How To Make Beef Tenderloin

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Beef Tenderloin in Mushroom Port Sauce











Beef Tenderloin Recipes in Mushroom Port Sauce

...a great beef tenderloin recipe to try ! Nice !

Beef Tenderloin Recipe Ingredients:

* 1 Tablespoon olive oil
* 2 large cloves garlic, minced
* 1/2 teaspoon salt
* 1/2 teaspoon coarsely ground black pepper
* 3 pounds well-trimmed beef tenderloin roast, center cut
* 3 Tablespoons butter
* 1 pound mixed fresh mushrooms (shiitake,cremini and oyster),stems removed and cut in half if large
* 1/4 cup finely chopped shallots
* 1 cup good port wine
* 1 can (13 3/4 to 14 1/2 oz.) ready-to-serve beef broth
* 1/4 cup coarse-grain Dijon-style mustard
* 1 Tablespoon cornstarch, dissolved in 2 tbsp. water
* 1 Tablespoon butter, softened (optional)

Beef Tenderloin Recipe Instructions:
Heat oven to 425 degrees F.

Combine olive oil, garlic, salt, and pepper. Press evenly into surface of beef tenderloin. Heat large nonstick skillet over medium-high heat until hot. Brown beef evenly on all sides to sear. Transfer to rack
in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water or cover. Roast in 425-degree F. oven about 30 to 35 minutes for
medium-rare to medium doneness.
Meanwhile, in the same skillet, heat 1-1/2 tablespoons butter over medium-high heat until hot. Add half of mushrooms and the shallots.
Cook and stir until mushrooms are tender. Remove from skillet.
Repeat with remaining butter and mushrooms. Set aside.
In same skillet, bring port wine to a boil over high heat. Cook 5 to 7 minutes or until almost syrupy (reduced to about 2 tablespoons).
Stir in broth, mustard, and cornstarch mixture. Cook until slightly thickened and bubbly, stirring occasionally. Return mushrooms to sauce.

Remove roast from oven when meat thermometer registers 135 F. degrees. Transfer roast to carving board. Tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees F. for medium rare.)

Carve roast into slices. If desired, immediately before serving, stir 1 tablespoon softened butter into sauce. The beef tenderloin recipe is ready to serve with roast....delicious ! Bon apetit !


beef-tenderloin-stuffed-with-peppers

Beef Tenderloin with Mushroom Gravy










Beef Tenderloin with Mushroom Gravy
...a nice beef tenderloin recipe ! Try it !
Beef Tenderloin Recipe Ingredients:

* 1 whole beef tenderloin roast (about 4 pounds), trimmed
* 1 tablespoon olive oil
* 1/2 teaspoon ground black pepper
* Mushroom Gravy:
* 2 tablespoons vegetable oil
* 1/4 cup all-purpose flour
* 2-1/2 cups beef broth
* 1/2 cup dry white wine or water
* 12 ounces white mushrooms, cleaned and sliced thin
* 2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary leaves, crumbled
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* Sprigs of fresh rosemary for garnish (optional)

BEEF TENDERLOIN RECIPE INSTRUCTIONS
Heat the oven to 500 degrees F. Rub the beef tenderloin with the olive oil and sprinkle with the pepper. Place diagonally on a 15-1/2 x 10-1/2-inch jelly roll pan, tucking the thin end under for even cooking.

Roast for 25 to 30 minutes, or until a meat thermometer inserted into the center of the thickest part registers 135 degrees F. for rare.

Meanwhile, make the gravy. In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2 to 4 minutes, or until a dark golden color.
Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.

Remove the beef tenderloin from the oven, cover loosely with foil, and let stand for about 10 minutes, or until a meat thermometer registers 140 degrees F. The meat will continue cooking and the slicing will be easier.
Slice 1/4-inch thick and arrange on a serving platter. Garnish with rosemary sprigs and serve with the mushroom gravy. The beef tenderloin recipe is ready for a great feasts...enjoy it !

beef-tenderloin-in-mushroom-port-sauce.

