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
BEEF TENDERLOIN- SLOW ROASTED
Make and share this Beef Tenderloin- Slow Roasted recipe from Food.com.
Provided by Stameyjcck
Categories Meat
Time 4h30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 5
Steps:
- DIRECTIONS.
- 1.
- The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots. Season generously with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights.
- When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F (107°C). Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine.
- To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add thyme and shallots and stir until crackling stops. Pour butter mixture over tenderloin and spread with a spoon until all surfaces are coated. Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5.
- To Finish on the Stovetop: Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 minutes.
- Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve with Horseradish Cream Sauce.
- Notes:.
- For best results, season and trim the meat and allow it to rest at least overnight uncovered in the refrigerator to improve seasoning, browning, and texture. A center-cut beef tenderloin is also called a chateaubriand. Ask your butcher for it, or buy a whole tenderloin and trim it yourself, reserving the ends for another use. Plan on 1/2 pound of meat per person.
Nutrition Facts : Calories 206.7, Fat 19, SaturatedFat 10.3, Cholesterol 65.4, Sodium 22.7, Carbohydrate 0.8, Protein 8.3
EASY-SLOW ROASTED BEEF TENDERLOIN
Categories Beef
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 250F. Drizzle meat with oil. Rub garlic evenly over the surface of the tenderloin. Sprinkle with pepper and salt. Set aside. 2. Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place tenderloin on rack. 3. Roast tenderloin, uncovered, in the preheated oven for 20 minutes. Increase oven temperature to 425F. Roast for 30 to 40 minutes or until the internal temperature registers 135F. Remove from oven. Cover loosely with foil; let stand 10 minutes. 4. Serve roast with Mushroom Tumble and/or Horseradish Cream. Garnish with snipped fresh thyme. Makes 8 to 10 servings. 5. *Note: Sea salt is derived from evaporated sea water. It has a bright, pure, clean flavor. Kosher salt is used in the preparation of meat according to Jewish dietary law. Kosher salt comes in flakes, not granules. Because it dissolves easily, its taste isn't as strong as regular salt. 6. Mushroom Tumble: In very large bowl place 6 cups assorted mushrooms, such as chanterelle, portobello, shiitake, and oyster (halve or slice any large mushrooms and remove any tough stems). Add 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1 teaspoon reduced-sodium soy sauce; toss to combine. In a 12-inch skillet cook mushrooms over medium heat until about 10 minutes or until tender, stirring occasionally. Sprinkle with salt and cracked black pepper. 7. Horseradish Cream: In a small bowl stir together one 8-ounce carton dairy sour cream, 2 tablespoons prepared horseradish, 1/8 teaspoon salt, and 1/8 teaspoon ground black pepper. Serve immediately, or cover and chill for up to 3 days. If refrigerated, let stand for 30 minutes before serving. Makes 1 cup.
SLOW-COOKER BEEF TENDERLOIN
I created this slow-cooker beef tenderloin recipe when I was having guests over. It tastes incredible with little effort. -Amanda Wentz, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Stir together tomatoes, wine, soups, tomato sauce, garlic, Worcestershire sauce, mustard and pepper in bottom of 6- or 7-qt. slow cooker. Cut beef tenderloin in half; add to slow cooker, making sure to cover with sauce mixture. Cover and cook on low until meat is tender, 6-8 hours. If desired, top with chopped fresh parsley.
Nutrition Facts : Calories 319 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 470mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.
More about "beef tenderloin slow roasted recipes"
THE BEST SLOW ROASTED BEEF TENDERLOIN (STEP BY STEP)
From afoodcentriclife.com
5/5 (2)Total Time 1 hr 40 minsCategory Main CourseCalories 505 per serving
- Tie tenderloin with pieces of kitchen twine at 1″ intervals. Tie snugly so the meat retains its shape while roasting and roasts evenly. Drizzle the beef all over with olive oil, then sprinkle liberally with salt, black pepper and granulated garlic. Tuck tarragon sprigs under the ties over the top and sides of the beef. Allow the beef to stand at room temperature 1 hour before roasting.
