BEEF TENDERLOIN SAUCE RECIPES RECIPES
OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE | ALLRECIPES
A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
- Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
- Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
- Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
- Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
- Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
- Spoon the herb sauce over steaks; serve immediately.
Nutrition Facts : Calories 448.3 calories, CarbohydrateContent 5.8 g, CholesterolContent 99.5 mg, FatContent 37.6 g, FiberContent 0.3 g, ProteinContent 22 g, SaturatedFatContent 14.1 g, SodiumContent 717.5 mg, SugarContent 2.7 g
BEEF TENDERLOIN WITH HORSERADISH SAUCE RECIPE - FOOD.COM
Prepare the sauce several hours ahead and refrigerate until ready to serve - the flavors will have a chance to meld, and you won't have to worry about last-minute prep.
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine sour cream, mayonnaise, 3 T. horseradish, 2 T. mustard and 1 T. parsley; refrigerate.
- Preheat oven to 425 degrees. Combine remaining 2 T. horseradish and 2 T. mustard with Worcestershire, rosemary, salt and peppercorns. Spread mixture over all sides of beef.
- Place beef in roasting pan. Roast until meat thermometer inserted into center of beef registers 145 degrees, 50-60 minutes. Let stand 10 minutes before slicing.
- Remove string from meat and slice. Sprinkle with remaining 1 T. parsley. Serve with horseradish sauce.
Nutrition Facts : Calories 512, FatContent 36.5, SaturatedFatContent 14.8, CholesterolContent 139.7, SodiumContent 311.2, CarbohydrateContent 4.6, FiberContent 0.8, SugarContent 1.3, ProteinContent 39.3
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