BEEF TENDERLOIN STEAKS WITH GORGONZOLA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Let meat rest 10 minutes before beginning dinner preparation.
- Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
- Preheat broiler to high.
- Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.
BEEF TENDERLOIN WITH CRANBERRY-PORT SAUCE AND GORGONZOLA
Make and share this Beef Tenderloin With Cranberry-Port Sauce and Gorgonzola recipe from Food.com.
Provided by Kathy
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in saucepan over medium-high heat. Add remaining sauce ingredients (except fresh rosemary) and boil until sauce is reduced to 1/2 cup. This takes about 10-20 minutes. Add fresh minced rosemary and set aside.
- Sprinkle steaks with salt and pepper. Grill steaks.
- Spoon sauce over steaks, top with gorgonzola.
BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE
A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.
Provided by Jason Radlinger
Categories Beef Herb Christmas Valentine's Day Low Carb Beef Tenderloin Port Red Wine Summer Bon Appétit Washington, D.C.
Yield Serves 4
Number Of Ingredients 12
Steps:
- FOR SAUCE:
- Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- FOR STEAKS:
- Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
- Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
- Spoon sauce over steaks and serve.
ROSEMARY-GARLIC ROAST BEEF
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.
BEEF TENDERLOIN WITH GORGONZOLA SAUCE
This is my mom's recipe that she's been making for special occasions for as long as I can remember. These directions will produce meat that is medium-rare in the very center of the tenderloin. If you want your meat more well done, add on 10 minutes and check it by cutting a small nick in the center of the meat - keep repeating until the meat is done to your liking.
Provided by xtine
Categories Roast Beef
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Marinate the tenderloin in the apple cider vinegar for 10 minutes. Afterward, pat the meat dry with paper towels. This step can be done up to 24 hours ahead, if desired.
- Combine the salt, pepper, garlic powder, onion powder, Worcestershire sauce & mustard.
- Spread this spice paste over the tenderloin, coating the whole exterior.
- Place on a broiler pan and drizzle half of the melted butter over the tenderloin. Broil for 5 minutes. Turn tenderloin over to other side & drizzle with the remaining butter. Broil for another 5 minutes.
- NOTE - BEGIN MAKING SAUCE NOW, SEE INSTRUCTIONS BELOW.
- Set the oven to 350 degrees and bake the tenderloin at this temperature for 45 minutes.
- Remove from the oven and let sit for 10 minutes before slicing. Serve with Gorgonzola Sauce.
- GORGONZOLA SAUCE:.
- Bring the cream to a full boil in a medium saucepan over medium-high heat, then continue to simmer rapidly for 35 to 40 minutes, until it's thickened like a white sauce, stirring occasionally.
- Remove the pan from the heat & add the gorgonzola, parmesan, horseradish, salt, and pepper. Whisk rapidly until the cheeses melt, add parsley, and serve.
Nutrition Facts : Calories 1603.6, Fat 130.7, SaturatedFat 63.3, Cholesterol 543.5, Sodium 3151.1, Carbohydrate 8.9, Fiber 1.3, Sugar 1.9, Protein 94.3
ROSEMARY BEEF FILLET
Categories Beef Roast Low/No Sugar Wheat/Gluten-Free Rosemary Gourmet
Yield Makes 8 to 12 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
- Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.
- Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.
More about "rosemary roasted beef tenderloin with gorgonzola butter recipes"
ROAST BEEF TENDERLOIN WITH GARLIC AND ROSEMARY - BON …
From bonappetit.com
4.8/5 (28)Author Chris MoroccoServings 8Estimated Reading Time 5 mins
- Thinly slice garlic, then mash into a paste using the side of a chef’s knife. Scatter rosemary leaves over garlic; finely chop and mix into garlic. Slice tenderloin in half crosswise to create 2 smaller roasts. Season generously with salt and pepper; rub with garlic-rosemary paste. If your butcher didn’t already tie the roast for you, this is the time to do it: Place tenderloin onto lengths of precut kitchen twine spaced about 1" apart and tie closed snugly. Place on a rimmed baking sheet and chill uncovered 12 hours.
- Preheat oven to 250°. Heat oil in a large ovenproof skillet over medium-high. Add tenderloin and cook, turning occasionally, until well browned all over, 8–10 minutes. Transfer skillet to oven and roast tenderloin, turning every 10 minutes or so, until an instant-read thermometer inserted into the thickest part registers 120°, 25–30 minutes. Transfer tenderloin to a cutting board and let rest 15 minutes before removing kitchen twine and slicing. Reserve skillet.
- Meanwhile, mix yogurt, sour cream, horseradish, and lemon zest in a small bowl to combine; season with salt and pepper.
EASY BEEF TENDERLOIN WITH GORGONZOLA SAUCE - GRITS AND …
From gritsandpinecones.com
4.4/5 (16)Total Time 1 hrCategory Main DishCalories 672 per serving
- About an hour before you are ready to cook it, remove beef from the refrigerator and allow it to come to room temperature.
- Place all ingredients in the bowl of a food processor and process until smooth and creamy. Serve at room temperature.
GARLIC ROSEMARY BEEF TENDERLOIN - DAMN DELICIOUS
From damndelicious.net
5/5 (16)Total Time 1 hr 35 minsServings 8
SLOW-ROASTED BEEF TENDERLOIN WITH ROSEMARY
From tastykitchen.com
HERB CRUSTED BEEF TENDERLOIN WITH …
From whitneybond.com
EASY GARLIC & HERB BEEF TENDERLOIN ROAST
From houseofnasheats.com
ROASTED GARLIC BUTTER BEEF TENDERLOIN - CREME …
From lecremedelacrumb.com
ROSEMARY GARLIC BUTTER BEEF TENDERLOIN WITH …
From wholeandheavenlyoven.com
ROSEMARY BEEF TENDERLOIN - BETTER HOMES & GARDENS
From bhg.com
BEEF TENDERLOIN WITH RED WINE-ROSEMARY BUTTER – GIADZY
From giadzy.com
Servings 6Category Main CourseAuthor Giada De LaurentiisTotal Time 1 hr 15 mins
SIMPLE GARLIC-ROSEMARY ROAST BEEF RECIPE - EAT THIS NOT …
From eatthis.com
GARLIC BROWN BUTTER ROASTED BEEF TENDERLOIN - THE STAY AT …
From thestayathomechef.com
ROSEMARY GARLIC BEEF TENDERLOIN ROAST RECIPE - ROSEMARY …
From rosemaryandmaple.com
FILET OF BEEF WITH GORGONZOLA SAUCE | RECIPES - BAREFOOT …
From barefootcontessa.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #beef #holiday-event #christmas #meat
You'll also love