Roasted Beef Tenderloin With Basil Curry Mayonnaise Recipes

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ROASTED BEEF TENDERLOIN WITH BASIL-CURRY MAYONNAISE



Roasted Beef Tenderloin With Basil-Curry Mayonnaise image

This recipe sounds complicated, but is actually quite easy. Adapted from Giada De Laurentiis, Food Network.

Provided by threeovens

Categories     Roast Beef

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

cooking spray
2 teaspoons cumin seeds
2 teaspoons coriander seeds
3 garlic cloves
1/4 teaspoon kosher salt, plus 2 teaspoons
1 teaspoon fresh ground black pepper
2 tablespoons extra virgin olive oil
3 1/2-4 lbs beef tenderloin, trimmed
1 cup mayonnaise
1/4 cup mascarpone cheese, at room temperature
1/3 cup fresh basil leaf, finely chopped
1 tablespoon curry powder
1 teaspoon smoked paprika
kosher salt & freshly ground black pepper

Steps:

  • Place oven rack in center of oven and preheat oven to 400 degrees F; spray heavy, rimmed baking sheet with cooking spray and set aside.
  • Using a mortar and pestle, or spice grinder, grind the cumin and coriander fine (this can also be done using a plastic bag and a rolling pin or the bottom of a pan).
  • In a medium skillet, over medium heat, toast the spices until aromatic; place in a small bowl.
  • Chop the garlic and sprinkle with 1/4 teaspoon salt; using the side of your knife, scrape the garlic and salt to form a paste, then add to the spices.
  • Also add the remaining 2 teaspoons of salt, pepper, and oil; stir until mixture is smooth.
  • Place roast on the prepared baking sheet and rub all over with the spice mixture.
  • Roast in oven until a meat thermometer registers 125 degrees F, for medium-rare, about 35 to 40 minutes.
  • Transfer meat to a cutting board, tent with aluminum foil, and let rest 20 minutes before carving.
  • Meanwhile, prepare the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone, basil, curry powder, and paprika until mixture is smooth; season with salt and pepper.
  • Slice meat into 1/4 inch thick slices and arrange on a serving platter; spoon mayonnaise into a small serving bowl and serve alongside.

Nutrition Facts : Calories 858.7, Fat 66.1, SaturatedFat 22, Cholesterol 235.1, Sodium 486.1, Carbohydrate 11.6, Fiber 1, Sugar 2.6, Protein 52.8

HERBED AND SPICED ROASTED BEEF TENDERLOIN



Herbed and Spiced Roasted Beef Tenderloin image

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

2 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
2 bay leaves
4 cloves garlic
1 large shallot, peeled and quartered
1 tablespoon grated orange zest
1 tablespoon coarse salt
1 teaspoon fresh ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 (2 lb) beef tenderloin, roasts trimmed

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

SLOW-ROASTED FILET OF BEEF AND BASIL PARMESAN MAYONNAISE



Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 15

1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds)
3 tablespoons good olive oil
4 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
10 to 15 branches fresh tarragon
Basil Parmesan Mayonnaise, for serving, recipe follows
2 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
1/2 cup chopped fresh basil leaves, lightly packed
1/2 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1 cup vegetable oil, at room temperature
1/2 cup good olive oil, at room temperature

Steps:

  • Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
  • Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
  • Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
  • Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.

ROASTED BEEF TENDERLOIN



Roasted Beef Tenderloin image

An overnight marinade provides a savory seasoning for this tenderloin. I've served this simple elegant roast on many special occasions. -Schelby Thompson, Camden Wyoming, Delaware

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 9

1/2 cup port wine or 1/2 cup beef broth plus 1 tablespoon balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 tablespoons olive oil
4 to 5 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon hot pepper sauce
1 beef tenderloin roast (3 pounds)
1 bay leaf

Steps:

  • For marinade, whisk together first 7 ingredients. Place roast, bay leaf and 3/4 cup marinade into a large bowl; turn to coat. Cover; refrigerate 8 hours or overnight. Reserve remaining marinade for basting; cover and refrigerate., Preheat oven to 425°. Place tenderloin on a rack in a roasting pan; discard bay leaf and marinade. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes, basting occasionally with reserved marinade during the last 15 minutes., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 193 calories, Fat 8g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 257mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

ROASTED BEEF TENDERLOIN WITH BASIL-CURRY MAYONNAISE



Roasted Beef Tenderloin with Basil-Curry Mayonnaise image

You can't really go wrong with a beef tenderloin. It's a prime cut of meat that can be pricey, but I consider it for the holidays and special occasions. Really, it's so tender and flavorful that you don't have to do too much to make it taste delicious. The crust on this tenderloin, with garlic paste, cumin, and coriander, is so simple yet a wonderful surprise, and the basil-curry mayo is perfectly herby, spicy, and creamy. With any leftovers, you can make some pretty gourmet sandwiches, too.

Yield 6 to 8 servings

Number Of Ingredients 14

Vegetable oil cooking spray
2 teaspoons cumin seeds
2 teaspoons coriander seeds
3 garlic cloves, peeled
2 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 (3 1/2- to 4-pound) beef tenderloin, trimmed
1 cup mayonnaise
1/4 cup (2 ounces) mascarpone cheese, at room temperature
1/3 cup finely chopped fresh basil leaves
1 tablespoon curry powder
1 teaspoon smoked paprika
Salt and freshly ground black pepper

Steps:

  • For the beef: Place an oven rack in the center of the oven and preheat the oven to 400°F. Spray a heavy rimmed baking sheet with vegetable oil cooking spray. Set aside.
  • In a mortar and pestle or spice grinder, coarsely grind the cumin seeds and coriander seeds (see Cook's Note). Heat a small skillet over medium heat. Add the spices and cook, stirring, for 30 seconds, or until aromatic and toasted. Scrape the spices into a small bowl.
  • Finely chop the garlic on a cutting board. Sprinkle with 1/4 teaspoon of the salt. Holding a chef's knife at a 45-degree angle, scrape the garlic and salt together to form a paste. Spoon the garlic paste into the bowl with the spices. Add the remaining 2 teaspoons salt, the black pepper, and the oil. Stir until smooth.
  • Place the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes, or until a meat thermometer inserted into the thickest part of the meat registers 125°F for medium-rare. Transfer the meat to a cutting board and tent loosely with foil. Let rest for 20 minutes.
  • For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper.
  • To serve, slice the meat into 1/4-inch-thick slices and arrange on a platter. Spoon the curry mayonnaise into a small bowl and serve alongside the meat.
  • You can also crush the spices by putting them in a small resealable plastic bag and pressing down on them with a rolling pin or the bottom of a small saucepan.

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