This post is sponsored by Tony Chachere’s, but all opinions are entirely my own.
A whole beef tenderloin is an exemplary main dish for the holidays that often intimidates many home cooks. I am here to alleviate that intimidation and to guide you on how to prepare a whole beef tenderloin in your own kitchen, ensuring it is perfectly cooked every time. I have collaborated with my friends at Tony Chachere’s to present you with this delightful twist on a beef tenderloin recipe, which will undoubtedly be a showstopper on your holiday table. This recipe for my Cajun beef tenderloin with remoulade is rich in flavor and ideal for serving at any holiday dinners you may host this season.
I understand that preparing a whole tenderloin at home can be daunting, especially since this cut of beef tends to be somewhat expensive. However, with my tips and recipe, you can ensure a perfectly cooked tenderloin every time. To begin with, this tenderloin is not only seasoned on the exterior, but I also inject it with Tony Chachere’s Creole Butter to guarantee a juicy piece of meat that is bursting with flavor. Additionally, I rub the exterior of the meat with a blend of Tony Chachere’s Creole Seasoning and fresh herbs to create a delicious crust on the tenderloin.
I prefer to sear the tenderloin in a skillet before finishing it in the oven to achieve a nice crust on the meat. This step is optional, but I believe this method elevates the tenderloin to the next level. Once the meat has been seared, I simply transfer the tenderloin to a roasting pan or a baking sheet lined with a baking rack to ensure that the air circulation in the oven surrounds the meat. What I appreciate about using a roasting pan is that the airflow circulates around the meat as it cooks, preserving the crust and cooking the tenderloin evenly.
The key aspect of preparing a tenderloin is to ensure that it is not overcooked. This specific cut of meat is best savored at rare or medium rare. I always recommend setting a timer to monitor the internal temperature, and I advise having a meat thermometer on hand for this purpose.
The internal temperature should reach 125 degrees for rare and approximately 130-135 degrees for medium rare. I typically set a timer for 10 minutes, then check and cook for an additional 5 minutes if necessary to achieve the desired doneness. Once it is removed from the oven, it is essential to allow it to rest for at least 10 minutes before slicing, as this helps the juices to redistribute throughout the tenderloin.
The outcome is a highly flavorful, perfectly cooked beef tenderloin that can genuinely be the highlight of any holiday table. I serve it with a delightful homemade remoulade sauce and roasted potatoes or vegetables. I am eager for you to try this recipe yourself.
Visit Tony Chachere's for additional holiday menu ideas. This Cajun beef tenderloin with remoulade is an excellent recipe for any of your holiday gatherings throughout the remainder of the year!
CAJUN 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.)
CAJUN 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. Cool. Enjoy the CAJUN BEEF TENDERLOIN ROAST recipes !!!
These Dr Pepper Steak Bites are filled with intense flavor and are incredibly simple to prepare! The soda not only tenderizes the steak but also contributes a sweet, savory glaze, making it ideal for a hassle-free dinner or appetizer.
Slow Cooker Dr Pepper Steak Bites
Dr Pepper is rapidly becoming one of my preferred cooking ingredients. It enhances the flavor and sweetness of various dishes. In this instance, it combines with BBQ sauce and other components such as brown sugar and Worcestershire sauce to form a sweet, smoky, and savory sauce blend. This mixture infuses a tremendous amount of flavor into each steak piece. Furthermore, as the meat cooks in the slow cooker, it stays perfectly tender and juicy, ensuring that you achieve wonderfully cooked steak every time.
Why You’ll Appreciate These Dr Pepper Steak Bites
They are cost-effective to prepare. I frequently make this recipe because it is very budget-friendly. If you prefer to adhere to a strict budget while still wanting to create something delicious, consider trying these steak bites.
Preparation is swift and straightforward. It only requires a few minutes to prepare the ingredients and set them in the crockpot. After that, the most challenging part is the anticipation of when they will be ready to enjoy!
