Roasted Beef Tenderloin With Basil Curry Mayonnaise Recipes

Steps:

• Stir together until all ingredients are incorporated.
• Chill 15 minutes.

Steps:

• Place oven rack in center of oven and preheat oven to 400 degrees F; spray heavy, rimmed baking sheet with cooking spray and set aside.
• Using a mortar and pestle, or spice grinder, grind the cumin and coriander fine (this can also be done using a plastic bag and a rolling pin or the bottom of a pan).
• In a medium skillet, over medium heat, toast the spices until aromatic; place in a small bowl.
• Chop the garlic and sprinkle with 1/4 teaspoon salt; using the side of your knife, scrape the garlic and salt to form a paste, then add to the spices.
• Also add the remaining 2 teaspoons of salt, pepper, and oil; stir until mixture is smooth.
• Place roast on the prepared baking sheet and rub all over with the spice mixture.
• Roast in oven until a meat thermometer registers 125 degrees F, for medium-rare, about 35 to 40 minutes.
• Transfer meat to a cutting board, tent with aluminum foil, and let rest 20 minutes before carving.
• Meanwhile, prepare the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone, basil, curry powder, and paprika until mixture is smooth; season with salt and pepper.
• Slice meat into 1/4 inch thick slices and arrange on a serving platter; spoon mayonnaise into a small serving bowl and serve alongside.

Steps:

• Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
• Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
• Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
• Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.

Steps:

• For the beef: Place an oven rack in the center of the oven and preheat the oven to 400°F. Spray a heavy rimmed baking sheet with vegetable oil cooking spray. Set aside.
• In a mortar and pestle or spice grinder, coarsely grind the cumin seeds and coriander seeds (see Cook's Note). Heat a small skillet over medium heat. Add the spices and cook, stirring, for 30 seconds, or until aromatic and toasted. Scrape the spices into a small bowl.
• Finely chop the garlic on a cutting board. Sprinkle with 1/4 teaspoon of the salt. Holding a chef's knife at a 45-degree angle, scrape the garlic and salt together to form a paste. Spoon the garlic paste into the bowl with the spices. Add the remaining 2 teaspoons salt, the black pepper, and the oil. Stir until smooth.
• Place the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes, or until a meat thermometer inserted into the thickest part of the meat registers 125°F for medium-rare. Transfer the meat to a cutting board and tent loosely with foil. Let rest for 20 minutes.
• For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper.
• To serve, slice the meat into 1/4-inch-thick slices and arrange on a platter. Spoon the curry mayonnaise into a small bowl and serve alongside the meat.
• You can also crush the spices by putting them in a small resealable plastic bag and pressing down on them with a rolling pin or the bottom of a small saucepan.

Steps:

• Whisk together mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic.

Steps:

• Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
• Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
• Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
• Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
• Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
• Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

Steps:

• Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.