BEEF TENDERLOIN WITH BALSAMIC SAUCE
This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 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., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
PEPPERY BEEF TENDERLOIN (STOVE TOP) WITH BALSAMIC GLAZE
This is a delicious and easy way to cook beef tenderloin. Since it is sliced before cooking, it also takes just a fraction of the time the oven baked tenderloin takes. One of my regular rotation recipes!
Provided by hodgemo2
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Press edges of beef into black pepper to coat. Cut into 1 inch slices.
- Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
- Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
- Transfer to a serving plate and keep warm.
- Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix.
- Add whipping cream and water. Bring to a boil, stirring continually.
- Cook, stirring continually, until thickened; about 2 minutes.
- Spoon over beef and serve.
Nutrition Facts : Calories 780.4, Fat 57.5, SaturatedFat 25, Cholesterol 236, Sodium 259.6, Carbohydrate 4.3, Fiber 1.4, Sugar 0.3, Protein 58.7
BALSAMIC ROASTED BEEF
Steps:
- Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
- Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
- Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
- Note: This recipe was doubled for this episode.
GRILLED BEEF TENDERLOIN STEAKS IN BALSAMIC MARINADE
This is a very simple but delicious marinade. The balsamic vinegar gives the grilled steaks a deep, rich color and flavor which nicely compliments the natural flavor of the steaks. Bon Appetit, July 1998.
Provided by swissms
Categories Steak
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Puree vinegar, oil, shallots and rosemary in blender until almost smooth. pour into 13x9x2 inch glass baking dish. Add steaks; turn to coat with marinade. Cover and refrigerate at least 6 hours and up to 1 day, turning steaks occasionally.
- Prepare barbecue (medium-high heat). Remove steaks from marinade; sprinkle with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare.
Nutrition Facts : Calories 546.2, Fat 43.3, SaturatedFat 13.9, Cholesterol 139.4, Sodium 87.2, Carbohydrate 4.5, Fiber 0.1, Sugar 2.4, Protein 32.5
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
PAN-ROASTED BEEF MEDALLIONS
I made this special dinner for 4 last New Year's Eve. Served with oven-roasted potatoes and steamed veggies it was a big hit. Try this next time you really want to impress your guests.
Provided by ElaineAnn
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- NOTE: Use herbs such as sage, thyme, rosemary, and Italian parsley.
- Place beef medallions on a small flat dish. Sprinkle 2 tablespoons olive oil over top, along with herbs of choice and garlic.
- Cover with plastic wrap and refrigerate overnight.
- Remove from refrigerator and bring to room temperature before roasting.
- Preheat oven to 400°.
- Bring a sauté pan to high heat. Add remaining tablespoon of olive oil.
- Sprinkle pepper on medallions and sear until they are a rich brown color, about 2 minutes per side.
- Lightly sprinkle with salt and place in oven for about 8 minutes for medium rare; remove from oven to a warm place to rest the meat for another 5 minutes.
- Prep time does not include overnight refrigeration.
Nutrition Facts : Calories 424.3, Fat 33.3, SaturatedFat 10.5, Cholesterol 98.3, Sodium 67.9, Carbohydrate 0.5, Protein 29
PEPPERY BEEF TENDERLOIN
Make and share this Peppery Beef Tenderloin recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the spices together well.
- Rub into the tenderloin.
- Place on rack in a roasting pan.
- Bake at 400* for 45 minutes----rare; 60 minutes---medium rare; 65 minutes---medium; 73 minutes---well done.
- Let stand for 10 minutes before slicing.
BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE
Categories Sauté Quick & Easy Vinegar Beef Tenderloin Port White Wine Bon Appétit
Yield Serves 2
Number Of Ingredients 7
Steps:
- Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
- Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
- Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.
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