Cranberry Stuffed Beef Tenderloin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF TENDERLOINS WITH CRANBERRY SAUCE



Beef Tenderloins with Cranberry Sauce image

I serve this cranberry sauce with beef tenderloins for occasional family meals, but it also works great with wild game. -Steven Jonas, Pierre, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

4 beef tenderloin steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
SAUCE:
1 pound frozen cranberries, thawed
1-1/2 cups dry red wine
1/2 cup packed brown sugar
1/2 cup balsamic vinegar
2 fresh rosemary sprigs
1 tablespoon lemon juice
1 shallot, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Sprinkle steaks with salt and pepper. In a large skillet, cook steaks in oil over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan., Bake, uncovered, at 375° for 16-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Meanwhile, in the same skillet, combine the cranberries, wine, brown sugar, vinegar, rosemary sprigs, lemon juice, shallot, salt and pepper. Bring to a boil; cook until liquid is reduced by half. Discard rosemary; allow to cool slightly., Transfer to a food processor; cover and process until pureed. Strain sauce, discarding pulp; Serve with steaks.

Nutrition Facts :

CRANBERRY-STUFFED BEEF TENDERLOIN



Cranberry-Stuffed Beef Tenderloin image

Fresh cranberries and cranberry juice lend a satisfying sweet-tart taste to beef tenderloin. Serving plated dishes to guests makes for a pretty presentation.-Carolyn Cope, Allston, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings (1 cup sauce).

Number Of Ingredients 14

1 cup fresh or frozen cranberries, thawed
1/4 cup dry red wine or beef broth
2 shallots, chopped
1 tablespoon butter
1 beef tenderloin roast (4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
CRANBERRY WINE SAUCE:
2 shallots, chopped
2 tablespoons butter, divided
3/4 cup cranberry juice
3/4 cup dry red wine or beef broth
1/2 cup beef broth
1/2 teaspoon minced fresh thyme

Steps:

  • In a large saucepan, combine the cranberries, wine, shallots and butter. Cook over medium heat until berries pop, about 15 minutes., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Sprinkle beef with salt and pepper; spread cranberry mixture over meat. Roll up jelly-roll style, starting with a long side. Tie tenderloin at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan., Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, saute shallots in 1 tablespoon butter until tender. Add the juice, wine, broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Remove from the heat; stir in remaining butter. Serve with beef.

Nutrition Facts : Calories 271 calories, Fat 12g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 109mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 33g protein.

BACON BEEF TENDERLOIN WITH CRANBERRY GLAZE



Bacon Beef Tenderloin with Cranberry Glaze image

I made this for Christmas one year and now people request it for every special event. Omit the jalapeno if you like. -Rebecca Anderson, Driftwood, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

1 beef tenderloin (5 pounds)
2 cups port wine
RUB:
2 tablespoons sea salt
2 tablespoons coarse sugar
1 tablespoon instant coffee granules
STUFFING:
1 package (8 ounces) cream cheese, softened
8 slices bacon strips, cooked and crumbled
2 jalapeno peppers, seeded and finely chopped, optional
GLAZE:
2 medium oranges
2 cups port wine
1 cup whole-berry cranberry sauce

Steps:

  • Pour wine into a large bowl or baking dish; place tenderloin in dish. Refrigerate 8 hours or overnight; turn occasionally., Preheat oven to 425°. Remove beef, discarding marinade. In a small bowl, combine salt, sugar and coffee granules; rub over beef. Cut lengthwise through the center of roast to within 1/2 in. of bottom., In a small bowl, beat cream cheese, bacon and, if desired, jalapenos. Fill center of roast with cream cheese mixture. Close roast; tie at 2-in. intervals with kitchen string., Place on a rack in a roasting pan. Roast 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Meanwhile, finely grate zest from oranges. Cut oranges crosswise in half; squeeze juice from oranges. In a small saucepan, combine wine, cranberry sauce, orange zest and juice. Bring to a boil; cook 15-20 minutes or until liquid is reduced by half., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Remove string; serve with glaze.

Nutrition Facts : Calories 540 calories, Fat 20g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 1135mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 43g protein.

BEEF TENDERLOIN STUFFED WITH HERB PESTO



Beef Tenderloin Stuffed With Herb Pesto image

Stuffed beef tenderloin is always an impressive main course. This one is summery, with a zesty, garlicky herb pesto, ideal for grilling over coals. It is delicious served at room temperature for an elegant summer buffet. Ask your butcher for a nice center-cut piece of tenderloin. If you aren't comfortable with butterflying the meat yourself, ask the butcher to do that too, but it's really not very difficult.

