I have never made this cut of beef before but I would love to do it for an Easter dinner for my family of 6. Please give me your favorite Beef Tenderloin Recipe and any tips would be greatly appreciated. Also what kind of potatoes do you serve with this? Baked? Thank you so much.
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ISO: ISO: Beef Tenderloin Recipe for Easter-Help!
- Thread starter nancywisc
- Start date
In Search Of:
I just posted a link to my favorite up at post #1275. I serve it with garlic-parsnip-mashed
potatoes, but scalloped potatoes or fries (as per Amanda's comments) would work as well.
(I think "filet mignon" has come to mean the same thing as beef tenderloin, but maybe someone here will correct me if I'm wrong.)
potatoes, but scalloped potatoes or fries (as per Amanda's comments) would work as well.
(I think "filet mignon" has come to mean the same thing as beef tenderloin, but maybe someone here will correct me if I'm wrong.)
Important tip...serve rare to medium rare! (more)
Be sure you have a meat thermometer for the expensive cut of beef! If you don't have one, get one in your hardware store or grocery store. They're inexpensive and it will save many a good piece of meat.
Beef tenderloin is very tender, but will toughen up a bit if overcooked. It will also lose some of it's flavor. My sister prepared one for Christmas and it was Alton Brown's recipe for a fool-proof and fairly easy way to do a delicious tenderloin. It's all in the timing and no thermometer was needed for this. I don't remember how it was done, except that it was encased in a sort of salty bread dough and roasted (baked). The crust was then cracked open and thrown away before the meat was served. Juicy and perfectly done. You could find it on Foodnetwork.com and then find Alton Brown's Good Eats.
I would serve with a potato gratin, scalloped potatoes, garlic or leek mashed, or roasted new potatoes. Not baked.
FYI...Filet mignon is simply a thick slice of beef tenderloin.
Be sure you have a meat thermometer for the expensive cut of beef! If you don't have one, get one in your hardware store or grocery store. They're inexpensive and it will save many a good piece of meat.
Beef tenderloin is very tender, but will toughen up a bit if overcooked. It will also lose some of it's flavor. My sister prepared one for Christmas and it was Alton Brown's recipe for a fool-proof and fairly easy way to do a delicious tenderloin. It's all in the timing and no thermometer was needed for this. I don't remember how it was done, except that it was encased in a sort of salty bread dough and roasted (baked). The crust was then cracked open and thrown away before the meat was served. Juicy and perfectly done. You could find it on Foodnetwork.com and then find Alton Brown's Good Eats.
I would serve with a potato gratin, scalloped potatoes, garlic or leek mashed, or roasted new potatoes. Not baked.
FYI...Filet mignon is simply a thick slice of beef tenderloin.
Nancy...I found the link for Alton Brown's tenderloin.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26998,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26998,00.html
I have cooked several tenderloins and I always use a
meat thermometer and do not cook past med rare. I cook mine on my weber kettle and use indirect cooking method. I think I seasoned it last time with Penzey's northwoods or prime rib rub. If I am serving a big crowd I usually cook cornish hens or chicken as well for those who do not like rare meat.
meat thermometer and do not cook past med rare. I cook mine on my weber kettle and use indirect cooking method. I think I seasoned it last time with Penzey's northwoods or prime rib rub. If I am serving a big crowd I usually cook cornish hens or chicken as well for those who do not like rare meat.
vicki-in-tucson
Well-known member
REC: Herb and Spice-Roasted Beef Tenderloin with Red Wine Shallot Sauce
This recipe is from the Epi webiste (http://www.epicurious.com/recipes/recipe_views/views/2998).
I can't say enough good things about this recipe. I cook this every Christmas and everyone loves it. I think if I served anything else, I would get coal in my stocking. It looks intimadating, but is really quite easy. I usually serve it with mashed potatoes.
Watch the cooking time--I have always found it takes longer, but that might just be my oven. It's different when I cook it at my mother's house.
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
http://www.epicurious.com/recipes/recipe_views/views/2998
This recipe is from the Epi webiste (http://www.epicurious.com/recipes/recipe_views/views/2998).
I can't say enough good things about this recipe. I cook this every Christmas and everyone loves it. I think if I served anything else, I would get coal in my stocking. It looks intimadating, but is really quite easy. I usually serve it with mashed potatoes.
