Royal Beef Tenderloin Recipes

Steps:

• Combine the first seven ingredients in a large zip lock bag, shake well, then add the tenderloin.
• Marinate the tenderloin in the refrigerator for 8 hours, turning occasionally.
• Remove the tenderloin from the bag and put the marinade in a saucepan.
• Bring to a boil (reduce) and set aside.
• Place the tenderloin in a roasting pan.
• Bake at 400 degrees for 45-55 minutes.
• Baste occasionally with marinade.
• In the last minute or so cover the tenderloin with the marinade and let baste on.
• Remove from oven and let stand for 10 minutes before slicing and serving.
• While the tenderloin is cooking, prepare the Royal Butter by combining all of the ingredients and beating at medium speed until well blended.
• Serve at room temperature.
• Makes 2 cups.
• You may want to adjust this recipe for the size of the tenderloin you are preparing.
• Top each serving of tenderloin with the Royal Butter and ENJOY!

Steps:

• Preheat the oven to 350 degrees F.
• Pat the tenderloin dry with a paper towel. In a small bowl, mix together the coriander, cumin, cinnamon and 3/4 teaspoon salt. Rub the tenderloin with the vegetable oil, then sprinkle with the spice mixture.
• Heat a large, oven-safe skillet over medium-high heat. Sear the tenderloin for 3 minutes; flip, and cook an additional 2 minutes. Transfer the skillet to the oven and cook 10 to 15 minutes more, until the tenderloin is medium-rare (125 degrees F on an instant-read thermometer). Remove to a cutting board and let rest 15 minutes.
• Combine the mozzarella, mascarpone, ricotta, horseradish, mustard, Worcestershire and smoked paprika in a medium bowl.
• Thinly slice the tenderloin. Spread 2 tablespoons of the cheese mixture on each bread slice. Divide the steak and arugula among half the bread slices, then form sandwiches with the remaining bread slices.
• Heat the olive oil in a large skillet over medium heat (see Cook's Note). Place the sandwiches in the skillet and weigh them down with a foil-wrapped brick or a heavy lid. Cook for 2 minutes; flip, and cook an additional 2 minutes.

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:

• Place beef in shallow dish and coat with pepper. Mix Worcestershire sauce, soy sauce and Kitchen Bouquet in bowl. Pour over tenderloin, turning beef to coat all sides. Chill, covered, for 2 to 3 hours, turning beef occasionally. Remove beef to a rack in foil lined roasting pan and discard marinade. Roast in preheated 400 oven for 15 minutes. Turn off heat but do not open oven door for 20 minutes for a medium rare roast. Serves 16 Source: Marshes to Mansions