Beef Tenderloin Niçoise Recipes

FRENCH BISTRO TENDERLOIN ROAST WITH SHALLOT SAUCE

Steps:

• Combine marinade ingredients and brush over roast.
• Marinate for up to 12 hours, refrigerated.
• (Note: I make the marinade the day before and let sit refrigerated overnight-this will allow you to begin to marinate the beef in the morning and still marinate for the full 12 hours).
• Preheat grill to high and brush oil on the grill.
• Place the roast on the grill and sear each side for about 3 minutes per side.
• Turn off one burner and place the roast on that side.
• Close the grill and grill another 25 to 30 minutes for rare or longer until desired doneness.
• Place on board and let sit for 10 minutes.
• If not using tenderloin of beef then cook for 40 to 45 minutes with an ordinary 3 Lb roast of beef.
• Heat 2 tbsp (25 ml) of butter in skillet on medium-high heat, reserving remaining butter.
• Add shallots and sauté until softened and slightly brown, about 3 minutes.
• Add sugar, cook 1 minute then add the red wine and balsamic vinegar.
• Reduce heat and cook for 10 minutes or until the wine is reduced to one Tbsp (15 ml).
• Add beef broth and simmer 10 to 15 minutes or until reduced by half, then remove from heat and whisk in the remaining butter piece by piece until the sauce thickens.

BOEUF à LA NIçOISE: BRAISED BEEF STEW WITH RED WINE, TOMATO, OLIVES, AND BUTTERED NOODLES

Steps:

• Toss the beef in a large bowl with the cracked black pepper, 1 tablespoon thyme, the garlic, and the orange zest. Cover and refrigerate overnight.
• Take the meat out of the refrigerator 45 minutes before cooking. After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt. Reserve the garlic and orange zest.
• Preheat the oven to 325°F.
• Heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil and wait a minute or two, until the pan is very hot and almost smoking. Place the meat in the pan, being careful not to crowd it. (You will need to do this in batches.) Sear the meat until well browned on all sides. (This step is very important and should not be rushed; it will probably take 15 to 20 minutes.) As the batches of meat are browned, remove them to a baking sheet.
• Turn the heat down to medium and add the onion, fennel, and carrot. Stir with a wooden spoon, scraping up all the crusty bits left in the pan. Add the thyme sprigs, bay leaf, and the reserved garlic and orange zest. Cook 6 to 8 minutes, until the vegetables are caramelized.
• Add the crushed tomatoes and cook 2 minutes, stirring constantly to coat the vegetables. Add the balsamic vinegar and reduce to a glaze. Pour in the red wine and reduce it by half (about 5 minutes). Add the beef stock and bring to a boil.
• Add the meat to the pot. Cover the pan with aluminum foil and a tight-fitting lid if you have one. Braise in the oven about 3 hours.
• While the meat is in the oven, cut the whole tomatoes in half lengthwise. Pour 2 tablespoons olive oil into a baking dish in which the tomatoes will fit snugly. Place the tomatoes in the dish, cut side up, and season with 1/4 teaspoon salt, pepper, and the remaining 1/2 teaspoon thyme. Roast the tomatoes in the same oven for 1 1/2 hours, until they are shriveled and slightly caramelized on top.
• To check the meat for doneness, carefully remove the lid and foil, being aware of the hot steam. Spoon a piece of meat out of the pan and press it with your thumb or a spoon. If it's done, it will yield easily and almost fall apart. If it's not super-tender, cover again and return the pot to the oven. When in doubt, taste it!
• Take the pan out of the oven and uncover completely. Using a ladle, skim off the fat that rises to the top.
• Turn the oven up to 400°F.
• Bring a large pot of heavily salted water to a boil.
• Ladle half the braising juices into a large sauté pan and add the olives. Return the meat to the oven for 15 minutes to caramelize.
• When the water boils, cook the pasta to al dente and drain. Transfer the noodles to the pan with the braising juices and olives. Over medium-low heat, toss the noodles in the juices to coat well and bring to a low simmer. Stir in the butter, and season to taste with salt and pepper. Quickly add the spinach and a cup chopped parsley, and toss for just 1 minute, until the spinach begins to wilt.
• Transfer the pasta to a large warm platter. Spoon the meat and its juices over the noodles. Tuck the roasted tomatoes in and around the noodles and meat. Sprinkle the remaining 2 tablespoons chopped parsley over the top.

BEEF TENDERLOIN NIçOISE

Steps:

• Heat oven to 450 degrees. Generously season the beef with salt and pepper. Place beef in a roasting pan, and rub it with vegetable oil. Roast for 30 minutes, then reduce heat to 325 degrees. Roast until internal temperature reaches 125 degrees (for rare) or 140 degrees (for medium rare), about 30 to 50 minutes depending on thickness of roast. While beef roasts, prepare vegetables.
• Bring a pan of salted water to a boil, and add potatoes. Cook until tender, about 30 minutes. Drain, allow to cool slightly, and cut into 1/4-inch dice. Place in a bowl, and toss with a small amount of olive oil. Season with salt to taste, and set aside.
• Bring another pan of salted water to a boil, and add green beans. Cook until bright green and barely tender. Drain immediately, and plunge into a bowl of cold water, then drain again. Set aside.
• Bring a pan of water to a boil, and remove from heat. Add tomatoes, and allow to sit for several minutes, until skins split. Remove tomatoes with a slotted spoon. Peel and halve them, discarding seeds. Cut tomato pulp into 1/4-inch dice, and sprinkle with a little salt and sugar. Set aside.
• When beef is cooked to taste, remove from oven, and sprinkle with salt and pepper. Allow to rest for a few minutes, then carve into thin slices, reserving any juices. Arrange on a platter, and drizzle with juices. Toss beans and diced potatoes together, and scatter around beef. Scatter tomato dice over beef, and sprinkle with olives. Strew with basil leaves, and serve.