Best Peppery Beef Tenderloin Stove Top With Balsamic Glaze Recipes

PEPPERY BEEF TENDERLOIN (STOVE TOP) WITH BALSAMIC GLAZE

Steps:

• Press edges of beef into black pepper to coat. Cut into 1 inch slices.
• Heat a large skillet over medium high heat until a drop of water sizzles and quickly evaporates.
• Cook beef in hot skillet, turning frequently, until browned on all sides and done (8-10 minutes for medium rare).
• Transfer to a serving plate and keep warm.
• Combine balsamic vinegar an mustard in a small bowl and mix well. Add to the skillet drippings and mix.
• Add whipping cream and water. Bring to a boil, stirring continually.
• Cook, stirring continually, until thickened; about 2 minutes.
• Spoon over beef and serve.

PEPPERY BEEF TENDERLOIN

Steps:

• Mix all the spices together well.
• Rub into the tenderloin.
• Place on rack in a roasting pan.
• Bake at 400* for 45 minutes----rare; 60 minutes---medium rare; 65 minutes---medium; 73 minutes---well done.
• Let stand for 10 minutes before slicing.

BEEF TENDERLOIN WITH BALSAMIC SAUCE

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.

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.

BEEF TENDERLOINS CON BALSAMICO

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.