BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Remove the tenderloin from the refrigerator 1 hour prior to cooking.
- On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
- Preheat the oven to 225 degrees F.
- Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
- Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
- Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
- Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
- Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.
BEEF TENDERLOIN WITH PEANUT SAUCE
I love beef tenderloin and the asian flavors in this peanut sauce sound really great. This is from the Very Virginia Junior League cookbook.
Provided by Miss Erin C.
Categories Fruit
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400F degrees.
- Bake tenderloin 35-45 minutes or until a meat thermometer registers 120/rare or to desired degree of doneness.
- Remove from oven and let stand 10-15 minutes before carving.
- Meanwhile, in a saucepan combine remaining ingredients except for peanuts and simmer over low heat until thoughly heated.
- Spread over tenderloin and garnish with peanuts.
Nutrition Facts : Calories 823.1, Fat 60.4, SaturatedFat 24.3, Cholesterol 242.7, Sodium 1417.8, Carbohydrate 7.4, Fiber 1.2, Sugar 3.7, Protein 60.9
BEEF TENDERLOIN WITH PARSNIP SLAW AND THAI PEANUT SAUCE
Provided by Paul Young
Time 40m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, whisk together the mayonnaise, peanut butter, sugar, and vinegar. Add in the cabbage, parsnips, carrots, cilantro, onion, and garlic. Toss to coat with the dressing.
- Heat a large oven-proof saute pan over medium-high heat and add the olive oil. Season the beef tenderloin with salt, and pepper, and sear on all sides until brown. Transfer the pan to the oven and cook the tenderloin for about 20 to 30 minutes, or until medium-rare and internal temperature is 145 degrees F. Remove the beef from the pan. Place the pan back on medium heat and de-glaze with the soy sauce. Stir the sauce to scrape up the brown bits from the bottom of the pan. Remove the pan from the heat. Thinly slice the tenderloin and lay on a bed of parsnip slaw. Serve with a side of Thai Peanut Sauce.
- In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste together until the texture is smooth and loose.
SPICY BEEF SATAY WITH PEANUT SAUCE
This originates from a small cookbook that was attached to Australian Table Magazine. The satay sauce is good with chicken or beef. If you wish to lighten the fat you could use half and half or fat reduced cream with 2 or 3 drops of coconut essence (add one drop at a time and taste). Diabetic friendly using low fat option and substituting brown sugar with splenda (depending on your tolerence to sugar). Does not include chill time.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 12 sticks, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Finely chop onion and crush garlic.
- Finely slice rump into thin strips, place in a non-reactive dish.
- Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.
- For satay sauce put peanut butter, coconut milk, sugar and chilli in amall saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander.
- Assemble beef satay by threading one or two strips onto presoaked wooden skewers, reserve marinade.
- Preheat a chargrill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.
- Serve with satay sauce.
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