Beef Tenderloin With Garlic Mushrooms And Spinach Recipes

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BEEF TENDERLOINS WITH MUSHROOM-GARLIC SAUCE



Beef Tenderloins with Mushroom-Garlic Sauce image

Enjoy these hearty beef tenderloin steaks with Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce--perfect for dinner.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso™ Recipe Starters™

Time 40m

Yield 4

Number Of Ingredients 6

3 tablespoons butter
4 (7 ounce) beef tenderloin steaks (1 1/2 inches thick)
2 cups sliced baby portabella mushrooms
4 cloves garlic, finely chopped
2 tablespoons dry white wine or beef broth
1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce

Steps:

  • In 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook steaks 4 to 6 minutes, turning once, until deep brown. Reduce heat to low. Cover; cook 6 to 8 minutes for medium-rare to medium doneness (don't overcook; beef will continue to cook while standing). Remove beef to platter; cover to keep warm.
  • Increase heat to medium. Add remaining 2 tablespoons butter to skillet. Add mushrooms. Cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender. Add wine and cooking sauce; heat to boiling. Reduce heat; simmer 3 to 5 minutes, stirring occasionally, until sauce is hot.
  • Serve mushroom sauce over steaks.

Nutrition Facts : Calories 393.6 calories, Carbohydrate 6.7 g, Cholesterol 121.8 mg, Fat 23.6 g, Fiber 0.8 g, Protein 35.2 g, SaturatedFat 10.6 g, Sodium 358.6 mg, Sugar 1 g

SPINACH-STUFFED BEEF TENDERLOIN



Spinach-Stuffed Beef Tenderloin image

Make this elegant but easy entree the centerpiece of Christmas dinner...and you're sure to be serving up seconds.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 10

1/2 pound fresh mushrooms, chopped
4 green onions, sliced
2 tablespoons olive oil, divided
2 garlic cloves, minced, divided
2 packages (10 ounces each) fresh spinach leaves
1 teaspoon salt, divided
1/8 to 1/4 teaspoon cayenne pepper
1 beef tenderloin roast (3-1/2 pounds)
1/4 teaspoon onion powder
1/4 teaspoon coarsely ground pepper

Steps:

  • In a large nonstick skillet, saute mushrooms and onions in 1 tablespoon oil until mushrooms are tender. Add half of the garlic; cook 1 minute longer. Add spinach, 1/2 teaspoon salt and cayenne. Cook until the spinach is wilted. Remove from the heat; set aside., Cut a lengthwise slit down the center of tenderloin to within 3/4 in. of bottom. Open so meat lies flat. Spread with spinach stuffing. Fold one side of meat over stuffing; tie several times with kitchen string. Rub remaining oil over beef. Combine the onion powder, pepper and remaining garlic and salt; rub over beef. Place on a rack in a shallow roasting pan., Bake, uncovered, at 425° for 40-55 minutes or until a thermometer reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Remove string before slicing.

Nutrition Facts : Calories 241 calories, Fat 12g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 298mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

MUSHROOM-STUFFED BEEF TENDERLOIN



Mushroom-Stuffed Beef Tenderloin image

This makes a wonderfully easy entree for company. Filled with a combination of spinach, blue cheese and mushrooms, it gets rave reviews whenever I serve it.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 7

1/2 pound sliced fresh mushrooms
4 garlic cloves, minced
1 package (6 ounces) fresh baby spinach, chopped
1 cup (4 ounces) crumbled blue cheese
1 beef tenderloin roast (2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided

Steps:

  • In a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. , Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. , Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper., Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.

Nutrition Facts : Calories 238 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 417mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

BEEF TENDERLOIN WITH GARLIC, MUSHROOMS, AND SPINACH



Beef Tenderloin with Garlic, Mushrooms, and Spinach image

Make and share this Beef Tenderloin with Garlic, Mushrooms, and Spinach recipe from Food.com.

Provided by Terri F.

Categories     Meat

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil, divided
5 cloves garlic, peeled and minced
1 onion, finely chopped
10 ounces fresh mushrooms, sliced
1 lb Baby Spinach, washed
1/4 cup dry sherry
salt, to taste
pepper, freshly ground,to taste
3 -4 lbs beef tenderloin, trimmed and butterflied

Steps:

  • Heat 1 tbsp.
  • olive oil in large skillet.
  • Add garlic and onion, and saute until softened.
  • Add mushrooms, saute until lightly browned, stirring occasionally.
  • Add spinach and sherry, and saute until spinach is wilted.
  • Salt and pepper to taste.
  • Season beef tenderloin on all sides with salt and pepper.
  • Laying tenderloin flat, place spinach and mushroom mixture on one half, then bring the other half up and over to cover.
  • Use butcher's string to tie the halves together and secure the filling.
  • Heat remaining olive oil in large skillet.
  • Sear tenderloin on all sides until browned.
  • Heat oven to 425 degrees F.
  • Transfer meat to shallow rack in roasting pan, and roast uncovered 30- 45 minutes until meat is done as desired.
  • Remove meat from pan and let rest, covered with foil, about 10 minutes before serving.
  • Cut into 1/2 inch slices to serve.

