Best Beef Tenderloin With Three Spreads Recipes

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BEEF TENDERLOIN WITH THREE SPREADS



Beef Tenderloin With Three Spreads image

Just another favorite recipe for beef tenderloin or you could use it with a whole pork tenderloin or 4-12 oz pork tenderloins. Experiment and see which you like the best. Haven't made it with the pork.

Provided by Manami

Categories     Roast Beef

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 26

4 lbs beef tenderloin or 4 lbs steaks
1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon coarse sea salt or 1/2 teaspoon kosher salt
fresh ground black pepper, to taste
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon fresh Italian parsley (flat leaf)
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon fresh ground pepper
1 cup pitted nicoise olives or 1 cup pitted kalamata olive
1 small sweet red pepper, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1 tablespoon fresh ground black pepper
2 ounces crumbled blue cheese, crumbled
1/2 cup chopped Italian parsley (flat leaf)
1 tablespoon fresh lemon juice
1/8 teaspoon coarse sea salt or 1/8 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
sliced radish (optional)
sliced tomatoes (optional)
Italian parsley (optional)
sliced red onion (optional)
orange slice (optional)
couple sprigs fresh rosemary (optional)

Steps:

  • Preheat oven to 425°F.
  • Brush meat with olive oil; sprinkle with rosemary, salt, and black pepper, if using.
  • Insert meat thermometer into center of one of the roasts.
  • For beef, roast uncovered for 35-45 minutes or until thermometer registers 140°F.
  • For pork, roast uncovered, 25-35 minutes or until thermometer registers 160°F.
  • Allow meat to stand covered loosely with foil, about 10 minutes, to allow juices to reabsorb and meat to firm for easier slicing.
  • Cut into 1/4 to 1/2-inch slices.
  • HORSERADISH MAYO:.
  • In a bowl stir together all the ingredients; makes 2/3 cup.
  • BLACK PEPPER-OLIVE RELISH:.
  • In a bowl stir together all the ingredients;.
  • Makes 1-2/3 cups.
  • BLUE CHEESE-PARSLEY CRUMBLE:.
  • In a bowl stir together all the ingredients; makes 3/4 cup.
  • Serve steak slices with one or all three spreads, potatoes,a tomato vinaigrette with greens, a loaf of French warm bread for steaks as well as sopping up the three spreads, and of course some Merlot.
  • Enjoy!

Nutrition Facts : Calories 532.6, Fat 38.8, SaturatedFat 13.9, Cholesterol 136, Sodium 449.4, Carbohydrate 4.4, Fiber 0.8, Sugar 1.1, Protein 39.6

GARLIC HERB BUTTER BEEF TENDERLOIN



Garlic Herb Butter Beef Tenderloin image

Garlic Herb Butter Beef Tenderloin is a juicy tenderloin seared and roasted with herb butter seasonings all baked to a buttery perfection! Impress your guests with this beautiful beef tenderloin!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 10

4-6 pound beef tenderloin (trimmed and tied)
salt and pepepr
2 Tablespoons olive oil
1 cup butter (softened)
5 cloves garlic minced
1 Tablespoon thyme finely chopped
1 Tablespoon oregano finely chopped
1 Tablespoon rosemary finely chopped
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare the tenderloin by trimming the fat. Cut it in half and tie the roast. Bend the tail in at the end of the roast so that it is tied in even thickness.
  • Preheat a heavy bottom skillet to medium high heat and add the olive oil. Once the olive oil has reached the smoking point, add the roasts and sear each side for 3-4 minutes or until it is golden brown.
  • To make the garlic butter spread: Combine the butter, garlic, thyme, oregano, rosemary, salt and pepper.
  • Place the tenderloin in a roasting pan, heavy bottomed skillet, or baking dish. Spread half of the butter on the roast.
  • Roast in the oven until the temperature reaches just under 140 degrees for medium doneness. Remove from the oven and slather the rest of the garlic butter on top and let stand 10 minutes before slicing.

Nutrition Facts : Calories 862 kcal, Carbohydrate 2 g, Protein 42 g, Fat 76 g, SaturatedFat 35 g, Cholesterol 220 mg, Sodium 605 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FABULOUS BEEF TENDERLOIN



Fabulous Beef Tenderloin image

This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!

Provided by Debbie Wright

Categories     Main Dish Recipes     Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 3

1 (3 pound) beef tenderloin roast
¾ cup soy sauce
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
  • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g

TENDERLOIN WITH 3 SPREADS



TENDERLOIN WITH 3 SPREADS image

Categories     Beef     Bake     Dinner

Yield 8

Number Of Ingredients 11

2 2-lb. beef tenderloin roasts or 4 1-lb. pork tenderloins
1 Tbsp. olive oil
1 tsp. dried rosemary, crushed
1/2 tsp. coarse sea salt or kosher salt
1 recipe Horseradish Mayo
1 recipe Black Pepper Olive Relish
1 recipe Blue Cheese Parsley Crumble
12 slices firm-textured white bread
Sliced radishes (optional)
Nutrition Facts
Calories315, Total Fat (g)14, Saturated Fat (g)4, Monounsaturated Fat (g)5,

Steps:

  • Directions 1. Preheat oven to 425 degrees F. Brush meat with olive oil; sprinkle with rosemary and salt. Insert meat thermometer into center of one of the roasts. For beef, roast uncovered, for 35 to 45 minutes or until thermometer registers 140 degrees F. For pork, roast uncovered 25 to 35 minutes or until thermometer registers 160 degrees F. 2. Allow meat to stand, covered loosely with foil, about 10 minutes to allow juices to reabsorb and meat to firm for easier slicing. Cut into 1/4- to 1/2-inch slices. Serve with Horseradish Mayo, Black Pepper-Olive Relish, Blue Cheese-Parsley Crumble, bread, and sliced radishes, if desired. Makes 12 to 16 servings. 3. Horseradish Mayo: In a bowl stir together 1/2 cup mayonnaise, 1 tablespoon prepared horseradish, 1 tablespoon snipped fresh Italian (flat-leaf) parsley, and 1/8 teaspoon cayenne pepper. Makes 2/3 cup. Each Tablespoon Horseradish Mayo: 80 cal, 8 g fat, (2 g sat. fat), 4 mg chol, 65 mg sodium, 0 g carbo, 0 g fiber, 0 g pro. Daily Values: 1% vit. A, 1% vit. C. 4. Black Pepper-Olive Relish: In a bowl stir together 1 cup pitted and chopped kalamata or nioise olives; 1 small red sweet pepper, chopped; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar or red wine vinegar; and 1 teaspoon cracked black pepper. Makes about 1-2/3 cups. Each Tablespoon Black Pepper-Olive Relish: 14 cal, 1 g fat, (0 g sat. fat), 0 mg chol, 2 mg sodium, 0 g carbo, 0 g fiber, 0 g pro. Daily Values: 2% vit. A, 8% vit. C. 5. Blue Cheese-Parsley Crumble: In a small bowl lightly toss together 2 ounces blue cheese, crumbled; 1/2 cup chopped Italian (flat-leaf) parsley; 1 tablespoon lemon juice; and 18 teaspoon coarse sea salt or kosher salt. Makes about 3/4 cup.

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