Best Beef Tenderloins With Roquefort Compound Butter Recipes

BEEF TENDERLOIN ROAST

Steps:

• Make the compound butter: Place the capers, shallot, chives, tarragon, ½ cup butter and pepper in the bowl of a small food processor and process until well blended.
• Scrape the butter out on the center of a piece of plastic wrap, and use the plastic wrap to form the butter into a 4-inch long log about 2 inches in diameter. Wrap it well, and refrigerate for at least 2 hours and up to 5 days.
• To cook the filet, preheat the oven to 475°F. Pat the filet dry with paper towels, and place the filet on a rimmed baking sheet. Rub the two tablespoons butter all over the meat, and evenly sprinkle the salt and pepper over the surface.
• Place the filet in the oven at roast for about 23 to 25 minutes for rare (an internal temp of 120°F, and 27 to 30 minutes for medium rare (an internal temp of 125°F), depending on the thickness of the meat. Let the meat sit in a cutting board, tented with foil for 20 minutes before slicing into thick slices (or thin, your call!). Remove the compound butter from the fridge while the meat rests.
• Place a slice of the compound butter on top of the warm slices of meat as you serve them.

CAST IRON SKILLET BEEF TENDERLOIN STEAKS WITH COMPOUND BUTTER

Steps:

• In a small dish, add the butter, garlic, thyme, and rosemary. Use a spatula to combine all of the ingredients well. Transfer the mixture onto a small piece of parchment paper. Roll into a log and twist the ends shut. Place in the refrigerator for 2 hours, or until the butter is firm.
• Remove the steaks from the refrigerator and place them on the kitchen countertop for 30 minutes prior to cooking.
• Preheat the oven to 450°F
• Place a cast-iron griddle or heavy-bottomed, oven-proof skillet on the stove-top over medium-high heat and allow it to preheat for about 5 minutes. Season both sides of the steaks generously with salt and pepper. Add the oil to the griddle and tilt the pan to distribute it a little. Place the steaks on the oily pan and do not move them for 3 minutes, let them sear to get a good crust. Flip the steaks and sear the other side for 1 minute.
• Transfer the pan to the preheated oven and cook for 5 minutes or until the temperature reaches your desired doneness with an instant-read thermometer (see notes for temperatures). Transfer the pan from the oven and place the steaks on a platter, cover with foil and allow to rest for 2-3 minutes.
• While the steaks are in the oven: Remove and unwrap the chilled log of garlic-herb butter from the refrigerator, cut two thin slices, reserve until steaks have rested.
• Add a mound of hot mashed potatoes to each serving plate, place a tenderloin steak on each mound with a slice of the garlic-herb butter on top of the steak, garnish with fresh herbs or microgreens. Add accompanying vegetables to the plate and serve immediately.

BEEF TENDERLOIN WITH ROQUEFORT-MASCARPONE SAUCE

Steps:

• Preheat oven to 450°.
• In a small bowl, mix together the salt, pepper, chili powder, garlic powder, and cayenne pepper; set aside.
• Cut away and discard all the excess sinews and white skin from the beef.
• Tuck the ends under so that the beef is of uniform diameter.
• Tie at 3-inch intervals with kitchen twine to hold the meat together.
• Massage the oil into meat; rub the salt mixture onto the beef.
• Fill a serving platter with hot water to heat; discard the water and dry when ready to use.
• Place tenderloin on a rack in a shallow roasting pan; transfer to the oven and roast for 25-35 minutes, until the internal temperature is 125° for rare, 135° for medium-rare, and 140° for medium.
• Make Roquefort-Mascarpone Sauce: melt butter in a small skillet; add in shallots; cook over low heat until the shallots are softened but not browned, about 3-4 minutes.
• Add in port and continue cooking until the liquid is reduced to half its original volume.
• Remove from heat and set aside to cool.
• Mix the mascarpone and roquefort together in a small bowl until well combined; add the shallots and port; mix well; add salt to taste.
• Remove beef from the oven when meat reaches the desired temperature, remove the twine, and transfer the meat to the serving platter.
• Pour the pan juices over the meat and then spread the Roquefort-Mascarpone Sauce over the beef.
• Cover meat with a tent made of foil; let stand for 15 minutes before serving.
• To serve, slice the meat about ½ inch thick; serve the slices of meat with some of the melted sauce drizzled on top; serve immediately.

FABULOUS BEEF TENDERLOIN

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.