BEEF TENDERLOIN MEDALLIONS WITH POTATO "RISOTTO"
Provided by Bruce Aidells
Categories Beef Potato Vegetable Sauté Dinner Meat Beef Tenderloin Root Vegetable Fall Winter Simmer Advance Prep Required Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.
- Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.
- Divide potato risotto among plates. Place steaks on plates and serve.
FOODCHANNEL EDITOR
Creamy risotto with vegetables is an excellent pairing for beef tenderloin. Enjoy! This recipe courtesy of KRAFT®. Nutritional Information: Calories 580, Total fat 29 g, Saturated fat 10 g, Cholesterol 75 mg, Sodium 1080 mg, Carbohydrate 48 g, Dietary fiber 3 g, Sugars 9 g, Protein 29 g, Vitamin A 50 %DV, Vitamin C 40 %DV, Calcium 15 %DV, Iron 35 %DV. KRAFT® Kitchens Tips:Size-Wise: This elegant meal for two is ideal for an intimate celebration at home. Substitute: This recipe is also great with KRAFT Italian Dressing.
Provided by By FoodChannel Editor | August 13, 2008 7:10 pm
Time 45m
Yield -
Number Of Ingredients 9
Steps:
- 1 HEAT 1 tablespoon of the dressing in saucepan. Add zucchini, carrot and red pepper; cook until crisp-tender, stirring frequently. 2 STIR in rice, broth, milk and mustard. Bring to boil; cover. Remove from heat. Let stand 5 minutes. 3 MEANWHILE, cook steaks in remaining dressing in skillet on medium heat 5 minutes. Turn steaks over; cover. Cook an additional 5 to 8 minutes for rare to medium doneness. Serve steak with rice mixture.
BEEF TENDERLOIN WITH CREAMY RISOTTO
There's always something to celebrate, even if it's just the fact that you served juicy steaks on creamy rice and fresh veggies. You may need to light some candles.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cook steaks in 3 Tbsp. dressing in skillet on medium heat 10 to 13 min. or until medium doneness (160ºF), turning after 5 min.
- Meanwhile, cook vegetables in remaining dressing in large saucepan 5 to 7 min. or until crisp-tender, stirring frequently. Stir in remaining ingredients. Bring to boil; cover. Remove from heat. Let stand 5 min.
- Serve rice mixture with steaks.
Nutrition Facts : Calories 570, Fat 29 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 75 mg, Sodium 970 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
BEEF TENDERLOIN WITH CREAMY RISOTTO
If you love melt-in-your-mouth Tenderloin that will impress your family or guests, this recipe is for you! I was so delighted with this simple recipe. Once the tenderloin was cooking in the marinade, everyone found their way to the kitchen following their noses....and it tastes even better than it smells! The rice is lightly creamy and flavorful. I found the recipe in Kraft's Food and Family Winter 2005 Magazine. The recipe calls for Minute White Rice, however, I used Organic Jasmine Rice (Prepared as the recipe states for the Minute Rice (ingredients) - with adjusted time and in it's own pot - then added to veggie pan) and it worked out perfectly. The recipe also states to use Kraft's Sun-Dried Tomato Vinaigrette, but since my grocer does not carry that flavor Vinaigrette, I used Kraft Special Collection Roasted Red Pepper Italian with Parmesan.
Provided by NcMysteryShopper
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 Tablespoon of the Dressing in saucepan. Add Zucchini, Carrot, and Red Pepper; Cook until crisp-tender, stirring frequently.
- Stir in Rice, Broth, Milk and Mustard, bring to a boil; Cover; Remove from heat; Let Stand 5 Minutes.
- Meanwhile, cook Steaks in another skillet in remaining Dressing on medium heat for 5 minutes.
- Turn Steaks over; Cover; Cook an Additional 5 - 8 minutes for rare to medium doneness.
Nutrition Facts : Calories 588.4, Fat 30.5, SaturatedFat 12.4, Cholesterol 89, Sodium 557.8, Carbohydrate 47.5, Fiber 2.6, Sugar 2.9, Protein 29.1
CREAMY MUSHROOM RISOTTO WITH ROSEMARY GRILLED PORK TENDERLOIN
Provided by Dave Lieberman
Categories main-dish
Time 3h28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Tenderloin:
- Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
- Preheat oven to 375 degrees F.
- Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
- Risotto:
- Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
- Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.
GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE
The allure of beef tenderloin pulls hard. When properly cooked until the surface is seared to a glistening mahogany and the center is tender and running with beefy juices, it is one of the most regal, festive and delectable things a cook can serve. As a finishing touch, serve the meat with a pungent, creamy horseradish sauce that is shockingly easy to prepare.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting.
- Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)
- In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. (If your skillet isn't large enough, cut the meat in half.)
- Place the skillet on the oven's middle rack and roast until an instant-read thermometer shows 120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.
- In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with salt and pepper and serve alongside the tenderloin.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 20 grams, Carbohydrate 3 grams, Fat 43 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 18 grams, Sodium 563 milligrams, Sugar 2 grams
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