Herbed Beef Tenderloin Steaks Recipes

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HERBED BEEF TENDERLOIN



Herbed Beef Tenderloin image

Cooking on the grill has always been one of my favorite hobbies. This recipe is a popular choice for my family's Sunday dinners or our special birthday dinners. I like to serve tenderloin with baked potatoes and homegrown vegetables.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 9

1 beef tenderloin roast (4 to 5 pounds)
1/2 cup olive oil
2 green onions, finely chopped
2 garlic cloves, minced
1 tablespoon each dried basil, thyme and rosemary, crushed
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Place tenderloin in a large shallow dish. In a bowl, combine the remaining ingredients; pour over meat. Turn to coat; cover and refrigerate overnight. , Prepare grill for indirect medium-hot heat, using a drip pan. Drain and discard marinade from beef. Place beef over the direct heat. Grill, covered, over medium-hot heat for 10-15 minutes or until beef is browned, turning frequently. Move beef to indirect side of the grill. Cover and grill for 20-25 minutes longer 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.

Nutrition Facts :

HERBED BEEF TENDERLOIN STEAKS



Herbed Beef Tenderloin Steaks image

When winter weather doesn't allow for grilling outdoors, bake your steaks instead! Bread crumbs and seasonings seal in the meat's juices with wonderful results. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

2 tablespoons seasoned bread crumbs
1/2 teaspoon garlic salt
1/2 teaspoon each dried basil, oregano and thyme
1/4 teaspoon fennel seed, crushed
1/4 teaspoon pepper
4 beef tenderloin steaks (1 inch thick and 4 ounces each)

Steps:

  • In a small bowl, combine bread crumbs and seasonings. Rub on both sides of steaks. Place steaks in an ungreased 13x9-in. baking pan. , Bake, uncovered, at 425° for 25-28 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Fat 11 g fat (4 g saturated fat), Cholesterol 72 mg cholesterol, Sodium 333 mg sodium, Carbohydrate 3 g carbohydrate, Fiber trace fiber, Protein 24 g protein.

HERB CRUSTED BEEF TENDERLOIN



Herb Crusted Beef Tenderloin image

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 6 servings

Number Of Ingredients 26

2 pounds center cut beef tenderloin, trimmed
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme leaves
2 teaspoons minced garlic
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Potato Flan, recipe follows
1 cup Red Onion Marmalade, recipe follows
1 tablespoon unsalted butter
3 tablespoons minced garlic
9 Yukon Gold potatoes, very thinly sliced (about 3 pounds)
1/2 pound gruyere, grated
3 eggs
1 1/2 cups heavy cream
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
2 tablespoons olive oil
1 1/2 pounds red onion, thinly sliced
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup ruby port
1/2 cup red wine vinegar
1 1/2 teaspoons chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
  • Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
  • Preheat the oven to 375 degrees F.
  • Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
  • Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
  • Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
  • In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

HERBED BEEF TENDERLOIN



Herbed Beef Tenderloin image

Make and share this Herbed Beef Tenderloin recipe from Food.com.

Provided by curvesofbrookfield

Categories     Meat

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

4 lbs beef tenderloin
1 garlic clove, halved
1/2 teaspoon dried crumbled oregano
1/4 teaspoon dried leaf basil
1/4 teaspoon rosemary, crumbled
1/4 teaspoon dried leaf thyme
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons grated parmesan cheese

Steps:

  • Heat oven to 425°. Rub roast all over with cut-side of garlic; discard garlic. Combine remaining oregano, basil, rosemary, thyme, and pepper; rub over roast, pressing evenly into tenderloin. Place tenderloin roast on a rack in a shallow roasting pan. Roast, uncovered, for 45 to 50 minutes for medium-rare to medium. Meat thermometer should read 140° for medium rare, 155° for medium. Sprinkle Parmesan cheese over top of roasted tenderloin and let stand for about 15 minutes. (Temperature will continue to rise about 5 degrees.) Slice and serve. Beef tenderloin recipe serves 8.

Nutrition Facts : Calories 669.1, Fat 46.3, SaturatedFat 18.2, Cholesterol 196, Sodium 153.3, Carbohydrate 1.1, Fiber 0.5, Protein 58

HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS



Herb-Crusted Beef Tenderloin Medallions image

I make this every Christmas for two of us and it's so very delicious. The herb crust is very tasty and a complement to the beef tenderloin.

