HELP!! cooking beef tenderloin

F

franinvirginia

Enthusiast Member
I can bake until the cows come home but when it comes to meat I need help. My dad gave me a 4 pound select tenderloin roast and I want to fix it for Christmas eve. What is a great FAIL PROOF way to cook this gorgeous and expensive piece of meat.

 
REC: Herb and Spice-Roasted Beef Tenderloin with Red Wine Shallot Sauce

I posted this a few days ago; we're having it on Christmas day. The recipe is really quite easy. I've always found it takes longer to cook than the recipe says, so if you do it, watch the time.

Herb and Spice-Roasted Beef Tenderloin with Red Wine Shallot Sauce

Herb and Spice-Roasted Beef Tenderloin with Red Wine Shallot Sauce

Sauce
2 tablespoons olive oil
2 1/2 cups sliced shallots (about 12 ounces)
2 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon all purpose flour
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
1 bay leaf
1 teaspoon grated orange peel
Pinch of ground nutmeg
Pinch of ground cloves
3 1/4 cups canned beef broth
1 1/2 cups dry red wine
1/4 cup brandy

Tenderloin
2 tablespoons fresh rosemary leaves
2 tablespoons fresh thyme leaves
4 large garlic cloves, peeled
2 bay leaves
1 large shallot, peeled, quartered
1 tablespoon grated orange peel
1 tablespoon coarse salt
1 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 2-pound (large end) beef tenderloin pieces, trimmed

1/4 cup ( 1/2 stick) unsalted butter, room temperature





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.

Serves 8.
Bon Appétit
December 1996


Link: http://www.epicurious.com/recipes/recipe_views/views/2998

 
This is very easy and requires very little prep - REC: Beef Tenderloin in Gorganzola Sauce

1 (4-5 lb) beef tenderloin trimmed & tied so it will cook evenly
2 Tbps butter at room temperature butter
1 tsp salt
freshly ground black pepper to taste

For the gorganzola sauce,

4 cups half and half
4 oz gorgonzola cheese
salt & pepper to taste
2 Tbps finely chopped parsley

Preheat oven to 450° F - yes, 450, you want to seal in the juices.

In a medium pot, bring the heavy cream to a rolling boil over medium-high heat. Let the cream simmer for 30-45 minutes, stirring occasionally until it gets very thick. Remove the pot from the heat and add remaining ingredients, stirring until cheese has melted.

While the cream is boiling, place the beef on a baking sheet and rub all over with butter, salt, and pepper. Cook until internal temperature reaches at least 125°F - for 25 minutes (rare), or 28 minutes (medium-rare); if you like your meat cooked more than medium-rare add another 3-5 minutes, but it's best served rare to medium-rare.

Enjoy - what a nice gift!

 
You must log in or register to reply here.
Back
Top