Spicy Beef Tenderloin Recipes

Steps:

• Using a sharp knife, cut into the tenderloin fillet 2/3 of the way thru, make five cuts for 5 equal serving portions.
• Put meat into a shallow glass dish.
• Next combine, soya sauce, garlic, curry paste, pepper, honey, oil and salt.
• Coat the meat with marinating sauce and cover with plastic wrap and refrigerate overnite.
• Reserve marinade for basting.
• Bring meat to room temperature for at least 1 hour before cooking.
• Using a shallow pan bake tenderloin fillet at 500 degrees for 20 - 25 minutes, remember to baste every 5 minutes.
• If the sauce is drying up too quickly add small amounts of water to pan to obtain your desired consistency.
• Drizzle the sauce over the tenderloins and enjoy.
• We love this beef dish served with roasted mini potatoes, pan fried whole small cremi mushrooms and steamed asparagus with lemon.

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.

Steps:

• Combine the first 8 ingredients; mix well.
• Place tenderloin in a large shallow dish; pour wine mixture over top, and cover tightly. Refrigerate 8 hours, turning occasionally.
• Uncover tenderloin; drain off and reserve marinade.
• Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat.
• Bake at 425 degrees for 45 to 50 minutes. 140 degrees is rare, 150 for medium rare, 160 for medium. Baste occasionally with marinade. (Please do not cook this roast more than medium rare -- you will ruin the taste and tenderness!).
• Serve leftover marinade on the side, after placing it in a saucepan and boiling gently for 3 to 5 minutes.

Steps:

• Mix the wine, pepper sauce, and Worcestershire sauce until well blended and pour marinade over meat.
• Cover and refrigerate overnight, turning several times.
• Preheat oven to 475°F.
• Wrap roast in bacon and place in a roasting pan.
• Insert a meat thermometer to 1/2 the depth of the meat.
• Roast, uncovered, for 10 minutes at 475°F.
• Lower heat to 325°F and roast to desired doneness: 15-18 minutes/lb for rare (140°F on thermometer), 19-21 minutes/lb for medium-rare (145°F), 22-25 minutes/lb for medium (160°F), 27-30 minutes/lb for well-done (170°F).
• Transfer to cutting board, tent with foil, and let stand for 15 minutes before carving.