Spicy Beef Tenderloin Ii Recipe Foodcom

Steps:

• Heat oven to 500 degrees.
• Spray a small roasting pan with nonstick cooking spray.
• Rub beef with just enough olive oil to moisten.
• Season to taste with garlic powder, seasoned salt and seasoned pepper, taking care to do both sides.
• Place in roasting pan.
• Add water to pan, but do not pour over beef.
• Cook 15 minutes uncovered at 500 degrees.
• Turn oven down to 375 degrees.
• Cook an additional 45 minutes at 375 degrees.
• Let sit 5 to 10 minutes before slicing.
• Place meat on platter and pour pan juices over.

Steps:

• Combine rub ingredients. Rub evenly over steaks.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each or until desired degree of doneness. Remove from heat and let stand 5 minutes.

Steps:

• Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
• Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
• Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
• Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
• Finish the sauce with the Cilantro and serve over the Tenderloin.
• Garnish with the Jalapeno.

Steps:

• Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside.
• Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.
• Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves.

Steps:

• Coat steaks all over with peppercorns. Cover and refrigerate for 30 minutes, or up to 24 hours.
• Mix mayonnaise, mustard, and horseradish together in a small bowl. Cover and refrigerate with steaks.
• When ready to cook, toss mushrooms and lemon juice together in a medium bowl until mushrooms are evenly coated. Sprinkle lightly with salt.
• Generously brush a large, heavy skillet with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate and let stand for 15 minutes before slicing thinly.
• After the steaks have sat for about 5 minutes, place bacon in the same skillet and cook over medium-high heat, turning occasionally, until brown and crisp, about 10 minutes. Use tongs to transfer bacon to paper towels to drain.
• Place roll bottoms on plates. Spread with mustard dressing. Divide sliced steak among rolls. Top with bacon, mushrooms, and arugula, then cover sandwiches with roll tops.