Beef Tenderloin With Cascabel Chile Aioli Marinade Recipes

BEEF TENDERLOIN WITH CASCABEL CHILE AIOLI MARINADE

Steps:

• Preheat oven to 450 degrees.
• Place roasting pan on stove and heat oil over medium-high heat.
• Pat tenderloin with paper towels.
• Sprinkle all over with salt and pepper.
• Place in roasting pan with oil and roast in oven (or in a hot, covered grill).
• While meat cooks, toast Cascabel chile in a small skillet over high heat,.
• turning pieces once, until blistered and fragrant. I recommend using a Cascabel chili as it has a tangy medium hot flavor.
• Let cool until brittle.
• Using a mortar and pestle, pound chile into a powder.
• Mix powder in medium bowl with remaining ingredients to create the aioli.
• Remove meat from oven or grill after 25 to 30 minutes, or when internal temperature is in the 130 to 150 degree range. Because you are using such a hot oven, you may want to check the internal temperature of the meat as the 25 minute mark approaches to make sure you don't overcook it.
• Let rest 10 to 15 minutes.
• Slice and serve with aioli on the side.

HERB-COATED BEEF TENDERLOIN WITH ROASTED-GARLIC AIOLI

Steps:

• Preheat oven to 400°F. Trim tops of garlic by about 1/2 inch; place in parchment-lined foil and drizzle with 1 tablespoon olive oil. Wrap to seal and roast until soft, 1 hour. Unwrap and let cool completely.
• Slip garlic cloves out of their jackets and into a blender. Blend with egg, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. With motor running, slowly stream in 3/4 cup vegetable oil until thick and smooth; if too thin, add up to 1/4 cup more oil. Refrigerate in an airtight container at least 30 minutes and up to 3 days; season to taste before serving.
• Place beef on a rack set in a rimmed baking sheet; season generously with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight. Preheat oven to 275°F. Pat beef dry; brush with remaining 2 tablespoons olive oil. Transfer to a roasting pan or large ovenproof skillet, such as cast iron. Roast until a thermometer inserted in center reads 125°F for medium rare, 60 to 65 minutes. Tent with foil; let stand 15 minutes.
• Finely chop herbs on a large cutting board and spread out in an even layer. Untie roast and roll in herbs, pressing to coat. Transfer to a serving platter, slice, and serve with aioli.

MARINATED BEEF TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

MARINATED BEEF TENDERLOIN

Steps:

• Place beef in a resealable plastic bag. Whisk together Worcestershire sauce, lemon juice, garlic, salt, pepper, and oil, and pour over beef. Tightly seal bag, and let beef marinate at room temperature 2 hours, turning bag occasionally.
• Preheat broiler with rack 4 inches from heat source. Transfer beef and marinade to a heavy oven-safe skillet just large enough to hold the beef. Spread 2 tablespoons butter over top of beef; broil 8 minutes. Remove from oven, turn beef with tongs, and spread remaining 2 tablespoons butter on top. Broil 5 minutes more. Remove from oven, and cover skillet tightly with foil. Let beef in skillet rest 45 minutes. Thinly slice, and transfer to a serving platter. Serve with pan juices.

BEEF TENDERLOIN MARINADE

Steps:

• Whisk sherry vinegar, molasses, red wine vinegar, olive oil, garlic, serrano pepper, soy sauce, rosemary, sage, thyme, salt, and pepper together in a medium bowl until well combined. Let sit until flavors have melded, about 1 hour.

BEEF TENDERLOIN STEAKS WITH CHILI SAUCE

Steps:

• Place both chilies and plum tomato in heavy medium skillet. Toast over medium-high heat until chilies are fragrant and deepen in color and tomato turns black in spots, turning occasionally, about 5 minutes. Remove from heat. Cool. Stem, seed and tear chilies into small pieces. Chop tomato. Place chilies, tomato and 1 cup water in small saucepan. Bring to boil. Reduce heat and simmer until chilies are tender, about 10 minutes. Puree chili mixture in blender until smooth.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and sauté 1 minute. Add 1 cup chicken stock and beef stock, then wine; boil until reduced to 1 cup, about 15 minutes. Stir in chili puree, butter and rosemary; simmer 1 minute. Season sauce to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
• Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare.
• Bring sauce to simmer, thinning with more chicken stock if necessary. Place 1 steak on each of 4 plates. Top each with 1/4 cup sauce. Serve, passing remaining sauce separately.
• *Available at Latin American markets, specialty foods stores and some supermarkets.