GARLIC HERBED BEEF TENDERLOIN
You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
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.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
HERB CRUSTED BEEF TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
- Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
- Preheat the oven to 375 degrees F.
- Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
- Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
- Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
- In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container
HERBED BEEF TENDERLOIN
Cooking on the grill has always been one of my favorite hobbies. This recipe is a popular choice for my family's Sunday dinners or our special birthday dinners. I like to serve tenderloin with baked potatoes and homegrown vegetables.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place tenderloin in a large shallow dish. In a bowl, combine the remaining ingredients; pour over meat. Turn to coat; cover and refrigerate overnight. , Prepare grill for indirect medium-hot heat, using a drip pan. Drain and discard marinade from beef. Place beef over the direct heat. Grill, covered, over medium-hot heat for 10-15 minutes or until beef is browned, turning frequently. Move beef to indirect side of the grill. Cover and grill for 20-25 minutes longer 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.
Nutrition Facts :
HERB AND GARLIC-CRUSTED BEEF TENDERLOIN WITH RED AND YELLOW PEPPER RELISH
Categories Beef Garlic Herb Pepper Roast Valentine's Day Low Carb Wedding Dinner Meat Beef Tenderloin Bell Pepper Winter Anniversary Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.
CHILE-RUBBED BEEF TENDERLOIN WITH GARLIC-HERB OIL
Provided by Valerie Bertinelli
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 450 degrees F.
- Mix together the ancho chile powder, cumin, paprika, coriander, cayenne, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the olive oil on the tenderloin, then rub evenly with the spice mixture. Let stand at room temperature for 30 minutes.
- Heat the canola oil in a large ovensafe skillet, preferably cast-iron, over medium-high heat. Sear the tenderloin (bending it to fit in the skillet if necessary) until golden brown on all sides, about 3 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the tenderloin reads 130 degrees F (for medium rare), about 20 minutes. Transfer to a cutting board and let rest for 10 minutes.
- Remove the string and slice the tenderloin crosswise. Spoon over some of the Garlic-Herb Oil and sprinkle the meat with additional salt. Serve the remaining Garlic-Herb Oil in a bowl on the side.
- Combine the olive oil and garlic in a small saucepan. Turn the heat to medium low and gently poach the garlic for 5 minutes; the oil should be at a very bare simmer but not boiling, otherwise the garlic will burn. Turn off the heat and allow to cool completely.
- Remove the garlic from the oil and discard; transfer the oil to a bowl. Add the parsley, cilantro, chives, red pepper flakes and salt to taste to the oil and stir to combine.
HERB-COATED BEEF TENDERLOIN WITH ROASTED-GARLIC AIOLI
A Passover meal doesn't have to cause a ruckus in the kitchen, or leave you scrambling to serve it. Our herb-coated beef tenderloin and creamy garlic aioli require little hands-on time, and you can enjoy the main at room temperature. With a little prep, you'll be good to gather.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 5h45m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Trim tops of garlic by about 1/2 inch; place in parchment-lined foil and drizzle with 1 tablespoon olive oil. Wrap to seal and roast until soft, 1 hour. Unwrap and let cool completely.
- Slip garlic cloves out of their jackets and into a blender. Blend with egg, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. With motor running, slowly stream in 3/4 cup vegetable oil until thick and smooth; if too thin, add up to 1/4 cup more oil. Refrigerate in an airtight container at least 30 minutes and up to 3 days; season to taste before serving.
- Place beef on a rack set in a rimmed baking sheet; season generously with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight. Preheat oven to 275°F. Pat beef dry; brush with remaining 2 tablespoons olive oil. Transfer to a roasting pan or large ovenproof skillet, such as cast iron. Roast until a thermometer inserted in center reads 125°F for medium rare, 60 to 65 minutes. Tent with foil; let stand 15 minutes.
- Finely chop herbs on a large cutting board and spread out in an even layer. Untie roast and roll in herbs, pressing to coat. Transfer to a serving platter, slice, and serve with aioli.
LOUISE'S HERBED BEEF TENDERLOIN
This is a simple recipe for a tender and well-seasoned beef tenderloin.
Provided by LeChef
Categories Main Dish Recipes Roast Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Tie tenderloin at 2-inch intervals with kitchen string.
- Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
- Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 204.9 calories, Carbohydrate 0.4 g, Cholesterol 57.9 mg, Fat 14.5 g, Fiber 0.2 g, Protein 17.1 g, SaturatedFat 5.5 g, Sodium 186.7 mg
HERBED BEEF TENDERLOIN
Make and share this Herbed Beef Tenderloin recipe from Food.com.
Provided by curvesofbrookfield
Categories Meat
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425°. Rub roast all over with cut-side of garlic; discard garlic. Combine remaining oregano, basil, rosemary, thyme, and pepper; rub over roast, pressing evenly into tenderloin. Place tenderloin roast on a rack in a shallow roasting pan. Roast, uncovered, for 45 to 50 minutes for medium-rare to medium. Meat thermometer should read 140° for medium rare, 155° for medium. Sprinkle Parmesan cheese over top of roasted tenderloin and let stand for about 15 minutes. (Temperature will continue to rise about 5 degrees.) Slice and serve. Beef tenderloin recipe serves 8.
Nutrition Facts : Calories 669.1, Fat 46.3, SaturatedFat 18.2, Cholesterol 196, Sodium 153.3, Carbohydrate 1.1, Fiber 0.5, Protein 58
HERBED BEEF TENDERLOIN
Make and share this Herbed Beef Tenderloin recipe from Food.com.
Provided by Shawn C
Categories Roast Beef
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Oven temperature to 425
- rub garlic all over the roast and sprinkle pepper and salt evenly and press in to make it stick.
- place herbs in a measuring cup chop using kitchen scissors.
- place chopped herbs on a sheet of wax paper and spread out so you can roll the roast on them.
- and then roll on herbs and press in place after each roll trying to completely cover the meat.
- secure roast with butchers twine (this can be done before rolling in herbs if desired.
- roast in oven until internal temperature reaches desired temperature for the style you want about 30 minutes for a medium roast.
- for rare 130*F.
- medium 155*F.
- well 170*F.
- thinly slice and serve.
Nutrition Facts : Calories 499.8, Fat 34.5, SaturatedFat 13.5, Cholesterol 146.2, Sodium 199.3, Carbohydrate 1.2, Fiber 0.5, Sugar 0.1, Protein 43.2
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