ROASTED BEEF FILLET RECIPES

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ROASTED BEEF TENDERLOIN RECIPE - BETTYCROCKER.COM



Roasted Beef Tenderloin Recipe - BettyCrocker.com image

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.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 5

1 beef tenderloin (about 2 1/2 pounds)
1 tablespoon olive or vegetable oil
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dried marjoram leaves
1/4 teaspoon coarse kosher salt, coarse sea salt or regular salt

Steps:

  • Heat oven to 425°F.
  • Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
  • 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.

Nutrition Facts : Calories 230 , CarbohydrateContent 0 g, CholesterolContent 80 mg, FatContent 0 , FiberContent 0 g, ProteinContent 30 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 170 mg

COFFEE-ROASTED FILLET OF BEEF RECIPE - NYT COOKING



Coffee-Roasted Fillet of Beef Recipe - NYT Cooking image

Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around. Take this coffee-roasted beef with mushrooms and pasilla chili broth. I couldn’t imagine why I had ever cut it out — so busy, so restauranty. But I tried it, soaking chilies in one corner, shiitakes in another, coating the beef with ground coffee and roasting it. Stacking was involved in the plating. I brought the admittedly gorgeous dishes to the table with a cynically arched brow. It was heavenly. And my faith was restored.

Provided by Julie Powell

Total Time 2 hours 30 minutes

Yield Serves 4 to 6

Number Of Ingredients 17

2 dried pasilla chilies
1 6-inch white-corn tortilla
3 tablespoons unsalted butter
1 1/2 cups chopped white onion
4 large cloves garlic
2 1/2 cups chicken stock
1/4 cup heavy cream
Kosher salt
1 teaspoon light-brown sugar
3 tablespoons medium-roast coffee beans, finely ground
1 tablespoon cocoa powder
1/8 teaspoon ground cinnamon
1 2-pound beef tenderloin roast, cut from the large end, trimmed and tied at 1/2 -inch intervals with kitchen twine
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
3/4 pound shiitake mushrooms, stemmed and quartered
Sprigs of watercress

Steps:

  • Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 tablespoon butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 teaspoon salt and the brown sugar. Season to taste.
  • Preheat the oven to 400 degrees. In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
  • Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135 degrees.)
  • Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
  • In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
  • Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.

Nutrition Facts : @context http//schema.org, Calories 493, UnsaturatedFatContent 13 grams, CarbohydrateContent 18 grams, FatContent 27 grams, FiberContent 4 grams, ProteinContent 47 grams, SaturatedFatContent 11 grams, SodiumContent 893 milligrams, SugarContent 5 grams, TransFatContent 1 gram

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