Roasted Tenderloin Of Beef With Spicy Crab Salad Recipes

Steps:

• In a small dry skillet over medium heat, add the chiles, chili powder, coriander, cumin, oregano, paprika, and cinnamon stick. Heat just until the ingredients become fragrant, about 1 to 2 minutes. Put the spices into a grinder and pulse to a powder. Massage the dry chili rub into the steaks; cover and refrigerate for at least 2 hours.
• For the crab salad: Put the crabmeat in a bowl and add the mayonnaise, shallots, cilantro, chili sauce, and lime juice. Mix gently to combine the ingredients without breaking up the large lumps of crabmeat. Taste and adjust the seasoning with salt and pepper.
• Remove the steaks from the refrigerator about 30 minutes before you want to grill them to bring them up to room temperature. Heat the grill; brush the grate with some olive oil. Season the steaks with salt and pepper and place them on the hot grill. Cook for 6 to 7 minutes per side for medium rare. When the steaks are cooked to your liking, put them on a platter, cover them with aluminum foil, and let them rest for 5 minutes. Serve a generous scoop of crab meat on top of the steaks. Garnish with lime wedges.

Steps:

• In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together.
• In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.
• Serve on toasted rolls or on a bed of lettuce.

Steps:

• Preheat the oven to 400 degrees F.
• Tie the tenderloin with kitchen twine in 3 or 4 places around the circumference to help it hold its shape. Put a medium cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. Sprinkle the tenderloin all over with salt and pepper and sear it in the hot pan, turning, until well browned. Then put the pan in the oven and roast until the internal temperature of the beef reaches 125 degrees F on an instant-read thermometer, about 20 minutes. Remove the beef to a platter and let it rest 10 minutes.
• Turn the oven to broil. Toss the tomatoes on a sheet pan with salt, pepper, and a drizzle of oil. Put the pan under the broiler and broil until the tomatoes burst, about 5 minutes. Dump them into a bowl and season them again with a drizzle of oil, salt, and pepper. Add the arugula and toss.
• To serve, remove the strings from the tenderloin and cut it into slices. Arrange the slices on a serving plate, shingling them. Spoon the crab salad over the meat and scatter the tomatoes and arugula over the top. Serve hot.
• Stir the crabmeat with the mayonnaise, chili paste, cilantro, and lime juice in a bowl, and season with salt and pepper.
• Yield: 4 servings

Steps:

• Preheat oven as high as it goes, 500 degrees F.
• Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.
• Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.
• Thinly slice meat against grain and serve with crusty bread and sauce.

Steps:

• For the surf:.
• In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
• For the turf: Preheat the oven to 400 degrees F.
• Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.).
• For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
• To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.