Thyme And Spice Rubbed Roast Beef Tenderloin Au Jus Recipes

Steps:

• In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
• Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
• Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.

Steps:

• Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl.
• Rub mixture evenly over all sides of beef.
• Wrap tightly in plastic wrap, and refrigerate 24 hours.
• Preheat oven to 400 degrees.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
• Add beef to pan; cook for 5 minutes, turning to brown on all sides.
• Transfer beef to a roasting rack coated with cooking spray; place rack in a roasting pan. Bake for 26 minutes, or until a thermometer registers 135 degrees or desired degree of done-ness.
• Remove from oven, and let stand for 10 minutes before slicing.
• Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.
• Heat skillet over medium heat.
• Coat skillet with cooking spray.
• Add shallots to skillet and cook 4 minutes, or until tender, stirring occasionally.
• Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits. Simmer until reduced to 1 cup (about 4 minutes). Serve with beef.

Steps:

• Thirty minutes before roasting the prime rib, remove from the refrigerator and let come to room temperature.
• Preheat oven to 350 degrees F.
• Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with the salt and coarse pepper, place on a rack set inside a roasting pan and roast for about 2 hours until medium-rare, or until a thermometer inserted into the center of the meat registers 135 degrees F. Remove the meat to a platter, and tent with foil to keep warm.
• Place the roasting pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings in the pan and cook over high heat until reduced, scraping the bottom of the pan with a wooden spoon. Add the stock and cook until reduced by half. Whisk in the thyme and season with salt and pepper, to taste.
• Slice meat as desired and serve with thyme au jus.