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.
PEPPERED BEEF TENDERLOIN
Steps:
- Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan. Bake, uncovered, at 400°F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F. Cover and let stand for 10 minutes before slicing.
BEEF TENDERLOIN WITH MUSHROOMS AND ESPAGNOLE SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Remove any strings from beef if tied, then pat beef dry and sprinkle with kosher salt and pepper. Heat oil in a deep 12-inch heavy skillet over high heat until just smoking, then sear beef 1 piece at a time, turning with tongs, until well browned, about 5 minutes each. (If beef tenderloin pieces are too long to fit into skillet, halve each crosswise, then brown 2 pieces at a time.) Transfer beef to an 18- by 12-inch flameproof roasting pan, reserving skillet.
- Roast beef in oven until thermometer inserted diagonally 2 inches into center of each piece registers 120°F, 20 to 25 minutes. Transfer beef to a cutting board, reserving roasting pan, and let stand, loosely covered with foil, 25 minutes. (Beef will continue to cook as it stands, reaching 130°F for medium-rare.)
- While beef roasts, heat butter in skillet over moderately high heat until foam subsides, then reduce heat to moderate and cook mushrooms, stirring, until liquid they give off is evaporated and mushrooms are pale golden, 8 to 10 minutes. Remove from heat.
- While beef stands, straddle roasting pan across 2 burners, then add Sherry and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add Sherry mixture and espagnole sauce to mushrooms and cook over moderate heat, stirring, until warm. Cover skillet and remove from heat.
- Cut off and discard strings from beef and cut meat crosswise into 10 or 20 slices. Pour any juices on cutting board into sauce and heat over moderate heat, stirring, until hot.
- Serve beef with sauce.
PEPPER-CRUSTED SIRLOIN ROAST
Dinner guests will be surprised to hear that this festive entree calls for only five ingredients. It's the perfect choice for serving a large group.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Mix first 4 ingredients., Place roast on a rack in a roasting pan; spread with mustard mixture. Roast until desired doneness (a thermometer should read 135° for medium-rare, 140° for medium and 145° for medium-well), about 2 hours., Remove from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 78mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BEEF TENDERLOIN
A meal featuring beef tenderloin is a delicious indulgence during this celebratory holiday season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h
Number Of Ingredients 5
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.
BEEF TENDERLOIN IN MUSHROOM SAUCE
Just a skillet, a couple juicy steaks, fresh mushrooms and a few simple ingredients prove it doesn't take much fuss to fix a special meal for two. -Denise McNab, Warminster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 417 calories, Fat 32g fat (17g saturated fat), Cholesterol 112mg cholesterol, Sodium 659mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
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
LEMON PEPPER TENDERLOIN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the lemon pepper seasoning: Mix the lemon zest, pepper, salt, garlic powder, mustard powder and onion powder in a bowl. Set aside.
- For the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 1 to 2 minutes under the recommended time. Reserve 2 cups of the pasta water. Drain the pasta and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the tenderloin with 1 tablespoon of the lemon pepper seasoning. Add the steak to the skillet and cook, stirring as needed, until desired doneness, 4 to 5 minutes for medium rare. Remove to a plate and return the skillet to the heat.
- Add 1 1/2 cups of the reserved pasta water to the skillet. Add the remaining lemon pepper seasoning, the pasta and remaining 6 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Divide the pasta into bowls. Top with the steak and garnish with the parsley. Serve with more Parmesan on the side.
GRILLED PEPPERED BEEF TENDERLOIN WITH A MOREL, CABERNET, AND TOASTED GARLIC SAUCE, SERVED WITH WHIPPED YUKON GOLDS
Steps:
- For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze the skillet with cabernet sauvignon and reduce by three-fourths. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
- For the potatoes: Place potatoes in a stockpot with lukewarm water to cover and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender. In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream and season with salt and pepper. Whip vigorously.
- Preheat the grill to medium high. Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness, about 130 degrees F for medium when taken on an instant read thermometer.
PEPPERED BEEF TENDERLOIN WITH MERLOT
This tenderloin virtually cooks and presents itself-giving you all the more time to toss that apron aside and don your party best.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. For the beef: Preheat the oven to 450 degrees F. Set a rack in a roasting pan. Heat a large skillet over medium-high heat until hot. While the pan heats, pat the meat dry and season it generously with salt. Roll the tenderloin in peppercorn mixture to coat, making sure to press the ends in mixture as well. Add vegetable oil to the skillet and heat just until smoking. Brown the meat all over, turning as each side reaches a deep mahogany, about 8 minutes in all. While the meat browns, toss the unpeeled shallots with the olive oil and scatter them in the roasting pan. Transfer the meat to the rack (save the skillet) and roast until an instant-read thermometer inserted in the center registers 125 degrees F, about 30 minutes. Let the meat rest for 10 minutes before carving.
