STUFFED BEEF TENDERLOIN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 225 degrees F.
- Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
- Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
- Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
- In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.
BEEF TENDERLOIN WITH MORELS AND TARRAGON-MARSALA SAUCE
Provided by Bon Appétit Test Kitchen
Categories Mushroom Valentine's Day Quick & Easy Father's Day Dinner Beef Tenderloin Marsala Pan-Fry Tarragon Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- If using dried morels, place in 2-cup measuring cup. Add enough hot water to reach 1 1/2-cup mark; let soak until soft, about 20 minutes. Drain, reserving 1/2 cup soaking liquid. Cut morels in half if large.
- Meanwhile, sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.
- Add remaining 1 tablespoon butter to skillet; add morels and green onions and sauté until tender, 3 to 4 minutes. Add cream, 1 tablespoon tarragon, Marsala, and reserved 1/2 cup morel soaking liquid or beef broth; simmer until thickened to light sauce consistency, about 5 minutes. Season with salt and pepper. Pour sauce over steaks, sprinkle with remaining 1 teaspoon tarragon, and serve.
BEEF TENDERLOIN STEAKS STUFFED WITH MORELS
Steps:
- Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop half of mushrooms. Slice remaining mushrooms.
- Heat 4 teaspoons oil in medium skillet over medium heat. Add 2 tablespoons shallots and sauté 1 minute. Add chopped mushrooms; sauté 5 minutes. Season stuffing with salt and pepper.
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add 4 tablespoons shallots; sauté 3 minutes. Add sliced mushrooms; sauté 4 minutes. Mix in brandy and boil until almost no liquid remains, about 2 minutes. Add wine; boil 3 minutes. Add broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes. Add cream; boil until thickened, about 8 minutes.
- Cut 2 1/2-inch-wide by 1 1/2-inch-deep pocket in side of each steak. Press 1/4 of stuffing into each pocket. Secure with toothpicks. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add sauce to skillet; bring to simmer, scraping up any browned bits. Spoon sauce over steaks.
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- Preheat the oven to 250. Rehydrate and clean the dried morels by soaking them in cold water to cover until soft. Do this in something with a lid like a mason jar. Agitate the morels by shaking the jar to remove dirt and debris. Remove the morels with a slotted spoon, then strain their leftover liquor. Return the morels to their liquid and reserve.
- Heat a cast iron or stainless steel pan until lightly smoking, you may want to open a window. Season the steaks with salt and pepper, then sear the meat on high heat until golden brown on each side. Put the steaks on a wire rack on a cookie sheet and place in the oven just to warm them through gently and prevent overcooking.
- Remove the oil from the pan, with a cloth or towel, but leave the brown bits or "fond", since it will become the base of your sauce.
- While the steaks are slowly heating in the oven, add the butter and shallots to the pan and stir to remove the brown bits. Cook for 2 minutes, or until lightly colored, do not allow them to burn though.
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- Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop 1/2 of the mushrooms. Slice remaining mushrooms; set aside.
- Making Mushroom Stuffing: Heat 4 teaspoons olive oil in a medium skillet over medium heat. Add 2 tablespoons shallots and sauté 1 minute. Add chopped mushrooms; sauté 5 minutes. Season stuffing with salt and pepper. Cut small slits or pockets (2 1/2-inch-wide by 1 1/2-inch-deep) in the side of each steak. Press 1/4 of Mushroom Stuffing into each pocket. Secure with toothpicks. Set aside until ready to cook.
- Making Mushroom Sauce: Heat 1 tablespoon oil in large skillet over medium-high heat. Add remaining 4 tablespoons shallots; sauté 3 minutes. Add sliced mushrooms; sauté 4 minutes. Mix in brandy and boil until almost no liquid remains, about 2 minutes. Add white wine; boil 3 minutes. Add beef broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes. Add cream; boil until thickened, about 8 minutes. Set aside until ready to use. Heat 1 tablespoon oil in heavy large skillet over medium-high heat (I like to use my Cast-Iron Pots and Pans). Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side. Your steak is done when the internal temperature registers 120 to 130 degrees F. on your instant-read meat thermometer:
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