They complement any side dish. You can serve these Dr Pepper steak bites with any side dish and still enjoy a fantastic meal. Whether it’s potatoes, macaroni and cheese, or any vegetable of your choice, everything pairs beautifully.
A full plate of Dr Pepper steak bites served alongside mashed potatoes and green beans, arranged next to wooden cooking utensils and a soda.
What You Will Require
All the ingredients necessary to impart flavor into the steak bites are detailed below, including Dr Pepper and the other sauce elements.
Steak: You may select any cut of steak that you prefer! Some of my favorite options for this recipe include London broil, sirloin, and chuck roast.
Dr Pepper: This is the key ingredient in this recipe! As it reduces during cooking, it provides sweetness while tenderizing the steak. It imparts that distinctive yet familiar Dr Pepper taste.
Honey and brown sugar: These are the sweeteners I opted for to balance the savory components.
I appreciate the blend of honey and brown sugar due to the honey's subtle floral notes, while the brown sugar contributes hints of molasses and caramel. Together, they create a rich tapestry of flavors!
BBQ sauce: Feel free to select any brand and type of BBQ sauce that suits your preference. Personally, I enjoy a classic, smoky BBQ sauce, as it offers the best balance.
Worcestershire sauce: This ingredient introduces umami, effectively counteracting the sweetness and richness. It harmonizes beautifully with the other elements in the sauce.
Garlic: I incorporate this for its sharp taste and delightful aroma during cooking. It also amplifies the other flavors present in the sauce.
Black pepper: The sole seasoning I include is black pepper, as the other ingredients provide ample flavor and salt. It imparts a subtle, spicy note that complements the other components.
Cornstarch and water: I prepare a slurry to incorporate towards the end of the cooking process, which aids in thickening the sauce so that it adheres to each bite of steak. This step is optional, but I believe it achieves the ideal consistency.
What You’ll Need
Below is a list of all the ingredients required to infuse flavor into the steak bites, including Dr Pepper and the other sauce components.
Steak: You may choose any cut of steak that you prefer! Some of my favorite options for this recipe include London broil, sirloin, and chuck roast.
Dr Pepper: This is the key ingredient in this recipe! As it reduces during cooking, it imparts sweetness while tenderizing the steak, delivering that distinct yet familiar Dr Pepper flavor.
Honey and brown sugar: These sweeteners were selected to balance the savory elements. I enjoy the combination of honey and brown sugar because the honey has a slight floral quality, and the brown sugar brings in notes of molasses and caramel. They contribute multiple layers of flavor!
BBQ sauce: Choose any brand and variety of BBQ sauce that you prefer. I particularly enjoy a classic, smoky BBQ sauce, as it seems to provide the best balance.
Worcestershire sauce: This ingredient adds umami while cutting through the sweetness and richness, complementing the other components in the sauce effectively.
It complements the other elements in the sauce effectively.
Garlic: I incorporate this for its pungent flavor and delightful aroma as it cooks. It also enhances the other flavors present in the sauce.
Black pepper: The sole seasoning I include here is black pepper, as the other ingredients provide ample flavor and salt. It adds a subtle, spicy taste that harmonizes well with the other components.
Cornstarch and water: I prepare a slurry to incorporate towards the end of the cooking process to thicken the sauce, allowing it to adhere to each piece of steak. This step is optional, but I believe it achieves the ideal consistency for the final dish.
How to Prepare Dr Pepper Steak Bites
Here are the instructions to assist you in setting up your slow cooker, ensuring you can savor the most delightful Dr Pepper steak bites for dinner. It is incredibly quick and straightforward!
Sear the steak. Preheat a large skillet over medium-high heat. Add a small amount of oil to the skillet and place the steak inside. Sear the steak bites for a few seconds on each side to develop a brown crust. Transfer them to the bottom of the crockpot.
Prepare the sauce. In a mixing bowl, combine all the remaining ingredients except for the cornstarch and water. Whisk until the mixture is well combined and smooth. Then, pour it over the steak bites.
