MARINATED BEEF TENDERLOIN
Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h30m
Number Of Ingredients 8
Steps:
- Place beef in a resealable plastic bag. Whisk together Worcestershire sauce, lemon juice, garlic, salt, pepper, and oil, and pour over beef. Tightly seal bag, and let beef marinate at room temperature 2 hours, turning bag occasionally.
- Preheat broiler with rack 4 inches from heat source. Transfer beef and marinade to a heavy oven-safe skillet just large enough to hold the beef. Spread 2 tablespoons butter over top of beef; broil 8 minutes. Remove from oven, turn beef with tongs, and spread remaining 2 tablespoons butter on top. Broil 5 minutes more. Remove from oven, and cover skillet tightly with foil. Let beef in skillet rest 45 minutes. Thinly slice, and transfer to a serving platter. Serve with pan juices.
BEST EVER BEEF MARINADE
This is the best beef marinade I have ever used. Everyone wants the recipe. My daughter always requests this.
Provided by Shelli Brawner Schlafhauser
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 6.5 g, Fat 27.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 1623.9 mg, Sugar 1.6 g
FILET OF BEEF
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.
MARINATED BEEF TENDERLOIN
My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.
Nutrition Facts :
MARINATED BEEF FILLET
Make and share this Marinated Beef Fillet recipe from Food.com.
Provided by Wendys Kitchen
Categories Meat
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the beef fillet into a non-metal dish.
- MARINADE. In a jug, combine all ingredients. Season to taste.
- Pour marinade over beef, turning to coat. Cover and chill for at least 4 hours, or overnight, turning occasionally. Remove from the fridge 30 minutes before cooking.
- Preheat the flat and grill plate of a covered barbecue on high. Remove meat from marinade. Barbecue for 5 minutes on grill, turning to brown and seal all sides. Transfer to a large heavy-based roasting pan.
- Turn off the heat on the flat plate and scrape clean. Place the roasting pan on the flat plate. Reduce grill heat to medium, close lid and cook beef for 45 minutes for medium rare. Remove to a board, cover loosely with foil and rest for 15 minutes before slicing.
- While the meat is resting, place the tomatoes in the roasting pan and cook
- in the covered barbecue for 15-20 minutes, until starting to collapse. Serve beef sliced with tomatoes and other accompaniments of choice.
Nutrition Facts : Calories 121.6, Fat 7.2, SaturatedFat 1, Sodium 11, Carbohydrate 8.7, Fiber 2.4, Sugar 5.1, Protein 1.8
GRILLED MARINATED BEEF TENDERLOIN WITH PEPERONATA
Steps:
- Combine marinade ingredients and marinate beef for 2 to 4 hours refrigerated. Grill for 1 to 1 1/2 minutes on each side. Combine ingredients for peperonata and toss with the peppers. Marinate for 1 hour. Grill peppers for 1 to 2 minutes on each side. Do not overcook. Garnish beef with peppers.
MARINATED FILET OF BEEF
Provided by James Beard
Categories Beef Garlic Ginger Marinate Roast Quick & Easy Beef Tenderloin Sherry Soy Sauce House & Garden
Number Of Ingredients 6
Steps:
- Trim the filet well. Combine soy sauce, garlic, ginger and sherry in a large bowl. Rub the filet thoroughly with the oil and place it in the bowl. Turn a number of times, and let it marinate for several hours, turning once or twice.
- Place the filet on a rack, and roast in a 350°F. oven for 45-50 minutes, or until the meat thermometer registers 120°F. (for rare). Baste with the marinade several times during the roasting. Remove from the oven, and let it rest for several minutes before serving on a hot platter. Pour pan juices over the filet.
- Garnish with broiled mushrooms and watercress and serve with wild rice and toasted almonds. Drink a Châteauneuf-du-Pape.
BEEF TENDERLOIN MARINADE
Use this beef tenderloin marinade on a 3- to 4-pound tenderloin before cooking. It's worth the wait.
