Best Rosemary Pan Seared Beef Tenderloin Skewers Recipes

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HERB CRUSTED BEEF TENDERLOIN



Herb Crusted Beef Tenderloin image

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 6 servings

Number Of Ingredients 26

2 pounds center cut beef tenderloin, trimmed
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme leaves
2 teaspoons minced garlic
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Potato Flan, recipe follows
1 cup Red Onion Marmalade, recipe follows
1 tablespoon unsalted butter
3 tablespoons minced garlic
9 Yukon Gold potatoes, very thinly sliced (about 3 pounds)
1/2 pound gruyere, grated
3 eggs
1 1/2 cups heavy cream
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
2 tablespoons olive oil
1 1/2 pounds red onion, thinly sliced
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup ruby port
1/2 cup red wine vinegar
1 1/2 teaspoons chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
  • Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
  • Preheat the oven to 375 degrees F.
  • Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
  • Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
  • Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
  • In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

MARINATED BEEF TENDERLOIN SKEWERS WITH MUSTARD HORSERADISH CREAM



Marinated Beef Tenderloin Skewers with Mustard Horseradish Cream image

Provided by Nancy Fuller

Categories     appetizer

Time 55m

Yield 30 servings

Number Of Ingredients 16

2 pounds filet mignon steaks, about 1 1/2-inches thick
Thirty 3-inch rosemary stems, leaves removed from bottom ends
1/4 cup olive oil
1 tablespoon packed light brown sugar
1 tablespoon Worcestershire sauce 1 tablespoon packed light brown sugar
2 teaspoons mustard powder
2 teaspoons ground cumin
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
5 cloves garlic, smashed and chopped 1/4 cup olive oil
2 small limes, juiced
1 cup sour cream
1/3 cup prepared horseradish
2 tablespoons spicy mustard
1/4 teaspoon salt
Pinch ground black pepper

Steps:

  • For the tenderloin skewers: Cube the meat into 2-inch pieces and skewer with rosemary sprigs. Place in a shallow dish and set aside.
  • In a small bowl, whisk to combine the olive oil, light brown sugar, Worcestershire sauce, mustard powder, cumin, salt, pepper, garlic and lime juice. Pour the marinade over the meat, making sure to coat all the pieces. Cover and let marinate for 30 minutes.
  • For the mustard horseradish cream: Meanwhile, in a small bowl, stir to combine the sour cream, horseradish, mustard, salt and pepper.
  • Heat a grill for cooking over medium-high heat. Grill the skewers until cooked through, about 1 to 2 minutes per side. Serve with the mustard horseradish cream.

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