HERBED AND SPICED ROASTED BEEF TENDERLOIN
Here's a special-occasion roast (that I don't remember where I found it) enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
Provided by Chippie1
Categories Roast Beef
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves.
- Run machine while adding oil; process until smooth.
- Spread mixture evenly over all sides of tenderloins.
- Place beef in a large glass baking dish.
- Cover with foil, and refrigerate for at least 6 hours.
- Preheat oven to 400 degrees F (200 degrees C).
- Place tenderloins on a rack in a large roasting pan.
- Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes.
- Remove from oven, and cover loosely with foil; let stand for 10 minutes.
- Slice beef, and serve.
Nutrition Facts : Calories 697, Fat 49.4, SaturatedFat 18.5, Cholesterol 194.9, Sodium 1006.9, Carbohydrate 1.6, Fiber 0.4, Sugar 0.1, Protein 57.5
HERB AND SPICE BEEF TENDERLOIN ROAST
Steps:
- Gather the ingredients.
- Preheat oven to 400 F. Place the roast on a rack in a roasting pan.
- Combine the rosemary, thyme, garlic, nutmeg, allspice, salt, tarragon, pepper, and mustard. Rub the mixture all over the roast.
- Roast for 45 to 55 minutes, or until an instant-read thermometer registers about 145 F when inserted into the thickest part of the roast.
- Remove from the oven, tent loosely with foil, and let the roast rest for 10 minutes before slicing.
- Slice and serve with your choice of sides.
Nutrition Facts : Calories 493 kcal, Carbohydrate 1 g, Cholesterol 129 mg, Fiber 0 g, Protein 36 g, SaturatedFat 15 g, Sodium 297 mg, Sugar 0 g, Fat 37 g, ServingSize Serves 10 to 12, UnsaturatedFat 0 g
HERB- AND SPICE-ROASTED BEEF TENDERLOIN WITH RED WINE-SHALLOT SAUCE
Categories Food Processor Beef Herb Bake New Year's Eve Beef Tenderloin Spice Red Wine Winter Shallot Bon Appétit
Yield Serves 8
Number Of Ingredients 29
Steps:
- For sauce:
- Heat oil in large saucepan over medium-low heat. Add shallots and garlic; sauté until tender, about 10 minutes. Stir in sugar; sauté until shallots are golden, about 15 minutes longer. Add flour, herbs, orange peel, nutmeg and cloves; stir 1 minute. Pour in broth, wine and brandy. Boil until sauce is reduced to 1 3/4 cups, about 20 minutes. Discard bay leaf. (Can be made 2 days ahead. Chill.)
- For tenderloin:
- Grind first 10 ingredients in processor. With machine running, add oil and blend well. Spread mixture evenly over all sides of tenderloins. Place beef in large glass baking dish. Cover with foil; chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
- Preheat oven to 400°F. Place beef on rack in large roasting pan. Roast until meat thermometer inserted into center of beef registers 125°F for rare, about 35 minutes. Remove from oven and cover with foil; let stand 10 minutes.
- Transfer beef to cutting board. Pour any accumulated juices from roasts into sauce. Bring sauce to boil. Remove from heat; whisk in butter. Season with salt and pepper. Slice beef. Serve with sauce.
HERBED BEEF TENDERLOIN
Cooking on the grill has always been one of my favorite hobbies. This recipe is a popular choice for my family's Sunday dinners or our special birthday dinners. I like to serve tenderloin with baked potatoes and homegrown vegetables.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place tenderloin in a large shallow dish. In a bowl, combine the remaining ingredients; pour over meat. Turn to coat; cover and refrigerate overnight. , Prepare grill for indirect medium-hot heat, using a drip pan. Drain and discard marinade from beef. Place beef over the direct heat. Grill, covered, over medium-hot heat for 10-15 minutes or until beef is browned, turning frequently. Move beef to indirect side of the grill. Cover and grill for 20-25 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
Nutrition Facts :
LOUISE'S HERBED BEEF TENDERLOIN
This is a simple recipe for a tender and well-seasoned beef tenderloin.
Provided by LeChef
Categories Main Dish Recipes Roast Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Tie tenderloin at 2-inch intervals with kitchen string.
- Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
- Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 204.9 calories, Carbohydrate 0.4 g, Cholesterol 57.9 mg, Fat 14.5 g, Fiber 0.2 g, Protein 17.1 g, SaturatedFat 5.5 g, Sodium 186.7 mg
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