Peppered Beef Tenderloin With Bacon Onion Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEPPERED BEEF TENDERLOIN



Peppered Beef Tenderloin image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons mixed peppercorns (black, white, green, pink)
1 cup loosely packed fresh flat-leaf parsley, finely chopped, plus additional parsley for garnish
3 tablespoons Dijon mustard
2 tablespoons unsalted butter, at room temperature
Kosher salt
2 1/2 pounds center-cut beef tenderloin, trimmed and tied if uneven
Savory Horseradish Panna Cotta, recipe follows, optional
Cooking spray
1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
Kosher salt
1 3/4 cups half-and-half
2 teaspoons gelatin (from a .25-ounce package)
2 tablespoons thinly sliced fresh chives

Steps:

  • Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
  • Preheat the oven to 450 degrees F.
  • Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
  • Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
  • Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
  • Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
  • Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
  • When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.

BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT



Beef Tenderloin with Roasted Shallots, Bacon and Port image

Categories     Roast     Christmas     Beef Tenderloin     Bacon     Port     Winter     Shallot     Bon Appétit

Yield Serves 12

Number Of Ingredients 11

1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
3 tablespoons olive oil
6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste
2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
2 teaspoons dried thyme
7 bacon slices, chopped
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons all purpose flour
1 large bunch watercress

Steps:

  • Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
  • Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
  • Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
  • Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.

PORK TENDERLOIN WITH BACON-ONION JAM



Pork Tenderloin with Bacon-Onion Jam image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 large red onion, diced
8 ounces thick-cut bacon, cut into large chunks or thick lardons
2 sprigs fresh thyme
1/3 cup brown sugar
1/4 cup strong brewed coffee
1 tablespoon apple cider vinegar
1 pork tenderloin
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper

Steps:

  • For the bacon-onion jam: Heat the oil in a cast-iron pan on medium heat; add the onion and cook until beginning to brown, 5 to 7 minutes. Add the bacon and thyme and reduce the heat to low. Cook for 10 to 12 minutes, then transfer the bacon and onion from the pan with a slotted spoon into a small saucepot. Reserve the bacon fat in the pan for cooking the tenderloin.
  • Put the saucepot with the bacon-onion mixture over medium-low heat and add the brown sugar and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes. Stir in the apple cider vinegar.
  • For the pork tenderloin: Preheat the oven to 425 degrees F. Pat the tenderloin dry with paper towels, sprinkle with the garlic powder and season well with salt and pepper.
  • Heat the reserved bacon grease in a cast-iron pan over medium-high heat and place the tenderloin in the hot fat. (This comes out even better if you use the same pan you made the jam in; you get all the flavor from the jam.) Sear on all sides, then transfer the pan to the oven to finish cooking to an internal temperature of 135 degrees F, 12 to 15 minutes. Let rest for 5 to 10 minutes before slicing. Serve with the bacon-onion jam.

More about "peppered beef tenderloin with bacon onion jam recipes"

PEPPERED BEEF TENDERLOIN WITH BACON-ONION JAM | RECIPE - PINTEREST
Watch. Shop. Explore
From pinterest.com


PERFECT BEEF TENDERLOIN RECIPE - SOUTHERN LIVING
Dec 30, 2023 Rub butter over beef, and sprinkle with salt and pepper. Bake beef tenderloin: Bake at 425°F for 25 to 35 minutes or until a meat thermometer inserted into thickest portion registers 135°F (medium rare).
From southernliving.com


BAREFOOT CONTESSA BEEF TENDERLOIN RECIPE - TABLE FOR …
Oct 17, 2024 Pat any excess moisture from the beef tenderloin with paper towels before seasoning both sides with salt and pepper. In a large cast-iron skillet, heat the oil over medium-high heat. Add the beef tenderloin and brown …
From ourtableforseven.com


BEEF SLIDERS WITH BACON JAM - SOUTHERN LIVING
May 17, 2021 While bacon cooks, place beef, mustard, salt, 1 tablespoon of the vinegar, and ¾ teaspoon of the pepper in an 11- x 7-inch baking dish. ... Herb-Crusted Beef Tenderloin. ...
From southernliving.com