Beef Tenderloin With Red Wine Recipe










Beef Tenderloin With Red Wine Recipe

Beef Tenderloin Recipe Ingredients

* 3 Pound Beef Tenderloin
* 1/2 teaspoon Sea Salt
* 1/2 teaspoon Black Pepper,freshly crushed
* For the cooking mixture:
* 6 Tablespoons Butter
* 1/2 Cup Shallots,chopped fine
* 1-1/2 Cups of Ruby Red Port
* 1 Cup Beef Broth
* 1/2 teaspoon Pepper

Beef Tenderloin Recipe Instructions :

1. Trim all fat from beef(my preference)
2. Tie,if need be,place in shallow pan.
3. Sprinkle with salt and crushed peppercorns.
4. ~I like medium rare~
5. Place in a 400 degree oven and roast for 30 to 35 minutes.
6. Remove and cover with foil and let rest for about 20 minutes for the juices to return to the center.
7. While the tenderloin is resting,place in skillet,2 tablespoons of butter,add the shallots,cook for about 2 minutes,stirring often.
8. Add wine,cook about 5 minutes or until reduced some.
9. Stir in the beef broth,heat until rolling boil.
10. Reduce heat and cook for about 12 minutes,stirring often,until this is reduced to 1 Cup,of richness.
11. Beat in remaining 4 tablespoons of pure butter,1 tablespoon at a time,beating with a wire whisk.
12. Beat in the 1/2 teaspoons of pepper.
13. Slice and serve with the wine sauce.

Bavarian Beef Tenderloin Recipe

Bavarian Beef Tenderloin Recipe
Beef Tenderloin Recipe Ingredients

* 1-3/4 pound sirloin steak cut into strips
* 3 tablespoons melted butter
* 3 tablespoons all purpose flour
* 1/2 cup white wine
* 3/4 cup diced bell pepper
* 1 medium white onion diced
* 1-1/2 cups fresh mushrooms sliced
* 4 ounces sliced pimentos
* 1 teaspoon salt
* 1/4 teaspoon hot pepper sauce
* 1/4 teaspoon Worcestershire sauce

Beef Tenderloin Recipe Instructions

1. Cook sirloin in 2 tablespoons butter for 5 minutes then pour drippings in measuring cup.
2. Skim 2 tablespoons of the drippings on top and place in a saucepan.
3. Add flour and blend well then cook stirring over low heat until bubbly about 1 minute.
4. Remove from heat then add water to drippings in measuring cup to make 1 cup.
5. Add to flour mixture and blend well then cook over medium heat stirring often for 5 minutes.
6. Stir in wine and set aside.
7. In same skillet cook peppers, onion, mushrooms and remaining butter for 5 minutes.
8. Add beef gravy, pimentos, salt, hot pepper sauce and Worcestershire.
9. Bring to boil and simmer 30 minutes.

Jerk Beef Tenderloin Recipe

Jerk Beef Tenderloin Recipe
Beef Tenderloin Recipe Ingredients

* 1/2 cup olive oil
* 4 tablespoons dried Jamaican jerk seasoning
* 2 tablespoons balsamic vinegar
* 4 small bay leaves crumbled finely
* 3 large garlic cloves minced
* 3 pound beef tenderloin

Beef Tenderloin Recipe Instructions

1. Whisk first 5 ingredients in bowl
2. Pierce tenderloin all over with fork.
3. Place tenderloin in large plastic bag then add marinade and seal.
4. Turn bag to distribute marinade evenly then chill 8 hours turning occasionally.
5. Preheat oven to 400 then remove beef from marinade and pat dry.
6. Place on rimmed baking sheet and sprinkle generously with salt and pepper.
7. Roast tenderloin for 1 hour.
8. Remove from heat and let stand 10 minutes then cut into desired slices.

