BEEF TENDERLOIN TIPS RECIPE RECIPES
BEEF TENDERLOIN RECIPE - HOW TO COOK BEEF TENDERLOIN IN ...
This beef tenderloin is super easy to make thanks to a marinade made up of ingredients you probably already have, and a surprisingly quick cook time.
Provided by Lena Abraham
Categories gluten-free nut-free dinner party dinner main dish meat
Total Time 2 hours 20 minutes
Prep Time 1 hours 20 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large bowl, mix together oil, vinegar, mustard, thyme, sprigs of rosemary, bay leaf, smashed garlic, and honey. Add meat to bowl, cover with plastic wrap, and marinate in refrigerator for 1 hour or up to one day. Optional: Bring tenderloin up to room temperature before baking. Preheat oven to 450º. Line a rimmed baking sheet with aluminum foil and fit a wire rack inside. Remove tenderloin from marinade and pat dry with paper towels. Season all over with salt, pepper, rosemary, and minced garlic, then place on rack. Roast until cooked to your liking, about 20 minutes for rare. Let rest 5 to 10 minutes before slicing. Meanwhile, make sauce: In a medium bowl, whisk together yogurt, sour cream, horseradish, and lemon juice, and season with salt. Slice tenderloin and serve with sauce on the side.
Nutrition Facts : Calories 631 calories
BEEF TENDERLOIN WITH ROASTED VEGETABLES RECIPE: HOW TO MAKE IT
I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! —Janet Tucker, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 20 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.
Nutrition Facts : Calories 283 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 627mg sodium, CarbohydrateContent 16g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 33g protein. Diabetic Exchanges 4 lean meat
More about "beef tenderloin tips recipe recipes"
ROASTED BEEF TENDERLOIN RECIPE - HOW TO COOK A TENDERLOIN ...
Beef tenderloin is the softest, most buttery-textured cut of meat. Here's how to cook a beef tenderloin roast for a delicious and easy dinner.
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category Christmas, main dish, meat
Cuisine American
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category Christmas, main dish, meat
Cuisine American
- Preheat oven to 475 degrees. Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.) Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.) Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside. Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat. Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook. Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit. To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.
See details
ROASTED BEEF TENDERLOIN RECIPE - BETTYCROCKER.COM
Succulent beef tenderloin is the crème de la crème of meats, so developing its rich flavor and capturing its signature texture is the focal point of this simple yet precisely designed beef tenderloin roast recipe. How long do you cook beef tenderloin per pound? Our recipe calls for 40 to 50 minutes with a 2 1/2 lb tenderloin, but make sure that your meat thermometer reads at least 140°F before you cover and let stand. Overall, the best way to cook beef tenderloin is to keep it simple—there's no need for any flashy moves when you’re working with a cut of beef this luxurious.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 230 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 230 per serving
- Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.
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BEEF TENDERLOIN WITH ROASTED VEGETABLES RECIPE: HOW TO MAKE IT
I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about!
—Janet Tucker, Bellevue, Ohio
From tasteofhome.com
Reviews 3.7
Total Time 01 hours 20 minutes
Category Dinner
Cuisine Europe, German
Calories 283 calories per serving
From tasteofhome.com
Reviews 3.7
Total Time 01 hours 20 minutes
Category Dinner
Cuisine Europe, German
Calories 283 calories per serving
- Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.
See details
ROASTED BEEF TENDERLOIN RECIPE - THE PIONEER WOMAN
Beef tenderloin is the softest, most buttery-textured cut of meat. Here's how to cook a beef tenderloin roast for a delicious and easy dinner.
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category Christmas, main dish, meat
Cuisine American
From thepioneerwoman.com
Reviews 5
Total Time 50 minutes
Category Christmas, main dish, meat
Cuisine American
- Preheat oven to 475 degrees. Rinse meat well. Trim away some of the fat to remove the silvery cartilage underneath. With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath. You definitely don't want to take every last bit of fat off—not at all. As with any cut of meat, a little bit of fat adds to the flavor. (Hint: you can also ask the butcher to do this trimming for you if the process seems intimidating.) Sprinkle meat generously with Lawry's. You can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.) Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside. Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the tenderloin in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat. Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 475-degree oven until the temperature reaches just under 140 degrees, about 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook. Let meat stand 10 minutes or so before slicing, so the meat will have a chance to relax a bit. To serve, you can spoon the olive oil/butter juices from the skillet onto the top of the meat for a little extra flavor.
