Beef Tenderloin With Potatoes Recipes

Steps:

• Cut small slits in the tenderloin; place a garlic slice in each slit. Combine thyme and 1 teaspoon pepper; rub over beef. In a skillet, brown beef in oil on all sides. Place in a small shallow roasting pan. , Sprinkle potatoes with remaining pepper; add to skillet. Cook and stir until lightly browned. Remove to the roasting pan. , Gradually add broth to skillet, stirring to loosen browned bits. Pour over meat and potatoes. , Bake, uncovered, at 375° for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and potatoes are tender.

Steps:

• 1. In a small bowl, combine the first five ingredients. Pour half of the marinade into a large resealable plastic bag. Pierce tenderloin in several places; add to the bag and turn to coat. Seal and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for 15-20 minutes or until crisp-tender. Drain; toss with butter, salt and pepper.
• 2. Drain and discard marinade. Place tenderloin on a rack in a shallow roasting pan. Arrange potatoes around meat. Bake, uncovered, at 375° for 60-75 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with reserved marinade. Let stand for 10 minutes before slicing; serve with pan juices and potatoes.

Steps:

• Bring a large pot with 8 cups water to a boil over high heat. Once the water is boiling, add the potatoes and cook until fork soft, 12 to 15 minutes. Once cooked, remove the pot from the stove, drain the potatoes into a colander and allow to completely drain.
• While the potatoes are cooking, preheat a grill to 350 degrees F. Sprinkle the steaks with salt and black pepper, and begin cooking on the grill. Cook the first side 2 to 3 minutes, then flip to the second side and cook another 2 to 3 minutes. After the second side is cooked, flip back to the first side, cook 2 to 3 more minutes and then finish on the second side for a final 2 to 3 minutes for medium-rare to medium. This "four side" cooking will result in evenly grilled and cooked steaks. After the final cooking, remove from the grill and spoon the clarified butter over the steaks. Allow to rest until serving, 3 to 5 minutes. The butter will help the steaks stay at the present grilled temperature.
• To finish, add the drained potatoes to a mixer fitted with a whisk attachment and whisk until the potatoes are broken down, 1 to 2 minutes. Add the room temperature butter, 1 tablespoon salt and the white pepper, and finish mixing on high speed until smooth, 4 to 5 minutes. Taste and add additional seasoning if preferred.
• Serve the steaks with the potatoes and vegetables and sauce of choice.

Steps:

• (One can and should use leftover mashed potatoes, but still add the eggs and flour. That was how we invented this dish). Preheat a fryer to 350 degrees. In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a paring knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 percent. In a mixing bowl with paddle attachment, add hot potatoes and garlic cream. Mix together until smooth. Add butter, salt and pepper and check for seasoning. Let cool. Whisk together the eggs and flour until smooth. Mix with the cool mash. Season both pieces of beef well with salt and pepper. Coat with 1/2-inch of potato puree. Dredge the coated beef in flour, then eggs, then panko. Deep fry until golden brown, about 5 to 8 minutes, the beef will be rare to medium-rare. Let rest for 5 minutes before slicing.
• 1. Ravenswood, Big River Zinfandel, Alexander Valley, 1997 2. Veuve Cliquot Ponsardin Champagne

Steps:

• Preheat oven to 400 degrees. Pat beef dry and season all over with salt and pepper. Heat a large saute pan over medium-high. Swirl in oil. Cook beef until browned on all sides, about 2 minutes a side. Transfer to a plate; let cool completely.
• Line 2 baking sheets with parchment. Using a mandoline, slice potatoes into scant 1/8-inch-thick rounds. Brush parchment on one sheet with clarified butter. Working from outside in, arrange potatoes in overlapping lines to form a rectangle of same length as beef and wide enough to wrap around entire tenderloin. Brush entire surface of potatoes with remaining clarified butter; season with salt. Bake just until softened, 18 to 20 minutes. Remove from oven; press potatoes down and together with a spatula. Let cool completely.
• Place beef atop potatoes on one long side of rectangle. Evenly spread pate over top and sides of beef. Using parchment, lift potatoes up and over meat to cover completely. Transfer, seam-side down, to other prepared baking sheet.
• Bake 30 minutes. Increase heat to 425 degrees; bake until potatoes are golden brown on edges and a thermometer inserted in thickest part of meat registers 125 degrees, about 10 minutes more. Let rest on sheet 10 to 15 minutes.
• Using 2 wide spatulas, loosen potatoes under beef from baking sheet; transfer wrapped beef to a cutting board. Use kitchen shears to cut through potatoes, then slice meat with a sharp knife; serve immediately.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.
• Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.
• Divide potato risotto among plates. Place steaks on plates and serve.

Steps:

• Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.