Marry Me Beef Tenderloin Recipes

MARRY ME BEEF TENDERLOIN

Steps:

• Poke the meat with a knife or thick skewer to make small holes all over. Set aside.
• In a small mixing bowl, combine the bouillon cubes, the garlic, mustard, tomato paste, 1/8 teaspoon pepper, and the Worcestershire. Pour in the boiling water to dissolve the bouillon. Using the back of a wooden spoon, crush the bouillon cubes. Keep crushing and stirring until you've made a nice thick paste.
• Rub the paste all over the meat, rotating it to coat all sides well. Transfer meat to a roasting pan, cover loosely with foil, and marinate at least 30 minutes and up to 1 hour.
• While meat is marinating, set a rack in middle of oven and preheat oven to 425 degrees. Pour enough water into the roasting pan to come to a depth of 1/4 to 1/2 inch. Place pan in oven and roast, covered, 15 minutes.
• Remove foil and rotate pan. Continue cooking and check after 10 minutes that there is still liquid in the pan; add ¼ cup hot water if needed.
• Roast an additional 5 minutes for rare, an additional 15 minutes for medium-rare, and an additional 20 minutes for medium, or until center of roast registers the desired temperature on an instant-read thermometer. Rare: 125 degrees (total cooking time about 30 minutes); medium-rare: 130 degrees (about 40 minutes); medium: 140 degrees (about 45 minutes).
• Transfer roast to cutting board, cover with foil to keep warm, and allow to rest.
• Prepare gravy: Place roasting pan with drippings on a burner over medium heat. Scrape up the brown bits with a wooden spoon. Add butter and stir.
• Whisk in the wine, sherry, and beef broth. Add a cornstarch-water mixture, whisking until thickened, 2 to 3 minutes.
• Slice the roast. Serve on a platter over roasted green beans (if using). Serve gravy separately.

“ MARRY ME” ROAST BEEF TENDERLOIN

Steps:

• Poke the meat with a knife or thick skewer to make small holes all over. Set aside. In a small mixing bowl, combine the bouillon cubes, garlic, mustard, tomato paste, pepper and Worcestershire sauce. Pour in ¼ cup of boiling water to dissolve the bouillon. Using the back of a wooden spoon, crush the bouillon cubes. Keep crushing and stirring until you've made a nice thick paste. Rub the paste all over the meat, rotating it to coat all sides well. Transfer the meat to a roasting pan, cover loosely with foil and marinate for a minimum of 30 minutes or up to 1 hour in the refrigerator. While the meat is marinating, set a rack in the middle of the oven and preheat the oven to 425 F. Pour enough water into the roasting pan to come to a depth of ¼ to ½ inch. Place the pan in the oven and roast, covered, for 15 minutes. Remove the foil and rotate the pan. Continue cooking and check after 10 minutes that there is still liquid in the pan; add ¼ cup of hot water if needed. Roast for an additional 5 minutes for rare, an additional 15 minutes for medium-rare and an additional 20 minutes for medium, or until the center of the roast registers the desired temperature on an instant-read thermometer (rare: 125 F, approximate total cooking time 30 minutes; medium-rare: 130 F, approximate total cooking time 40 minutes; medium: 140 F, approximate total cooking time 45 minutes). Transfer the roast to a platter or cutting board, cover with foil to keep warm and allow it to rest while you prepare the gravy. Place the roasting pan with all of the drippings on a burner over medium heat. Scrape up the brown bits with a wooden spoon. Add the butter and stir. Whisk in the wine, sherry and broth. Add the cornstarch-water mixture, whisking until thickened, another 2 to 3 minutes.

PEPPERED BEEF TENDERLOIN

Steps:

• Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray; add the onions. Cook and stir over medium heat for 25-30 mutes or until tender and browned. Stir in 1/2 teaspoon salt, vinegar and sugar. Remove and keep warm.
• Combine the pepper, thyme and remaining salt; rub over steaks. In the same skillet cook steaks for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Serve with onions.