Best Loin Of Beef With Watercress Puree Recipes

Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress image

Yield Makes 6 servings

Number Of Ingredients 8

6 tablespoons olive oil, divided
1 2 1/4-pound beef tenderloin (preferably from thick end)
1 1/2 teaspoons coarse kosher salt
2 teaspoons coarsely ground mixed peppercorns
1/4 cup Sherry wine vinegar
1 tablespoon coarse Dijon mustard
1/4 cup chopped shallots
1 large bunch watercress

Steps:

Preheat oven to 500°F. Rub 1 tablespoon olive oil into beef, then rub in kosher salt and ground mixed peppercorns. Place beef on small rimmed baking sheet. Roast 10 minutes. Reduce heat to 450°F and roast until thermometer inserted into thickest part of meat registers 125°F for medium-rare, about 15 minutes longer. Let meat stand 5 minutes (internal temperature of meat will increase 5 to 10 degrees).
Meanwhile, whisk remaining 5 tablespoons olive oil, vinegar, and mustard in small bowl to blend. Stir in shallots and season vinaigrette to taste with salt and pepper.
Arrange watercress on small platter. Cut meat into 1/2-inch-thick slices; arrange overlapping slices atop watercress. Drizzle any accumulated juices over meat. Spoon half of vinaigrette down center of meat and over watercress. Serve, passing remaining vinaigrette separately.

Beef Lo Mein image

Provided by Rhoda Boone

Yield 4 servings

Number Of Ingredients 14

8 ounces lo mein noodles or spaghetti
1/2 teaspoon kosher salt, plus more
1/2 cup oyster sauce
1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
3 tablespoons honey
1 1/2 pounds flank steak, chilled
1/2 teaspoon freshly ground black pepper, plus more
2 tablespoons plus 1 teaspoon toasted sesame oil, divided
2 large garlic cloves, pressed with a garlic press or finely chopped
1 1/2 teaspoons finely grated ginger
3 scallions, thinly sliced, divided
8 ounces snow peas
1 medium red bell pepper, cut into 1/4"-thick strips

Steps:

Cook noodles in a medium pot of boiling salted water according to package directions. Drain and rinse with cool water; set aside.
Meanwhile, whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.
Slice beef against the grain as thinly as possible. Transfer to a medium bowl and toss with 1/2 tsp. salt and 1/2 tsp. pepper.
Heat 2 Tbsp. oil in a large wok or skillet over high. Add beef and cook, tossing often, until medium-rare, about 3 minutes. Transfer to a plate.
Heat remaining 1 tsp. oil in same skillet over high. Cook garlic, ginger, and half of the scallions, stirring, for 30 seconds. Add peas and bell pepper and cook until vegetables are softened, about 1 minute. Add oyster sauce mixture and reserved noodles and cook, tossing with tongs, until everything is coated and sauce thickens slightly, 1-2 minutes more. Add beef and stir to combine.
Divide among plates and top with remaining scallions.

Purée of Peas and Watercress image

Provided by Amanda Hesser

Time 20m

Yield A side dish for 4 (or 2, with leftovers)

Number Of Ingredients 5

4 cups frozen peas
2 1-pound bunches watercress, trimmed of all but top 2 to 3 inches
4 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon freshly ground black pepper
3/4 teaspoon sea salt

Steps:

Fill a large saucepan with water and bring to a boil. Add the peas and return to a boil. Turn off the heat. Add the watercress tops to the peas and cover the saucepan. Let sit for 5 minutes so that the watercress wilts.
Drain the peas and watercress and transfer to a food processor. Add the butter, pepper and salt and process until smooth. Taste and adjust seasoning. Spoon into a serving dish and serve.