Beef Tenderloin Costco Recipes

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BEEF TENDERLOIN (COSTCO)



BEEF TENDERLOIN (COSTCO) image

Categories     Beef     Roast     Christmas     Dinner

Yield 6 to 8 people

Number Of Ingredients 5

1 (4 to 6 lb) beef tenderloin
1 Tbs Sea Salt
1 tsp each: Granulated garlic (or garlic powder),
onion powder & smoked paprika
1/2 tsp lemon-pepper seasoning or coarse pepper

Steps:

  • Heat oven to 425* In a small bowl combine spices. Line a baking sheet with spray-coated aluminum foil. Place tenderloin onto center of sheet. (Tuck thin end under, if desired, to prevent overcooking of small end.) Rub the seasoning mixture all over roast. Roast 45 to 60 min.... til meat thermometer inserted in center of the meat reads 140* for rare or 155* for medium. Remove from oven and bring the foil up around the roast to tent and keep warm. Let stand 5 to 10 minutes, then carve.

“ MARRY ME” ROAST BEEF TENDERLOIN



“ MARRY ME” ROAST BEEF TENDERLOIN image

Categories     Beef     Roast     Christmas     Thanksgiving     Dinner     Buffet

Yield 6 people

Number Of Ingredients 12

2½ pounds beef tenderloin
2 extra-large beef bouillon cubes
2 garlic cloves, minced
1½ tsps. Dijon mustard
1 tbsp. tomato paste
1/8 teaspoon freshly ground black pepper
2 tsps. Worcestershire sauce
1 tbsp. unsalted butter
¾ cup red wine
1 tbsp. dry sherry
1 cup low-sodium beef or chicken broth
1 tbsp. cornstarch mixed with 2 tbsp. cold water

Steps:

  • Poke the meat with a knife or thick skewer to make small holes all over. Set aside. In a small mixing bowl, combine the bouillon cubes, garlic, mustard, tomato paste, pepper and Worcestershire sauce. Pour in ¼ cup of boiling water to dissolve the bouillon. Using the back of a wooden spoon, crush the bouillon cubes. Keep crushing and stirring until you've made a nice thick paste. Rub the paste all over the meat, rotating it to coat all sides well. Transfer the meat to a roasting pan, cover loosely with foil and marinate for a minimum of 30 minutes or up to 1 hour in the refrigerator. While the meat is marinating, set a rack in the middle of the oven and preheat the oven to 425 F. Pour enough water into the roasting pan to come to a depth of ¼ to ½ inch. Place the pan in the oven and roast, covered, for 15 minutes. Remove the foil and rotate the pan. Continue cooking and check after 10 minutes that there is still liquid in the pan; add ¼ cup of hot water if needed. Roast for an additional 5 minutes for rare, an additional 15 minutes for medium-rare and an additional 20 minutes for medium, or until the center of the roast registers the desired temperature on an instant-read thermometer (rare: 125 F, approximate total cooking time 30 minutes; medium-rare: 130 F, approximate total cooking time 40 minutes; medium: 140 F, approximate total cooking time 45 minutes). Transfer the roast to a platter or cutting board, cover with foil to keep warm and allow it to rest while you prepare the gravy. Place the roasting pan with all of the drippings on a burner over medium heat. Scrape up the brown bits with a wooden spoon. Add the butter and stir. Whisk in the wine, sherry and broth. Add the cornstarch-water mixture, whisking until thickened, another 2 to 3 minutes.

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