FABULOUS BEEF TENDERLOIN
This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!
Provided by Debbie Wright
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
- Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.
Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g
ROAST BEEF TENDERLOIN WITH CAESAR CRUST
Provided by Bruce Aidells
Categories Beef Roast Christmas Dinner Meat Beef Tenderloin Winter Christmas Eve Breadcrumbs Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Season tenderloin lightly with salt and pepper. Wrap in plastic; refrigerate overnight.
- Uncover tenderloin; let stand at room temperature for at least 2 hours.
- Preheat oven to 400°F. Set a rack inside a rimmed baking sheet. Transfer tenderloin to rack. Pulse 4 teaspoons black pepper and remaining ingredients in a small food processor until well blended. Generously and evenly spread and pack Parmesan mixture around tenderloin.
- Roast until crust is golden brown and an instant-read thermometer inserted into thickest part of tenderloin registers 110°F-115°F for rare and 120°F-125°F for medium-rare, 30-40 minutes.
- Transfer to a carving board. Let rest for 20 minutes. Cut into 1/2"-thick slices, taking care not to lose too much of the delicate crust.
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.
CHATEAUBRIAND
Fill big chef shoes: Julia Child and Jacques Pepin shared this recipe for Chateaubriand, beef tenderloin cooked between two thin steaks (which are then tossed).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Heat oven to 250 degrees. Stand meat on its wider-cut end on a solid work surface. Fold a kitchen towel lengthwise once or twice into a wide band, and drape it loosely around the upright meat like a scarf. Gather the ends of the towel, and twist to form a tight collar that will hold meat in a round shape during pounding; grasp securely in one hand. With the other hand, pound top of meat with a meat mallet until flattened into an oval steak about 2 inches thick and 5 to 7 inches wide.
- Heat a medium grill pan over high heat until it is very hot. Rub steak with oil, and season with salt and pepper.
- Place steak on grill pan at an angle to ridges, and cook until ridges leave clear marks, 2 1/2 to 3 minutes. Turn, maintaining same angle and repeat on second side. Turn again, rotating so visible grill marks are perpendicular to ridges. Cook until a crisscross is clearly marked, 2 1/2 to 3 minutes. Turn once more, maintaining same angle, and grill so second side has been on grill exactly as long as first side. Brown steak on outside edge, holding with tongs or propping against a potato, shifting meat so entire edge gets browned. Grill a total of 10 to 12 minutes, depending on thickness of steak and desired degree of doneness.
- Meat will be barely springy to the touch, indicating that it is still rare. Transfer to a small shallow roasting pan, and place pan in oven for 15 minutes. Remove to a cutting board; slice thin on a bias. Place on a warm serving platter, and pour pan juices over. Serve with bearnaise sauce on the side.
ROSEMARY-ROASTED BEEF TENDERLOIN WITH GORGONZOLA BUTTER
Make and share this Rosemary-Roasted Beef Tenderloin With Gorgonzola Butter recipe from Food.com.
Provided by BethR
Categories Meat
Time 23m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Discard Gorgonzola rind and in a small bowl stir together cheese and butter until smooth.
- On a sheet of plastic wrap form Gorgonzola butter into a log about 4 inches long.
- Chill log, wrapped in plastic wrap, until firm, at least 1 hour.
- Butter may be made 1 week ahead.
- Preheat oven to 450°F.
- In a 12-inch heavy skillet (preferably cast-iron) heat 1 1/2 tablespoons oil over moderately high heat until hot but not smoking and sear half of steaks until browned, about 2 minutes on each side, transferring to a shallow baking pan.
- Sear remaining steaks in remaining 1 1/2 tablespoons oil in same manner.
- When steaks are just cool enough to handle, spread tops and sides with mustard and sprinkle with rosemary, pepper, and salt to taste.
- Roast steaks in middle of oven 8 minutes for medium-rare (coating should just begin to brown).
