ROAST BEEF TENDERLOIN WITH CREAMY HORSERADISH SAUCE
Fast, easy and flavorful...this Roast Beef Tenderloin with Creamy Horseradish Sauce is great for entertaining without breaking a sweat!
Provided by The Suburban Soapbox
Categories Beef Main Course
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees.
- Place the beef tenderloin on a baking sheet and pat dry with paper towels. Spread the olive oil over the entire surface of the tenderloin and sprinkle evenly with salt and pepper.
- Heat a roasting pan over high heat and add the tenderloin to the pan. Sear the beef on all sides until a golden brown crust has formed, approximately 10 minutes.
- Transfer the roasting pan to the oven and roast the beef for 20 minutes. (for medium-rare)
- Remove the beef from the oven and cover with foil. Allow to rest for 15 minutes.
- While the beef is resting, make the sauce by whisking together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
- Serve the beef tenderloin with the sauce.
Nutrition Facts : Calories 76 kcal, Carbohydrate 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 1470 mg, Sugar 1 g, ServingSize 1 serving
BEEF TENDERLOIN WITH PARMESAN CREAM SAUCE
Yield 4
Number Of Ingredients 9
Steps:
- Instructions Heat oven to 400°F. Season steaks with salt and pepper. Warm olive oil in a large skillet over medium-high heat. Add steaks; cook for 2-3 minutes on each side or until browned. Place steaks on a greased 15 x 10-inch baking pan. Bake for 18-22 minutes or until a thermometer inserted in meat reads 145°F. Transfer steaks to a serving platter; tent with aluminum foil. Let rest for at least 5 minutes. Meanwhile, melt butter in the same skillet over medium heat. Add shallots; season with salt and pepper. Cook for 4-5 minutes or until shallots are tender, stirring occasionally. Add wine, stirring to loosen any browned bits from bottom of pan. Bring to a boil; cook and stir for 3-5 minutes longer or until wine is reduced to about 1/3 cup. Reduce heat to low. Gradually whisk in cream and Dijon mustard. Bring sauce just to a boil, stirring constantly. Cook and whisk for 4-6 minutes longer or until sauce is thickened. Remove from the heat. Gradually whisk in parmesan until melted. Season with salt and pepper. Serve sauce with steaks.
BEEF TENDERLOINS WITH CREAM SAUCE
Thyme and steak sauce flavor a cream sauce that is served over succulent beef tenderloin steaks. This easy, elegant dish is ideal for entertaining.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook steaks in butter in large skillet on medium heat 5 minutes on each side or until cooked through. Remove from skillet; cover to keep warm.
- Add cream, milk, flour and thyme to skillet; stir until well blended. Cook on medium-high heat until mixture comes to boil, stirring constantly. Reduce heat to medium-low; simmer 1 minute, stirring occasionally.
- Stir in steak sauce. Serve over steaks.
Nutrition Facts : Calories 290, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 105 mg, Sodium 360 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 3 g, Protein 19 g
BEEF TENDERLOIN WITH SOUR CREAM-HORSERADISH SAUCE
This beef tenderloin with horseradish sauce is a show stopper. It's the perfect centerpiece for a holiday meal!
Provided by Shelly
Categories Beef Tenderloin
Time 4h35m
Yield 8
Number Of Ingredients 9
Steps:
- Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
- Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
- Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
- When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
- Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
- Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
- Serve with the sour cream-horseradish sauce.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 6.1 g, Cholesterol 177.6 mg, Fat 31.1 g, Fiber 1.1 g, Protein 50.1 g, SaturatedFat 16.1 g, Sodium 1070.5 mg, Sugar 0.5 g
PAN ROAST BEEF TENDERLOIN WITH A MUSHROOM CREAM SAUCE
Valentine's Day or any other day, this makes a romantic dinner for two. On Valentine's Day, try cutting some heart-shaped vegetables using a small heart-shaped pastry cutter and your vegetables of choice - butternut squash, carrot, white turnip, are all easy to use for this type of vegetable preparation. Simply slice the vegetable (use a Japanese mandoline if you have one) approximately one-eighth thick. Blanch in boiling, salted water for 60 seconds. Remove; cool down immediately and then cut out the heart shape vegetables. It is far easier to cut the vegetables with a heart-shaped cutter when they have been blanched. Toss them in a little melted butter in a non-stick pan for a couple of minutes. Season with salt and pepper, sprinkle with chopped parsley and arrange on your plate.
Provided by CountryLady
Categories Roast Beef
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.
- Season the beef tenderloin with salt and pepper and add to pan.
- Add the clove of garlic and sprig of fresh thyme.
- Slowly roast the beef tenderloin on all sides, turning routinely every 2 to 3 minutes.
- To cook the beef tenderloin medium, this should take approximately 10 to 12 minutes.
- Once roasted nicely, golden brown, remove the beef tenderloin and keep warm off to one side.
- Pick out the garlic and thyme, return the pan to the heat, and add a splash of cognac and flame so as to allow the alcohol to burn off.
- Add the chicken stock and reduce by two- thirds, then add the cream and simmer gently to reduce and thicken by half.
- Season with salt and pepper and keep sauce warm on one side.
- Using a clean fry pan, over high heat, quickly sauté your choice of assorted mushrooms that have been picked over and cut into hazel nut size pieces.
- Sauté in a splash of olive oil and butter.
- Season with salt and pepper; this should take 3 to 4 minutes for the mushrooms to soften and release some juices.
- Arrange beef tenderloin& mushrooms on your plates, then drizzle sauce around the mushrooms and a little over the tenderloin.
- Sprinkle with chopped parsley and serve.
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