Best Beef Tenderloin With Spring Vegetables Recipe Epicuriouscom Recipes

BEEF TENDERLOIN WITH SALSA VERDE

Beef Tenderloin with Salsa Verde image

Categories Marinate Roast Sauté Low Carb Low/No Sugar Wheat/Gluten-Free Beef Tenderloin Fall Chill Thyme Shallot Parsley Capers Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

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.

BEEF TENDERLOIN

Beef Tenderloin image

Beef tenderloin is an expensive, delicate cut of meat that has been blessed with a lot of natural flavor. My thinking is that it needs only a little enhancing, not a total makeover. That's why I don't recommended injecting it. Instead I marinate it, just to add some flavor. One last detail: Beef tenderloin is tender to start with, and overcooking turns it tough. I repeat: Do not overcook this meat. It won't be worth a damn if you do. If rare to medium-rare ain't your bag, move on and cook a sirloin.

Yield serves 6

Number Of Ingredients 5

Ingredients

1 2 3/4- to 3-pound beef tenderloin roast
4 cups beef broth
1/2 cup distilled white vinegar
1 cup (packed) dark brown sugar
1 12-ounce can Coca-Cola

Steps:

Using a clean kitchen towel or paper towels, pat the tenderloin dry. Mix the broth, vinegar, brown sugar, and Coca-Cola together in a large roasting pan. Submerge the tenderloin in the marinade, cover, and refrigerate overnight.
When are you are ready to cook the tenderloin, heat a smoker to 275˚F.
Transfer the tenderloin to a clean aluminum roasting pan (discard the marinade). Put the pan in the smoker, and cook for about 1 1/2 hours, or until the internal temperature at the center of the tenderloin reaches 155˚F. Transfer the tenderloin to a cutting board and let it rest for 10 minutes.
Cut the tenderloin crosswise into 1/2-inch-thick slices, and serve.

EASY & ELEGANT TENDERLOIN ROAST

Easy & Elegant Tenderloin Roast image

I love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper-just add the tenderloin and pop it in the oven. In an hour or so you've got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. -Mary Kandell, Huron, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1 beef tenderloin (5 pounds)
2 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons sea salt
1-1/2 teaspoons coarsely ground pepper

Steps:

Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-65 minutes. Remove from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 294 calories, Fat 13g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 394mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

SEARED BEEF TENDERLOIN WITH THYME

Seared Beef Tenderloin with Thyme image

Provided by John Torode

Categories Beef Herb Broil Dinner Meat Beef Tenderloin Thyme Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 4

Number Of Ingredients 8

Ingredients

12 black peppercorns
1/2 Tbs. flaked sea salt
leaves from a few fresh thyme sprigs
7 oz. center-cut beef tenderloin
7 Tbs. extra-virgin olive oil
juice of 1 lemon, plus 4 wedges for serving
2 handfuls of mixed salad leaves and sprouted seeds
2 oz. Romano cheese

Steps:

Grind the peppercorns and mix with the salt and thyme leaves. Rub the beef lightly with some of the olive oil, then rub the pepper mixture all over the beef. Heat a ridged cast-iron grill pan until very hot. Put the beef in the pan and sear on all sides, then remove from the pan and let cool.
Use a long, sharp knife to slice the beef as thinly as possible. Place the slices on a board and press them with the flat side of the knife blade to flatten each slice and make it bigger.
Cover the serving plates with the beef. Season, then drizzle with half the lemon juice. Toss the salad leaves and sprouts with some olive oil and a little more lemon juice. Scatter the leaves over the beef, then shave the cheese on top. Drizzle with a little more olive oil and serve with the lemon wedges.