How To Make Beef Tenderloin

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Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating
A nice beef tenderloin recipe to try !
INGREDIENTS

* 1 (5 pound) whole beef tenderloin
* 6 tablespoons olive oil
* 8 large garlic cloves, minced
* 2 tablespoons minced fresh rosemary
* 1 tablespoon dried thyme leaves
* 2 tablespoons coarsely ground black pepper
* 1 tablespoon salt

INSTRUCTIONS

1. Prepare beef tenderloin : 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 beef tenderloin roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
2. 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 tenderloin on hot rack and close lid; grill until well-seared, about 5 minutes. Turn beef tenderloin and close lid; grill until well-seared on second side, another 5 minutes.
3. Move beef tenderloin 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 beef tenderloin size and grill. Let meat rest 15 minutes before carving. The beef tenderloin recipe with herb garlic pepper is ready...enjoy the feast !
beef-tenderloin-with-mushroom-gravy

Beef Tenderloin With Roasted Shallots










Beef Tenderloin With Roasted Shallots


INGREDIENTS (Nutrition)

* 3/4 pound shallots, halved lengthwise and peeled
* 1 1/2 tablespoons olive oil
* salt and pepper to taste
* 3 cups beef broth
* 3/4 cup port wine
* 1 1/2 teaspoons tomato paste
* 2 pounds beef tenderloin roast, trimmed
* 1 teaspoon dried thyme
* 3 slices bacon, diced
* 3 tablespoons butter
* 1 tablespoon all-purpose flour
* 4 sprigs watercress, for garnish

INSTRUCTIONS

1. Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper.
Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
2. In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
3. Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels.
Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
4. Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent
loosely with foil.
5. Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
6. Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress. The beef tenderloin recipe with roasted shallots is ready to serve...nice ! Enjoy it !

beef-tenderloin-steaks-with-blue-cheese.

Beef Tenderloin Stuffed with Peppers, Spinach, and Goat Cheese with Wine Sauce

Beef Tenderloin Stuffed with Peppers, Spinach, and Goat Cheese with Wine Sauce

Ingredients:

* 1 (3 to 4-pound) beef tenderloin, center cut
* 1 (10-ounce) package frozen chopped spinach, thawed
* 8 ounces goat cheese, room temperature
* 1 tablespoon chopped fresh rosemary
* 1 tablespoon chopped fresh thyme
* 1 (12-ounce) jar roasted red peppers, drained
* Salt and freshly ground pepper
* 1 bunch fresh basil leaves
* 2 tablespoons olive oil
* 2 shallots, minced
* 1/2 cup port wine
* 1 cup beef stock
* 1 tablespoon cornstarch dissolved in 1/4 cup beef stock
* 1/3 cup tomato paste
* 1 teaspoon fresh rosemary
* 1/4 cup more beef stock
* 2 tablespoons butter, cold, cut into pieces

INSTRUCTIONS
Butterfly the beef tenderloin by cutting the beef lengthwise down the center about two-thirds of the way through the beef. Open the beef tenderloin. Use a meat mallet to pound the meat to 3/4-inch thickness.

Place the spinach in a colander and squeeze out as much of the moisture as possible. Mix together the spinach, goat cheese, fresh rosemary, and thyme in a large bowl.
To stuff and roll the beef tenderloin, season the flattened beef with salt and freshly ground pepper. Place the red peppers on top of the beef leaving a 1-inch border. Place the fresh basil leaves on top of the red peppers.

Spread the cheese mixture on one end of the peppers and basil. The cheese will be at the center of the rolled beef. Roll the beef tenderloin around the cheese end in a tight cylinder. Continue rolling jelly
roll fashion. Use butcher string or bamboo skewers to secure beef roll. Refrigerate for at least one hour or until ready to serve.
Preheat the oven to 375 degrees F.
Heat 2 tablespoons olive oil in a large roasting pan over medium high heat. Add the beef tenderloin roll to the pan and quickly brown on all sides. Place the tenderloin on a rack in a roasting pan.
Roast for 30 to 40 minutes. Use a meat thermometer to determine doneness.
Cook the shallots over medium high heat in the pan used to brown the beef tenderloin. Cook until just soft. Add the port wine to the pan and cook until the liquid is reduced by half. Add 1 cup beef stock and bring to a boil. Add the dissolved cornstarch and stir until thickened.
Add the tomato paste and fresh rosemary. Season with salt and pepper.
Remove the stuffed beef tenderloin from the pan and allow to rest for at least 10 minutes.
Remove the rack from the roasting pan. Place the roasting pan over medium high heat. Add 1/4 cup of beef stock to the roasting pan to deglaze. Stir to loosen the brown bits from the bottom of the pan.
Add the port wine sauce to the roasting pan. Simmer for 2 minutes.
Reduce the heat. Stir in the cold butter until just combined.
Cut the stuffed beef tenderloin into 1-inch slices. Pour the port wine sauce onto a dinner plate. Place a slice of beef tenderloin on top of the sauce. Garnish with fresh basil leaves. The beef tenderloin recipe is ready..enjoy it ...Nice !

beef-tenderloin-steaks-with-blue-cheese.