GARLIC HERB BUTTER BEEF TENDERLOIN
Garlic Herb Butter Beef Tenderloin is a juicy tenderloin seared and roasted with herb butter seasonings all baked to a buttery perfection! Impress your guests with this beautiful beef tenderloin!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Prepare the tenderloin by trimming the fat. Cut it in half and tie the roast. Bend the tail in at the end of the roast so that it is tied in even thickness.
- Preheat a heavy bottom skillet to medium high heat and add the olive oil. Once the olive oil has reached the smoking point, add the roasts and sear each side for 3-4 minutes or until it is golden brown.
- To make the garlic butter spread: Combine the butter, garlic, thyme, oregano, rosemary, salt and pepper.
- Place the tenderloin in a roasting pan, heavy bottomed skillet, or baking dish. Spread half of the butter on the roast.
- Roast in the oven until the temperature reaches just under 140 degrees for medium doneness. Remove from the oven and slather the rest of the garlic butter on top and let stand 10 minutes before slicing.
Nutrition Facts : Calories 862 kcal, Carbohydrate 2 g, Protein 42 g, Fat 76 g, SaturatedFat 35 g, Cholesterol 220 mg, Sodium 605 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GARLIC HERBED BEEF TENDERLOIN
You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
BEEF TENDERLOIN WITH GARLIC AND PISTACHIOS
Categories Beef
Number Of Ingredients 9
Steps:
- Sauce - Combine stock, wine, 3 T garlic, shallots, and parsley in sauce pan. Simmer 20 minutes. Puree, strain, and season. Add remaining parsley and keep warm on low. Steaks - Rub steaks with oil and search, 5 minutes per side, on the grill. Combine garlic, nuts, and 2 T sauce. Brush steaks with sauce, then coat with nut mix. Finish steaks in the oven. Serve with sauce.
GRILLED BEEF TENDERLOIN WITH RED WINE & PISTACHIOS
Make and share this Grilled Beef Tenderloin With Red Wine & Pistachios recipe from Food.com.
Provided by southern chef in lo
Categories Fruit
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the stock, red wine, 9 tablespoons of the roasted garlic, the shallots and 3/4 cup of the chopped parsley. Bring to a simmer over medium heat and cook until reduced to coat the back of a spoon, about 20 minutes.
- Transfer mixture to a blender and puree until smooth. Strain through a fine sieve into another saucepan, then adjust the salt and pepper. Stir in the remaining parsley, then reduce heat to low.
- In a small bowl, combine the remaining garlic, the pistachios, sunflower seeds and 6 tablespoons of the Red Wine sauce. Mix well and set aside. Rub the surface of the steaks with the olive or corn oil.
- Grill the steaks until well seared on the surface - both sides. Place in a baking dish. Bake at 300°F for about 5-7 minutes for medium-rare, depending on the thickness.
- Brush the tops of the steaks with a small amount of Red Wine sauce, and then press the steaks, topside down, into the pistachio mixture, coating the surface well. Position the steaks on serving platter, spoon the remaining sauce around them, garnish with parsley sprigs and serve.
- Note: the nut garnish/topping can be added to the sauce, just before adjusting the salt and pepper.
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