Best Beef Tenderloin With Costa Rican Coffee Balsamic Fig Glaze Recipes

PEPPERY BEEF TENDERLOIN (STOVE TOP) WITH BALSAMIC GLAZE

Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze image

This is a delicious and easy way to cook beef tenderloin. Since it is sliced before cooking, it also takes just a fraction of the time the oven baked tenderloin takes. One of my regular rotation recipes!

Provided by hodgemo2

Categories One Dish Meal

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 6

Ingredients

1 lb beef tenderloin
4 teaspoons black pepper
4 tablespoons balsamic vinegar
4 teaspoons Dijon mustard
4 tablespoons heavy cream
4 tablespoons water

Steps:

Press edges of beef into black pepper to coat. Cut into 1 inch slices.
Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
Transfer to a serving plate and keep warm.
Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix.
Add whipping cream and water. Bring to a boil, stirring continually.
Cook, stirring continually, until thickened; about 2 minutes.
Spoon over beef and serve.

Nutrition Facts : Calories 780.4, Fat 57.5, SaturatedFat 25, Cholesterol 236, Sodium 259.6, Carbohydrate 4.3, Fiber 1.4, Sugar 0.3, Protein 58.7

BEEF TENDERLOIN WITH BALSAMIC SAUCE

Beef Tenderloin with Balsamic Sauce image

This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced garlic
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
1 beef tenderloin roast (2 pounds)
SAUCE:
2 cups port wine or 1 cup grape juice and 1 cup reduced-sodium beef broth
2 tablespoons balsamic vinegar
1 teaspoon butter
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.

Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges