RECIPE FOR BEEF TENDERLOIN RECIPES

Name: Beef Tenderloin Roast
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 12 servings.
Ingredients: 2 tablespoons Dijon mustard; 1 garlic clove, minced; 3/4 teaspoon coarsely ground pepper; 1/2 teaspoon garlic salt; 1/2 teaspoon onion salt; 1 beef tenderloin roast (3-1/2 pounds); 1 cup beef broth

BEEF TENDERLOIN ROAST RECIPE: HOW TO MAKE IT

Beef Tenderloin Roast Recipe: How to Make It image

This beef tenderloin roast is a simple way to dress up dinner. Prepare the rest of your meal while it bakes in the oven. —Judith LaBrozzi, Canton, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 7

Ingredients

2 tablespoons Dijon mustard
1 garlic clove, minced
3/4 teaspoon coarsely ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 beef tenderloin roast (3-1/2 pounds)
1 cup beef broth

Steps:

Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.

Nutrition Facts : Calories 195 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 291mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 28g protein. Diabetic Exchanges 4 lean meat.

BEEF TENDERLOIN FONDUE RECIPE | ALLRECIPES

Beef Tenderloin Fondue Recipe | Allrecipes image

Delicious beef tenderloin fondue using broth, instead of messy peanut oil. Perfect dinner for two, especially when paired with a hazelnut blue cheese salad.

Provided by betsyjane

Categories Everyday Cooking

Total Time 4 hours 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

¼ cup soy sauce
1 tablespoon Worcestershire sauce
1 small garlic clove, minced
1 ¼ pounds beef tenderloin, cut into 1/2-inch cubes
1 (32 fluid ounce) container vegetable broth (such as Emeril's®)
½ cup dry red wine
3 green onions, chopped

Steps:

Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
Remove beef from the marinade and pat dry with paper towels.
Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.

Nutrition Facts : Calories 497.2 calories, CarbohydrateContent 17.8 g, CholesterolContent 141.1 mg, FatContent 17.9 g, FiberContent 2.9 g, ProteinContent 52 g, SaturatedFatContent 6.3 g, SodiumContent 2919.2 mg, SugarContent 8.3 g

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Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.

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