See details
ROASTED BEEF TENDERLOIN RECIPE - BETTYCROCKER.COM
Succulent beef tenderloin is the crème de la crème of meats, so developing its rich flavor and capturing its signature texture is the focal point of this simple yet precisely designed beef tenderloin roast recipe. How long do you cook beef tenderloin per pound? Our recipe calls for 40 to 50 minutes with a 2 1/2 lb tenderloin, but make sure that your meat thermometer reads at least 140°F before you cover and let stand. Overall, the best way to cook beef tenderloin is to keep it simple—there's no need for any flashy moves when you’re working with a cut of beef this luxurious.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 230 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 230 per serving
- Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.
See details
MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN - NYT COOKING
For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes out of the oven caramelized, glistening and perfect. If the primary goal is to serve it chilled or room temperature, however, the trick is to swab the meat with flavor — lots of chile powder, oregano, garlic, mustard and olive oil — before sliding it into the oven (roast it rare so it stays tender and juicy). The next day all you need to do is slice and serve, no compensatory condiments necessary. The flavors of mustard and chile, carried by the fat in the olive oil, have penetrated the meat beautifully.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 427 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 427 per serving
- Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustard-chile rub all over beef. Roast until a thermometer registers 115 degrees for rare and 120 for medium-rare (beef will continue to cook as it rests), 12 to 15 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.
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SLOW COOKER BEEF TIPS RECIPE: HOW TO MAKE IT
As a busy mom, I love my slow cooker meals! Beef tips remind me of a childhood favorite. I cook this beef tips recipe with mushrooms and red wine, then serve over brown rice, noodles or mashed potatoes. —Amy Lents, Grand Forks, North Dakota
From tasteofhome.com
Reviews 4.4
Total Time 06 hours 40 minutes
Category Dinner
Calories 212 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 06 hours 40 minutes
Category Dinner
Calories 212 calories per serving
- Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.
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SLOW-COOKER BEEF TENDERLOIN RECIPE: HOW TO MAKE IT
I created this slow-cooker beef tenderloin recipe when I was having guests over. It tastes incredible with little effort. —Amanda Wentz, Virginia Beach, Virginia
From tasteofhome.com
Total Time 06 hours 15 minutes
Category Dinner
Calories 319 calories per serving
From tasteofhome.com
Total Time 06 hours 15 minutes
Category Dinner
Calories 319 calories per serving
- Stir together tomatoes, wine, soups, tomato sauce, garlic, Worcestershire sauce, mustard and pepper in bottom of 6- or 7-qt. slow cooker. Cut beef tenderloin in half; add to slow cooker, making sure to cover with sauce mixture. Cover and cook on low until meat is tender, 6-8 hours. If desired, top with chopped fresh parsley.
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MUSTARD-AND-CHILE-RUBBED ROASTED BEEF TENDERLOIN RECIP…
For parties or picnics, meat that you've prepared the day before is a time-saving trick worth adopting. Everyone knows that beef tenderloin, served hot, is a fail-safe dish for a dinner party. It comes out of the oven caramelized, glistening and perfect. If the primary goal is to serve it chilled or room temperature, however, the trick is to swab the meat with flavor — lots of chile powder, oregano, garlic, mustard and olive oil — before sliding it into the oven (roast it rare so it stays tender and juicy). The next day all you need to do is slice and serve, no compensatory condiments necessary. The flavors of mustard and chile, carried by the fat in the olive oil, have penetrated the meat beautifully.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 427 per serving
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 427 per serving
- Transfer beef to a rimmed baking sheet. Using a pastry brush, smear mustard-chile rub all over beef. Roast until a thermometer registers 115 degrees for rare and 120 for medium-rare (beef will continue to cook as it rests), 12 to 15 minutes. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.
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2/11/2018 · Perfectly cooked, medium-rare whole beef tenderloin is a beautiful sight to behold, and it makes a seriously impressive presentation for a crowd. Today, in addition to a stellar recipe for a perfectly presented roasted beef tenderloin, you’ll learn why its cook times should not be dependent on weight (and the simple solution), helpful tips …
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14/2/2021 · A beef tenderloin roast can be the centerpiece for dinner with your family or guests. Serve it with a Bordelaise -style sauce is made with red wine and beef broth , along with mushrooms and …
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