Garlic Herb Butter Beef Tenderloin Recipes

Steps:

• Beat all ingredients together with a fork until light and fluffy.
• Place on plastic wrap and roll into a log.
• Twist ends of plastic wrap to"seal" butter inches.
• Store in freezer, and cut off discs of butter as needed.
• You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
• Try adding chives, rosemary, or tarragon.

Steps:

• Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

Steps:

• To prepare the beef, add oil to a large skillet, heat over medium-high for 1-3 minutes or until shimmering.
• Season fillets with rub, and cook 3-5 minutes, or until browned without turning.
• Turn fillets over cook 3-5 minutes again or until a thermometer reaches 140 degrees (medium-rare).
• Remove skillet from heat, and transfer fillets to a plate, tent with foil and let stand for 5 minutes.
• To prepare sauce:.
• Finely chop shallot, and return skillet to heat and cook shallot 30-45 seconds or until softened.
• Add wine, and whisk to loosen browned bits from bottom of skillet.
• Add cheese spread, cook and stir 20-30 seconds or until cheese spread is melted and smooth.
• Add broth and cook an additional 30-45 seconds or until heated through.
• If serving with mashed potatoes, reserve 1/2 cup of the sauce.

Steps:

• Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
• Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.