ROASTED BEEF TENDERLOIN
Steps:
- Preheat oven to 475 degrees.
- Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off-not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.)
- Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
- Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside.
- Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
- Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook.
- Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit.
- To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.
ROAST BEEF TENDERLOIN
One secret of this beef tenderloin is the slow oven, which allows for a gentle roasting, and produces an even, rosy hue throughout the muscle. The other trick is roasting the beef on top of the pan sauce, which not only flavors the meat, but also humidifies the oven for a moist, aromatic cooking environment.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 2h20m
Yield 6
Number Of Ingredients 14
Steps:
- Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
- Preheat oven to 325 degrees F (165 degrees C).
- Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
- Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
- Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
- Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
- Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
- Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.
Nutrition Facts : Calories 489.1 calories, Carbohydrate 5.8 g, Cholesterol 173.1 mg, Fat 25 g, Fiber 1 g, Protein 56.8 g, SaturatedFat 10.8 g, Sodium 148.7 mg, Sugar 1 g
ROASTED BEEF TENDERLOIN DELUXE
This roasted beef tenderloin recipe is the best! It's served with a butter and wine sauce and perfect for a crowd at Christmas time or a special occasion. Read this recipe to learn tips on how to cook a whole beef tenderloin in the oven and how to serve it as an appetizer or a sandwich with leftovers.
Provided by Molly Thompson
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Tie the beef tenderloin with butcher's twine and place the whole beef tenderloin in a low baking dish or cast iron skillet. Spread 2 tablespoons of butter on top. Place in preheated oven and roast for 20 minutes. Do not open oven.
- Meanwhile, in a small saucepan, cook the scallions in the remaining 2 tablespoons of butter. Add the soy sauce (or coconut aminos), dijon mustard and pepper and stir to combine. Add the sherry and heat until just boiling for 3-5 minutes.
- After roasting for 20 minutes, open the oven and baste the beef tenderloin with the prepared sauce. Baste every 5 minutes for 20 more minutes, for a total cook time of 40 minutes.
- Check internal temperature of the beef tenderloin before 40 minutes and remove from the oven when it reaches an internal temperature of 125°F. Transfer to a cutting board and create a tent with foil over top and let it rest for 15-20 minutes. The beef tenderloin temperature should rise to about 135°.
- While it's resting, make the horseradish cream sauce. Whisk all the ingredients together until well combined. Refrigerate until ready to serve.
- Cut into slices and serve with horseradish cream sauce.
ROASTED BEEF TENDERLOIN
Succulent beef tenderloin is the crème de la crème of meats, so developing its rich flavor and capturing its signature tender texture is the focal point of this simple yet precisely designed beef tenderloin recipe. How long do you cook beef tenderloin per pound? Our recipe calls for 40 to 50 minutes with a 2 1/2 lb tenderloin, but it's important that the thermometer reads at least 140°F before covering and letting it stand. Just remember to keep it simple, you don't need any flashy moves when you're working with a cut of beef that's this luxurious.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
- Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.
Nutrition Facts : Calories 230, Carbohydrate 0 g, Cholesterol 80 mg, Fiber 0 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg
BEEF TENDERLOIN ROAST
This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. -Judith LaBrozzi, Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.
Nutrition Facts : Calories 195 calories, Fat 8g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 291mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
ROASTED BEEF TENDERLOIN
An overnight marinade provides a savory seasoning for this tenderloin. I've served this simple elegant roast on many special occasions. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- For marinade, whisk together first 7 ingredients. Place roast, bay leaf and 3/4 cup marinade into a large bowl; turn to coat. Cover; refrigerate 8 hours or overnight. Reserve remaining marinade for basting; cover and refrigerate., Preheat oven to 425°. Place tenderloin on a rack in a roasting pan; discard bay leaf and marinade. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes, basting occasionally with reserved marinade during the last 15 minutes., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 193 calories, Fat 8g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 257mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
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