EASY BEEF TENDERLOIN TIPS RECIPE RECIPES
EASY SPICE RUBBED BEEF TENDERLOIN RECIPE - RACHAEL R…
When you want luscious beef, but have limited time, or don't want to bother with the grill, this easy spice-rubbed tenderloin roast recipe is for you.
Provided by Tom Perini
Number Of Ingredients 9
Steps:
- Preheat the oven to 475˚F
- In a small bowl, combine all the rub ingredients
- Brush the tenderloin lightly with a couple of teaspoons olive oil
- Completely coat the tenderloin with all of the rub, pushing it into every little nook
- Rub a roasting rack with a teaspoon of oil to keep the meat and rub from sticking
- Arrange the tenderloin on the rack and place in the roasting pan
- Insert a meat thermometer into the thickest part of the tenderloin
- Place the tenderloin in the oven and roast for 10 minutes
- Reduce the heat to 425˚F and continue roasting for 20 to 25 minutes more, until the thermometer registers 130˚F for medium-rare
- Transfer the meat to a cutting board and rest for 10 minutes before slicing
EASY & ELEGANT TENDERLOIN ROAST RECIPE ... - TASTE OF HOME
I love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper—just add the tenderloin and pop it in the oven. In an hour or so you’ve got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio
Provided by Taste of Home
Categories Dinner
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 50 minutes
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-65 minutes. Remove from oven; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 294 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 394mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 40g protein. Diabetic Exchanges 5 lean meat
More about "easy beef tenderloin tips recipe recipes"
BEEF TENDERLOIN RECIPE - HOW TO COOK BEEF ... - DELISH
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.
From delish.com
Reviews 4.6
Total Time 2 hours 20 minutes
Category gluten-free, nut-free, dinner party, dinner, main dish, meat
Cuisine American
Calories 631 calories per serving
From delish.com
Reviews 4.6
Total Time 2 hours 20 minutes
Category gluten-free, nut-free, dinner party, dinner, main dish, meat
Cuisine American
Calories 631 calories per serving
- 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.
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EASY BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF ... - DELISH
Make this Beef Wellington from Delish.com when you want to impress someone.
From delish.com
Total Time 2 hours 30 minutes
Category dinner
From delish.com
Total Time 2 hours 30 minutes
Category dinner
- Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper. Over high heat, coat bottom of a heavy pan with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge. Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped. To pan, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge. Place cling film down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the cling film into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto. Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using cling film to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of cling film tightly into a log and transfer to fridge to chill (this helps it maintain its shape). Heat oven to 200°C (180ºC fan). Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from cling film and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in cling film to get a really tight cylinder, then chill for 20 minutes. Remove cling film, then transfer roll to a foil-lined baking tray. Brush with egg wash and sprinkle with flaky salt. Bake until pastry is golden and the centre registers 50ºC for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
See details
EASY BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF ... - DELISH
Make this Beef Wellington from Delish.com when you want to impress someone.
From delish.com
Total Time 2 hours 30 minutes
Category dinner
From delish.com
Total Time 2 hours 30 minutes
Category dinner
- Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper. Over high heat, coat bottom of a heavy pan with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge. Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped. To pan, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge. Place cling film down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the cling film into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto. Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using cling film to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of cling film tightly into a log and transfer to fridge to chill (this helps it maintain its shape). Heat oven to 200°C (180ºC fan). Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from cling film and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in cling film to get a really tight cylinder, then chill for 20 minutes. Remove cling film, then transfer roll to a foil-lined baking tray. Brush with egg wash and sprinkle with flaky salt. Bake until pastry is golden and the centre registers 50ºC for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
See details
EASY SLOW-COOKED PORK TENDERLOIN RECIPE ... - TASTE OF HOME
I find that simple dinners are the best comfort foods that my family of seven really desires. Simple, good ingredients are the key to my success in the kitchen. Three ingredients poured over the pork and—voila!—the most mouthwatering pork you have ever tasted! —Grace Neltner, Lakeside Park, Kentucky
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 50 minutes
Category Dinner
Calories 259 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 50 minutes
Category Dinner
Calories 259 calories per serving
- In a 5-qt. slow cooker, mix oil, soy sauce and steak seasoning. Add pork; turn to coat. Cook, covered, on low until a thermometer inserted in pork reads 145°, 1-3/4 to 2-1/4 hours. Let stand 10 minutes before slicing. Serve with mashed potatoes.
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ROAST BEEF TENDERLOIN WITH PORT SAUCE RECIPE | EPICURIOUS
Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.
From epicurious.com
Reviews 3.9
From epicurious.com
Reviews 3.9
- Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.
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EASY & ELEGANT TENDERLOIN ROAST RECIPE: HOW TO MAKE IT
I love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper—just add the tenderloin and pop it in the oven. In an hour or so you’ve got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. —Mary Kandell, Huron, Ohio
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Calories 294 calories per serving
From tasteofhome.com
Reviews 5
Total Time 60 minutes
Category Dinner
Calories 294 calories per serving
- Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-65 minutes. Remove from oven; tent with foil. Let stand 15 minutes before slicing.
See details
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.
From delish.com
Reviews 4.6
Total Time 2 hours 20 minutes
Category gluten-free, nut-free, dinner party, dinner, main dish, meat
Cuisine American
Calories 631 calories per serving
From delish.com
Reviews 4.6
Total Time 2 hours 20 minutes
Category gluten-free, nut-free, dinner party, dinner, main dish, meat
Cuisine American
Calories 631 calories per serving
- 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.
See details
EASY BEEF WELLINGTON RECIPE - HOW TO MAKE BEEF WELLINGTON
Make this Beef Wellington from Delish.com when you want to impress someone.
From delish.com
Total Time 2 hours 30 minutes
Category dinner
From delish.com
Total Time 2 hours 30 minutes
Category dinner
- Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper. Over high heat, coat bottom of a heavy pan with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side (12 minutes total). Transfer to a plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge. Meanwhile, make duxelles: In a food processor, pulse mushrooms, shallots, and thyme until finely chopped. To pan, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge. Place cling film down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Shingle the prosciutto on the cling film into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles evenly and thinly over the prosciutto. Season tenderloin, then place it at the bottom of the prosciutto. Roll meat into prosciutto-mushroom mixture, using cling film to roll tightly. Tuck ends of prosciutto as you roll, then twist ends of cling film tightly into a log and transfer to fridge to chill (this helps it maintain its shape). Heat oven to 200°C (180ºC fan). Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from cling film and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in cling film to get a really tight cylinder, then chill for 20 minutes. Remove cling film, then transfer roll to a foil-lined baking tray. Brush with egg wash and sprinkle with flaky salt. Bake until pastry is golden and the centre registers 50ºC for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.
See details
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this is awesome! i marinated mine 24 hours the 1st time and 48 the next time. the pork was so tender and so d-lish!! great flavor without being overwhelming with spices. only thing i did different was to add extra garlic. we love this recipe! we have made paninni's out of the leftovers..talk about a awesome sandwich the next day!! this is for sure in my rotation when pork loin or tenderloin …
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