PEPPERED BEEF TENDERLOIN WITH BACON-ONION JAM
1 hr 40 mins · 15 ingredients · Makes 8 to 10 servings · Recipe from Food Network
From punchfork.com


30 QUICK AND EASY CHRISTMAS RECIPES FOR A STRESS-FREE HOLIDAY
1 day ago 1 lb beef tenderloin, cut into 1-inch cubes; Salt and pepper to taste; 2 tbsp olive oil; 1 package puff pastry, thawed; 1 cup sautéed mushrooms; 1 egg, beaten; Instructions: Preheat …
From sixstoreys.com


BACON RUBBED ROAST TENDERLOIN OF BEEF RECIPE - PAULA …
Rub the entire outside of the beef tenderloin with the bacon fat. Sprinkle with salt and pepper. Place on a foil lined baking tray (for easy clean up) and put in a preheated 400º oven. For a roast that is medium rare, cook until the internal …
From pauladeen.com


BACON, GARLIC, AND THYME BEEF TENDERLOIN | TANGLED …
Dec 7, 2016 1.5 TBS Salt; 3/4 TBS Pepper; 1 TBS Garlic Powder; 1 TBS Onion Powder; 1 TBS Dried Thyme Leaf; Mix all of the Rub ingredients together. Instructions. Preheat oven to 425 degrees Fahrenheit.
From tangledwithtaste.com


PEPPERED BEEF TENDERLOIN WITH BACON-ONION JAM - COPY ME THAT
Peppered Beef Tenderloin with Bacon-Onion Jam. foodnetwork.com JRahn. loading... X. Ingredients. 2 tablespoons black peppercorns; 1 tablespoon coriander seeds; 1 tablespoon …
From copymethat.com


PEPPERED BEEF TENDERLOIN CROSTINI WITH CARAMELIZED …
Jan 17, 2013 Transfer the beef to a platter and let cool to room temperature. Wrap the beef tightly with plastic wrap and refrigerate until chilled, at least 4 hours or up to 2 days. Meanwhile, reduce the oven temperature to 325ºF. Arrange …
From williams-sonoma.com


MASTERING KROGER BACON WRAPPED BEEF TENDERLOIN FOR …
Drizzle the bacon-wrapped tenderloin with olive oil and sprinkle it with garlic powder and thyme for an extra burst of flavor. Place the bacon-wrapped beef tenderloin on a baking sheet lined with parchment paper, and pop it in the …
From redtablemeats.com


PEPPERED BEEF TENDERLOIN - VALERIE BERTINELLI
1. Preheat the oven to 450°F. Coarsely grind the peppercorns in a spice grinder or coffee grinder. Combine the mustard, butter, and 2 tablespoons of the parsley in a small bowl, stirring until blended.
From valeriebertinelli.com


PEPPERED BEEF TENDERLOIN WITH BACON-ONION JAM | RECIPE - PINTEREST
Jun 17, 2017 - Get Peppered Beef Tenderloin with Bacon-Onion Jam Recipe from Food Network
From pinterest.com


BEEF TENDERLOIN WITH DIJON CREAM SAUCE - ALLRECIPES
4 days ago Place beef tenderloin on the prepared baking sheet. Rub with butter, then drizzle with 1 1/2 teaspoons Worcestershire sauce and sprinkle with salt and pepper. Tuck tapered end of tenderloin underneath to ensure even cooking.
From allrecipes.com


BEEF TENDERLOIN RUMAKI - SMALL TOWN WOMAN
Mar 12, 2020 Now wrap the beef tenderloin, red bell pepper, water chestnuts, and green onion in half slice of bacon and secure with a toothpick. Bake for about 30 minutes or until the bacon is browned and crispy. Baste about every 10 …
From smalltownwoman.com


PORK TENDERLOIN WITH BACON ONION JAM RECIPES
Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and …
From tfrecipes.com


PEPPERED BEEF TENDERLOIN WITH BACON ONION JAM RECIPES
Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley. Spray six 4- to 6-ounce ramekins with cooking spray. Stir …
From tfrecipes.com


Related Search