushed. 2. Tbsp. kosher salt. 3. lb. heirloom tomatoes...
From bonappetit.com
From bonappetit.com
COLD PEPPERED TENDERLOIN OF BEEF WITH CREAMY TARRAGON CAPER SAUCE ...
Web Free Cold Peppered Tenderloin Of Beef With Creamy Tarragon Caper Sauce Recipes with ingredients, step by step and other related foods
From alicerecipes.com
From alicerecipes.com
CREAMY LEMON TARRAGON DIPPING SAUCE | THE RUSTIC FOODIE®
Web Apr 20, 2021 Great for dipping salmon, chicken, or steak! One of my favorite ways to use this underestimated herb is added to this Creamy Tarragon Sauce. It's a great all-purpose dipping sauce made with sour cream, lemon juice, and Dijon mustard. I'm a huge fan of culinary herbs and use things like basil and cilantro all the time.
From therusticfoodie.com
From therusticfoodie.com
BEEF TENDERLOIN ROAST WITH PEPPER SAUCE & POTATOES
Web Dec 8, 2023 The most impressive and delicious holiday dinner! Nothing beats a beautiful roasted beef tenderloin, prepared with Reynolds Wrap® Heavy Duty Foil. This tenderloin is seasoned with an aromatic combination of fresh herbs, garlic, Dijon, and Worcestershire sauce. Serve the tenderloin roast with a creamy pepper sauce and seasoned, roasted …
From tatyanaseverydayfood.com
From tatyanaseverydayfood.com
SPICE-CRUSTED BEEF TENDERLOIN WITH CAPER VINAIGRETTE RECIPE
Web Aug 2, 2023 Ingredients. 2 teaspoons coriander seeds, crushed. 2 teaspoons caraway seeds, crushed. 2 teaspoons fennel seeds, crushed. 2 teaspoons smoked paprika. 1 1/2 tablespoons plus 1 1/4 teaspoons kosher...
From foodandwine.com
From foodandwine.com
COLD PEPPERED TENDERLOIN WITH TARRAGON SAUCE RECIPE - EAT YOUR …
Web beef tenderloin; capers; heavy cream; parsley; tarragon; Worcestershire sauce; black peppercorns; Where’s the full recipe - why can I only see the ingredients?
From eatyourbooks.com
From eatyourbooks.com
INA GARTEN BEEF TENDERLOIN SAUCE - DELISH SIDES
Web Another delicious recipe from Ina Garten is this Beef Tenderloin Sauce, made with mayonnaise, sour cream, Dijon mustard, whole-grain mustard, prepared horseradish, and a bunch of parsley. It takes about 10 minutes to whip up this flavorful sauce.
From delishsides.com
From delishsides.com
PRIME RIB OF BEEF WITH TARRAGON AND CAPER SAUCE
Web 1 cold egg yolk; 1 tsp Dijon mustard; ½ cup olive oil; 1 tbsp Worcestershire sauce; 2 tbsp minced scallions; 2 tbsp capers without liquid; 2 tsp fresh minced tarragon
From ripeandluscious.com
From ripeandluscious.com
CREAMY TARRAGON AIOLI RECIPE (AND HOW TO SERVE IT!) | FROM …
Web Sep 7, 2021 This creamy tarragon aioli is like a more elegant and stimulating cousin to tartar sauce. It has an herby flavor from fresh tarragon, brightness from celery seeds and a hint of saltiness from capers. You’ll want to spoon it on everything, including these Fried Fish Sandwiches!
From fromscratchfast.com
From fromscratchfast.com
BEST 4 COLD PEPPERED TENDERLOIN OF BEEF WITH CREAMY TARRAGON CAPER ...
Web Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.
From alicerecipes.com
From alicerecipes.com
You'll also love
Related Search