Beef Tenderloin And Broccoli Recipe










Beef Tenderloin And Broccoli Recipe

Beef Tenderloin Recipe Ingredients

* 1 pound beef tenderloin steaks
* 2 teaspoons minced fresh ginger
* 2 cloves garlic minced
* 1/2 teaspoon vegetable oil
* 3 cups broccoli florets
* 1/4 cup water
* 2 tablespoons teriyaki sauce
* 2 cups hot cooked white rice

Beef Tenderloin Recipe Instructions

1. Cut beef crosswise into 1/8" thick slices then toss with ginger and garlic.
2. Heat oil in wok or large nonstick skillet over medium heat.
3. Add half of the beef mixture and stir fry for 3 minutes.
4. Remove from walk and repeat with remaining beef then remove and reserve.
5. Add broccoli and water to wok then cover and steam 5 minutes.
6. Return beef and any accumulated juices to wok.
7. Add teriyaki sauce and cook until heated through.
8. Serve over rice....enjoy the beef tenderloin recipe !

Dijon Beef Tenderloin Recipe










Dijon Beef Tenderloin Recipe

Beef Tenderloin Recipe Ingredients

* 2 teaspoons soy sauce
* 2 pound beef tenderloin
* 1 teaspoon freshly ground black pepper
* 1 tablespoon extra virgin olive oil
* 1 medium garlic clove minced
* 3 medium shallots minced
* 1/3 cup dry red wine
* 1-1/2 tablespoons Dijon mustard
* 1 cup beef broth
* 1/4 cup heavy cream
* 2 tablespoons unsalted butter

Beef Tenderloin Recipe Instructions

1. Rub soy sauce all over beef and let marinate for 30 minutes.
2. Season with pepper.
3. Preheat oven to 450.
4. In a large heavy oven-proof skillet heat oil over high heat.
5. Add beef and cook until well browned on all sides, about 6 minutes.
6. Transfer pan to the oven and roast tenderloin for 20 minutes turning once until internal temperature reaches 120.
7. Transfer meat to a cutting board then cover loosely with foil and let rest for 10 minutes.
8. Pour off any fat from the skillet.
9. Add garlic and shallots and cook over low heat stirring, until lightly browned about 2 minutes.
10. Pour in the wine and increase the heat to high then simmer for 1 minute.
11. Stir in mustard, broth and cream then bring to a boil.
12. Reduce heat to moderate and simmer until sauce has reduced to 1 cup.
13. Reduce heat to low and stir in the butter until incorporated.
14. Using a sharp knife cut meat into 12 slices.
15. Arrange meat on plates or a platter then spoon the mustard sauce on top and serve hot....enjoy the beef tenderloin !
beef-tenderloin-with-pizzaiola-sauce

Beef Tenderloin With Pizzaiola Sauce Recipe








Beef Tenderloin With Pizzaiola Sauce Recipe

BEEF TENDERLOIN RECIPE INGREDIENTS

* one cup dry white wine
* four teaspoons fresh flat-leaf parsley, minced
* two teaspoons fresh basil, chopped
* two teaspoons fresh oregano, chopped
* one bay leaf
* one pepperoncini pepper, chopped
* two tablespoons olive oil or vegetable oil
* one yellow onion, diced
* two garlic cloves, minced
* one and one-half cups canned crushed tomatoes
* four lean beef tenderloin steaks (5 - 6 ounces each)
* salt and freshly ground pepper
* two tablespoons olive oil or vegetable oil, plus more as needed
* one and one-half cups white, oyster and/or porcino mushrooms, sliced