Provided by David Tanis

Categories     dinner, meat, roasts, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 10

3 pound center-cut beef tenderloin, trimmed of fat
Salt and pepper
2 cups Italian parsley leaves
4 cups basil leaves
4 garlic cloves, grated or finely minced
1 cup pitted green olives
1/2 cup extra-virgin olive oil, plus a little more for drizzling
4 ounces grated pecorino romano (1 cup)
1 teaspoon grated lemon zest
1/2 teaspoon crushed red pepper

Steps:

  • Position the meat on a cutting board so it is perpendicular to the board. With a sharp knife, make a 1-inch-deep incision along the length of the roast. Then use a sawing motion as you continue to cut, moving the knife down and to the left; with your fingers, begin to pry open the roast. Continue cutting, flattening the meat as you go to make a flat rectangular piece about 9 by 12 inches. (Don't worry if it looks a bit ragged.) Lightly pound the meat with a mallet to make it evenly flat. Season meat on both sides with salt and pepper. Lay the meat on a baking sheet cut side up and refrigerate while you prepare the pesto.
  • Make the pesto: Put parsley, basil, garlic and olives in a food processor or blender. Sprinkle lightly with salt and pepper. Pulse to roughly chop, then add oil and process to a coarse purée. Add cheese, lemon zest and crushed red pepper and pulse briefly to combine.
  • Spread pesto evenly over the cut surface of the beef, leaving a 1-inch border at all edges. Roll up the meat like a jellyroll, with the seam on the bottom. Tie roll securely with butcher's twine at 2-inch intervals along its length. Drizzle the surface of the roll with oil and rub with your hands to distribute. Leave meat at room temperature to season for at least 30 minutes. (Alternatively, wrap and refrigerate the roast for several hours or overnight. Return to room temperature before proceeding.)
  • Build a fire in a charcoal grill, leaving one side of the grill free of coals. Sear the roast on all sides directly over medium-hot coals. Move the roast off the coals and cook over indirect heat, turning occasionally, until an instant-read thermometer registers 125 degrees for medium-rare meat, about 30 minutes. (To prevent overcooking, begin checking after 20 minutes.) Let rest for at least 15 minutes before removing twine and carving into 1/2-inch slices. For easier slicing, let roast cool to room temperature.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 37 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 15 grams, Sodium 564 milligrams, Sugar 0 grams

STUFFED BEEF TENDERLOIN



Stuffed Beef Tenderloin image

My husband and I both retired recently - me from the local bank and he from a paper mill. We've always loved to fish and we also enjoy skiing...so we like hearty meals. This is certainly that, and it's delicious!

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

1 medium onion, chopped
1/2 cup diced celery
1 can (4 ounces) chopped mushrooms, drained
1/4 cup butter, cubed
2 cups soft bread crumbs (about 3 slices)
1/2 to 1 teaspoon salt
1/4 teaspoon dried basil or 1 teaspoon fresh basil
1/4 teaspoon dried parsley flakes or 1 teaspoon chopped fresh parsley
1/8 teaspoon pepper
1 beef tenderloin roast (3 pounds)
4 slices bacon

Steps:

  • In a large skillet, saute the onion, celery and mushrooms in butter until vegetables are tender. , Meanwhile, in a large bowl, combine bread crumbs, salt, pepper, basil and parsley. Add onion mixture and mix well. , Make a lengthwise cut three-fourths of the way through the tenderloin. Lightly place stuffing in the pocket; close with toothpicks. Place bacon strips diagonally across the top, covering the picks and pocket. , Place meat, bacon side up, in a shallow roasting pan. Insert thermometer into meat, not stuffing. Bake, uncovered, at 350° until meat reaches desired doneness (for medium-rare, the thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from oven; let stand for 15 minutes. Remove toothpicks.

Nutrition Facts :

STUFFED BEEF TENDERLOIN



Stuffed Beef Tenderloin image

This is one of my very favorite special occasion "go to" recipes. I have been making this since 1989. I originally found the recipe way back in the day, in a Bon Appetit magazine. It is a fanciful, beautiful and very tasty dish! Impressive and makes for a beautiful presentation! Dont let the length of the recipe fool you, it isnt...

Provided by Deb Crane

Categories     Beef

Number Of Ingredients 24

FOR THE FILLING
5 Tbsp olive oil
2 large red bell peppers (or one green and one red) sliced thin into strips
1 sweet onion,sliced into thin strips
3 clove garlic,minced
3/4 tsp dried rosemary
12 oz fresh baby portabella mushrooms ( or shiitake) thinly sliced
3 Tbsp dried parsley (or 1/2 cup fresh,chopped)
salt and pepper to taste
FOR THE BEEF
3 lb whole beef tenderloin trimmed of fat and sinew
olive oil to rub onto meat
1/2 tsp rosemary (dried or fresh)
salt and pepper to taste
2 Tbsp olive oil
4 strips of bacon (cut in half) to drape over roast
FOR THE SAUCE
3 Tbsp brandy
2 1/4 c beef stock (can use 2 beef bollion cubes in water)
1 1/2 Tbsp dijon mustard
1/2 tsp dried roasemary
6 Tbsp unslated butter
salt and pepper to taste
3 Tbsp parsley

