Best Grilled Peppered Beef Tenderloin With A Morel Cabernet And Toasted Garlic Sauce Served With Whipped Yukon Golds Recipes

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GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating image

Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Roast Recipes

Time 1h25m

Yield 13

Number Of Ingredients 7

1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

Steps:

  • Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  • Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg

GRILLED PEPPERED BEEF TENDERLOIN WITH A MOREL MUSHROOM CABERNET SAUCE AND WHIPPED YUKON GOLD POTATOES



Grilled Peppered Beef Tenderloin with a Morel Mushroom Cabernet Sauce and Whipped Yukon Gold Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 (10-ounce) tenderloin fillets
3 tablespoons cracked black pepper
1 tablespoon kosher salt
Extra-virgin olive oil
2 ounces pure olive oil
16 ounces morel mushrooms
4 garlic cloves, minced
6 ounces cabernet sauvignon
6 ounces brown veal stock
2 tablespoons fresh thyme
4 tablespoons butter
Salt and pepper
2 pounds peeled Yukon Gold potatoes
1/4 cup heavy cream
1 pound unsalted butter
Salt and pepper

Steps:

  • For the beef: Roll the fillet in salt and pepper. Massage meat with olive oil. Grill to desired degree of doneness.
  • For the mushroom sauce: In a skillet with oil, saute mushrooms until tender. Add garlic and allow to brown lightly. Deglaze skillet with cabernet and reduce by 3/4. Add veal stock and reduce by half. Add thyme and finish with butter. Season with salt and pepper. Keep warm until ready to serve.
  • For the potatoes: Place potatoes in a stockpot with lukewarm water to cover, and bring to a boil. Reduce to a simmer and skim the foam off the top. Cook until tender.
  • In a saucepot, heat cream and butter while potatoes are cooking. Drain water from potatoes and put through a sieve, add butter and cream, and season with salt and pepper. Whip vigorously. Serve fillets with mushroom sauce and whipped potatoes.

PEPPERED BEEF TENDERLOIN



Peppered Beef Tenderloin image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 10-12 servings

Number Of Ingredients 6

3 Tbsp. coarsely ground pepper
2 Tbsp. olive oil
1 Tbsp. grated lemon peel
1 tsp. salt
2 garlic cloves, minced
1 beef tenderloin roast (3 to 4 lbs.)

Steps:

  • Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan. Bake, uncovered, at 400°F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F. Cover and let stand for 10 minutes before slicing.

PEPPERED BEEF TENDERLOIN



Peppered Beef Tenderloin image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons mixed peppercorns (black, white, green, pink)
1 cup loosely packed fresh flat-leaf parsley, finely chopped, plus additional parsley for garnish
3 tablespoons Dijon mustard
2 tablespoons unsalted butter, at room temperature
Kosher salt
2 1/2 pounds center-cut beef tenderloin, trimmed and tied if uneven
Savory Horseradish Panna Cotta, recipe follows, optional
Cooking spray
1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
Kosher salt
1 3/4 cups half-and-half
2 teaspoons gelatin (from a .25-ounce package)
2 tablespoons thinly sliced fresh chives

Steps:

  • Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
  • Preheat the oven to 450 degrees F.
  • Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
  • Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
  • Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
  • Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
  • Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
  • When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.

MEDALLIONS OF BEEF TENDERLOIN WITH CABERNET REDUCTION



Medallions of Beef Tenderloin With Cabernet Reduction image

Make and share this Medallions of Beef Tenderloin With Cabernet Reduction recipe from Food.com.

Provided by Doesnt Do Dishes

Categories     Meat

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

1 lb beef tenderloin, trimmed
2 teaspoons coarse salt
2 teaspoons black pepper
2 teaspoons garlic powder
1/2 shallot
1 sprig fresh rosemary
3/4 cup beef broth, divided use
1/2 cup cabernet sauvignon wine
2 tablespoons unsalted butter
1 pinch salt, if needed
1 pinch pepper, if needed

Steps:

  • Preheat oven to 500°F.
  • Combine the salt, pepper, and garlic powder in a zip closure bag.
  • Very lightly oil the tenderloin with olive oil.
  • Sprinkle the mixture liberally over all sides of the tenderloin and press into the meat.
  • Heat 1 tablespoon olive oil in a heavy ovenproof skillet or roasting pan over medium high heat.
  • Sear the tenderloin for a minute or so on all sides.
  • Add ¼ cup of beef broth to the skillet (to prevent smoking in the oven and keep meat moist) and the sprig of rosemary.
  • Transfer skillet to preheated oven and roast tenderloin for about 8 - 10 minutes.
  • Remove skillet from oven; transfer tenderloin to a cutting board, cover with aluminum foil and allow meat to rest. You can prepare up to this point and hold the meat under the foil for at least 30 - 45 minutes.
  • Do not wash skillet or discard the roasting juices and bits. With skillet still hot, add the chopped shallot and cook for a minute or so. Add ½ cup beef broth to the skillet, scraping all the caramelized juices and bits with a spoon.
  • Add the Cabernet Sauvignon and bring to a boil to reduce the volume of the sauce by about half.
  • If holding the final preparation, stop at this point, cover skillet, and turn heat off.
  • Just before serving, slice the tenderloin into ¾" to 1" medallions.
  • Return skillet to medium high heat, add about 2 tablespoons unsalted butter to the sauce and allow it to melt, taste and if needed adjust with a pinch or salt or pepper. Remove the rosemary sprig.
  • Return the medallions to the hot pan and gently warm them in the sauce for 30 seconds to 1 minute on each side for medium rare or a bit longer until desired temperature.
  • Remove the medallions to warmed platter or serving plate, pour sauce over them, and serve.

Nutrition Facts : Calories 169.7, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 2407.5, Carbohydrate 6.1, Fiber 0.9, Sugar 0.1, Protein 1

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