Watch the cooking time--I have always found it takes longer, but that might just be my oven. It's different when I cook it at my mother's house.
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
http://www.epicurious.com/recipes/recipe_views/views/2998
I have cooked countless whole tenderloins
to a perfect "turn". Don't bother with the salt crust--you won'tget the nice seared/charred exterior crust.
Tuck the "tail" ( thin end) under so you have a uniform cylinder of meat. If any of your crowd likes well done meat, leave this flat. It will be more done.
YOu may rub it with any rub you like.
To roast it, bring it to room temp--about an hour on the counter. Pre-heat the oven to 500*. Put meat on a rack, put in oven for 15 minutes at high temp. Reduce temp to 350* and roast for 25 minutes more. Check temp with an INSTANT read thermometer. Cook to 125* (no more). Remove from oven, tent with foil and let rest for 30 minutes. It will be an absolute perfect rare to medium rare.
You can serve any starch you want. A tenderloin sort of deserves more than a baked potato however, in my opinion.
A potato gratin would be nice. Quartered roasted red potatoes with rosemary would be nice. A baked rice dish is what I often serve (at Christmas).
to a perfect "turn". Don't bother with the salt crust--you won'tget the nice seared/charred exterior crust.
Tuck the "tail" ( thin end) under so you have a uniform cylinder of meat. If any of your crowd likes well done meat, leave this flat. It will be more done.
YOu may rub it with any rub you like.
To roast it, bring it to room temp--about an hour on the counter. Pre-heat the oven to 500*. Put meat on a rack, put in oven for 15 minutes at high temp. Reduce temp to 350* and roast for 25 minutes more. Check temp with an INSTANT read thermometer. Cook to 125* (no more). Remove from oven, tent with foil and let rest for 30 minutes. It will be an absolute perfect rare to medium rare.
You can serve any starch you want. A tenderloin sort of deserves more than a baked potato however, in my opinion.
A potato gratin would be nice. Quartered roasted red potatoes with rosemary would be nice. A baked rice dish is what I often serve (at Christmas).
REC: Beef Tenderloin with Three-Peppercorn Hollandaise
This serves 2 but 6 would be manageable with a larger sauté pan.
Beef Tenderloin with Three-Peppercorn Hollandaise
from Caprial and John’s Kitchen
2 (~6 oz) beef tenderloins (fillet steaks)
salt, to taste
black pepper, freshly ground, to taste
½ tsp green peppercorns
½ tsp black peppercorns
½ tsp pink peppercorns
½ c white wine
¼ c dry sherry
3 T sherry vinegar
1 shallot, chopped
2 cloves garlic, chopped
2 egg yolks
1/3 c unsalted butter, melted
1 T olive oil
flat-leaf (Italian) parsley, chopped, for garnish
Preheat the oven to 350ºF.
Season the tenderloins with salt and pepper; set aside.
In a small saucepan over high heat, bring the green, black and pink peppercorns, white wine, sherry, sherry vinegar, shallot and garlic to a boil. Cook for about 2 minutes or until about 2 tablespoons of liquid remains. Set aside to cool.
Place the egg yolks and the cooled wine mixture in a small stainless steel bowl. Place the bowl over a pot of simmering water and whisk for 3 to 4 minutes or until the egg yolks thicken to the consistency of softly whipped cream. Do not scramble the eggs. Slowly whisk in the melted butter and mix thoroughly. Season to taste with salt.
Leave the bowl over hot water and remove the pot from the heat. Cover and set aside.
In a medium sauté pan over high temperature, heat 1 tablespoon olive oil until smoking hot. Sear the tenderloins well on both sides, about 2 minutes per side. If your sauté pan is ovenproof, place it in the oven; transfer the beef to a roasting pan. Bake the tenderloins for abut 8 minutes for medium-rare. Place the tenderloins on individual plates and pour over the Three-Peppercorn Hollandaise. Garnish with chopped parsley.
Serves 2.
This serves 2 but 6 would be manageable with a larger sauté pan.
Beef Tenderloin with Three-Peppercorn Hollandaise
from Caprial and John’s Kitchen
2 (~6 oz) beef tenderloins (fillet steaks)
salt, to taste
black pepper, freshly ground, to taste
½ tsp green peppercorns
½ tsp black peppercorns
½ tsp pink peppercorns
½ c white wine
¼ c dry sherry
3 T sherry vinegar
1 shallot, chopped
2 cloves garlic, chopped
2 egg yolks
1/3 c unsalted butter, melted
1 T olive oil
flat-leaf (Italian) parsley, chopped, for garnish
Preheat the oven to 350ºF.
