* 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 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.