- 2. For the sauce: Wipe any burned bits from the skillet. Add 1 tablespoon of the butter and the sliced shallots to the skillet and cook over high heat until tender, about 2 minutes. Add wine and vegetable broth and scrape the brown bits from the bottom of the skillet with a wooden spoon. Bring to a brisk boil and cook until reduced by about half. Meanwhile, in a small bowl make a paste with remaining 4 tablespoons butter and the flour. Whisk the butter mixture into the reduced wine mixture a little bit at a time. Return to a full boil and cook until thickened, about 2 minutes. Season with salt and black pepper to taste.
- 3. Slice the beef and arrange it on a platter with the roasted shallots. Drizzle some sauce over the meat and serve, passing the remaining sauce.
Nutrition Facts : Calories 585, Fat 45 grams, SaturatedFat 17.5 grams, Cholesterol 137.5 milligrams, Sodium 560 milligrams, Carbohydrate 4 grams, Protein 38 grams
PEPPERED BEEF TENDERLOIN WITH MUSTARD HORSERADISH SAUCE
This is a great special occasion recipe. I made it for my family for Christmas a few years back and everyone loved it! The sauce is a delicious touch! You can add more horseradish if you desire!
Provided by Andreadmb
Categories Roast Beef
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauce: whisk all ingredients together. Cover and refrigerate until you serve. Can be prepared 2 days in advance.
- Beef:
- Coarsely grind all peppercorns and transfer to bowl. Mix in salt.
- Whisk butter, parsley and mustard together and spread over tenderloin.
- Roll in pepper mixture and cover completely with pepper.
- Heat oven to 450.
- Place tenderloin on rack in shallow baking pan.
- Roast until meat thermometer inserted in center registers 130 degrees for rare/about 35 minutes; (or 40-50 minutes for medium, 50-60 for well).
- Transfer to platter and let stand 10 minutes. then slice and garnish with parsley and sauce.
PEPPERED PORK TENDERLOIN
These spices add a nice flavor to this roast. If you shy away from spicy hot foods you may want to cut the cayenne pepper in half. This comes out of the oven very moist and tender if not over cooked. I always take it out when the meat thermometer reads 155 degrees.
Provided by Charlotte J
Categories Pork
Time 55m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Trim off excess fat and discard.
- Mix spices together and rub over the tenderloin.
- Place in a shallow roasting pan.
- Bake at 425 degrees for 45-55 minutes or until internal temperature reads 155 degrees.
- Let roast rest for 5 minutes before slicing.
Nutrition Facts : Calories 136.9, Fat 4, SaturatedFat 1.4, Cholesterol 73.8, Sodium 59.1, Carbohydrate 0.1, Fiber 0.1, Protein 23.5
PEPPER-CRUSTED BEEF TENDERLOIN
The peppery coating, quick sear, and finish in the oven ensure tender, flavorful results for this beef tenderloin.How to Carve Beef Tenderloin
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
- Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.
PEPPERED PORK TENDERLOIN WITH CHERRY SALSA
Categories Fruit Pork Roast Quick & Easy Dinner Cherry Pork Tenderloin Summer Jalapeño Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- In a bowl stir together cherries, lime juice, zest, onion, jalapeño, and coriander.
- Season pork with salt and press peppercorns into it. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and brown pork on all sides.
- Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155°F., about 20 minutes. Transfer pork to a cutting board and let stand 5 to 10 minutes. Slice pork into 1/2-inch-thick medallions and serve with salsa.
SOUTH BEACH DIET - PEPPER CRUSTED TENDERLOIN OF BEEF
The secret behind The South Beach Diet is the perfect blend of palette-pleasing foods and healthy ingredients. This was served to me in one Miami's, South Beach restaurants and it was just wonderful! It was really delightful and is easy to prepare! It is fabulous served cold - I brought some home and had it cold the next day and am hard pressed to tell you which way is the better.
Provided by Manami
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Bring water to boil in a small saucepan.
- Immerse the onions in boiling water for about 2 minutes, then shock them with cold water.
- Cut off the root tip of each onion and squeeze it out of the skin.
- Heat 2 Tablespoon of the olive oil in a large skillet over medium heat.
- Add the shallots and saute for 2 minutes or until tender.
- Rub the beef with olive oil.
- Combine the pepper, salt, garlic, rosemary and orange zest, if using, and pat the mixture on the beef.
- Increase the heat to high and sear the beef in the pan on all sides.
- Add the pearl onions and place the skillet directly in the oven.
- Roast until a thermometer reads 145 degrees for medium rare.
