Best Kathy Bakers Beef Tenderloin Recipes

13-MINUTE BEEF TENDERLOIN WITH HORSERADISH SAUCE

13-Minute Beef Tenderloin With Horseradish Sauce image

Food TV's Bobby Flay gets this super-easy and company-worthy tenderloin cooked for him every year on his birthday by his wife, Kathy. You won't believe how easy it is! Note that this recipe is written for a gas oven; also note that prep time is 3 hours (at least) for marinating. You'll need the heavy-duty aluminum foil for this one.... no substitutions or it won't work!!

Provided by Raquel Grinnell

Categories Roast Beef

Time 3h13m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs beef tenderloin (the butt end, tied with kitchen twine)
3 garlic cloves, finely chopped
salt and pepper
4 tablespoons unsalted butter, cut into small pieces
2 tablespoons Worcestershire sauce
2 limes, juice of
1/2 cup sour cream
3 tablespoons prepared horseradish, drained
heavy duty aluminum foil

Steps:

Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil "basket" for it to sit inches It is VERY important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.
Season the tenderloin well with salt and pepper, and then "mash" the garlic over the entire tenderloin. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice let marinate in the refrigerator for at least 3 hours, turning halfway through marination time. Bring the tenderloin back to room temperature before roasting.
Adjust the oven rack to the highest position and preheat the broiler.
Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is fine).
Carefully pull the pan out and turn the meat over. Broil for another 5 minutes or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it's not).
Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours.
Whisk together the sour cream and horseradish and season with salt and pepper. Remove the string binding the roast, slice the meat and serve with the horseradish sauce on the side.

EASY & ELEGANT TENDERLOIN ROAST

Easy & Elegant Tenderloin Roast image

I love the simplicity of this easy beef tenderloin recipe. Olive oil, garlic, salt and pepper-just add the tenderloin and pop it in the oven. In an hour or so you've got an impressive main dish to feed a crowd. This leaves you with more time to visit with family and less time fussing in the kitchen. -Mary Kandell, Huron, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 5

Ingredients

1 beef tenderloin (5 pounds)
2 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons sea salt
1-1/2 teaspoons coarsely ground pepper

Steps:

Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-65 minutes. Remove from oven; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 294 calories, Fat 13g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 394mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

JERK-RUBBED BEEF TENDERLOIN

Jerk-Rubbed Beef Tenderloin image

Provided by Bobby Flay

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

8 green onions, dark green parts only, coarsely chopped
1 habanero or Scotch bonnet chile, coarsely chopped
One 4-inch piece fresh ginger, peeled, coarsely chopped
Zest and juice of 1 orange
1/2 cup canola oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 1/2 pounds center-cut beef tenderloin, trimmed of extra fat

Steps:

Combine the green onions, habanero, ginger, orange zest and juice, canola oil and some salt and pepper in a food processor. Process until almost smooth, then pour the marinade into a gallon-size resealable plastic bag. Add the tenderloin to the bag, seal and refrigerate for at least 4 and up to 24 hours. Remove from the refrigerator 30 minutes before grilling.
Heat the grill to high. Remove the tenderloin from the marinade, shake off excess and sprinkle with salt and pepper. Grill until slightly charred on the first side, about 2 minutes. Turn and char on the reverse side, another 2 minutes.
Cover the grill and cook, turning once or twice, until the marinade has formed a crust and the tenderloin has reached an internal temperature of 125 to 130 degrees F (medium-rare), about 10 minutes. Remove the tenderloin from the grill and let rest 10 minutes before slicing.