BEEF TENDERLOIN INJECTED WITH COGNAC BUTTER
Make and share this Beef Tenderloin Injected With Cognac Butter recipe from Food.com.
Provided by Karen in MA
Categories Steak
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together 1/2 cup melted butter, 1/4 cup cognac and 1 tbsp thyme. Continue whisking until well combined; set aside.
- Place tenderloin on a flat surface and pat dry with paper towels. Fill a Cajun injector with butter-and-cognac mixture and inject in several places. Cover with plastic wrap and store in the refrigerator for at least 2 hours.
- When meat is marinated, preheat grill to medium-high (about 400°F). Remove tenderloin from wrap and rub with olive oil and Smoked Salt Steak Rub, pressing firmly so that seasoning adheres well to the meat. Set aside at room temperature.
- Meanwhile, heat 1 tbsp butter in a sauté pan over medium-high.
- Add sliced shallots and cook for 3-4 minutes or until just tender.
- Add oyster mushrooms to pan and cook for 2-3 minutes more.
- Add 2 tbsp cognac, and with a spatula or wooden spoon deglaze by scraping up the browned bits from bottom of pan.
- Remove from heat and stir in remaining 2 tbsp butter and 2 tbsp thyme. Season mixture with salt and pepper to taste and set aside, keeping warm.
- Place tenderloin on grill and cook for 6-8 minutes, each side, for medium rare. Remove from grill and set aside for 3-5 minutes. If you like, you can inject the cooked tenderloin with some of the sauce from the mushrooms and shallots.
- Once the meat has rested, slice and serve topped with shallot-oyster mushroom mixture.
Nutrition Facts :
COGNAC MARINATED BEEF TENDERLOIN
Don't know where I got this one! It sounds different since there's no sugar or mustard in the marinade. Marination time is included in the time estimation.
Provided by Oolala
Categories Steak
Time 9h20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Coat a saucepan with vegetable cooking spray and place over medium-high heat until pan is hot.
- Add shallots and garlic and saute until tender.
- Add thyme and next 4 ingredients and bring to a boil.
- Remove and let cool.
- Place tenderloin in a large, heavy-duty, zip top plastic bag and pour the cooled marinade in and seal the bag.
- Shake the bag until the meat is well coated.
- Marinate for 8 hours in the refrigerator, turning the bag occasionally.
- When ready to cook, remove meat from the bag and discard marinade.
- Place meat on a rack in a roasting pan coated with cooking oil spray.
- Insert meat thermometer into thickest part of tenderloin, if desired.
- Preheat oven to 500 degrees and place tenderloin in oven. Now reduce heat to 350 degrees and bake for 50-55 minutes or until meat thermometer registers 140 degrees for rare, or 160 degrees for medium.
- Remove from oven and let stand 10 minutes before slicing.
Nutrition Facts : Calories 402.2, Fat 27.6, SaturatedFat 10.8, Cholesterol 117, Sodium 139.4, Carbohydrate 1.5, Fiber 0.2, Protein 34.6
BEEF TENDERLOIN MARINADE
Use this beef tenderloin marinade on a 3- to 4-pound tenderloin before cooking. It's worth the wait.
Provided by Carley
Categories Marinades
Time 1h10m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 12.2 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 264.4 mg, Sugar 7.7 g
MARINATED BEEF TENDERLOIN
Another of my father's recipes...My dad was a cook in the canadian military for 30 years and he always prepared tenderloins this way... I hope you enjoy this taste from my childhood.
Provided by Baby Kato
Categories Meat
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Pierce meat with a fork in several places.
- Put meat in a deep plastic bag.
- Combine all ingredients and pour over meat.
- Refrigerate for 24 hours.
- Preheat oven to 425 and bake for 40 - 50 minutes, depending on how you prefer your meat cooked.
- Please note * marinating time is not included in preparation time.
MARINATED BEEF TENDERLOIN
Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h30m
Number Of Ingredients 8
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.