Provided by Carley
Categories Marinades
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk sherry vinegar, molasses, red wine vinegar, olive oil, garlic, serrano pepper, soy sauce, rosemary, sage, thyme, salt, and pepper together in a medium bowl until well combined. Let sit until flavors have melded, about 1 hour.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 12.2 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 264.4 mg, Sugar 7.7 g
MARINATED BEEF FONDUE
"Guests will enjoy cooking this boldly seasoned meat, then dipping it in zippy sauce," notes field editor DeEtta Rasmussen of Fort Madison, Iowa.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally. , Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving., Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.
Nutrition Facts : Calories 361 calories, Fat 23g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 590mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein.
GRILLED MARINATED BEEF FILLET WITH A TANGY SAUCE
Marinated steak served on a bed of mash, topped with spinach and drizzled with a tangy sauce. I served mine on parsnip mash, but you can serve steak with whatever vegetable or potato you like, mine is only a serving suggestion. You can also use beef sirloin, rib-eye or rump steak instead of beef fillet.
Provided by The Flying Chef
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine vinegar, oil and mustard's in storage container add steaks and marinate several hours or overnight.
- Drain beef and reserve marinade. In a medium saucepan add stock, sugar and water to reserved marinade. Heat over medium heat until sugar dissolves. Mix a little water with cornflour and add to sauce, stir until mixture thickens. Keep warm over low heat stirring occasionally. If sauce seems to be getting too thick add a little more water, not to much though, as remember you still have to add the sour cream which will thin it out again.
- Heat a small amount of olive oil in a pan over med high heat (or grill or BBQ) add the steaks and sear 1-2 minutes each side. Cook for a further 4-5 Min's a side for medium rare. Cooking time will vary depending on the thickness of the meat. Remove steaks and allow to rest.
- While the steak rests, turn up the heat on the sauce and whisk in sour cream (this will also blend in any mustard that is still a little lumpy.), add pepper to taste.
- To serve: Place a few spoonfuls of desired mash in the centre of a plate, place steak on top and top with a mound of spinach, drizzle with sauce.
More about "marinated beef fillet recipes"
TOP 10 BEEF MARINADE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Derrick RichesPublished 2011-06-11
- Mexican Marinade. Although this marinade can be used on any meat or fish for a Mexican-style dish, we think it works wonders on tough cuts of beef. Combine vinegar, fresh cilantro, spices, dried herbs, and garlic, and coat your beef for at least 2 hours.
- Brisket Marinade. Whether you're smoking or grilling a brisket, this marinade will add a lot of flavor and help tenderize the meat. By marinating brisket, you start the crust formation by softening the surface, which helps to promote smoke absorption.
- Guinness Marinade. This classic marinade is full of flavor. Its earthy tone comes courtesy of some Guinness beer. Mix beer, spices, soy sauce, onions, fresh herbs, and salt and let the mixture sit for 30 minutes before using.
- Bulgogi Marinade. This is the traditional marinade recipe for Korean Bulgogi, which is a marinated steak cut into thin strips and served up in lettuce leaves or on rice.
- Beef Rib Marinade. This beef rib marinade makes the most out of your cut of ribs. The acid from the lemon juice and vinegar will increase the tenderness once the ribs are smoked, and the honey and oil will help with the chewy outer crust that's a must for finger-licking ribs.
- Fajita Marinade. This marinade is loaded with the flavors perfect for making fajitas, though you can also use it on carne asada (hanger steak or skirt steak) before grilling it.
- Jamaican Jerk Marinade. Our Jamaican-inspired jerk marinade has all the good flavors that you'd like on a juicy piece of grilled beef. Simply blend fresh herbs, spices, vinegar, and oil and use this paste as your marinade.
- Best Odds Brisket Marinade. Marinating a brisket is the best way to ensure your smoked brisket remains tender and juicy. This marinade will start the tenderization process and work a lot of flavor into the brisket.
- Steak Marinade. This is a quick and easy marinade that works great on steak and thicker cuts of beef. While good quality beef just needs salt and pepper, when you buy less expensive steak you could improve the texture and flavor with a good marinade.
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#time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #australian #dinner-party #kid-friendly #dietary #meat #4-hours-or-less
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