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.
