Beef tenderloin...how long to cook it?!
The directions say broil at 500 degrees until done to your liking!. How long is that!? I would like medium!. also it says cut into medallions!.!.!.what are medallions!?! Its for dinner tonight, so quick responses will be greatly appreciated!!Www@FoodAQ@Com
Answers:
This is a very fine cut!. One of my favorites!. Medallions are just the shape they are cut in!. Like a medal!.
Here is pic and recipe:
http://www!.bigoven!.com/164839-Pan-seared!.!.!.
If you are going to roast, 375, 30 minutes for medium, turning 1/2 way!.
I would never cook such a tender beef in such a high temp!.Www@FoodAQ@Com
Here is pic and recipe:
http://www!.bigoven!.com/164839-Pan-seared!.!.!.
If you are going to roast, 375, 30 minutes for medium, turning 1/2 way!.
I would never cook such a tender beef in such a high temp!.Www@FoodAQ@Com
That's an expensive cut of beef that you're working with, and you DON'T want to mess it up, as it's "top of the line"!.!.!.!.!.!.!.You can't get a better cut than beef tenderloin:
"Medallions" are exactly what the term implies: cuts of the roast, cut about 1!.5 to 2 inches thick, then either pan fried and into the oven, or wrapped in bacon and served as a fillet mignon!.!.!.!.!.!.
I would NOT broil a tenderloin, unless that is the only method available to you!.!.!.!.!.!.
Beef Tenderloin with Shallot Sauce:
Ingredients
4 to 41/2 pound trimmed filet mignon, tied at room temperature
2 tablespoons each minced fresh rosemary and thyme leaves, or 1 tablespoon each dried rosemary and thyme leaves, crumbled
1 tablespoon finely minced garlic
2 teaspoons cracked black pepper, or to taste
1 1/2 teaspoons kosher salt, or to taste
Directions
Preheat oven to 525 degrees F!.
Pat meat dry!. In a small bowl combine rosemary, thyme, garlic, pepper and salt!. Rub mixture onto meat and arrange meat on a rack in a roasting pan!. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F!. for medium-rare!. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes!.
Make the sauce: In a saucepan combine the shallots, 2/3 cup of the Madeira, the thyme, rosemary and bay leaf and reduce the mixture to 1/3 cup!. Add the stock and tomato paste and simmer, stirring occasionally, for 20 minutes!.
In a small bowl combine the remaining Madeira with the arrowroot until smooth and whisk it into the sauce!. Simmer for 5 minutes more, or until lightly thickened!. Keep warm!. Before serving, strain into a sauceboat!.
For the sauce:
2/3 cup minced shallots
2/3 cup plus 3 tablespoons Madeira
1 1/2 teaspoons each minced fresh rosemary and thyme leaves, or 1/2 teaspoon each dried rosemary and thyme leaves, crumbled
1 bay leaf
3 cups beef stock or broth
1 tablespoon tomato paste
2 tablespoons arrowroot or cornstarchWww@FoodAQ@Com
"Medallions" are exactly what the term implies: cuts of the roast, cut about 1!.5 to 2 inches thick, then either pan fried and into the oven, or wrapped in bacon and served as a fillet mignon!.!.!.!.!.!.
I would NOT broil a tenderloin, unless that is the only method available to you!.!.!.!.!.!.
Beef Tenderloin with Shallot Sauce:
Ingredients
4 to 41/2 pound trimmed filet mignon, tied at room temperature
2 tablespoons each minced fresh rosemary and thyme leaves, or 1 tablespoon each dried rosemary and thyme leaves, crumbled
1 tablespoon finely minced garlic
2 teaspoons cracked black pepper, or to taste
1 1/2 teaspoons kosher salt, or to taste
Directions
Preheat oven to 525 degrees F!.
Pat meat dry!. In a small bowl combine rosemary, thyme, garlic, pepper and salt!. Rub mixture onto meat and arrange meat on a rack in a roasting pan!. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F!. for medium-rare!. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes!.
Make the sauce: In a saucepan combine the shallots, 2/3 cup of the Madeira, the thyme, rosemary and bay leaf and reduce the mixture to 1/3 cup!. Add the stock and tomato paste and simmer, stirring occasionally, for 20 minutes!.
In a small bowl combine the remaining Madeira with the arrowroot until smooth and whisk it into the sauce!. Simmer for 5 minutes more, or until lightly thickened!. Keep warm!. Before serving, strain into a sauceboat!.
For the sauce:
2/3 cup minced shallots
2/3 cup plus 3 tablespoons Madeira
1 1/2 teaspoons each minced fresh rosemary and thyme leaves, or 1/2 teaspoon each dried rosemary and thyme leaves, crumbled
1 bay leaf
3 cups beef stock or broth
1 tablespoon tomato paste
2 tablespoons arrowroot or cornstarchWww@FoodAQ@Com