BEEF TENDERLOIN ROAST RECIPE RECIPES

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ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT RECIPE | FO…



Roast Beef Tenderloin with Mushroom Ragout Recipe | Fo… image

This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium rare, then enjoy the compliments that are guaranteed to follow.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 50 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

One 2-pound center-cut beef tenderloin roast
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
3 to 5 tablespoons unsalted butter
1 pound mixed mushrooms, such as shiitake, cremini or white button, trimmed and quartered
1 medium shallot or 1/2 small onion, chopped
3 sprigs fresh thyme, leaves stripped
1/2 cup Madeira, vermouth or white wine
1/3 cup heavy cream

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large ovenproof skillet over medium-high heat. Pat the beef dry and season all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering. Add 1 tablespoon of the butter and swirl to melt. Add the beef and sear until mahogany brown on all sides, about 8 minutes total.
  • Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees F for medium rare, about 25 minutes. 
  • Meanwhile make the ragout: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and spread them out evenly; increase the heat to high. Let the mushrooms cook, undisturbed, until browned, then shake the skillet to flip them over. Add the additional butter along the sides of the skillet as the mushrooms cook if the skillet seems very dry. Continue to cook until nicely browned, about 5 minutes. 
  • Add the shallot and cook, stirring often, until softened, about 2 minutes. Season the mushrooms with 1/2 teaspoon salt and some pepper; add the thyme. Pull the skillet off the heat and add the Madeira. Return the skillet to the heat and scrape up any of the brown bits from the bottom with a wooden spoon. Add the heavy cream and bring to a boil. Remove from the heat and keep warm.
  • When the beef is ready, transfer to a cutting board, tent very loosely with aluminum foil and let rest for 10 to 15 minutes.
  • Slice the beef across the grain, arrange on a platter and serve with the mushroom ragout.

CENTER CUT TENDERLOIN ROAST RECIPE | ALTON BROWN | FOOD ...



Center Cut Tenderloin Roast Recipe | Alton Brown | Food ... image

Provided by Alton Brown

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 2 to 3 servings

Number Of Ingredients 5

1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon freshly ground cumin
1 to 1 1/4-pound tenderloin roast cut from the center of the whole tenderloin
1 teaspoon vegetable oil

Steps:

  • Preheat the oven to 250 degrees F.
  • Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well.
  • Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.
  • Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.

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MARINATED BEEF TENDERLOIN RECIPE: HOW TO MAKE IT
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ROAST BEEF TENDERLOIN WITH MUSHROOM RAGOUT RECIPE - FO…
This showstopper of a roast is actually very easy to make. Look for a center-cut piece of tenderloin with an even thickness so it cooks properly. Simply sear and roast it to medium rare, then enjoy the compliments that are guaranteed to follow.
From foodnetwork.com
Reviews 4.9
Total Time 50 minutes
Category main-dish
  • Slice the beef across the grain, arrange on a platter and serve with the mushroom ragout.
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CENTER CUT TENDERLOIN ROAST RECIPE | ALTON BROWN - FOOD N…
From foodnetwork.com
Reviews 4.9
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  • Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.
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MARINATED BEEF TENDERLOIN RECIPE: HOW TO MAKE IT
My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
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  • In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.
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My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
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  • In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.
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Category Dinner
Calories per serving
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