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 !!!
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 !!!
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 !!!
