STUFFED BEEF TENDERLOIN WITH BLUE CHEESE | RACHAEL RAY ...
Rachael shares a steakhouse-inspired holiday meal starring beef tenderloin butterflied and stuffed with garlic, walnuts, herbs + blue cheese.
Provided by Rachael Ray
Number Of Ingredients 13
Steps:
- Working the length of the tenderloin, cut into the beef about 1 inch and roll it outward as you continue to cut it open; the beef should end up about 9 by 12 to 14 inches and a mallet can help even it out if it's not perfect
- Season the meat with salt and pepper
- Pulse-process garlic, parsley, sage, nuts and zest into a fine mixture, spread it across the meat and top with cheese
- Roll meat tightly, forming a long loaf, then secure firmly with twine with ¾ to 1 inch spacing
- Season the meat again on the outside of the roll and refrigerate overnight
- Take meat out of fridge 30 minutes before cooking
- Preheat oven to 425°F, with rack at center
- Spray meat lightly with oil and roast 20 minutes until brown
- Reduce heat to 325°F and cook until 135°F on a thermometer
- Let rest 10 to 15 minutes, then carve
BEEF CARPACCIO RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories appetizer
Total Time 2 hours 35 minutes
Prep Time 35 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours.
- After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.
More about "rolled beef tenderloin recipes"
BEEF WELLINGTON | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 135 minutes
Cuisine European
Calories 475 calories per serving
Preheat the oven to 220°C/fan 200°C/gas mark 7. Heat 1 tbsp oil in a large pan over a high heat. Season the beef with freshly ground black pepper, then put in the pan and sear for 1 minute on each side, until browned all over. Set aside to cool.
Roll out a third of the pastry into a long rectangle, just slightly larger than the length and width of the beef fillet. Place on a non-stick baking tray and prick well with a fork. Chill in the fridge for 15 minutes, then bake in the oven for 12 minutes, until brown and crisp. Remove from the oven and allow to cool.
Heat the remaining oil in the pan. Add the mushrooms and shallots and cook over a medium heat for 5-10 minutes, until all the liquid has evaporated. Add the garlic and cook for a further minute. Tip into a bowl and stir through the pâté and herbs.
Roll out the remaining two-thirds of the pastry into a rectangle large enough to enclose the fillet. Place the beef on the cooked pastry and cover the top and sides with the mushroom mixture. Lay the rolled-out pastry over the top, tucking it under the pastry base to secure. Slice any trimmings into lengths and lay over the top to create a diamond effect, then brush the pastry with the egg yolk.
Cook in the oven for 30 minutes, then reduce the heat to 200°C/fan 180°C/gas mark 6 and cook for a further 15 minutes, until golden and crisp. Remove from the oven and rest for 10 minutes before slicing and serving.
STUFFED BEEF TENDERLOIN WITH BLUE CHEESE | RACHAEL RAY ...
From rachaelrayshow.com
- Let rest 10 to 15 minutes, then carve
BEEF CARPACCIO RECIPE | ALTON BROWN | FOOD NETWORK
Reviews 4.9
Total Time 2 hours 35 minutes
Category appetizer
- After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.
BEEF WELLINGTON | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 135 minutes
Cuisine European
Calories 475 calories per serving
Preheat the oven to 220°C/fan 200°C/gas mark 7. Heat 1 tbsp oil in a large pan over a high heat. Season the beef with freshly ground black pepper, then put in the pan and sear for 1 minute on each side, until browned all over. Set aside to cool.
Roll out a third of the pastry into a long rectangle, just slightly larger than the length and width of the beef fillet. Place on a non-stick baking tray and prick well with a fork. Chill in the fridge for 15 minutes, then bake in the oven for 12 minutes, until brown and crisp. Remove from the oven and allow to cool.
Heat the remaining oil in the pan. Add the mushrooms and shallots and cook over a medium heat for 5-10 minutes, until all the liquid has evaporated. Add the garlic and cook for a further minute. Tip into a bowl and stir through the pâté and herbs.
Roll out the remaining two-thirds of the pastry into a rectangle large enough to enclose the fillet. Place the beef on the cooked pastry and cover the top and sides with the mushroom mixture. Lay the rolled-out pastry over the top, tucking it under the pastry base to secure. Slice any trimmings into lengths and lay over the top to create a diamond effect, then brush the pastry with the egg yolk.
Cook in the oven for 30 minutes, then reduce the heat to 200°C/fan 180°C/gas mark 6 and cook for a further 15 minutes, until golden and crisp. Remove from the oven and rest for 10 minutes before slicing and serving.
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