Beef Tenderloin Casanova Recipes

SLOW-COOKER BEEF TENDERLOIN

Slow-Cooker Beef Tenderloin image

I created this slow-cooker beef tenderloin recipe when I was having guests over. It tastes incredible with little effort. -Amanda Wentz, Virginia Beach, Virginia

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles
1-1/2 cups dry red wine
1 can (10-1/2 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (15 ounces) tomato sauce
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1 beef tenderloin (6 pounds)
Chopped fresh parsley, optional

Steps:

Stir together tomatoes, wine, soups, tomato sauce, garlic, Worcestershire sauce, mustard and pepper in bottom of 6- or 7-qt. slow cooker. Cut beef tenderloin in half; add to slow cooker, making sure to cover with sauce mixture. Cover and cook on low until meat is tender, 6-8 hours. If desired, top with chopped fresh parsley.

Nutrition Facts : Calories 319 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 470mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.

BEEF TENDERLOIN CASANOVA

Beef Tenderloin Casanova image

This recipe came from an old Sunset Magazine cookbook. I have no idea how Casanova became associated with it. However, it is extremely easy to prepare, requires very few ingredients and is rather impressive to serve.

Provided by Normaone

Categories Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

24 ounces beef tenderloin steaks
1/4 cup madeira wine
4 ounces smooth pate, good quality but not country style
1/4 cup cognac

Steps:

Season the steaks and cook until almost to your liking but not quite there.
While the steaks are cooking, in a medium fry pan combine and heat the madeira and the pate until smooth and warm.
When the steaks are cooked to your liking, place them in the same frying pan and turn them to coat. Continue to heat for a minute and remove from heat.
Slightly warm the cognac and add to the pan. Carefully flame the cognac, stir into the madeira mixture and spoon the mixture over the steaks.
After the flames have been extinguished, plate the steaks and spoon the sauce over them.
Serve.

Nutrition Facts : Calories 502.3, Fat 40.1, SaturatedFat 16.2, Cholesterol 120.8, Sodium 82.4, Carbohydrate 0.4, Sugar 0.1, Protein 30.2

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