Provided by MamaCass

Categories     Beef Tenderloin

Time 1h5m

Yield 8

Number Of Ingredients 12

½ cup dry bread crumbs
½ cup extra-virgin olive oil
¼ cup Worcestershire sauce
1 large shallot, minced
4 cloves garlic, crushed
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons Dijon mustard
2 teaspoons ground black pepper
1 (2 pound) beef tenderloin
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
  • Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
  • Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
  • Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
  • Remove from the oven and let rest for about 10 minutes before slicing into medallions.

Nutrition Facts : Calories 392.7 calories, Carbohydrate 9.7 g, Cholesterol 89.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 5.5 g, Sodium 295.5 mg, Sugar 1.5 g

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating image

Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Roast Recipes

Time 1h25m

Yield 13

Number Of Ingredients 7

1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

Steps:

  • Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  • Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg

LOUISE'S HERBED BEEF TENDERLOIN



Louise's Herbed Beef Tenderloin image

This is a simple recipe for a tender and well-seasoned beef tenderloin.

Provided by LeChef

Categories     Main Dish Recipes     Roast Recipes

Time 50m

Yield 12

Number Of Ingredients 7

1 (3 pound) beef tenderloin
2 teaspoons olive oil
2 cloves garlic, minced
2 teaspoons dried basil
1 ½ teaspoons dried rosemary, crushed
1 teaspoon sea salt
fresh ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Tie tenderloin at 2-inch intervals with kitchen string.
  • Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
  • Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 204.9 calories, Carbohydrate 0.4 g, Cholesterol 57.9 mg, Fat 14.5 g, Fiber 0.2 g, Protein 17.1 g, SaturatedFat 5.5 g, Sodium 186.7 mg

FILET OF BEEF WITH HERBED CREAM CHEESE FILLING AND BORDELAISE SAUCE



Filet of Beef with Herbed Cream Cheese Filling and Bordelaise Sauce image

This sumptuous steak dish makes for a spectacular celebration meal. Beef tenderloin steaks are stuffed with a garlicky cream cheese mixture, seared in a hot skillet, and served with a warm, fragrant red wine sauce. The trick is chilling the stuffed steaks to firm up the cream cheese so it stays put while the steaks are cooking. All this meal needs is your favorite potato dish (simple roasted new potatoes with herbs would be my choice), a simple salad, and a lusty bottle of red wine. I suggest drinking the same style of wine that you use to make the sauce. If you are short on time, these steaks are great without the sauce too.

Yield makes 4 servings

Number Of Ingredients 13

4 (1 1/2-inch-thick) center-cut beef tenderloin steaks (6 to 8 ounces each)
Salt and freshly ground pepper
4 ounces cream cheese, at room temperature
1 garlic clove, minced
2 teaspoons chopped assorted fresh herbs, such as thyme, tarragon, chives, and parsley
2 tablespoons olive or canola oil (reserved for searing steaks)
Bordelaise Sauce
1 cup cabernet sauvignon or Bordeaux wine
2 tablespoons diced shallots
1 teaspoon chopped fresh thyme leaves, or 1/2 teaspoon dried thyme
1 cup rich veal stock or demi-glace (may be purchased in specialty stores)
2 tablespoons butter
Salt and pepper

Steps:

  • Season the steaks with salt and pepper. Set aside.
  • In a small bowl, combine the cream cheese with the garlic, herbs, and salt and pepper, to taste. Chill until the mixture firms up, at least 15 minutes.
  • Cut an "X" into the top of each filet, almost but not quite all the way through the steak. Open the "X" with your fingers and stuff with 1 or 2 tablespoons of the cream cheese mixture, packing the cheese well and level with the top of the steak. Chill the steaks in the refrigerator for at least 15 minutes, to firm up the cheese. Meanwhile, make the Bordelaise Sauce.
  • To cook the steaks, preheat the oven to 400°F.
  • Heat the oil in a large ovenproof skillet until very hot but not smoking. Sear the steaks, cut side down, until nicely browned, about 5 minutes. Flip the steaks carefully, using a spatula to get under the crispy cheese crust so it doesn't stick to the pan. Sear the other side for 1-2 minutes, then finish them in the oven to the desired doneness (6-8 minutes for medium-rare). To serve, spoon warm Bordelaise Sauce over the steaks.
  • Place the wine, shallots, and thyme in a small saucepan, bring to a boil, then simmer until reduced to 1/4 cup. Add the stock and reduce again to about 1/4 cup. Whisk in the butter, bit by bit, until the sauce is thick and glossy. Season to taste with salt and pepper, and keep warm.

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