Elevate Your Home Cooking: Beef Tenderloin Recipe
In today's video, I will show a delicious fine-dining recipe with beef tenderloin, mashed potato, caramelized shallots, peas, and red wine sauce. This recipe is easy to make at home without any special equipment, so enjoy and have fun guys
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Jeff Mauro's Stuffed Beef Tenderloin | The Kitchen | Food Network
Jeff's stunning main dish is stuffed with dates, cranberries, herbs and almonds!
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Stuffed Beef Tenderloin
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 2 hr 30 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
6 tablespoons butter
1 shallot, diced
2/3 cup dry sherry wine
1/4 cup dried dates, pitted and chopped
1/4 cup dried cranberries
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
Kosher salt and freshly cracked black pepper
One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied (see Cook's Note)
1/3 cup Marcona almonds, crushed
2 tablespoons minced chives
Store-bought horseradish sauce, for serving
Directions
Special equipment: butcher's twine; an instant-read thermometer
Preheat the oven to 225 degrees F.
Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.
Cook’s Note
To butterfly the tenderloin: About 1 inch from the bottom of the roast, cut horizontally while opening and unfurling, just before you get to the edge. Then make a diagonal cut into the remaining thicker portion of the loin and open up to create a flat and stuff-able tenderloin.
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Jeff Mauro's Stuffed Beef Tenderloin | The Kitchen | Food Network
Cooking My 10,000th Filet Mignon (PRO LEVEL STEAK)
In all honestly, I wouldn't be surprised If I've cooked more than 10,000 filet mignons as every restaurant I've ever worked at has served this mighty steak to its guests and I am always the meat guy!!
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Fillet Steak with Gremolata | Gordon Ramsay
A quick recipe from the F Word archives - pan roasted fillet of beef with gremolata. Keeping the steak moist is the key, and don’t forget to let it rest the same time it cooked.
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