BEEF TENDERLOIN RECIPE INGREDIENTS

1. Pizzaiola Sauce
2. For the sauce, simmer the wine in a small saucepan over medium-high heat until reduced by half, 4-5 minutes. Remove from the heat and add the herbs and pepperoncini. Set aside to steep for 30 minutes before preparing the rest of the sauce.
3. Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and sauté, stirring often, until light golden, about 5 minutes. Add the crushed tomatoes and simmer for 5 minutes more.
4. Remove the bay leaf from the wine mixture and discard it. Add the wine mixture to the pan with the tomatoes and continue to simmer for 5 minutes. Remove from the heat and set aside.
5. Beef Tenderloin
6. Blot the beef dry and season with salt and pepper.
7. Heat the oil in a heavy sauté pan over high heat. Add the beef and sauté to the desired doneness, 3-4 minutes per side for medium-rare. Transfer the steaks to a warmed platter and cover to keep warm while completing the sauce.
8. Return the sauté pan to medium-high heat and add enough oil to coat the bottom of the pan. Add the mushrooms and sauté until browned and any juices they have released cook away, about 4 minutes. Add the pizzaiola sauce and any juices released by the steaks. Reduce the heat to medium and simmer until the sauce develops a good flavor and consistency, about 5 minutes.
9. Taste and season with salt and pepper. Serve the steaks at once with the sauce.

Beef Tenderloin With Cilantro And Mint Recipe

Beef Tenderloin With Cilantro And Mint Recipe
BEEF TENDERLOIN RECIPE INGREDIENTS

* 2 cups young balsamic vinegar
* 1-1/2 pounds beef tenderloin trimmed
* 1 teaspoon ground ginger
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1 teaspoon cumin seeds crushed
* 1 teaspoon coriander seeds crushed
* 2 tablespoons chopped fresh cilantro
* 1 teaspoon coarse salt
* 1 teaspoon freshly-ground black pepper
* 1 tablespoon Dijon mustard
* 2 tablespoons olive oil
* 1/3 cup fresh cilantro leaves torn into pieces
* 6 fresh mint leaves finely slivered
* 2 green onions including green tops sliced thin on the diagonal
* 2 tablespoons fruity extra virgin olive oil


BEEF TENDERLOIN RECIPE INSTRUCTIONS

1. Pour the vinegar into a small saucepan. Place over low heat then bring to a gentle simmer and cook until reduced to 1/2 cup about 1-1/2 hours. The vinegar will have become syrupy. Remove from the heat and let cool to room temperature. Transfer the syrup to a small bowl then cover and refrigerate until needed. Set aside 2 tablespoons for this recipe then reserve the remainder for another use. Let the beef stand at room temperature for about 30 minutes. In a small bowl stir together the ginger, garlic powder, onion powder, cumin seeds, coriander seeds, cilantro, salt and pepper. Spread the mixture on a large flat plate. Brush the beef on all sides with mustard. Roll the beef in the spice mixture coating it evenly and pressing the mixture lightly with your fingers so that it adheres to the surface. In a large nonstick fry pan over high heat warm the olive oil. When the oil is hot add the beef and sear turning as needed until browned evenly on all sides about 5 minutes. Let meat rest for about 10 minutes. Transfer meat to a cutting board and slice against the grain as thinly as possible. Divide the slices evenly among individual plates folding the pieces and overlapping them slightly to cover the center of each plate. Scatter the cilantro, mint and green onions over the beef slices. Finish each plate with a drizzle of extra-virgin olive oil and the reserved balsamic syrup. Serve immediately.

Thai Grilled Beef Tenderloin Recipe

Thai Grilled Beef Tenderloin Recipe
BEEF TENDERLOIN RECIPE INGREDIENTS

* 1 beef tenderloin
* 1 tsp sesame oil
* 1 tsp sambal oelek
* 2 cloves garlic chopped
* Dipping sauce below
* 2 scallions chopped finely
* 1/4 cup fish sauce
* 1/2 tsp sugar
* 10 Thai chilis chopped
* 1 TBS fresh lime juice

BEEF TENDERLOIN RECIPE INSTRUCTIONS

1. Marinate the tenderloin with the sesame oil,sambal and garlic overnight.
2. combine the dipping sauce in a bowl and mix together and chill overnight. ( you can add cilantro to the dipping sauce if you like)
3. grill the tenderloin to your desired liking and slice 1/4 in strips and dip in sauce. serve with sticky rice

