STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS
I found this method of searing filets in a magazine and thought the result was amazing. I've been cooking them this way ever since. I'm submitting the recipe here as I'm afraid of misplacing such a treasure.
Provided by ljh237
Categories Steak
Time 17m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees.
- Season filets with kosher salt and pepper.
- Heat an oven-proof pan over medium-high heat for 5 minutes.
- Add oil and heat briefly.
- Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
- Allow filets to rest 5 minutes before serving.
Nutrition Facts : Calories 400.1, Fat 30.4, SaturatedFat 10.2, Cholesterol 100.6, Sodium 69.2, Protein 29.6
BEEF TENDERLOIN, HUASTECA STYLE
Number Of Ingredients 13
Steps:
- 1. Trim the tenderloin of excess fat and silver skin. Then place the tenderloin on a large piece of plastic wrap and set aside. Make a paste by mashing the garlic with the orange juice, salt, vinegar and olive oil. Rub the mixture all over the meat. Wrap the meat in the plastic wrap and let stand while preparing the seasoning rub. 2. In a small dry skillet, toast the oregano, cumin, and cloves over medium heat, stirring, until aromatic, about 2 minutes. Immediately transfer to a saucer and let cool then grind very fine in a spice grinder. (I use a coffee grinder reserved for spices.) 3. Put the spices in a bowl and mix in the sugar, pepper, allspice, and cinnamon. Unwrap the meat and coat all over with the seasoning rub. Place the meat on a rack in a baking pan and let stand about 20 minutes. 4. Preheat the oven to 425°. Roast the beef, uncovered, 40 to 45 minutes for medium-rare, 150° on a meat thermometer or adjust time for desired doneness. For tender, juicy meat, do not overcook. Remove the meat from the oven and let rest about 10 minutes before slicing.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
FABULOUS BEEF TENDERLOIN
This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!
Provided by Debbie Wright
Categories Main Dish Recipes Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g
EASY BARBEQUE BEEF TENDERLOIN STEAK
This is a simple treatment for tender cuts. No long marinating, no complicated basting sauce - just the steak and a little garlic.
Provided by Bobbie
Categories 100+ Everyday Cooking Recipes
Yield 2
Number Of Ingredients 4
Steps:
- Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
- Preheat grill for medium high heat.
- Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.
Nutrition Facts : Calories 771.1 calories, Carbohydrate 1 g, Cholesterol 207.3 mg, Fat 55.6 g, Fiber 0.1 g, Protein 61.1 g, SaturatedFat 20.1 g, Sodium 390.8 mg
BEEF TENDERLOIN STEAKS, YUCATáN STYLE
Number Of Ingredients 10
Steps:
- 1. Prepare the salsa. Reserve in the bowl. Prepare a barbecue fire or preheat the broiler. Put the steaks in a pie plate or shallow bowl. 2. In a medium bowl, mix the achiote paste, chili powder, and lime juice. Stir in the onion and cilantro. Pour the mixture over the steaks, and turn to coat. Marinate the meat 20 minutes. 3. Remove from the marinade, discarding the marinade, and brush the steaks on both sides with oil. Season with salt and pepper. Grill the steaks over hot coals or under a hot broiler, 3 to 4 minutes per side until browned on the outside and still pink and juicy inside, for medium-rare, or adjust time for desired doneness. Let the meat stand 5 minutes. Serve with the salsa.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Mix room temperature butter, garlic, and thyme together. Spread a strip about the diameter of a quarter on a piece of wax paper. Roll up and twist ends. Refrigerate for at least 20 minutes before using.
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