KATO'S SPICY BEEF TENDERLOIN
This dish needs to be marinated overnight to really appreciate the flavour of the spices. It is a very flavourful, easy to prepare dish, perfect for entertaining, best when served medium rare, at room temperature.
Provided by Baby Kato
Categories Steak
Time P1DT25m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut into the tenderloin fillet 2/3 of the way thru, make five cuts for 5 equal serving portions.
- Put meat into a shallow glass dish.
- Next combine, soya sauce, garlic, curry paste, pepper, honey, oil and salt.
- Coat the meat with marinating sauce and cover with plastic wrap and refrigerate overnite.
- Reserve marinade for basting.
- Bring meat to room temperature for at least 1 hour before cooking.
- Using a shallow pan bake tenderloin fillet at 500 degrees for 20 - 25 minutes, remember to baste every 5 minutes.
- If the sauce is drying up too quickly add small amounts of water to pan to obtain your desired consistency.
- Drizzle the sauce over the tenderloins and enjoy.
- We love this beef dish served with roasted mini potatoes, pan fried whole small cremi mushrooms and steamed asparagus with lemon.
Nutrition Facts : Calories 169, Fat 5.5, SaturatedFat 0.8, Sodium 1726.5, Carbohydrate 29.7, Fiber 0.3, Sugar 28.3, Protein 3.1
SPICY GRILLED BEEF TENDERLOIN
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield about 8 to 10 servings, a big platter full!
Number Of Ingredients 9
Steps:
- Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside.
- Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.
- Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves.
SPICY ORANGE ZEST BEEF
This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
- Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
- Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
- Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
- Stir in light parts of green onion and orange zest; cook for 30 seconds.
- Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
- Season with salt and black pepper to taste.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 16.8 g, Cholesterol 57.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 5.6 g, Sodium 888.3 mg, Sugar 10 g
SPICY BEEF TENDERLOIN II
Delicious! A perfect way to prepare a tenderloin for the holidays. It leaves you free to take care of other dishes, and makes a wonderful presentation. The meat turns out "melt in your mouth" tender. You can offer a variety from rare to medium, or medium rare to medium well done because the larger portion of the tenderloin takes longer to cook. Serve pieces from the smaller end to the individuals that want their meat well done. I have made this the last 8 years for Christmas, and always have requests to make it again! Make sure you heat up the marinade to serve with the tenderloin...it is wonderful. To save $$, you can use this marinade with prime rib as well, just cook the prime rib at 450 degrees for 20 minutes before lowering to 350, to seal in the juices! Prep time does not include marinating time!!
Provided by breezermom
Categories Roast Beef
Time 1h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 8 ingredients; mix well.
- Place tenderloin in a large shallow dish; pour wine mixture over top, and cover tightly. Refrigerate 8 hours, turning occasionally.
- Uncover tenderloin; drain off and reserve marinade.
- Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat.
- Bake at 425 degrees for 45 to 50 minutes. 140 degrees is rare, 150 for medium rare, 160 for medium. Baste occasionally with marinade. (Please do not cook this roast more than medium rare -- you will ruin the taste and tenderness!).
- Serve leftover marinade on the side, after placing it in a saucepan and boiling gently for 3 to 5 minutes.
Nutrition Facts : Calories 812.7, Fat 56.8, SaturatedFat 19.5, Cholesterol 194.9, Sodium 1751.4, Carbohydrate 5.4, Fiber 0.3, Sugar 2.3, Protein 60.4
SPICY BEEF TENDERLOIN
Moist and flavorful. Goes great with rice and a green vegetable. Prep time doesn't include marinating overnight.
Provided by littleturtle
Categories Roast Beef
Time 2h5m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Mix the wine, pepper sauce, and Worcestershire sauce until well blended and pour marinade over meat.
- Cover and refrigerate overnight, turning several times.
- Preheat oven to 475°F.
- Wrap roast in bacon and place in a roasting pan.
- Insert a meat thermometer to 1/2 the depth of the meat.
- Roast, uncovered, for 10 minutes at 475°F.
- Lower heat to 325°F and roast to desired doneness: 15-18 minutes/lb for rare (140°F on thermometer), 19-21 minutes/lb for medium-rare (145°F), 22-25 minutes/lb for medium (160°F), 27-30 minutes/lb for well-done (170°F).
- Transfer to cutting board, tent with foil, and let stand for 15 minutes before carving.
Nutrition Facts : Calories 343.4, Fat 23.8, SaturatedFat 9.1, Cholesterol 92.3, Sodium 333.3, Carbohydrate 1.9, Sugar 0.8, Protein 26.6
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