Best Beef Tenderloin With Skordalia Recipes

FRENCH FRY SKORDALIA

Steps:

• Preheat the oven to 350 degrees F. Spread the french fries on a baking sheet and bake until golden and warmed through, about 10 minutes.
• Put the garlic, almonds and olive oil in a food processor and pulse until finely ground. Add the french fries, lemon juice, 1 1/4 cups water and 1/2 teaspoon salt and pulse until almost smooth. Season with salt and pepper. Transfer to a bowl and drizzle with olive oil. Serve with pita chips and/or vegetables.

BEEF TENDERLOIN STEAKS WITH GORGONZOLA

Steps:

• Let meat rest 10 minutes before beginning dinner preparation.
• Place a large, flat griddle or skillet over high heat. When hot, using a pair of tongs and a folded paper towel, wipe cooking surface with oil and place steaks on hot pan. Caramelize the steaks, 2 minutes on each side. Reduce heat to moderate. Season meat with salt and pepper and cook 4 to 5 minutes longer on each side.
• Preheat broiler to high.
• Arrange steaks on baking sheet. Top each steak with 3 ounces Gorgonzola. Place baking sheet 6 inches from broiler heat just long enough to melt the cheese. Remove meat from the oven and top with slivers of fresh sage. Let meat rest 2 or 3 minutes, then serve immediately.

ROASTED PEPPER SKORDALIA

Steps:

• Broil 2 large red bell peppers, turning, until charred, 15 minutes. Transfer to a bowl, cover and let steam 20 minutes. Remove the skin, stems and seeds. Puree the peppers in a blender with 1/4 cup each blanched almonds and lemon juice and 6 tablespoons olive oil; season with salt and pepper. Meanwhile, cook 2 russet potatoes (peeled and cut into chunks) and 6 smashed garlic cloves in salted simmering water until tender, about 12 minutes. Drain and return to the pot. Cook over medium heat, stirring, until dry, 2 minutes; remove from the heat and mash. Fold in the pepper puree. Drizzle with olive oil and lemon juice and top with chives.

BEEF TENDERLOIN WITH HOLLANDAISE DIABLO

Steps:

• To make Beef Tenderloin: Preheat oven to 500 degrees F.
• In a small bowl, combine the salt and brown sugar and then pour onto a baking sheet. Roll the tenderloin in the salt and sugar mixture, so that the tenderloin is completely covered. In a large braising pan, heat the oil over high heat. Place the whole tenderloin in the hot oil and cook for 4 to 6 minutes on all 4 sides. Remove from the heat and place the tenderloin on a baking sheet. Finish cooking in the oven for 20 to 25 minutes, or until the internal temperature of the meat is 140 degrees F. Remove from the oven and let rest for 10 to 15 minutes while making the hollandaise sauce. Slice into 1/2-inch thick pieces and serve warm with Hollandaise Diablo.
• To make Hollandaise Diablo: In a blender or food processor fitted with a metal blade, pulse the egg yolks on low. With the machine running, slowly add the melted butter, lemon juice, tomato paste, hot pepper sauce, to taste, and salt, to taste. Pulse until combined. Serve over the sliced beef tenderloin.

BEEF TENDERLOIN WITH SHALLOTS AND RED-WINE GLAZE

Steps:

• Let tenderloin come to room temperature, about 45 minutes. Heat oven to 425 degrees with rack in center. Arrange 7 rosemary sprigs in a medium roasting pan; place tenderloin on top. Arrange shallots around tenderloin. Rub meat and shallots with oil; sprinkle with salt and pepper.
• Roast 25 minutes. Turn shallots for even browning; if roast is dry, baste with more oil or pan juices. Cook until shallots are golden, 10 to 15 minutes more; transfer to a small bowl; reserve. Meat should register 120 degrees with instant-read thermometer; timing will vary with thickness of meat. Transfer beef to a medium platter. Let sit 20 minutes at room temperature before carving.
• Meanwhile, chop remaining rosemary into small pieces. Place roasting pan over high heat. Add wine and stock. Cook, scraping bottom of pan to collect any cooked-on bits, until liquid has reduced by half, 6 to 8 minutes. Pass through strainer. Serve beef with gravy and reserved shallots.