BEEF TENDERLOIN AU JUS RECIPES
THYME & SPICE-RUBBED ROAST BEEF TENDERLOIN AU JUS RECIPE ...
Arrange the roast on a platter and garnish with fresh rosemary and thyme sprigs, presenting the sauce in a gravy boat to the side. Serve with mashed potatoes and sautéed haricots verts for a classic supper.
Provided by Jeanne Kelley
Yield 7 servings (serving size: 3 ounces beef and about 2 tablespoons jus)
Number Of Ingredients 9
Steps:
- Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl. Rub mixture evenly over all sides of beef. Wrap tightly in plastic wrap, and refrigerate 24 hours.
- Preheat oven to 400°.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook for 5 minutes, turning to brown on all sides. Transfer beef to a roasting rack coated with cooking spray; place rack in roasting pan. Bake at 400° for 26 minutes or until a thermometer registers 135° or desired degree of doneness. Remove from oven, and let stand for 10 minutes before slicing. Pour brandy into roasting pan, scraping pan to loosen browned bits; set aside.
- Heat skillet over medium heat. Coat skillet with cooking spray. Add shallots to skillet; cook 4 minutes or until tender, stirring occasionally. Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits; simmer until reduced to 1 cup (about 4 minutes). Serve with beef.
- Wine note: A classic roast beef tenderloin is the quintessential match for cabernet sauvignon. Cabernet has majestic structure and deep, rich flavor, mirroring everything tenderloin has to offer. Try one of Napa Valley's most sumptuous, soft, and rich cabernets: Shafer One Point Five Stag's Leap District Cabernet Sauvignon 2004 ($65). --Karen MacNeil
Nutrition Facts : Calories 170 calories, CarbohydrateContent 1.2 g, CholesterolContent 54 mg, FatContent 6.7 g, FiberContent 0.2 g, ProteinContent 18.5 g, SaturatedFatContent 2.5 g, SodiumContent 556 mg
BEEF AU JUS | ALLRECIPES
This is the most minimalist method for doing a quick au jus for your prime rib of beef.
Provided by Chef John
Categories Side Dish Sauces and Condiments Sauces
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Melt fat in a skillet over medium-high heat. Whisk flour into beef fat; cook, whisking constantly, until the mixture thickens, about 3 minutes.
- Pour beef broth into fat mixture; increase heat to high and bring mixture to a boil.
- Boil mixture until it thickens slightly; season with salt and pepper to taste.
Nutrition Facts : Calories 52.6 calories, CarbohydrateContent 2.3 g, CholesterolContent 17.5 mg, FatContent 1.1 g, FiberContent 0.1 g, ProteinContent 8 g, SaturatedFatContent 0.5 g, SodiumContent 439.8 mg
More about "beef tenderloin au jus recipes"
THYME AND SPICE RUBBED ROAST BEEF TENDERLOIN AU JUS RECIPE ...
Arrange the roast on a platter and garnish with fresh rosemary and thyme sprigs, presenting the sauce in a gravy boat. Serve with mashed potatoes and sauteed haricots verts. This meal is a perfect match with cabernet sauvignon.
Cooking Light.
From food.com
Total Time 24 hours 40 minutes
Calories 365.8 per serving
From food.com
Total Time 24 hours 40 minutes
Calories 365.8 per serving
- Add brandy mixture, broth, and remaining 1 teaspoon thyme to skillet, scraping pan to loosen browned bits. Simmer until reduced to 1 cup (about 4 minutes). Serve with beef.
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HERBED BEEF TENDERLOIN WITH TWO-ONION JUS RECIPE | MYRECIPES
From myrecipes.com
Reviews 5
Calories 208 calories per serving
Reviews 5
Calories 208 calories per serving
- Place liquid from roasting pan in a large skillet over medium-high heat, scraping roasting pan to loosen browned bits. Bring to a boil; cook 5 minutes or until liquid evaporates and onions begin to brown. Stir in remaining 1 teaspoon oregano, wine, and brandy. Bring to a boil; cook 2 minutes. Stir in remaining 1 cup broth. Bring to a boil; cook 3 minutes. Serve broth mixture with beef.
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BEEF TENDERLOIN ROAST RECIPE WITH GARLIC AND ROSEMARY ...
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- Cook butter and rosemary sprigs in reserved skillet over medium heat, scraping up browned bits on the bottom, until butter is melted and very fragrant, about 4 minutes. Transfer sliced tenderloin to a platter; drizzle with rosemary-infused butter and sprinkle with sea salt. Serve with horseradish yogurt. Do Ahead: Tenderloin can be seasoned and chilled 2 days ahead; wrap in plastic wrap after 12 hours. Horseradish yogurt can be made 1 day ahead; cover and chill.
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HERB CRUSTED BEEF TENDERLOIN WITH ROSEMARY AU JUS | JUST A ...
Made this for Christmas Dinner. The steak is so tender and flavorful. The Au Jus is fantastic. This will be a new tradition in my house.
From justapinch.com
Reviews 5
Category Beef
Cuisine American
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Reviews 5
Category Beef
Cuisine American
- Slice the tenderloin and serve with the Au Jus. The Au Jus makes a great tasting gravy also.
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BEEF TENDERLOIN AU JUS RECIPES
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