CAJUN BEEF TENDERLOIN ROAST

CAJUN BEEF TENDERLOIN ROAST
BEEF TENDERLOIN RECIPE INGREDIENTS
  • 3 - 3 1/2 lb. beef tenderloin roast
  • 1 tsp. dried oregano leaves
  • 1 tsp. dried thyme leaves
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. white pepper, finely ground
  • Garlic powder to taste
  • Onion powder to taste
  • 1/4 tsp. ground red pepper
  • Lemon slices (opt.)
  • Celery leaves (opt.)
BEEF TENDERLOIN RECIPE INSTRUCTIONS
Combine seasonings and rub over meat. Place meat on a rack in open roasting pan. Insert meat thermometer into the thickest part of meat. Do not add water and do not cover. Roast 45 to 50 minutes at 425 degrees for rare. Remove meat when thermometer reaches 135 degrees. Let meat set 15 minutes in a warm place before carving. Garnish with lemon slices and celery leaves if desired.

Mushroom Beef Tenderloin Recipe

Mushroom Beef Tenderloin Recipe
Beef Tenderloin Recipe Ingredients

* 3/4 pound fresh mushrooms; sliced
* 5 Tablespooons butter or margarine; divided
* 2 teaspoons all purpose flour
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup whipping cream
* 1 Tablespoon fresh parsley; minced
* 6 beef tenderloin steaks; 1 1/2 inch thick

Beef Tenderloin Recipe Instructions

1. In a large skillet, saute mushrooms in 3 Tbsp butter for 6 to 8 minutes or until tender. Blend in the flour, salt and pepper. Gradually add the cream. Bring to a gentle boil; cook and stir for 1 to 2 minutes or until thickened. Stir in parsley, keep warm. In another large skillet; heat the remaining butter over medium high heat. Cook steaks for 6 to 7 minutes on each side or until meat reaches desired doneness. Serve with the mushroom sauce.

Beef Tenderloin in Cherry Sauce Recipe











Beef Tenderloin in Cherry Sauce Recipe
...a great beef tenderloin recipe to try ! Nice one !

Beef Tenderloin Recipe Ingredients:

* 1 can (16 ounces) pitted dark sweet cherries with juice
* 1/4 cup ruby port
* 1/2 cup beef broth
* 1 teaspoon (drained) bottled horseradish
* 1 teaspoon tomato paste
* 1 shallot, thinly sliced
* 1 large bay leaf
* 1/2 teaspoon whole black peppercorns
* 1 teaspoon arrowroot or cornstarch
* 1 tablespoon mild olive oil
* 4 beef tenderloin steaks (6 ounces each)
* Salt and freshly ground black pepper
* 1/4 cup kirsch (cherry brandy)
* 1 tablespoon unsalted butter, at room temperature
* 1 tablespoon grenadine syrup

BEEF TENDERLOIN RECIPE INSTRUCTIONS:
Drain the cherry juice into a large saucepan and set the cherries aside. Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns. Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
Simmer until the sauce is shiny and slightly thickened, 1 minute longer. Strain, cover, and set aside. (This can be prepared a few hours ahead. If you refrigerate the sauce, bring it to room
temperature before proceeding.)
Heat the olive oil in a large, heavy skillet over high heat.
Sprinkle the steaks with salt and pepper and add them to the hot oil. Brown the beef tenderloin steaks on both sides and cook until medium-rare (about 6 minutes total) or to your liking. Transfer the steaks to a large platter.