Nutrition Facts : Calories 585.5, Fat 38.2, SaturatedFat 14, Cholesterol 146.2, Sodium 149.7, Carbohydrate 6.3, Fiber 1.9, Sugar 1.8, Protein 46

BEEF TENDERLOIN



Beef Tenderloin image

This beef tenderloin recipe is an effortless, melt-in-your-mouth, show stopper dripping with so much flavor you will be obsessed. It is celebration, special occasion and holiday worthy (perfect for Valentine's Day and Christmas!) and is foolproof as long as you have a meat thermometer. To make this elegant yet easy recipe, the beef tenderloin is enveloped in a robust spice mix, seared to golden brown perfection, slathered with garlic herb butter and baked to 5- star juicy splendor. The beef tenderloin is seeping with tantalizing buttery garlic herb flavor that's complimented by a bright, cooling horseradish cream sauce you will want to slather on everything - and it takes 60 seconds to whisk together! As much as you love this beef tenderloin the day off, it makes fantastic leftovers as well - because it's so tender! I've included detailed instructions, tips, tricks and everything you need to know to cook the BEST beef tenderloin recipe!

Provided by Jen

Time 1h12m

Number Of Ingredients 10

1 4-5 pound beef tenderloin (trimmed of silverskin and excess fat)
2 tablespoons Vegetable oil
Kitchen twine
3-4 teaspoons kosher salt (use 3/4 teaspoon for every pound)
1 tablespoon chili powder
1 tsp EACH pepper, paprika, garlic powder, onion powder
6 tablespoons unsalted butter
2 cloves garlic (minced)
1 teaspoon prepared horseradish
1 tsp EACH dried parsley, dried oregano, dried thyme

Steps:

  • CUT: One end of the beef tenderloin will have a thinner tapered end - we will be folding this end up against the roast. Cut the beef tenderloin in half so the two halves will be roughly equal length when you fold the thin end up against the roast to create a uniform cylinder shape (see photos in post).
  • TIE: In order for beef tenderloin to cook evenly and hold the folded tail in place, it is tied with kitchen twine - you can also ask a butcher to do this for you. First, re-fold the thin end up against the roast to create a uniform cylinder shape if needed. To tie, you can simply tie individual loops spaced 1 ½ inches apart down the length of each tenderloin and then one loop going around the roasts lengthwise or I've detailed the proper technique below which is actually quicker (just maybe more difficult explain, so just try it! - see detailed photos in post):
  • Take a string and loop it around the width of one roast, about 1-inch from the end and tie a snug knot. Loop the string around your left hand by moving the string from the front of your hand to the back so it creates a loop. With your looped hand, pick up the front of your roast and pull the loop around your roast. Shimmy the loop down to create a loop 1 ½ inches from the first loop. Pull any loose string so it's snug and repeat the process, tightening as you go. To finish, wrap the string all the way around the roast lengthwise then tie off the end and trim any excess string.
  • SPICE RUB: Whisk together all of the Spice Rub ingredients in a small bowl; set aside. Pat roasts dry with paper towels then evenly rub spice mix all over (it will seem like a lot but use all of it).
  • BRING TO ROOM TEMPERATURE: Let roasts rest at room temperature for two hours or transfer to the refrigerator to rest uncovered for up to 48 hours. If the beef is refrigerated, let it sit at room temperate for 2 hours before cooking.
  • HORSERADISH CREAM SAUCE: At any point while the roast is resting, mix all of the Horseradish Cream Sauce ingredients together in a medium bowl. Cover and refrigerate until ready to use. When ready to use, taste and adjust to taste if desired.
  • GARLC HERB BUTTER: When ready to cook, preheat the oven to 450 degrees F. Meanwhile, mix all of the butter spread ingredients together in a bowl until evenly combined; set aside.
  • SEAR ROAST: Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium high-heat. When the oil is very hot and just smoking, add beef tenderloin roasts (you may need to work in batches). Sear each side of beef until deeply browned. Transfer to a plate and wipe out any blackened drippings. Drizzle skillet with oil and transfer roasts back to the skillet. Slather the butter spread all over the tops and sides of the roasts (use all of it).
  • BAKE: Transfer the skillet (or use a lightly greased baking dish/roasting pan) to the preheated oven. Bake at 450 degrees F until beef registers desired doneness: between 120-125°F for medium rare, recommended (about 20-25 minutes) or 115-120°F for rare or 130-135°F for medium rare. **Keep in mind the beef will rise 5-7 degrees after resting, so take the meat out of the oven 5-7 degrees below the temperature you are aiming for. You will likely need to remove one roast before the other.
  • REST AND SLICE: Remove skillet from the oven and baste roasts several times with the buttery juices from the skillet, then transfer roasts to a cutting board and tent loosely with foil. Let beef rest for 15 minutes before slicing into ½-inch thick slices. Serve with Horseradish Cream Sauce.

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