BEEF TENDERLOIN WITH RED WINE GLAZE
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- For the cippolini onions: Slice off the root end of the cippolinis. Put the cippolinis on a sheet pan and bake for 10 minutes in their skins. Remove from the oven, allow to come to room temperature, peel and reserve.
- For the beef tenderloin: Tie the beef tenderloin and season it generously with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil, then the tenderloin. Sear in the skillet on all sides, about 2 minutes per side. Arrange the onions, garlic, thyme and carrots around the beef and add 2 tablespoons butter. Transfer to the oven and roast until the internal temperature registers 125 degrees F, about 15 minutes.
- Remove the tenderloin from the skillet and let rest. Add 1 cup each of the beef stock and wine to the vegetables, along with the cippolini onions, and bring to a simmer, basting the vegetables occasionally. Cook until the liquid begins to reduce and thicken, about 15 minutes. Remove and reserve the carrots and cippolini onions and strain the liquid into a clean medium saucepan.
- Add the remaining beef stock and red wine to the liquid in the saucepan and cook over medium-high heat until it reaches a glaze-like consistency, 10 to 15 minutes. Reduce the heat and, while whisking, add remaining 2 tablespoons of butter. Whisk until the butter is fully absorbed and the glaze has a nice sheen. Season with salt and pepper.
- Cut tenderloin in half and submerge each piece in the red wine glaze, coating well. Remove beef, take off string and slice into 1-inch pieces. Arrange sliced beef on a platter and top with the reserved carrots, cippolini onions and watercress.
BEEF TENDERLOIN WITH RED WINE, ANCHOVIES, GARLIC AND THYME
"How To Eat" by Nigella Lawson is a cookbook, but one of its great joys is its narrative form: Very few of the recipes are written in standard recipe format. This recipe, from the Dinner chapter, is an exception. "This, to me, is the perfect dinner," Ms. Lawson writes, "simple, impeccable, beautiful." She suggests serving it with a pea and avocado salad, and adding arugula leaves not only for decorative reasons but also because "its pepperiness perfectly offsets the salty pungency of the anchovy-red-wine sauce."
Provided by Besha Rodell
Categories meat, main course
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a large, heavy-bottomed Dutch oven or pot in which the beef will fit comfortably (the two pieces mustn't touch each other, and no scrunching at the ends), heat 2 tablespoons butter and 1 tablespoon oil over lowish heat. Add the shallots, sprinkle with a little salt, and sauté until soft and transparent but in no way coloring, about 5 minutes. Add the thyme and give 2 more minutes, stirring, then add the garlic and push about the pot.
- Add the anchovies and cook until they've started fusing with the oniony, buttery, oily mess in the pot. Transfer this shallot mixture to a bowl for a minute so you can brown the meat.
- Add the remaining 1 tablespoon oil to the pot and turn up the heat. Pat the beef dry and season it all over with salt and pepper. Sear the beef on all sides, sprinkling with the sugar as you do so, till you've got a good crusty exterior. Add the brandy, let it bubble up a bit, then pour in the wine.
- Return the shallot mixture to the pot. Lower the heat and turn the meat over. Give everything a good stir to make sure the shallots, garlic and so on are not burning or sticking. Cover and cook for 10 minutes - the meat is braising, frying and steaming all at the same time; as it cooks it breathes in flavor.
- Uncover, peek in, prod or poke. If the meat is springy, it's rare; springy but with some resistance, medium-rare to medium. Turn the meat over, cover again, and leave for another 5 to 10 minutes, depending on your findings and taste. When the meat is almost as you like it, transfer it to a cutting board (it will cook a little more as it rests) and get on with the sauce. And you can do all this before you sit down for the first course.
- Fish out the garlic from the pot with a spoon. Then turn up the heat and let the sauce bubble up a good bit, and taste, adding salt, if needed, and pepper. You may want to add some water. Take off the heat, but warm up before serving, at which time you should first pour into it the meat juices that have run out of the cooked beef as it stands and whisk in the remaining chilled, diced butter.
- Carve the beef, arrange on a large, warmed platter, and surround with arugula. Drizzle over some of the sauce, leaving the rest in a sauce boat or pitcher for people to pour for themselves.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 19 grams, Carbohydrate 14 grams, Fat 39 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 16 grams, Sodium 682 milligrams, Sugar 6 grams, TransFat 0 grams
GARLIC HERBED BEEF TENDERLOIN
You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
BEEF TENDERLOIN WITH RED WINE SAUCE
Drape a 5-ingredient wine sauce over succulent slices of beef tenderloin for an easy yet impressive main dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. If necessary, trim fat from beef. Turn small end of beef under about 6 inches. Tie turned-under portion with string at about 1 1/2-inch intervals. Place in shallow roasting pan. Sprinkle with salt and cracked black pepper. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
- For medium-rare, roast uncovered 30 to 40 minutes or until thermometer reads 135°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, roast uncovered 40 to 50 minutes or until thermometer reads 150°F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 160°F.
- Meanwhile, in 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook about 1 minute, stirring frequently. Add wine; cook about 4 minutes until reduced slightly. Stir in broth. Heat to boiling. Reduce heat to medium-low; cook about 10 minutes longer, stirring occasionally, until reduced to about 1 cup. Beat in remaining 4 tablespoons butter, 1 tablespoon at a time, with wire whisk. Beat in 1/2 teaspoon pepper.
- Remove string from beef before carving. Serve sauce with beef.
Nutrition Facts : Calories 350, Carbohydrate 1 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 40 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 0 g, TransFat 1 g
HERB AND GARLIC-CRUSTED BEEF TENDERLOIN WITH RED AND YELLOW PEPPER RELISH
Categories Beef Garlic Herb Pepper Roast Valentine's Day Low Carb Wedding Dinner Meat Beef Tenderloin Bell Pepper Winter Anniversary Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.
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