ROASTED BEEF TENDERLOIN WITH PEPERONATA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the tenderloin: Preheat the oven to 400 degrees F. Remove the meat from the refrigerator 30 minutes before cooking.
- Heat a large skillet over medium-high heat. Dry the meat well and sprinkle with the salt. Add the oil to the pan along with the rosemary sprigs. Add the meat and sear until deep golden brown all around, 3 to 4 minutes per side. Remove the meat to a rimmed baking sheet fitted with a baking rack. Roast until an instant-read thermometer inserted in the thickest part reads 125 degrees F, 35 to 50 minutes. Allow the meat to rest for 15 minutes before slicing.
- For the peperonata: Meanwhile, place the skillet that you seared the meat in over medium heat. Add the garlic and anchovy paste and cook, stirring with a wooden spoon, to bring out the flavors, for 1 minute. Add the onion and cook for 2 minutes. Add the peppers and salt and cook, stirring occasionally, until the onions are caramelized and the peppers are soft and beginning to brown, about 6 minutes. Stir in the olives, vinegar, capers and oregano. Remove from the heat.
- Spoon the peperonata onto a platter. Slice the tenderloin and shingle it around the platter. Sprinkle the meat with the coarse salt if using and drizzle with any juices.
SWEET AND SOUR CHERRY BEEF WITH ASPARAGUS AND RED ONIONS
Steps:
- Heat oil in a large saute pan, preferably cast-iron, over high heat. When pan is hot, pat steaks dry with a paper towel and season generously with salt and pepper. Add steaks to pan and cook about 2 to 3 minutes per side for medium rare. Remove from pan. Cover lightly with foil to keep warm.
- Add butter to the pan and cook until butter is a deep golden-brown color. Add the asparagus and onions to the pan and cook, stirring or tossing often, until the vegetables are tender and slightly browned, about 10 minutes. Season to taste with salt and pepper. Transfer to a platter.
- Add the red wine vinegar to the pan and allow to reduce by half, about 2 to 3 minutes. Add the cherry preserves and cook until mixture has a sauce consistency, about 2 more minutes. Add the tarragon and the 1 tablespoon coarse-ground black pepper to the sauce. Season to taste with salt and pepper, if necessary.
- Arrange steaks on top of asparagus-onion mixture and spoon sauce on top of steaks.
RED ONION VINAIGRETTE
Make and share this Red Onion Vinaigrette recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender and blend on high speed until smooth and thickened.
- Refrigerate for at least 1 hour before serving.
ROASTED ONIONS WITH VINEGAR
Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
Provided by Andrew Tarlow
Categories Bon Appétit Side Onion Vinegar Christmas Roast Quick & Easy Vegan Vegetarian Fall Wheat/Gluten-Free
Yield Serves 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Arrange onions on a rimmed baking sheet and roast, shaking baking sheet halfway through, until the innermost layers of largest onions are just tender (some of the onions will be jammy and others will have some bite to them), 30-40 minutes. If you have one, a cake tester is a great tool to check doneness.
- Transfer onions to a clean surface and let cool slightly. Halve through root ends and remove papery layers. Separate layers into individual petals and transfer to a platter or a large bowl. Drizzle with oil and vinegar and toss gently to coat; season with salt and pepper.
BEEF TENDERLOIN WITH CARAMELIZED ONIONS & RED WINE SAUCE
If you really want to impress your dinner guests for the holidays or any special occasion, I highly recommend this recipe. The meat is extremely tender and flavorful and the sauce is out of this world. Note: It is very important to allow the meat to come to room temperature before cooking. It is also important that you allow it to rest for 15 minutes after it has cooked. This allows the juices to redistribute throughout.
Provided by Cooking Creation
Categories Meat
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees.
- Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
- Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
- Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
- Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.
- Slice the meat and serve it with the sauce.
- Enjoy!
Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 24.5, Cholesterol 223.3, Sodium 442.5, Carbohydrate 6.6, Fiber 0.9, Sugar 2.6, Protein 45.9
ASPARAGUS BEEF SAUTE
I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.
Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
More about "beef tenderloin with roasted asparagus and red onion vinaigrette recipes"
BEST BEEF TENDERLOIN RECIPE - ROASTED BUTTER AND HERB …
From howsweeteats.com
5/5 (103)Category Main CourseCuisine AmericanTotal Time 4 hrs
- The key to a delicious beef tenderloin is to start a day or two before! Ideally you want to tie the filet up with kitchen twine so it cooks evenly. You can do this with the method of using butcher's knots - there is a great tutorial right here.
- Place the tenderloin on a wire rack that's sitting on a baking sheet. Season the meat liberally with the salt and the pepper. Place the sheet in the fridge and let the tenderloin sit uncovered overnight.
- Be sure to pull the beef from the fridge at least an hour or so BEFORE you want to starting roasting it.
- Preheat the oven to 225 degrees F. I like to take the fresh herbs and stick them right against the beef inside the kitchen twine. No rhyme or reason - just tuck them all over the beef!
25 BEST BEEF TENDERLOIN RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
10 BEST STEAK ASPARAGUS POTATOES RECIPES | YUMMLY
From yummly.com
BEEF TENDERLOIN RECIPES TO MAKE WHEN YOU WANT A TREAT - REAL …
From realsimple.com
ROAST BEEF TENDERLOIN RECIPE WITH RED WINE SAUCE
From theforkedspoon.com
44 BEST SIDE DISHES TO SERVE WITH PORK TENDERLOIN - MSN
From msn.com
BEST ROASTED BEEF TENDERLOIN RECIPE - HOW TO COOK A TENDERLOIN …
From thepioneerwoman.com
EASY BEEF TENDERLOIN ROAST WITH WINE SAUCE - LEMON …
From lemonblossoms.com
HOW TO COOK BEEF TENDERLOIN IN THE OVEN PERFECTLY …
From bhg.com
GRILLED BEEF TENDERLOIN WITH ASPARAGUS AND ROASTED RED ONION ...
From eatyourbooks.com
BEEF TENDERLOIN WITH PICKLED ONIONS AND PINK …
From foodandwine.com
SLOW-ROASTED BEEF TENDERLOIN WITH RED WINE …
From yummly.com
SOUS VIDE TENDERLOIN STEAKS WITH ASPARAGUS AND …
From beefitswhatsfordinner.com
PEPPER-CRUSTED FILLET OF BEEF WITH ROASTED BALSAMIC …
From deliaonline.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE …
From onceuponachef.com
10 BEST MARTHA STEWART BEEF TENDERLOIN RECIPES | YUMMLY
From yummly.com
PORK WITH MUSTARD LIME VINAIGRETTE RECIPE - QUICK FROM SCRATCH …
From foodandwine.com
GRILLED BEEF TENDERLOIN WITH ASPARAGUS AND ROASTED RED ONION ...
From eatyourbooks.com
BROILED BEEF TENDERLOIN WITH ASPARAGUS AND ROASTED RED ONION …
From msn.com
You'll also love