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 SANDWICHES
This recipe from my sister-in-law is especially good when entertaining for New Year's and football games. No one walks away hungry after eating one of these hearty sandwiches. -Elizabeth Stoddart, West Lafayette, Indiana
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 12-14 servings.
Number Of Ingredients 9
Steps:
- In a gallon-size resealable plastic bag, combine the first seven ingredients; add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally. , Transfer roast and marinade to a Dutch oven. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Thinly slice; serve beef and juice on rolls.
Nutrition Facts : Calories 404 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1132mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 2g fiber), Protein 34g protein.
MARINATED BEEF TENDERLOIN SANDWICHES
Tasty marinade for roast beef sandwiches - nice for large lunchs or picnics. Prep time includes marinating time.
Provided by ChrisMc
Categories Lunch/Snacks
Time P1DT50m
Yield 50 sandwiches
Number Of Ingredients 9
Steps:
- Mix port, teriyaki, oil, mint, thyme, onion powder, and pepper.
- Marinate tenderloins for 24 hours.
- Bake 25 minutes at 425 degrees.
- Baste with the marinade, and bake another 20-25 minutes until the internal temperature reaches 140 degrees.
- Cover the tenderloins with foil and let them sit until the internal temperature reaches 145 degrees.
- Slice the beef thinly and serve as sandwiches.
Nutrition Facts : Calories 147.3, Fat 2.9, SaturatedFat 0.6, Sodium 317.3, Carbohydrate 23.1, Fiber 0.9, Sugar 3.8, Protein 4.3
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 BEEF TENDERLOIN SANDWICHES
This recipe comes from Paula Deen's "Cooking with Paula Deen" magazine. I have not tried it yet but put here for safe keeping. She suggests this sandwich is served with a Bacon Horseradish Sauce ( Recipe#379292). Pork Tenderloin can be substituted for cost savings.
Provided by jkoch960
Categories Lunch/Snacks
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add tenderloin, seal bag, and refrigerate for at least 8 hours.
- Preheat oven to 425. Line a broiler pan with heavy-duty aluminum foil. Place rack on pan; spray with nonstick cooking spray.
- Drain tenderloin, discarding marinade. Place tenderloin on prepared pan. Bake for 40 to 45 minutes, or until a meat thermometer inserted in thickest portion reads 145. Let stand for 10 minutes before slicing.
- Spread desired amount of Bacon Horseradish Sauce over botttoms of buns. Top with desired amount of arugula. Top with sliced tenderloin. cover with bun tops. Serve immediately.
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