Season the tenderloins with salt and pepper; set aside.
In a small saucepan over high heat, bring the green, black and pink peppercorns, white wine, sherry, sherry vinegar, shallot and garlic to a boil. Cook for about 2 minutes or until about 2 tablespoons of liquid remains. Set aside to cool.
Place the egg yolks and the cooled wine mixture in a small stainless steel bowl. Place the bowl over a pot of simmering water and whisk for 3 to 4 minutes or until the egg yolks thicken to the consistency of softly whipped cream. Do not scramble the eggs. Slowly whisk in the melted butter and mix thoroughly. Season to taste with salt.
Leave the bowl over hot water and remove the pot from the heat. Cover and set aside.
In a medium sauté pan over high temperature, heat 1 tablespoon olive oil until smoking hot. Sear the tenderloins well on both sides, about 2 minutes per side. If your sauté pan is ovenproof, place it in the oven; transfer the beef to a roasting pan. Bake the tenderloins for abut 8 minutes for medium-rare. Place the tenderloins on individual plates and pour over the Three-Peppercorn Hollandaise. Garnish with chopped parsley.
Serves 2.
Beef Tenderloin Marinade
This recipe was given to me in 1992 by a friend, Pam Hagedorn, and is superb. I hope you enjoy it as much as I do! Wigs
Beef Tenderloin Marinade:
2 Tablespoons oil
2 cloves garlic, minced
1/4 cup fresh parsley, chopped (I use Italian parsley.)
1/3 cup soy sauce
1 Tablespoon powdered ginger
1 teaspoon allspice
1 teaspoon dry rosemary
3 Tablespoons red wine vinegar
2 Tablespoons brown sugar
1-1/4 cups beef broth
Saute onion in oil. Add rest of ingredients and bring to a boil. Cool.
Trim and tie a whole beef tenderloin, folding long "tail" piece under to make a fairly uniform piece of meat. Place meat and marinade in a 2-gallon Ziplock bag and marinate overnight in the refrigerator, turning occasionally.
At least 1 hour before baking, remove from refrigerator so meat can come to room temperature. Place tied beef on rack in baking pan. Coat with melted butter. Do not cover.
Bake in a 425-degree F oven until thickest part of meat registers 125-130 degrees F for rare (or until desired doneness is reached). Let meat sit 15-20 minutes before removing string and slicing.
This recipe was given to me in 1992 by a friend, Pam Hagedorn, and is superb. I hope you enjoy it as much as I do! Wigs
Beef Tenderloin Marinade:
2 Tablespoons oil
2 cloves garlic, minced
1/4 cup fresh parsley, chopped (I use Italian parsley.)
1/3 cup soy sauce
1 Tablespoon powdered ginger
1 teaspoon allspice
1 teaspoon dry rosemary
3 Tablespoons red wine vinegar
2 Tablespoons brown sugar
1-1/4 cups beef broth
Saute onion in oil. Add rest of ingredients and bring to a boil. Cool.
Trim and tie a whole beef tenderloin, folding long "tail" piece under to make a fairly uniform piece of meat. Place meat and marinade in a 2-gallon Ziplock bag and marinate overnight in the refrigerator, turning occasionally.
At least 1 hour before baking, remove from refrigerator so meat can come to room temperature. Place tied beef on rack in baking pan. Coat with melted butter. Do not cover.
Bake in a 425-degree F oven until thickest part of meat registers 125-130 degrees F for rare (or until desired doneness is reached). Let meat sit 15-20 minutes before removing string and slicing.
Maybe not for Easter, but for future referemce, Sara on Food Network
did a filet of beef, with a coffee rub that I am going to try. Has a Pasilla chile broth to go with. Probably won't do it till I get back to work--to much beef for one little old lady!!!
But will let you know--also on these jobs I seem to end up with some rib-eye strips, that might work well with this as well.
did a filet of beef, with a coffee rub that I am going to try. Has a Pasilla chile broth to go with. Probably won't do it till I get back to work--to much beef for one little old lady!!!
But will let you know--also on these jobs I seem to end up with some rib-eye strips, that might work well with this as well.