Add the cherries and kirsch to the skillet and flambé. When the flames die out, reduce the heat to low and add the cherry sauce.
With a wooden spoon, scrape up any browned bits from the bottom of the pan. Stir in the butter and grenadine syrup. The sauce should be bright red. Return the beef to the pan and turn to coat with the sauce. Cook until the beef is heated through, about 2 minutes longer. Season the sauce to taste with salt and pepper, if necessary.
Transfer the beef tenderloin steaks to warmed dinner plates. Spoon the cherry sauce over them and the beef tenderloin recipe is ready to serve at once...hmm...delicious ! Enjoy it !
beef-tenderloin-with-mushroom-gravy

Dr Pepper Beef Tenderloin Recipe

Dr Pepper Beef Tenderloin Recipe

Beef Tenderloin Recipe Ingredients

* 2 pound beef tenderloin
* 1 liter Dr Pepper (can not be diet)
* 1/2 cup soy sauce
* 3/4 cup lemon juice (about 3 lemons)
* 1 Tablespoon black peppercorns
* 1 Tablespoon coarse salt
* 3 cloves garlic - crushed

Beef Tenderloin Recipe Instructions

1. Combine all marinade ingredients in large liplock bag
2. Add tenderloin
3. Marinade 5 hours or overnight
4. Heat grill to medium
5. Reserve marinade if you wish to make sauce (see below)
6. Add tenderloin, cook turning occasionally
7. Cook about 45 minutes, until meat registers 130 degrees
8. Transfer to board and rest before slicing
9. You can also heat the marinade to a boil and simmer until slightly reduced and serve as a sauce. ( I never bothered because the meat is so good alone.)

Blue Cheese Beef Tenderloin











Blue Cheese Beef Tenderloin Recipe


Beef Tenderloin Recipe Ingredients

* 1 (3 pound) whole beef tenderloin
* 1/2 cup teriyaki sauce
* 1/2 cup red wine
* 2 cloves garlic, chopped
* 4 ounces blue cheese, crumbled
* 1/3 cup mayonnaise
* 2/3 cup sour cream
* 1 1/2 teaspoons Worcestershire sauce

Beef Tenderloin Recipe Instructions

1. Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing.
4. In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.

Herb-Marinated Beef Tenderloin

Herb-Marinated Beef Tenderloin Recipe

Beef Tenderloin Recipe Ingredients

* 1 (8 ounce) fillet beef tenderloin
* 6 fresh sage leaves
* 1 clove garlic, cut into sixths
* 4 fresh thyme sprigs
* salt and ground black pepper to taste

Beef Tenderloin Recipe Instructions

1. Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
2. Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
3. Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter

Pan Roasted Beef Tenderloin with Ginger-Shiitake Brown Butter
An amazing beef tenderloin recipe to try !

BEEF TENDERLOIN RECIPE INGREDIENTS

* 2 tablespoons olive oil
* 4 (8 ounce) beef tenderloin filets
* Kosher salt and freshly ground black pepper, to taste
* 3 tablespoons unsalted butter
* 2 tablespoons minced fresh ginger
* 1 tablespoon minced fresh garlic
* 1/2 cup thinly sliced fresh shiitake mushrooms
* 3 tablespoons sake
* 2 tablespoons mirin (sweetened rice wine)
* 1 tablespoon finely chopped garlic chives
* 3/4 cup unsalted butter

BEEF TENDERLOIN RECIPE INSTRUCTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat olive oil in a large ovenproof skillet over high heat until lightly smoking. Season beef tenderloin filets to taste with salt and pepper.
Sear until golden brown on both sides, about 3 minutes per side. Transfer to oven, and cook to desired doneness, about 12 minutes for medium-rare. When done, allow beef tenderloin steaks to rest out of the pan for 5 minutes.
3. Meanwhile, melt 3 tablespoons butter in a saucepan over medium-high heat. Stir in ginger and garlic, and cook until translucent and aromatic, but not browned, about 1 1/2 minutes. Add shiitake mushrooms and cook 3 to 4 minutes, until softened. Pour in the sake and mirin and simmer until reduced by half. Melt the remaining 3/4 cup butter, then reduce heat to medium-low, and cook until the butter browns, 6 to 8 minutes. Once browned, season to taste with salt and pepper, and stir in the chives. Spoon sauce over steaks to the beef tenderloin recipe pan roasted is ready to serve....great ! Enjoy the party !