- Pre-heat the oven to 325°F. Place the tenderloin on a rimmed baking sheet or in a shallow baking dish. Roast the tenderloin until it reaches your preferred temperature, 130°F-135°F for medium rare and 140°F-145°F for medium. Test at 28-30 minutes. Timing will depend on your oven, whether it is convection or conventional, and the size of the tenderloin. Remove the tenderloin from the oven a few degrees short of your desired temperature range. Temperatures rise 5°F-10°F as meat rests. Do not slice the meat right away. Resting for about 15 minutes re-distributes the internal juices, insuring moist (not dry) beef. Cut off the ties, slice and serve.
SLOW-ROASTED BEEF TENDERLOIN - BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 316 per servingTotal Time 20 mins
- Preheat oven to 250 degrees F. Drizzle tenderloin with cooking oil. Rub minced garlic evenly over the surface of the meat. Sprinkle with pepper and salt.
- Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place meat on rack.
- Roast meat, uncovered, 20 minutes. Increase oven temperature to 425 degrees F. Roast until an instant-read thermometer inserted in thickest part of meat registers 135 degrees F (about 30 to 40 minutes). Remove from oven. Cover loosely with foil. Let stand 10 minutes.
- Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs. Makes 8 to 10 servings.
SLOW-ROASTED BEEF TENDERLOIN RECIPE - GFF MAGAZINE
From gffmag.com
SLOW-ROASTED BEEF TENDERLOIN RECIPE - BIGOVEN.COM
From bigoven.com
EASY SLOW-ROASTED BEEF TENDERLOIN - BETTER HOMES
From bhg.com
SLOW-ROASTED FILET OF BEEF WITH BASIL PARMESAN …
From barefootcontessa.com
SLOW-ROASTED BEEF TENDERLOIN | MRFOOD.COM
From mrfood.com
INA GARTEN’S SLOW ROASTED BEEF TENDERLOIN RECIPE
From feastandmerriment.com
5/5 (4)Category Main CourseCuisine AmericanTotal Time 1 hr 35 mins
TOP 47 BEEF TENDERLOIN CROCK POT RECIPES SLOW COOKER
From carterina.churchrez.org
SLOW ROASTED BEEF TENDERLOIN WITH ROSEMARY DOMESTICATE ME …
From xxphotoz.com
TOP 43 BEEF TENDERLOIN ROAST COOKING TIMES RECIPES
From hercules.dixiesewing.com
SLOW-ROASTED BEEF TENDERLOIN WITH ROSEMARY & THYME
From giveitsomethyme.com
SLOW ROAST BEEF TENDERLOIN RECIPE | CONVECTION STEAM OVEN
From subzero-wolf.com
SLOW-ROASTED BEEF TENDERLOIN | THE BAREFOOT CONTESSA PROJECT
From blog.jennysteffens.com
SLOW ROASTED BEEF TENDERLOIN – WITH RED WINE PAN SAUCE
From foodtasticmom.com
SLOW ROASTED BEEF TENDERLOIN ROAST (REVERSE SEAR)
From kicking-carbs.com
BEST BEEF TENDERLOIN ROAST RECIPE - COPYKAT RECIPES
From copykat.com
TOP 50 SLOW ROASTED BEEF TENDERLOIN RECIPE RECIPES
From ronald.alfa145.com
BEST BEEF TENDERLOIN ROAST RECIPE (WITH CHERMOULA SAUCE)
From themediterraneandish.com
TOP 50 BEEF TENDERLOIN ROAST SLOW COOKER RECIPES
From housmen.alfa145.com
TOP 41 RECIPE FOR BEEF TENDERLOIN ROAST RECIPES
From metal.pakasak.com
GARLIC ROASTED TENDERLOIN WITH GREMOLATA SAUCE
From beefitswhatsfordinner.com
TOP 50 SMOKED BEEF TENDERLOIN ROAST RECIPE RECIPES
From istimewa.dixiesewing.com
TOP 47 RECIPE FOR BEEF TENDERLOIN ROAST RECIPES
From bothwell.keystoneuniformcap.com
SLOW ROASTED BEEF TENDERLOIN - A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
HOT TAKE: BEEF CHUCK ROAST IS BETTER THAN BEEF TENDERLOIN
From americastestkitchen.com
10 BEST BEEF TENDERLOIN CROCK POT RECIPES | YUMMLY
From yummly.com
EASY CROCK-POT ROAST BEEF RECIPE - HOW TO MAKE SLOW COOKER
From delish.com
TOP 45 SLOW COOKER BEEF TENDERLOIN RECIPES
From said.hedbergandson.com
You'll also love