Anybody have a good recipe for me? beef tenderloins....?!
Anybody have a good recipe for me? beef tenderloins....?
i have a pack of beef tenderloins that i want to cook but i don't know what to do with them...i don't wanna make them into filets, don't want to grill em up....i want to throw them in a dish and in the oven with potatoes and veggies. have any ideas. i'm not very good at making gravy either, so if you have any scrumptous recipes for me, i'd appreciate it. btw...i have epicurious, food channel, all recipes bookmarked but i have yet to come accross something i want to make for my family. the reason i want to throw it all in a dish is so i can "make" dinner for the fam. cause i have to go to work in an hour. if my husband makes dinner, he'll use them!!!
thanks. =)
Answers: TENDERLOIN OF BEEF
1 (3 to 4 lb.) tenderloin of beef, trimmed
1 onion, sliced
2 tbsp. grated fresh ginger
2 cloves garlic, minced
1/2 c. Kikkoman soy sauce
3/4 c. sherry
Rub beef with ginger and garlic on both sides. Place the onions on the bottom of pan, then place tenderloin on top. Baste with half the soy sauce and half the sherry. Bake in 450 degree oven for 25 to 35 minutes or until desired doneness, basting with remaining soy sauce and sherry while cooking. Slice thick and serve with onion on top of meat.
Serves 6-8.
Served with rice that has been cooked in beef broth and soy sauce. Top the rice with sauteed mushrooms and green onions. This is one of the few pieces of red meat that we cook indoors. Guests ask for it again and again.
A good burgundy is nice or a Petit Sarah.
A great addition to this recipe is after cooking the tenderloin 25 minutes, remove meat from oven; split the meat down the middle. Take 2 to 3 lobster tails; split the shells and rub lobster with soy sauce. Bake in 350 degree oven for 10 minutes. Remove lobster from shell. Stuff lobster into tenderloin. Place under broiler only to heat - again basting with soy sauce and sherry. Sprinkle with chopped parsley and melted butter. Slice and serve. Easy: Garlic, olive oil, lemon zest, salt and pepper...into the dish with some green beans and cook until it reaches the proper temp.
A little more effort: Butterfly the meat and fill with goat cheese and fresh figs that you have quartered. Sprinkle with salt and pepper and then tie it up with butcher twine or pin it together with toothpicks. This would go just fine with a salad. 38 different recipies for you to consider
check URL for details If you have that cut of meat - there is only one thing that you should make with it - Beef Wellington! Mmmmmmm... You can trhow in your potato wedges and carrots and celery. 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.
Herbed and Spiced Roasted Beef Tenderloin
INGREDIENTS
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 freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 (2 pound) beef tenderloin roasts, trimmed
DIRECTIONS
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 definately onions lots of onions, onions, onions, onions, butter, parsley, thyme, sherry or red/white wine or vermouth, worcheshire sauce, beef broth, some brown sugar, olive oil, gruyere cheese
roast. onions in the pan with butter, and thyme and olive oil and beef tenderloin.
cook off the alchohol in the wine before adding it to the onions. combine this liquid with beef broth, brown sugar, olive oil and worcheshire sauce. pour over roast. add peas and carrots and celery with this if you want this to resemble some sort of stew.
when done, sprinkle a generous amount of parsley and gruyere cheese on top. voila. kind of like a french onion soup. use the extra liquid and combine with a little bit of flour or corn starch to make a gravy. served with a baked potato and sourcream with chives or scallions/spring onions and a side of garlic green beans and baby carrots with ginger Beef tenderloins huh... well you could make beef stroganoff, but I'd make a wellington. Buy some puff pastry (thaw it), cut up some mushrooms (a lot of them), cook them down squeeze the liquid out) layer on top of seasoned meat , top that with foie gras (if you cant afford I understand) wrap with the puff pastry and egg wash. Cook 350 until internal temp reaches 145 degrees and you'll have a nice medium piece of meat.