Steps:

  • 1. FOR THE FILLING; Heat 4 tablespoons of olive oil in a large heavy skillet over medium heat. Add onions and cook until they begin to soften,stirring occasionally, about 10 minutes. Add bell peppers and cook until starting to soften,adding the remaining tablespoon of oil, about 4 minutes. Add garlic and rosemary and stir one minute. Add mushrooms,season with salt and pepper.Sate until mushrooms are just tender, about 5 minutes. Adjust seasoning. Cool completely. Mix in minced parsley.Place the filling in a bowl, Dont wash the skillet. You will need it later.
  • 2. FOR THE BEEF; You will double butterfly the roast. Cutting 1/3 down from the top on the right side of meat,make a slit lengthwise down side of tenderloin, cutting 2/3 of the way through meat. Then, flip the meat over, and do it again. You basically are cutting it open like an envelope. See the pictures for a guide. It is easy just make sure your knife is nice and sharp.
  • 3. Place butterflied beef on saran wrap top and bottom. Use a meat tenderizer or rolling pin, and pound the meat to 1/2 inch thickness. Turn loin over occasionally.
  • 4. Arrange meat on work surface cut side up and rub with olive oil,rosemary,salt and pepper. Mound 2 cups or so of the filling in the center down the full length of the meat (running in the same direction as the cuts) Bring meat up over filling. Tie it with string around ends of tenderloin,then around length. Tie crosswise at 1 inch intervals,pushing in filling. Reserve the rest of the filling for garnish. (you will have left overs) At this point, you can put it in the fridge until ready to serve.
  • 5. Preheat oven to 375 degrees. Heat 2 tablespoons of olive oil over medium high heat in your big skillet you sauted the filling in. If there is remaining garlic in the skillet from the filling, leave it in there. You can add additional garlic if you like. Brown lightly all sides of tenderloin. Arrange the roast in a roasting pan seam side down. Pour off all but film of fat from skillet and reserve the skillet. (again, dont wash it) Drape bacon over meat. Roast until thermometer inserted horizontally through end of roast into meat registers 130 degrees. (for rare) About 35 minutes. If you like it less rare, roast for 40-45 minutes. This is not a cut of meat you want well done. Take out of roasting pan, and cover with foil to keep it warm. Dont empty the roasting pan.
  • 6. FOR THE SAUCE; Degrease the roasting pan juices and add 1/2 cup of beef stock to the drippings. Keep all of the bits in there, its where the flavor comes from.Bring to a boil, scraping up all the bits. Put this in your reserved skillet. Add 1/2 cup of beef stock to the skillet and boil until reduced to a thick syrup. Scrape any bits,about 8 minutes. Add another 1/2 cup of stock and boil until syrupy,about 3 minutes. Add drippings accumulated form meat, brandy,mustard,rosemary and remaining 3/4 cup stock and boil until thickened, about 3 minutes. Reduce heat to medium and add 1 tablespoon of butter at a time. Season with salt and pepper. Mix in parsley.
  • 7. Place reserved filling on a serving plate. Remove strings on roast. Cut into one or one and a half inch slices. Place them on top of the extra filling. Spoon sauce over slices of tenderloin. Bon Appetit! Yum!!!

STUFFING STUFFED BEEF TENDERLOIN



Stuffing Stuffed Beef Tenderloin image

Slices of this elegant but easy special-occasion roast look so attractive, and you'll be delighted with the flavor. Water chestnuts add enjoyable crunch to the savory stuffing. It's an entree I'm proud to serve to guests. -Mark Trinklein, Racine, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 12 servings.

Number Of Ingredients 19

1 cup olive oil
2 tablespoons Worcestershire sauce
1 teaspoon each dried oregano, basil and thyme
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
1 beef tenderloin roast (3 to 4 pounds)
STUFFING:
2 cups sliced fresh mushrooms
1/2 cup sliced green onions
1 can (8 ounces) water chestnuts, drained and chopped
1/2 cup butter, cubed
2 cups seasoned bread crumbs
3/4 cup egg substitute
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1 teaspoon fennel seed
1/2 teaspoon pepper

Steps:

  • In a shallow dish, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about three-fourths of the way through the tenderloin. Place in dish; turn to coat. Cover and refrigerate for 4 hours or overnight., In a large skillet, saute the mushrooms, onions and water chestnuts in butter until onion is tender. Remove from the heat. Stir in the remaining stuffing ingredients. Drain and discard marinade. Open tenderloin; spoon stuffing on one side. Close and tie with kitchen string. Place in a greased shallow roasting pan., Bake, uncovered, at 350° for about 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before removing string and slicing.