MARINATED BEEF TENDERLOIN
My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
MARINATED TENDERLOIN OF BEEF
Looking for a delicious dinner? Then check out this great marinated aromatic beef - perfect for Christmas celebration.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h20m
Yield 12
Number Of Ingredients 8
Steps:
- Place beef in resealable plastic bag or large glass or plastic dish. Mix remaining ingredients; pour over beef. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat.
- Heat oven to 425°. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
- Roast uncovered 40 to 45 minutes or until thermometer reads 140° (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5° and beef will be easier to carve as juices set up.) Cut beef across grain at slanted angle into thin slices.
Nutrition Facts : Calories 185, Carbohydrate 1 g, Cholesterol 50 mg, Fiber 0 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 45 mg
More about "cognac marinated beef tenderloin recipes"
BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE …
From bonappetit.com
5/5 (2)Author Alfred PortaleServings 6
- Preheat oven to 250°F. Sprinkle steaks on all sides with salt and pepper. Heat oil in heavy large skillet over high heat. Add steaks and sear until brown, about 2 minutes per side. Reduce heat to medium-low. Add 3 tablespoons butter, garlic, thyme, and rosemary to skillet. Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
- Pour contents of skillet into small bowl. Return 3 tablespoons drippings from bowl to same skillet and place over high heat. Add shallots and sauté 2 minutes. Add Cognac and Port and stir 1 minute, scraping up any browned bits. Add broth and boil until sauce is reduced to 1 cup, about 12 minutes. Whisk in Dijon mustard, then remaining 3 tablespoons cold butter, 1 tablespoon at a time. Season sauce to taste with salt and pepper. Set aside.
- Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce. Spoon sauce over steaks and serve.
COGNAC CREAM SAUCE WITH BEEF TENDERLOIN » RIVENTE …
From riventecognac.com
Estimated Reading Time 3 mins
COGNAC-MARINATED BEEF TENDERLOIN SANDWICHES
From myrecipes.com
4.5/5 (3)Calories 198 per serving
- To prepare tenderloin, secure tenderloin at 1-inch intervals with twine. Combine tenderloin, shallots, and the next 6 ingredients (through garlic) in a large zip-top plastic bag; seal. Shake to coat tenderloin evenly with cognac mixture. Marinate in refrigerator at least 2 hours, turning bag occasionally.
- Remove tenderloin from bag; discard marinade. Sprinkle tenderloin evenly with salt. Place tenderloin in a shallow roasting pan coated with cooking spray. Bake at 450° for 40 minutes or until medium-rare or desired degree of doneness. Let stand 10 minutes before slicing. Cut tenderloin crosswise into thin slices. Spread 1 1/2 teaspoons cream on bottom half of each roll; top each roll with about 1 ounce beef and top half of roll.
HOW TO MARINATE BEEF TENDERLOIN: METHOD, TIPS AND RECIPES
From livestrong.com
10 BEST MARINATED BEEF TENDERLOIN FILET MIGNON RECIPES - YUMMLY
From yummly.com
RECIPES - PAGE 5 - BETTYCROCKER.COM
From bettycrocker.com
RECIPES - PAGE 2 - BETTYCROCKER.COM
From bettycrocker.com
BEST EVER MARINATED BEEF TENDERLOIN - THE BUSY BAKER
From thebusybaker.ca
ROAST BEEF TENDERLOIN WITH COGNAC BUTTER RECIPE
From myrecipes.com
10 BEST BEEF TENDERLOIN SANDWICHES RECIPES | YUMMLY
From yummly.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
RED WINE-MARINATED, ROASTED BEEF TENDERLOIN WITH HERB …
From seriouseats.com
RECIPES - PAGE 3 - BETTYCROCKER.COM
From bettycrocker.com
GARLIC ROSEMARY BEEF TENDERLOIN - DAMN DELICIOUS
From damndelicious.net
RECIPES - PAGE 4 - BETTYCROCKER.COM
From bettycrocker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love