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
MUSHROOM-STUFFED BEEF TENDERLOIN
This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews whenever I serve it.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. , Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. , Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper., Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.
Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
GROUND BEEF-SPINACH CASSEROLE
This is a great ground beef casserole. Even my husband who doesn't care for spinach likes this one! And it got rave reviews when I took it to a church potluck.
Provided by JNAMCD
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms, oregano, hot sauce, salt, and pepper. Simmer for 5 minutes. Add spinach, soup, and sour cream; cook until heated through, about 5 minutes.
- Transfer to a casserole dish and cover with mozzarella cheese.
- Bake in the preheated oven until cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 14.4 g, Cholesterol 93.3 mg, Fat 25.9 g, Fiber 4.6 g, Protein 28.2 g, SaturatedFat 13 g, Sodium 959.6 mg, Sugar 3.5 g
SPINACH-STUFFED BEEF TENDERLOIN
Make this elegant but easy entree the centerpiece of Christmas dinner...and you're sure to be serving up seconds.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil until mushrooms are tender. Add half of the garlic; cook 1 minute longer. Add spinach, 1/2 teaspoon salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside., Cut a lengthwise slit down the center of tenderloin to within 3/4 in. of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper and remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 40-55 minutes or until a thermometer reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Remove string before slicing.
Nutrition Facts : Calories 241 calories, Fat 12g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 298mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND TRUFFLED FRENCH FRIES
Provided by Michael Mina
Categories Milk/Cream Beef Mushroom Roast Sauté Father's Day Dinner Beef Tenderloin Spinach Red Wine Shallot Bon Appétit San Francisco California Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- For red wine sauce:
- Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
- Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)
- For beef tenderloin:
- Preheat oven to 350°F. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.
- Meanwhile, prepare creamed spinach:
- Boil whipping cream in heavy large pot until reduced by half, about 4 minutes. Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute. Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper.
- Cut beef tenderloin crosswise into 1/4-inch-thick slices. Divide creamed spinach among 6 plates. Top with beef slices, dividing equally. Spoon sauce over and around beef. Divide Truffled French Fries among plates and serve.
BEEF TENDERLOIN WITH GARLIC, MUSHROOMS, AND SPINACH
Make and share this Beef Tenderloin with Garlic, Mushrooms, and Spinach recipe from Food.com.
Provided by Terri F.
Categories Meat
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tbsp.
- olive oil in large skillet.
- Add garlic and onion, and saute until softened.
- Add mushrooms, saute until lightly browned, stirring occasionally.
- Add spinach and sherry, and saute until spinach is wilted.
- Salt and pepper to taste.
- Season beef tenderloin on all sides with salt and pepper.
- Laying tenderloin flat, place spinach and mushroom mixture on one half, then bring the other half up and over to cover.
- Use butcher's string to tie the halves together and secure the filling.
- Heat remaining olive oil in large skillet.
- Sear tenderloin on all sides until browned.
- Heat oven to 425 degrees F.
- Transfer meat to shallow rack in roasting pan, and roast uncovered 30- 45 minutes until meat is done as desired.
- Remove meat from pan and let rest, covered with foil, about 10 minutes before serving.
- Cut into 1/2 inch slices to serve.
Nutrition Facts : Calories 585.5, Fat 38.2, SaturatedFat 14, Cholesterol 146.2, Sodium 149.7, Carbohydrate 6.3, Fiber 1.9, Sugar 1.8, Protein 46
SPINACH-STUFFED BEEF TENDERLOIN
This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews every time. Taken from the Light & Tasty Magazine.
Provided by jonesies
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small nonstick skillet coated with nonstick cooking spray, saute the mushrooms until tender.
- Add the garlic; cook and stir for 1 minute.
- In a bowl, combine the mushroom mixture, spinach and cheese; set aside.
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 inch of the bottom.
- Open tenderloin so it lies flat; cover with plastic wrap.
- Flatten to 3/4 inch thickness.
- Remove plastic; sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
- Spread spinach mixture over the meat to within 1 inch of edges.
- Close tenderloin; tie at 2 inch intervals with kitchen string.
- Place tenderloin on a rack in a shallow roasting pan.
- Sprinkle with remaining salt and pepper.
- Bake, uncovered, at 425 degrees for 30 minutes or until meat reaches desired doneness (for rare 140 degrees, medium 160 degrees and well done 170 degrees).
- Let stand 5-10 minutes before slicing.
Nutrition Facts : Calories 393.5, Fat 27.2, SaturatedFat 11.7, Cholesterol 108.1, Sodium 428.5, Carbohydrate 2.6, Fiber 0.8, Sugar 0.7, Protein 33.3
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