Nutrition Facts :

STUFFED BEEF TENDERLOIN



Stuffed Beef Tenderloin image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 12

6 tablespoons butter
1 shallot, diced
2/3 cup dry sherry wine
1/4 cup dried dates, pitted and chopped
1/4 cup dried cranberries
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
Kosher salt and freshly cracked black pepper
One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied (see Cook's Note)
1/3 cup Marcona almonds, crushed
2 tablespoons minced chives
Store-bought horseradish sauce, for serving

Steps:

  • Preheat the oven to 225 degrees F.
  • Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
  • Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
  • Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
  • In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.

More about "cranberry stuffed beef tenderloin recipes"

CLASSIC BEEF TENDERLOIN ROAST WITH CRANBERRY DRIZZLE
classic-beef-tenderloin-roast-with-cranberry-drizzle image
Web Jun 29, 2018 Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a …
From recipes.heart.org
Servings 12
Calories 286 per serving
Total Time 1 hr 40 mins
See details


ROAST BEEF TENDERLOIN WITH CRANBERRY-RED WINE SAUCE
roast-beef-tenderloin-with-cranberry-red-wine-sauce image
Web Add beef and cook 4 to 6 minutes or until browned on all sides, reducing heat to medium if necessary. Place beef on baking sheet; season beef with salt and pepper. Reserve skillet.
From oceanspray.com
See details


CRANBERRY-STUFFED BEEF TENDERLOIN RECIPE: HOW TO MAKE IT
Web Jan 1, 2018 1 beef tenderloin roast (4 pounds) 1/4 teaspoon salt 1/4 teaspoon pepper CRANBERRY WINE SAUCE: 2 shallots, chopped 2 tablespoons butter, divided 3/4 cup …
From preprod.tasteofhome.com
Servings 12
Total Time 1 hr 15 mins
Category Dinner
Calories 271 per serving
See details


{PEAR AND CRANBERRY} STUFFED PORK TENDERLOIN RECIPE
Web Oct 14, 2014 Stir in the stock, scraping up any browned bits from the pan bottom. Cook until the liquid is almost evaporated, about 5 minutes. Add the pears and cook, stirring …
From familytabletreasures.com
See details


STUFFED BEEF TENDERLOIN - OVER THE FIRE COOKING
Web Dec 20, 2020 Stuffed Beef Tenderloin Ingredients Steaks: 1 Beef Tenderloin trimmed and center cut 2 tablespoon Butter for basting Seasoning: 1 tbsp Sea Salt 1 tbsp Black …
From overthefirecooking.com
See details


10 BEST CRANBERRY STUFFED PORK TENDERLOIN RECIPES | YUMMLY
Web Feb 4, 2023 pork tenderloin, water, pepper, extra-virgin olive oil, garlic and 15 more Spicy Cranberry Pork Tenderloin Pork freshly ground black pepper, pork tenderloins, …
From yummly.com
See details


CRANBERRY-MARINATED BEEF TENDERLOIN - THE WASHINGTON POST
Web Nov 28, 2016 Meanwhile, bring the marinade to a boil over medium-high heat. Whisk in the flour until no lumps remain; cook for about 8 minutes, whisking or stirring, until …
From washingtonpost.com
See details


ROAST BEEF TENDERLOIN WITH SAUTéED MUSHROOMS - SIMPLY RECIPES
Web Oct 20, 2021 Sauté the shallots, garlic, and mushrooms: While the roast is resting, prepare the mushrooms. Add 3 tablespoons of butter to the same pan you used to sear the beef …
From simplyrecipes.com
See details


STUFFED BEEF TENDERLOIN | PAULA DEEN
Web Directions Preheat oven to 350 °F. Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of other side. Set aside. In a medium …
From pauladeen.com
See details


10 BEST STUFFED BEEF TENDERLOIN ROAST RECIPES | YUMMLY
Web Feb 3, 2023 10 Best Stuffed Beef Tenderloin Roast Recipes | Yummly Stuffed Beef Tenderloin Roast Recipes 52,078 Recipes This search takes into account your taste …
From yummly.com
See details


FRESH CRANBERRY RELISH RECIPE FOR BEEF TENDERLOIN ROAST
Web Dec 3, 2020 2¼ lb beef tenderloin center cut roast 2 tbsps Chinese 5 Spice Powder 5 tbsps olive oil 2 tbsps kosher salt 4 cloves garlic minced For the Relish: 1 shallot peeled …
From tarateaspoon.com
See details


BUTTERFLIED BEEF TENDERLOIN FILLETS STUFFED WITH BRIE IN A …
Web Instructions Heat the oven to 300 degrees. Place the cranberries in a one-cup glass measure and cover them with the vermouth. Bring the mixture just to a boil in a …
From cuisinart.com
See details


Related Search