Best Beef Tenderloin With Creamy Burgundy Marinara Recipes

Marinated Beef Tenderloin image

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

1 cup soy sauce
3/4 cup beef broth
1/2 cup olive oil
2 tablespoons red wine vinegar
4 to 5 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
1 bay leaf
1 beef tenderloin roast (3-1/2 to 4 pounds)

Steps:

In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

Nutrition Facts :

Beef Tenderloin With Burgundy Sauce image

Provided by RedBird1

Categories Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

4 beef tenderloin fillets, sliced 1 in. thick
3 -4 tablespoons olive oil
1/4 lb bacon
2 garlic cloves, minced
1 1/2 cups Burgundy wine or 1 1/2 cups chianti wine
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 lb white pearl onion
8 -10 carrots, sliced 1 inch thick
3 tablespoons unsalted butter, at room temperature
2 tablespoons flour
1/2 lb mushroom, sliced

Steps:

Heat 3 tbsp of oil in skillet over medium-high heat.
Salt and pepper on both sides of . Brown in oil for 2-3 minutes. Remove and set aside.
In the same pan, sauté bacon for 5 minutes; remove. Drain fat from pan, reserving 2 tablespoons. Add garlic and cook 30 seconds.
Add wine and deglaze pan; cook on high for 1 minute. Add stock, tomato paste, thyme, 1 tsp salt, and ½ tsp pepper.
Boil uncovered for 10 minutes. Strain the mixture and return to pan. Add onion and carrot; simmer 20-30 minutes.
Mash 2 tablespoons of butter and the flour into a paste; whisk into the sauce. Simmer 2 minutes to thicken.
Meanwhile, sauté mushrooms in a separate pan until soft in 1 tbsp butter and 1 tbsp oil. Also crumble the cooked bacon.
Add beef, mushrooms, and bacon to the pan with sauce. Cover and reheat gently for 10 minutes before serving.

Nutrition Facts : Calories 487.4, Fat 32.4, SaturatedFat 11.4, Cholesterol 42.2, Sodium 749.7, Carbohydrate 27.1, Fiber 5.1, Sugar 9.4, Protein 8.9