Best Spicy Beef Tenderloin Ii Recipe Foodcom Recipes

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BEEF TENDERLOIN WITH SOUTHWESTERN-STYLE SAUCE



Beef Tenderloin With Southwestern-Style Sauce image

This versatile Southwestern -Style Sauce, with its zesty blend of black peppercorns and Creole mustard is a perfect match for beef tenderloin. Serve with Tarragon Green Beans and Jalapeno Jack Polenta for a perfect meal.

Provided by NcMysteryShopper

Categories     Steak

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

3 lbs beef tenderloin, Trimmed
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
2 tablespoons olive oil
2 garlic cloves, Minced
3 tablespoons shallots, Minced
1 1/2 tablespoons tomato paste
3 tablespoons creole mustard
1/2 teaspoon black peppercorns, Crushed
2 cups chicken broth
3 tablespoons real maple syrup
1/4 cup cider vinegar
1 teaspoon salt
3/4 teaspoon fresh ground black pepper
2 3/4 teaspoons dried cilantro or 2 1/2 teaspoons fresh cilantro, Chopped
1 1/2 tablespoons jalapenos, Finely Diced

Steps:

  • Trim the beef and cut into eight ½-inch thick medallions, about 6 ounces each.
  • Season the medallions with Salt and Pepper and brush with Olive Oil; Cover and refrigerate until needed.
  • Heat ½ Tablespoon of the Oil in a sauté pan over medium-high heat. Sauté the Garlic and Shallots until aromatic, 1-2 minutes; add Tomato Paste and cook until slightly browned, about 2 minutes; add the Mustard, Black Peppercorns, Chicken Broth, Maple Syrup, Vinegar, Salt and Pepper; Simmer until mixture reduces to a sauce consistency, about 10 minutes.
  • Heat the Oil in a skillet on medium-high heat; sauté the medallions to the desired doneness, 1 ½ minutes for the first side and approximately 1 minute for the second side for medium.
  • Finish the sauce with the Cilantro and serve over the Tenderloin.
  • Garnish with the Jalapeno.

Nutrition Facts : Calories 567, Fat 38.4, SaturatedFat 14.1, Cholesterol 146.2, Sodium 817.5, Carbohydrate 7.6, Fiber 0.5, Sugar 5.3, Protein 44.8

HOISIN-GLAZED BEEF TENDERLOIN WITH SHIITAKE MUSHROOMS



Hoisin-Glazed Beef Tenderloin With Shiitake Mushrooms image

Long name, easy recipe. I found this in the Food Network Kitchens Cookbook and made it for my husband and daughter (me too!). We loved it...the hoisin gives the mild beef tenderloin an exciting sweet and spicy flavor around the edges of the slices. The recipe, as written in the cookbook, said to roast to 125° (on a thermometer inserted in the center of the meat) for medium rare. I accidentally let it go to 127 and it did make a difference as it came out slightly more than medium-rare, though it was still really tasty. I don't think I'd let this go to medium, medium-well, or well-done. I used rice wine in place of the sherry. This quickly became a family favorite and one I will do whenever I find 2-lb. tenderloin roasts on sale. I served the beef and mushrooms simply, with a side of roasted sweet potatoes....it was a memorable meal!

Provided by Hey Jude

Categories     Roast Beef

Time 1h16m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs center-cut beef tenderloin
1 1/2 teaspoons kosher salt, plus more
kosher salt, for seasoning
fresh ground black pepper
2 tablespoons vegetable oil
1/3 cup hoisin sauce
1 lb fresh shiitake mushroom, stems removed, caps quartered
3 bunches scallions, cut into 2-inch pieces (keep white and green parts separate)
4 garlic cloves, minced
1 1/2 inches peeled fresh ginger, very thinly julienned (a 1 1/2 inch piece)
1/2 teaspoon crushed red pepper flakes
1/2 cup dry sherry

Steps:

  • Preheat oven to 400°.
  • Heat a large skillet over medium-high heat. Season the beef all over with salt and a generous amount of pepper. Add the oil to the skillet and heat until shimmering, then sear the beef on all sides until it is a mahogany brown, about 8 minutes in all (any longer and you're cooking the beef too much, that may have been why my roast came out almost medium, instead of medium-rare).
  • Transfer the roast to a shallow roasting pan. Don't clean out the skillet! Leave everything in the skillet as you'll need it for the mushrooms.
  • Brush the tenderloin all over with the hoisin sauce, just bathe the thing with the sauce. Roast until an instant-read thermometer inserted in the center registers 125° for medium-rare, about 30-40 minutes. Transfer the roast to a cutting board and tent loosely with foil. Let it rest while you do the mushrooms.
  • Heat the skillet (that you saved) over medium-high heat. Add the mushrooms and the scallion WHITES, garlic, ginger, the 1 1/2 teaspoons salt and red pepper flakes and cook until soft, about 8 minutes. Add the scallion greens and sherry (or rice wine) and cook until almost all the liquid has evaporated, about 2 minutes.
  • Slice the roast and serve with the mushroom mixture.
  • **I think this would also be good with a mixture of different mushrooms, especially wild mushrooms.

Nutrition Facts : Calories 668.3, Fat 36, SaturatedFat 12.8, Cholesterol 130.4, Sodium 777.4, Carbohydrate 27.1, Fiber 4.4, Sugar 9.9, Protein 41.7

SPICY GRILLED BEEF TENDERLOIN



Spicy Grilled Beef Tenderloin image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield about 8 to 10 servings, a big platter full!