- Transfer steaks to a cutting board and let stand about 3 minutes.
- Cut butter into about 20 thin slices.
- Cut each steak in half horizontally.
- Tuck a butter slice between steak halves and top steaks with another butter slice.
Nutrition Facts : Calories 725.8, Fat 62, SaturatedFat 25.9, Cholesterol 166.8, Sodium 382.1, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 38.7
ROASTED BEEF TENDERLOIN WITH ROSEMARY, CHOCOLATE AND WINE SAUCE
Steps:
- Preheat the oven to 425 degrees F.
- Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
- Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
- While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
- Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce
Nutrition Facts : Calories 280, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 375 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 31 grams
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 PORT-ROSEMARY SAUCE
Sweet and savoury flavor from the butter and rosemary,heightened by the shallots,Port and wine. Truly elegant entree for any dinner party. Cook time is approximate.
Provided by Rinder
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large,heavy skillet over medium-high heat,melt the butter.
- Add the shallots and saute until tender.
- Stir in the wine and Port.
- Boil for 5 minutes.
- Add the beef broth and rosemary and continue to boil until the liquid is reduced to 1 cup.
- Strain and set aside.
- In a large heavy skillet,heat the oil over medium-high heat.
- Season the beef with salt and pepper.
- Cook beef until desired doneness,about 4 minutes.
- per side for medium-rare.
- Transfer to a serving platter and keep warm.
- Add the sauce to the skillet that the beef was cooked in,bring to a boil,scraping any brown bits into the sauce.
- Gradually add the butter,whisking until just melted.
- Do not allow sauce to boil.
- Stir in chopped rosemary.
- Season to taste with salt and pepper.
- Spoon sauce over beef and serve.
Nutrition Facts : Calories 258.2, Fat 14.1, SaturatedFat 7.2, Cholesterol 28.1, Sodium 152.9, Carbohydrate 10.2, Sugar 3.8, Protein 1.1
BEEF TENDERLOIN WITH ROASTED VEGETABLES
I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! -Janet Tucker, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.
Nutrition Facts : Calories 283 calories, Fat 8g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 627mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
ROAST BEEF WITH VEGETABLES
This roast beef is tender and juicy - the best we've ever had. Recipe source: The New High Altitude Cookbook
Provided by ellie_
Categories Roast Beef
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 550-degrees F.
- Using a sharp knife cut slits into beef and insert the garlic into the slits.
- Place beef on a rack in a roasting pan.
- Arrange vegetables around beef.
- Add water (about 1-2 cups so vegetables don't burn and bottom of pan is covered).
- Bake at 550 degrees F for 20 minutes.
- Reduce heat to 300 degrees F.
- Bake for 1 1/2- 2 hours (for rare about 1 1/2 hours, med about 2 hours, well-done for about 2 1/2 hours).
- Open oven door and let roast sit another 20 minutes before carving.
