HERB CRUSTED BEEF TENDERLOIN
Steps:
- Preheat the oven to 400 degrees F.
- Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
- Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
- Preheat the oven to 375 degrees F.
- Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
- Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
- Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
- In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container
HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS
I make this every Christmas for two of us and it's so very delicious. The herb crust is very tasty and a complement to the beef tenderloin.
Provided by MamaCass
Categories Beef Tenderloin
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
- Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
- Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
- Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
- Remove from the oven and let rest for about 10 minutes before slicing into medallions.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 9.7 g, Cholesterol 89.7 mg, Fat 23.4 g, Fiber 0.7 g, Protein 33.7 g, SaturatedFat 5.5 g, Sodium 295.5 mg, Sugar 1.5 g
HERB CRUSTED BEEF TENDERLOIN
Enjoy your dinner with this aromatic beef tenderloin coated with Progresso® bread crumbs and herbs.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 500°F. Turn small end of beef under about 6 inches. Tie turned-under portion of beef with kitchen string at about 1 1/2-inch intervals. Place beef in shallow roasting pan. Brush with mustard. In small bowl, mix bread crumbs and remaining ingredients. Pat bread crumb mixture onto mustard-coated beef, pressing gently. Insert ovenproof meat thermometer so tip is in thickest part of beef.
- Bake uncovered 10 minutes. Reduce oven temperature to 350°F. Bake 30 minutes longer or until thermometer reads 135°F or150°F. Cover loosely with foil; let stand 20 minutes or until thermometer reads 145°F (medium-rare) or 160°F (medium). Remove string from beef before carving. Garnish with rosemary sprigs.
Nutrition Facts : Calories 267, Carbohydrate 5 g, Fiber 1 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 895 mg
GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING
Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.
Provided by USA WEEKEND Pam Anderson
Categories Main Dish Recipes Roast Recipes
Time 1h25m
Yield 13
Number Of Ingredients 7
Steps:
- Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
- Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
- Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg
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
HERB CRUSTED BEEF TENDERLOIN
Published in Cook's Country magazine, Dec/Jan 2007. A whole beef tenderloin can be an expensive cut of meat but three distinct crusts - the oven-seared meat, the herb paste coating, and the herbed bread-crumb crown - make this roast perfect for special occasions. Begin the recipe 2 hours before you plan to put it in the oven. The tenderloin can be trimmed, tied, rubbed with the salt mixture, and refrigerated up to 24 hours in advance; make sure to bring the roast back to room temperature before putting it in the oven. Serve with Recipe #408760.
Provided by swissms
Categories Meat
Time 2h40m
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Tuck the thin, tapered end of the tenderloin under the roast, then tie the entire roast every 1 1/2 inches.
- Combine 1 tablespoon salt, 1 tablespoon pepper, and sugar in small bowl and rub all over tenderloin. Transfer tenderloin to wire rack set on rimmed baking sheet and let stand at room temperature for 2 hours.
- Bread Crumb Topping: Pulse bread in food processor to fine crumbs. Transfer bread crumbs to medium bowl and toss in 2 tablespoons parsley, 2 teaspoons thyme, 1/2 cup parmesan, and 2 tablespoons oil until evenly combined.
- Herb Paste: Wipe out food processor and process remaining 6 tablespoons parsley, 2 tablespoons thyme, 3/4 cups cheese, 4 tablespoons oil, and garlic until smooth paste forms. Transfer herb paste to small bowl.
- Adjust oven rack to upper-middle position and heat oven to 400°F Roast tenderloin 20 minutes and remove from oven. Using scissors, cut and remove twine.
- Using a spatula, spread the herb paste evenly over the top and sides of the tenderloin.
- Press the bread-crumb mixture evenly onto the roast, using the other hand to catch the crumbs and keep them from falling through the rack.
- Roast until thickest part of meat registers about 130°F and topping is golden brown, 20-25 minutes. (If topping browns before meat reaches preferred internal temperature, lightly cover with foil for balance of roasting time and remove while roast rests.).
- Let roast rest, uncovered, for 30 minutes on wire rack. Transfer to cutting board and carve. Serve.
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- Line a baking sheet with aluminum foil; set an ovenproof wire rack inside baking sheet. Pat beef dry. Place on wire rack; let stand at room temperature 1 hour.
- Preheat oven to 375ºF. Stir together mustard and mayonnaise in a small bowl. Combine breadcrumbs, rosemary, thyme, salt, pepper, and garlic powder in a medium bowl; stir in oil. Brush mustard mixture evenly all over beef. Carefully press breadcrumb mixture all over beef to fully coat.
- Bake in preheated oven until a thermometer inserted into thickest portion of beef registers 120ºF, 45 to 50 minutes. Remove from oven; rest 30 minutes. (The beef will continue to cook as it rests.) Cut beef into ¾ to 1-inch-thick slices, and serve.
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