Nutrition Facts : Calories 1366.3, Fat 103, SaturatedFat 36.2, Cholesterol 385.6, Sodium 2560.1, Carbohydrate 15.9, Fiber 3.2, Sugar 3.5, Protein 91.2
PEPPERED PORK TENDERLOIN
Recipe is from my "A Tasteful Medley of Memphis" cookbook. Peppered pork is really delicious - I've had it baked and I've had dried peppered pork. The pepper is not overpowering -- just adds a bit of a bite and a lot of flavor.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h10m
Yield 2 pork loins
Number Of Ingredients 6
Steps:
- Roll tenderloins in pepper to coat. Place in a roasting pan and bake in a pre-heated 350 degrees F oven for 30 - 40 minutes. Remove from oven, place pork on a cutting board and drain fat from pan. Pour wine into pan and place over high heat, scraping up any browned bits with a wooden spoon. Add broth and cook until reduced by half. Remove from heat and stir in sour cream and mustard. Slice pork and top with sauce.
PEPPERED BEEF TENDERLOIN WITH WHIPPED MUSTARD BUTTER
A peppercorn crusted steak that is full of flavor. The pepper flavor is strong but the steak is tender and juicy. The butter will "tame" the pepper some. I use a cast iron skillet to cook these and serve with garlic mashed potatoes and a fresh vegetable for a hearty dinner.
Provided by QueenJellyBean
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the butter: Stir together ingredients until smoothly blended and has a whipped consistency. Set aside.
- Heat oven to 425 degrees.
- In a small bowl combine the peppercorns, crushed red pepper, and salt. Brush the steak with the oil and then evenly sprinkle the steak with the peppercorn mixture onto both sides of the steak. Press the mixture into both sides.
- Heat a large oven proof skillet over medium high heat. When hot, add the steaks and cook for 4 minutes. Turn the steaks and then place the pan in the oven. Bake 7 minutes for medium rare or adjust for your desired doneness. Serve steaks with a spoonfull of mustard butter on top. Enjoy!
Nutrition Facts : Calories 129.5, Fat 13.9, SaturatedFat 7.6, Cholesterol 30.5, Sodium 770.4, Carbohydrate 1.8, Fiber 0.1, Sugar 1.6, Protein 0.3
BEEF TENDERLOIN WITH PEPPERCORN HOLLANDAISE
Make and share this Beef Tenderloin with Peppercorn Hollandaise recipe from Food.com.
Provided by Lennie
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 F degrees.
- Season the tenderloins with salt and pepper and set them aside.
- In a small saucepan over high heat, bring the green, black, and pink peppercorns, white wine, sherry, sherry vinegar, shallot, and garlic to a boil.
- Cook for about 2 minutes, or until about 2 tbsp of liquid remain; set aside to cool.
- Place the egg yolks and the cooled wine mixture in a small stainless steel bowl.
- Place the bowl over a pot of simmering water and whisk for 3 to 4 minutes, or until the egg yolks thicken to the consistency of softly whipped cream.
- Do not scramble the eggs.
- Slowly whisk in the melted butter and mix thoroughly.
- Season to taste with salt.
- Leave the bowl over the hot water and remove the pot from the heat.
- Cover and set aside.
- In a medium saute pan over high temperature, heat the 1 tbsp olive oil until smoking hot.
- Sear the tenderloins well on both sides, about 2 minutes per side.
- If your saute pan is ovenproof, place it in the oven; otherwise, transfer the beef to a roasting pan.
- Bake the tenderloins for about 8 minutes for medium-rare.
- Place the tenderloins on individual plates and pour over the sauce.
- Garnish with the chopped parsley.
Nutrition Facts : Calories 540.3, Fat 41.5, SaturatedFat 21.8, Cholesterol 270.1, Sodium 22.2, Carbohydrate 8, Fiber 0.1, Sugar 1.6, Protein 3.3
BOURBON PEPPER PAN SAUCE
Mastering pan sauces is one of the most important but easiest steps towards producing legit restaurant-quality dishes at home. Assemble all the sauce ingredients before cooking the steak so you can make the sauce during the 5-minute resting time for steak. The rich, sweet, peppery flavor profile also works wonderfully with pork chops and grilled chicken. You can also switch up the bourbon for another liquor, since this really is just a technique recipe.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
- Melt duck fat in a steel pan over medium-high heat. Add steaks; cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate; let rest while you make the sauce. Turn off the heat.
- Stir garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream; season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes.
- Turn off heat and add remaining 2 teaspoons butter; swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 2.3 g, Cholesterol 153 mg, Fat 42.4 g, Fiber 0.2 g, Protein 27 g, SaturatedFat 21.3 g, Sodium 697.3 mg, Sugar 0.4 g
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