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.
Provided by Molly Stevens
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
- Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
- Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
- Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
- Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.
EASY GROUND BEEF STROGANOFF RECIPE: HOW TO MAKE IT
This ground beef stroganoff is one of the dishes my family requests most often whenever I ask what they'd like for dinner. It takes only minutes and it tastes great, so I always honor the request.—Julie Curfman, Chehalis, Washington
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup and pepper. Cook until heated through, 2-3 minutes. Reduce heat. Stir in sour cream; cook until heated through. Serve with noodles. If desired, top with chopped fresh parsley.
Nutrition Facts : Calories 554 calories, FatContent 28g fat (14g saturated fat), CholesterolContent 141mg cholesterol, SodiumContent 797mg sodium, CarbohydrateContent 44g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 26g protein.
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BEEF BARBECUE RECIPE: HOW TO MAKE IT - TASTE OF HOME
We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls.
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Reviews 4.2
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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
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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.
See details
EASY GROUND BEEF STROGANOFF RECIPE: HOW TO MAKE IT
This ground beef stroganoff is one of the dishes my family requests most often whenever I ask what they'd like for dinner. It takes only minutes and it tastes great, so I always honor the request.—Julie Curfman, Chehalis, Washington
From tasteofhome.com
Reviews 3.8
Total Time 25 minutes
Category Dinner
Cuisine Europe, German
Calories 554 calories per serving
From tasteofhome.com
Reviews 3.8
Total Time 25 minutes
Category Dinner
Cuisine Europe, German
Calories 554 calories per serving
- In a large skillet, cook beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Stir in soup and pepper. Cook until heated through, 2-3 minutes. Reduce heat. Stir in sour cream; cook until heated through. Serve with noodles. If desired, top with chopped fresh parsley.
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BEEF BARBECUE RECIPE: HOW TO MAKE IT - TASTE OF HOME
We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls.
—Karen Walker
Sterling, Virginia
From tasteofhome.com
Reviews 4.2
Total Time 06 hours 25 minutes
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Calories 218 calories per serving
From tasteofhome.com
Reviews 4.2
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Calories 218 calories per serving
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