Beef Tenderloin With Cascabel Chile Aioli Marinade Recipes

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BEEF TENDERLOIN WITH CASCABEL CHILE AIOLI MARINADE



Beef Tenderloin With Cascabel Chile Aioli Marinade image

This is an elegant and delicious meat dish and perfect for a dinner or barbecue with the boss! She/he will be most impressed! The aioli is spectacular! Enjoy the feast!

Provided by HotPepperRosemaryJe

Categories     Meat

Time 55m

Yield 6-8

Number Of Ingredients 13

3 1/2 lbs beef tenderloin, trimmed
salt
ground pepper, freshly grated
1 chile, stemmed, seeded and cut into large pieces
3/4 cup mayonnaise
1 large garlic clove, minced
1 shallot, minced
2 teaspoons red wine vinegar
1 teaspoon fresh lime juice
1/4 teaspoon paprika
1/4 teaspoon dried ancho chile powder
14 teaspoons cayenne
2 tablespoons canola oil

Steps:

  • Preheat oven to 450 degrees.
  • Place roasting pan on stove and heat oil over medium-high heat.
  • Pat tenderloin with paper towels.
  • Sprinkle all over with salt and pepper.
  • Place in roasting pan with oil and roast in oven (or in a hot, covered grill).
  • While meat cooks, toast Cascabel chile in a small skillet over high heat,.
  • turning pieces once, until blistered and fragrant. I recommend using a Cascabel chili as it has a tangy medium hot flavor.
  • Let cool until brittle.
  • Using a mortar and pestle, pound chile into a powder.
  • Mix powder in medium bowl with remaining ingredients to create the aioli.
  • Remove meat from oven or grill after 25 to 30 minutes, or when internal temperature is in the 130 to 150 degree range. Because you are using such a hot oven, you may want to check the internal temperature of the meat as the 25 minute mark approaches to make sure you don't overcook it.
  • Let rest 10 to 15 minutes.
  • Slice and serve with aioli on the side.

Nutrition Facts : Calories 945.8, Fat 68.8, SaturatedFat 22.9, Cholesterol 235.1, Sodium 368.3, Carbohydrate 11.1, Fiber 1.3, Sugar 2.7, Protein 67.9

BEEF TENDERLOIN MARINADE



Beef Tenderloin Marinade image

Use this beef tenderloin marinade on a 3- to 4-pound tenderloin before cooking. It's worth the wait.

Provided by Carley

Categories     Marinades

Time 1h10m

Yield 8

Number Of Ingredients 12

⅓ cup sherry vinegar
⅓ cup molasses
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
6 cloves garlic, minced
1 small serrano pepper, chopped
1 tablespoon soy sauce
1 tablespoon dried rosemary
1 teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Whisk sherry vinegar, molasses, red wine vinegar, olive oil, garlic, serrano pepper, soy sauce, rosemary, sage, thyme, salt, and pepper together in a medium bowl until well combined. Let sit until flavors have melded, about 1 hour.

Nutrition Facts : Calories 113.8 calories, Carbohydrate 12.2 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 264.4 mg, Sugar 7.7 g

MARINATED BEEF TENDERLOIN



Marinated Beef Tenderloin image

My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

1 cup soy sauce
3/4 cup beef broth
1/2 cup olive oil
2 tablespoons red wine vinegar
4 to 5 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 bay leaf
1 beef tenderloin roast (3-1/2 to 4 pounds)

Steps:

  • In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

Nutrition Facts :

CHILE-RUBBED BEEF TENDERLOIN WITH GARLIC-HERB OIL



Chile-Rubbed Beef Tenderloin with Garlic-Herb Oil image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 19

1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
One 3 1/2- to 4-pound beef tenderloin, trimmed and tied
2 tablespoons canola oil
Garlic-Herb Oil, recipe follows
3/4 cup extra-virgin olive oil
3 cloves garlic, crushed
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
1 teaspoon red pepper flakes
Kosher salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Mix together the ancho chile powder, cumin, paprika, coriander, cayenne, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the olive oil on the tenderloin, then rub evenly with the spice mixture. Let stand at room temperature for 30 minutes.
  • Heat the canola oil in a large ovensafe skillet, preferably cast-iron, over medium-high heat. Sear the tenderloin (bending it to fit in the skillet if necessary) until golden brown on all sides, about 3 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the tenderloin reads 130 degrees F (for medium rare), about 20 minutes. Transfer to a cutting board and let rest for 10 minutes.
  • Remove the string and slice the tenderloin crosswise. Spoon over some of the Garlic-Herb Oil and sprinkle the meat with additional salt. Serve the remaining Garlic-Herb Oil in a bowl on the side.
  • Combine the olive oil and garlic in a small saucepan. Turn the heat to medium low and gently poach the garlic for 5 minutes; the oil should be at a very bare simmer but not boiling, otherwise the garlic will burn. Turn off the heat and allow to cool completely.
  • Remove the garlic from the oil and discard; transfer the oil to a bowl. Add the parsley, cilantro, chives, red pepper flakes and salt to taste to the oil and stir to combine.

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