Best Beef Tenderloin With Garlic And Pistachios Recipes

GARLIC ROSEMARY BEEF TENDERLOIN

Garlic Rosemary Beef Tenderloin image

Cooked low + slow, this is the most perfect (and only way to cook) tenderloin! So easy, so tender, so good.

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1 (4-pound) trimmed beef tenderloin, trimmed and tied into 2-inch sections
1 tablespoon olive oil
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper, to taste

Steps:

To make the horseradish cream sauce, combine sour cream, mayonnaise, prepared horseradish and chives; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve. Preheat oven to 275 degrees F. Line a baking sheet with foil and coat with nonstick spray. In a small bowl, combine garlic, rosemary, thyme, 1 tablespoon salt and 1 tablespoon pepper. Using paper towels, pat tenderloin dry. Drizzle with olive oil; season with garlic mixture, gently pressing to adhere. Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 130-135 degrees F for medium-rare, about 50 minutes to 1 hour and 15 minutes, or until desired doneness. Let rest 10 minutes before slicing. Serve immediately with horseradish cream sauce.

GARLIC ROAST BEEF

Garlic Roast Beef image

Provided by Trisha Yearwood

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

One 3- to 4-pound whole beef tenderloin, kept at room temperature for 1 to 2 hours
Kosher salt and freshly cracked black pepper
10 cloves garlic
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 cups beef broth
1 tablespoon fresh Italian parsley, chopped

Steps:

Preheat the oven to 475 degrees F.
Place the beef in a roasting pan with a rack. Sprinkle with salt and pepper all over.
Add the garlic, oil, mustard and honey to a food processor. Pulse until the garlic is finely chopped. Rub the mixture evenly all over the beef. Pour the beef broth in the bottom of the roasting pan.
Bake until the internal temperature is 130 to 135 degrees F, 30 to 35 minutes.
Transfer the beef to a carving board and allow to rest for 30 minutes. Heat the roasting pan over medium heat and scrape up any browned bits. Pour any pan drippings onto a rimmed platter. Carve the beef into thick slices and transfer to the platter. Sprinkle with the parsley. Serve warm or at room temperature.

GARLIC HERBED BEEF TENDERLOIN

Garlic Herbed Beef Tenderloin image

You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 beef tenderloin roast (3 pounds)
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
3/4 teaspoon dried rosemary, crushed

Steps:

Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

GRILLED BEEF TENDERLOIN WITH RED WINE & PISTACHIOS

Grilled Beef Tenderloin With Red Wine & Pistachios image

Make and share this Grilled Beef Tenderloin With Red Wine & Pistachios recipe from Food.com.

Provided by southern chef in lo

Categories Fruit

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

6 cups beef stock or 6 cups veal stock
6 cups dry red wine, preferably Pinot Noire
1 1/2 cups garlic cloves, roasted
1 1/2 cups shallots, chopped
1 1/2 cups fresh parsley, chopped
salt
fresh ground pepper
3/4 cup roasted pistachios, chopped
3/4 cup sunflower seeds, chopped
6 lbs beef tenderloin, cut in 8-oz steaks
6 tablespoons olive oil
12 sprigs fresh parsley, for garnish

Steps:

In a large saucepan, combine the stock, red wine, 9 tablespoons of the roasted garlic, the shallots and 3/4 cup of the chopped parsley. Bring to a simmer over medium heat and cook until reduced to coat the back of a spoon, about 20 minutes.
Transfer mixture to a blender and puree until smooth. Strain through a fine sieve into another saucepan, then adjust the salt and pepper. Stir in the remaining parsley, then reduce heat to low.
In a small bowl, combine the remaining garlic, the pistachios, sunflower seeds and 6 tablespoons of the Red Wine sauce. Mix well and set aside. Rub the surface of the steaks with the olive or corn oil.
Grill the steaks until well seared on the surface - both sides. Place in a baking dish. Bake at 300°F for about 5-7 minutes for medium-rare, depending on the thickness.
Brush the tops of the steaks with a small amount of Red Wine sauce, and then press the steaks, topside down, into the pistachio mixture, coating the surface well. Position the steaks on serving platter, spoon the remaining sauce around them, garnish with parsley sprigs and serve.
Note: the nut garnish/topping can be added to the sauce, just before adjusting the salt and pepper.