Number Of Ingredients 9

4 pints cherry tomatoes
Extra-virgin olive oil
Sea salt and freshly ground black pepper
2 limes, juiced
1/2 red onion, sliced thin
1 serrano chili, sliced thin
1/2 bunch freshly chopped cilantro leaves, plus more for garnish
1/2 pound queso fresco or feta cheese, crumbled
1 (4-pound) beef tenderloin

Steps:

  • Heat the broiler. Put the cherry tomatoes onto baking sheets, drizzle over some olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 4 to 5 minutes. Remove from oven and allow them to cool a bit. In a large bowl add about 1/4 cup olive oil, juice of 2 limes, onion, chili, chopped cilantro, cheese, and the tomatoes. Mix carefully to avoid breaking up the tomatoes too much. Taste and adjust seasoning with salt and pepper; set aside.
  • Heat the grill or a grill pan to medium. Rub the meat with some olive oil and season it generously with salt and pepper. Grill the tenderloin, browning it on all sides, until it is medium rare, about 15 to 20 minutes. Remove the meat to a cutting board, cover it with aluminum foil, and allow it to rest for 10 minutes before slicing.
  • Slice the meat thin, place it on a platter, and spoon on the cheesy tomato dressing. Garnish with a drizzle of olive oil and cilantro leaves.

PEPPERY BEEF TENDERLOIN



Peppery Beef Tenderloin image

Make and share this Peppery Beef Tenderloin recipe from Food.com.

Provided by MizzNezz

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon oregano
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon basil
1 teaspoon cracked black pepper
1/8 teaspoon cayenne pepper
3 lbs 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.

PEPPERY BEEF TENDERLOIN (STOVE TOP) WITH BALSAMIC GLAZE



Peppery Beef Tenderloin (Stove Top) With Balsamic Glaze image

This is a delicious and easy way to cook beef tenderloin. Since it is sliced before cooking, it also takes just a fraction of the time the oven baked tenderloin takes. One of my regular rotation recipes!

Provided by hodgemo2

Categories     One Dish Meal

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 6

1 lb beef tenderloin
4 teaspoons black pepper
4 tablespoons balsamic vinegar
4 teaspoons Dijon mustard
4 tablespoons heavy cream
4 tablespoons water

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.

Nutrition Facts : Calories 780.4, Fat 57.5, SaturatedFat 25, Cholesterol 236, Sodium 259.6, Carbohydrate 4.3, Fiber 1.4, Sugar 0.3, Protein 58.7

HERBED AND SPICED ROASTED BEEF TENDERLOIN



Herbed and Spiced Roasted Beef Tenderloin image

Here's a special-occasion roast (that I don't remember where I found it) enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)

Provided by Chippie1

Categories     Roast Beef

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
2 bay leaves
4 cloves garlic
1 large shallot, peeled and quartered
1 tablespoon grated orange zest
1 tablespoon coarse salt
1 teaspoon fresh ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 (2 lb) beef tenderloin, roasts trimmed

Steps:

  • In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves.
  • Run machine while adding oil; process until smooth.
  • Spread mixture evenly over all sides of tenderloins.
  • Place beef in a large glass baking dish.
  • Cover with foil, and refrigerate for at least 6 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place tenderloins on a rack in a large roasting pan.
  • Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes.
  • Remove from oven, and cover loosely with foil; let stand for 10 minutes.
  • Slice beef, and serve.

Nutrition Facts : Calories 697, Fat 49.4, SaturatedFat 18.5, Cholesterol 194.9, Sodium 1006.9, Carbohydrate 1.6, Fiber 0.4, Sugar 0.1, Protein 57.5

KATO'S SPICY BEEF TENDERLOIN



Kato's Spicy Beef Tenderloin image

This dish needs to be marinated overnight to really appreciate the flavour of the spices. It is a very flavourful, easy to prepare dish, perfect for entertaining, best when served medium rare, at room temperature.

Provided by Baby Kato

Categories     Steak

Time P1DT25m

Yield 5 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs beef tenderloin fillets (whole)
1/2 cup soya sauce, dark
1/2 teaspoon garlic, minced
2 teaspoons Thai red curry paste
1/8 teaspoon white pepper
1/2 cup honey, liquid (or to taste)
2 tablespoons sesame oil (may sub with peanut oil)
1/4 teaspoon coarse sea salt

Steps:

  • Using a sharp knife, cut into the tenderloin fillet 2/3 of the way thru, make five cuts for 5 equal serving portions.
  • Put meat into a shallow glass dish.
  • Next combine, soya sauce, garlic, curry paste, pepper, honey, oil and salt.
  • Coat the meat with marinating sauce and cover with plastic wrap and refrigerate overnite.
  • Reserve marinade for basting.
  • Bring meat to room temperature for at least 1 hour before cooking.
  • Using a shallow pan bake tenderloin fillet at 500 degrees for 20 - 25 minutes, remember to baste every 5 minutes.
  • If the sauce is drying up too quickly add small amounts of water to pan to obtain your desired consistency.
  • Drizzle the sauce over the tenderloins and enjoy.
  • We love this beef dish served with roasted mini potatoes, pan fried whole small cremi mushrooms and steamed asparagus with lemon.

Nutrition Facts : Calories 169, Fat 5.5, SaturatedFat 0.8, Sodium 1726.5, Carbohydrate 29.7, Fiber 0.3, Sugar 28.3, Protein 3.1

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