Cook. Cover the slow cooker and let the steak bites cook on low for 4-6 hours or until they become tender.
Create a slurry. Mix the cornstarch and water, then stir it into the sauce to thicken it.
Serve. Enjoy alongside your preferred side dish!
Tips for Success
If you prefer, you can skip the searing step. I enjoy achieving a beautiful brown crust on the steak bites to enhance the flavor, but they will still be excellent if you choose to omit this step. Just make sure they are fork-tender after 4 hours, or extend the cooking time slightly until they reach that tenderness.
Cut the steak uniformly. It is important to ensure that the steak pieces are of equal size. This allows for even cooking. Smaller pieces will cook more quickly, while larger ones will require additional time to become tender.
Consider using diet soda. You can incorporate diet or zero-sugar Dr Pepper soda into this recipe. I have found that it does not alter the flavor at all. You might also want to experiment with other flavor variations, such as cherry Dr Pepper.
Spice it up. Feel free to modify the sauce to add some heat! Incorporate your favorite hot sauce, red pepper flakes, or diced chiles to give it a spicy kick.
Proper Storage
Store any leftover steak bites in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave for 1-2 minutes per serving, or until they are warm. Take care, as they can become dry. For longer storage, freeze the steak bites in an airtight container for up to 1 month.
More Dr Pepper Recipes to Try
Dr Pepper Wings
Dr Pepper Chili
Dr Pepper Meatballs Recipe
Dr Pepper Pulled Pork
Cherry Dr Pepper Ribs Recipe
Dr Pepper Steak Bites
These Dr Pepper Steak Bites are a dish full of flavor that is both simple and delicious. The soda helps to tenderize the meat and forms a caramelized glaze with both sweet and savory flavors. With minimal preparation and bold taste, these steak bites are ideal for a quick dinner or as a party appetizer that will impress everyone. There is no need for lengthy marination—just cook and savor!
Dr Pepper Steak 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
Dr Pepper Steak 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. Cool. Enjoy the Dr Pepper Beef Tenderloin Recipe !!!
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.
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 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 Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating !!
* 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 !
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.
3. grill the tenderloin to your desired liking and slice 1/4 in strips and dip in sauce. serve with sticky rice. Cool. Enjoy the Thai Grilled Beef Tenderloin Recipe !!!
* 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. Cool. Enjoy the Beef Tenderloin With Cilantro And Mint Recipe !!!
Beef Tenderloin With Cilantro And Mint Recipe Video :
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. Cool. Enjoy the Mushroom Beef Tenderloin Recipe !!!
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. Cool. Enjoy the Bavarian Beef Tenderloin Recipe !!
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. Enjoy it!
Special equipment: a roasting pan with a rack; an instant-read thermometer
PREPARATION
Make sauce:
Put oven rack in middle position and preheat oven to 400°F.
Cut off and discard top fourth of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool.
While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, then transfer to a bowl.
Squeeze garlic into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt using a fork.
Stir garlic mixture into cream, then chill until ready to use.
Roast tenderloin:
Increase oven temperature to 475°F.
Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving.
Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.
* 6 Pounds Beef Tenderloin, skinned and trimmed
* 1 Cup Dry Sherry
* 1 Cup Soy Sauce, Low Sodium
* 2 Tablespoons Olive Oil
* 5 Each Green Onion, chopped fine
Beef Tenderloin Recipe Instructions
1. 1. First of all stir together sherry, soy sauce, and green onions.
2. 2. And then rub tenderloin with olive oil, place on a wire roasting rack in a roasting pan.
3. 3. Next is to pour sherry mixture into the roasting pan.
4. 4. Bake at 450 degrees for 45 to 50 minutes. Check doneness using a meat thermometer and bake to desired level.
5. 5. Remove from oven, cover loosely with foil and let stand for 15 minutes before slicing. Enjoy the beef tenderloin Hanukkah !
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 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 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.
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 !
* 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 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 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.
* 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.
