Best Fresh Herb Beef Tenderloin With Balsamic Roasted Onions Recipes

BEEF TENDERLOINS CON BALSAMICO

Beef Tenderloins con Balsamico image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup extra-virgin olive oil
2 large white cooking onions, thinly sliced
4 (8-ounce) beef tenderloins
1 cup balsamic vinegar
Salt and freshly ground black pepper

Steps:

Heat a skillet with 2 tablespoons of extra-virgin olive oil over medium heat and add the onions. Cook until the onions are golden brown and caramelized, for about 10 minutes. Season with salt and pepper, to taste. If the pan is getting dry, add some water. Set aside.
On high heat, add the remaining extra-virgin olive oil in another skillet and lay in the beef when the oil is hot. Sear both sides for about 30 seconds, turning only once.
Add the balsamic vinegar to the beef and deglaze the pan. Cook until the balsamic is reduced to a syrupy consistency.
Plate the beef tenderloins with the caramelized onions on top. Drizzle the beef with the balsamic reduction. Serve hot.

BEEF TENDERLOIN WITH BALSAMIC SAUCE

Beef Tenderloin with Balsamic Sauce image

This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons minced garlic
1-1/2 teaspoons salt
1 teaspoon coarsely ground pepper
1 beef tenderloin roast (2 pounds)
SAUCE:
2 cups port wine or 1 cup grape juice and 1 cup reduced-sodium beef broth
2 tablespoons balsamic vinegar
1 teaspoon butter
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.

Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

HERB RUBBED ROASTED TENDERLOIN OF BEEF

Herb Rubbed Roasted Tenderloin of Beef image

Provided by Food Network

Categories main-dish

Time 8h50m

Yield about 8 to 10 servings

Number Of Ingredients 7

Ingredients

2 sprigs rosemary
2 sprigs thyme
1/2 bunch chervil
1/4 cup olive oil
51/2 pound beef tenderloin
1 teaspoon salt
1 teaspoon pepper

Steps:

Chop the herbs and blend them with the olive oil. Rub the mixture on the tenderloin and let sit overnight in the refrigerator. Season with salt and pepper.
Preheat the oven to 350 degrees F.
In a griddle or large skillet sear the beef on all sides until brown.
Place in the preheated oven and roast until the internal temperature is 120 degrees F on an instant-read thermometer. Let the tenderloin rest for 15 minutes before slicing.