Best Beef Tenderloin With Scallion Salsa Verde Recipes

Roasted Beef Tenderloin with Peperonata image

Provided by Giada De Laurentiis

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

One 2 1/2- to 3-pound beef tenderloin, trimmed and tied
2 teaspoons kosher salt
2 tablespoons olive oil
2 sprigs fresh rosemary
3 cloves garlic, smashed and peeled
1/2 teaspoon anchovy paste
1 small red onion, halved and thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
3/4 teaspoon kosher salt
1/4 cup chopped kalamata olives
2 tablespoons white balsamic vinegar
1 tablespoon capers, drained
1 teaspoon chopped fresh oregano
Coarse or flaky salt to finish, optional

Steps:

For the tenderloin: Preheat the oven to 400 degrees F. Remove the meat from the refrigerator 30 minutes before cooking.
Heat a large skillet over medium-high heat. Dry the meat well and sprinkle with the salt. Add the oil to the pan along with the rosemary sprigs. Add the meat and sear until deep golden brown all around, 3 to 4 minutes per side. Remove the meat to a rimmed baking sheet fitted with a baking rack. Roast until an instant-read thermometer inserted in the thickest part reads 125 degrees F, 35 to 50 minutes. Allow the meat to rest for 15 minutes before slicing.
For the peperonata: Meanwhile, place the skillet that you seared the meat in over medium heat. Add the garlic and anchovy paste and cook, stirring with a wooden spoon, to bring out the flavors, for 1 minute. Add the onion and cook for 2 minutes. Add the peppers and salt and cook, stirring occasionally, until the onions are caramelized and the peppers are soft and beginning to brown, about 6 minutes. Stir in the olives, vinegar, capers and oregano. Remove from the heat.
Spoon the peperonata onto a platter. Slice the tenderloin and shingle it around the platter. Sprinkle the meat with the coarse salt if using and drizzle with any juices.

Beef Tenderloin with Salsa Verde image

Yield Makes 6 servings

Number Of Ingredients 9

3 tablespoons chopped fresh thyme
2 tablespoons coarse salt
1 tablespoon ground pepper
1 2 1/2-pound whole beef tenderloin, trimmed
3/4 cup extra-virgin olive oil
2 tablespoons drained capers
2 tablespoons chopped Italian parsley
2 tablespoons chopped shallot
1 tablespoon vegetable oil

Steps:

Sprinkle 2 tablespoons thyme, coarse salt and pepper on baking sheet. Roll tenderloin in spice mixture. Cover; chill 3 hours.
Mix olive oil, capers, parsley, shallot and 1 tablespoon thyme in bowl. Season with salt and pepper. Let stand 1 hour.
Preheat oven to 400°F. Heat vegetable oil in heavy large skillet over high heat. Add tenderloin; cook until brown on all sides, about 10 minutes. Transfer to baking sheet. Roast until meat thermometer inserted into center registers 125°F. for rare, about 12 minutes. Remove from oven and let stand 5 minutes. Serve tenderloin with salsa.

Roasted Beef Tenderloin with Basil-Curry Mayonnaise image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h8m

Yield 6 to 8 servings

Number Of Ingredients 15

Vegetable oil cooking spray
2 teaspoons cumin seeds
2 teapsoons coriander seeds
3 cloves garlic
1/4 teaspoon kosher salt, plus 2 teaspoons
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 (3 1/2 to 4-pound) beef tenderloin, trimmed
1 cup mayonnaise
1/4 cup mascarpone cheese, at room temperature
1/3 cup finely chopped fresh basil leaves
1 tablespoon curry powder
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil

Steps:

For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef's knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.
For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper, to taste.
To serve: Slice the meat into 1/4-inch thick slices and arrange on a platter. Spoon the mayonnaise mixture into a small serving bowl and serve alongside the sliced meat.