Nutrition Facts : Calories 1215.8, Fat 100.3, SaturatedFat 41.3, Cholesterol 244.9, Sodium 265.3, Carbohydrate 19, Fiber 6.5, Sugar 9.7, Protein 58.6
More about "rosemaryroastedbeeftenderloinwithgorgonzolabutter recipes"
ROAST BEEF TENDERLOIN WITH GARLIC AND ROSEMARY - BON …
From bonappetit.com
Author Chris MoroccoEstimated Reading Time 3 mins
SLOW-ROASTED BEEF TENDERLOIN RECIPE - SERIOUS EATS
From seriouseats.com
4.9/5 (19)Total Time 15 hrs 20 minsCategory Entree, MainsCalories 647 per serving
ROSEMARY-RUBBED BEEF TENDERLOIN | SAVEUR
From saveur.com
HOW TO ROAST BEEF TENDERLOIN IN THE OVEN - BETTER …
From bhg.com
RECIPE: ROASTED BEEF TENDERLOIN | WHOLE FOODS MARKET
From wholefoodsmarket.com
43 SIDE DISH RECIPES TO SERVE WITH BEEF TENDERLOIN
From epicurious.com
OVEN-ROASTED BEEF TENDERLOIN - BETTER HOMES
From bhg.com
ROASTED BEEF TENDERLOIN - THE ANTHONY KITCHEN
From theanthonykitchen.com
SLOW-ROASTED BEEF TENDERLOIN WITH DOUBLE-MUSHROOM RAGOûT
From finecooking.com
PERFECT ROASTED BEEF TENDERLOIN RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
BEST ROSEMARY BEEF TENDERLOIN WITH ROOT VEGETABLES RECIPE
From countryliving.com
GARLIC BROWN BUTTER ROASTED BEEF TENDERLOIN - YOUTUBE
From youtube.com
ERIC AKIS: BEEF TENDERLOIN ROAST MAKES A PERFECT HOLIDAY MEAL FOR TWO
From timescolonist.com
HOW TO COOK BEEF TENDERLOIN (EASY EXPERT TIPS) - THE …
From themediterraneandish.com
10 BEST BEEF TENDERLOIN RECIPES | YUMMLY
From yummly.com
GRILLED BEEF TENDERLOIN RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
10 BEST BEEF TENDERLOIN APPETIZERS RECIPES | YUMMLY
From yummly.com
21 BEEF TENDERLOIN RECIPES: HOW TO COOK, ROAST IN OVEN, TRIM …
From finecooking.com
GORDON RAMSAY BEEF TENDERLOIN RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF TENDERLOIN "ROSA DI PARMA" RECIPE - FOOD REPUBLIC
From foodrepublic.com
ROASTED BEEF TENDERLOIN RECIPE - HOW TO COOK A TENDERLOIN ROAST
From thepioneerwoman.com
SLOW-ROASTED BEEF TENDERLOIN | MRFOOD.COM
From mrfood.com
BASIC CROCK POT BEEF ROAST WITH VEGETABLES RECIPE
From thespruceeats.com
HOW TO SLOW ROAST BEEF TENDERLOIN - A FOODCENTRIC LIFE
From afoodcentriclife.com
BEEF TENDERLOIN RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
CANADA'S FOOD GUIDE
From food-guide.canada.ca
BUFFET | TAJPALACETANDOOR.COM | TAJ PALACE INDIAN CUISINE
From tajpalacetandoor.com
17 CELEBRATION-WORTHY BEEF TENDERLOIN RECIPES | COOKING LIGHT
From cookinglight.com
PROSCIUTTO-WRAPPED BEEF TENDERLOIN WITH ROSEMARY, GARLIC, PARSLEY …
From more.ctv.ca
20 EASY SIDE DISHES TO SERVE WITH BEEF TENDERLOIN - KITCHN
From thekitchn.com
SLOW ROASTED BEEF TENDERLOIN – WITH RED WINE PAN SAUCE
From foodtasticmom.com
BEST EVER MARINATED BEEF TENDERLOIN - THE BUSY BAKER
From thebusybaker.ca
ROSEMARY GARLIC BUTTER BEEF TENDERLOIN WITH RED WINE SAUCE
From wholeandheavenlyoven.com
PERFECT ROASTED BEEF TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
BEST PEPPERED BEEF TENDERLOIN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WHAT VEGETABLES GO WELL WITH BEEF TENDERLOIN - LEAFTV
From leaf.tv
INA GARTEN BEEF TENDERLOIN | A COUPLE FOR THE ROAD
From acouplefortheroad.com
BEEF TENDERLOIN ROAST WITH RED WINE SAUCE RECIPE
From thespruceeats.com
BEEF TENDERLOIN RECIPES | ALLRECIPES
From allrecipes.com
GORDON RAMSAY'S ROASTED BEEF FILLET | GOODTO
From goodto.com
You'll also love