Best Savory Beef Tenderloin Recipes

SAVORY BEEF TENDERLOIN

Savory Beef Tenderloin image

Almost any recipe that calls for salt and pepper will taste even better when seasoned with GOYA® Adobo, instead. Here, we simply shake on our special seasoning--the perfect blend of salt, pepper, garlic, oregano and other Latin spices--to make a great piece of meat taste spectacular.

Provided by Goya

Categories Trusted Brands: Recipes and Tips Goya®

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

4 (6 ounce) beef tenderloin steaks, about 1 1/2-inch thick
Goya Adobo with Pepper, to taste
2 tablespoons butter
1 tablespoon Goya Extra Virgin Olive Oil
2 cloves garlic, thinly sliced
1 tablespoon finely chopped fresh parsley

Steps:

Season beef with adobo on both sides. Heat butter and oil in a large skillet over medium-high heat. Add steaks to pan and cook until well browned and medium rare, flipping once, about 6 minutes. Transfer meat to a plate; cover with foil to keep warm.
Lower heat to medium. Add garlic to skillet and cook until light golden brown, about 1 minute. Add parsley and cook 30 seconds more.
Divide steaks evenly among serving dishes. Top steaks evenly with garlic mixture.

SAVORY BEEF TENDERLOIN

Savory Beef Tenderloin image

Enjoy this wonderful beef dinner that is ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 lb beef tenderloin
2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
2 teaspoons sugar
1 teaspoon coarsely ground pepper
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms (3 oz)
1 small onion, thinly sliced
3/4 cup beef broth
1/4 cup dry red wine or nonalcoholic wine
1 tablespoon cornstarch

Steps:

Cut beef into four 3/4-inch slices. In small bowl, mix marjoram, sugar and pepper; rub on both sides of beef slices.
In 10-inch skillet, heat oil over medium-high heat. Cook beef in oil 3 to 5 minutes, turning once, until brown. Remove beef to serving platter; keep warm.
In drippings in skillet, cook mushrooms and onion over medium-high heat about 2 minutes, stirring occasionally, until onion is crisp-tender.
In small bowl, mix broth, wine and cornstarch; stir into mushroom mixture. Cook over medium-high heat about 2 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour over beef.

Nutrition Facts : Calories 230, Carbohydrate 6 g, Cholesterol 65 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 3 g, TransFat 0 g