Best Cold Beef Tenderloin With Tomatoes And Cucumbers Recipes

COLD ROASTED TENDERLOIN OF BEEF WITH CREAMY HORSERADISH SAUCE

Cold Roasted Tenderloin of Beef With Creamy Horseradish Sauce image

Make and share this Cold Roasted Tenderloin of Beef With Creamy Horseradish Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories Roast Beef

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon kosher salt
1 tablespoon fresh ground pepper
3 tablespoons olive oil
6 garlic cloves, minced
4 3/4-5 lbs trimmed tied beef tenderloin
fresh rosemary sprig
2/3 cup refrigerated horseradish
1/2 cup finely chopped English cucumber
1/2 teaspoon salt
1 (16 ounce) container sour cream

Steps:

Preheat oven to 500°.
Combine the first 6 ingredients in a small bowl; rub mixture over beef.
Place beef in a large roasting pan.
Bake for 10 minutes.
Decrease oven temperature to 350°; bake for 30 more minutes or until a meat thermometer reads 140°or desired degree of doneness.
Remove from oven, and cool until room temperature (1 hour).
Prepare sauce--stir together all the sauce ingredients in a medium bowl; chill.
Wrap beef in plastic wrap; chill overnight.
Cut roast into 1/2-inch slices; arrange slices on a serving platter.
Garnish, if desired, with rosemary sprigs.
Serve with Creamy Horseradish Sauce.

Nutrition Facts : Calories 561.8, Fat 44, SaturatedFat 18.2, Cholesterol 173.3, Sodium 842.5, Carbohydrate 3.8, Fiber 0.7, Sugar 2.5, Protein 36.4

SLOW-COOKER BEEF TENDERLOIN

Slow-Cooker Beef Tenderloin image

I created this slow-cooker beef tenderloin recipe when I was having guests over. It tastes incredible with little effort. -Amanda Wentz, Virginia Beach, Virginia

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes with mild green chiles
1-1/2 cups dry red wine
1 can (10-1/2 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (15 ounces) tomato sauce
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1 beef tenderloin (6 pounds)
Chopped fresh parsley, optional

Steps:

Stir together tomatoes, wine, soups, tomato sauce, garlic, Worcestershire sauce, mustard and pepper in bottom of 6- or 7-qt. slow cooker. Cut beef tenderloin in half; add to slow cooker, making sure to cover with sauce mixture. Cover and cook on low until meat is tender, 6-8 hours. If desired, top with chopped fresh parsley.

Nutrition Facts : Calories 319 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 470mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.