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How To make Herb Roasted Tenderloin
-JUDI M. PHELPS 1 1/2 lb To 2 lb beef tenderloin;
-visible fat trimmed 2 ts Olive oil
1 Clove garlic; squeezed
-through a garlic press 1 ts Crushed dried rosemary
1/2 ts Ground cumin
1/2 ts Freshly ground black pepper
1/4 ts Ground oregano
2 md Red bell peppers; seeds
-and membranes removed, -quartered 1 Dried arbol chile; crushed
2 ts Balsamic vinegar
1 Clove garlic; quartered
1/2 ts Salt
1/2 ts Ground coriander seeds
1 Papaya; peeled, seeded and
-coarsely chopped, about 1 -cup 1 tb Fresh lime juice
Sprigs of cilantro OR Parsley for garnish Let tenderloin stand at room temperature for 30 minutes. Rub the meat with a damp towel and then dry it. Preheat oven to 400 degrees. Mix together the oil, garlic, rosemary, cumin, pepper, and oregano and rub the mixture on all sides of the roast. Place the beef on a rack inside a roasting pan and roast in a 400 degree oven for 30 minutes or until done to taste. Remove the beef from the oven and let stand for 10 minutes before slicing. SAUCE: Place the bell peppers, arbol chile, vinegar, garlic, salt, coriander, papaya, and lime juice in a food processor fitted with a steel blade and blend until well mixed. Slice the beef and layer the slices, overlapping each other, on a platter, then spoon a line of the sauce down the center of the slices. Garnish with sprigs of cilantro or parsley and serve. Serves 4-6.
Source: The Sizzling Southwestern Cookbook. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
How To make Herb Roasted Tenderloin's Videos
Garlic and Herb Beef Tenderloin Recipe with Roasted Wild Mushrooms
When it comes to starting this beef tenderloin recipe you want to truss the meat using butchers twine. This helps to seal in the juices while it is roasting making it extremely tender and flavorful. If you don’t know how to truss it just google it as there are several video tutorials on how to do it. Once it’s trussed you want to rub it down with olive oil, salt and pepper and a really easy garlic and herb sauce/marinade.
The herb and oil mixture honestly reminds me a bit of a chimichurri but with different herbs like thyme and rosemary. You can spread about half of it on the beef and let it marinade for 30 minutes or so or get right to cooking, which is what I did. I knew I was going to finish the filet with some of the sauce at the end making it extremely flavorful so to me there is no need to marinate but I know there are people out there who swear by it so I wanted to give you the option.
Put that turkey aside this thanksgiving and make this amazing Garlic and Herb Beef Tenderloin Recipe with Roasted Wild Mushrooms!
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Garlic and Herb Beef Tenderloin Recipe with Roasted Wild Mushrooms
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Chef Billy Parisi
Ingredients:
For the Horseradish Cream:
1 cup of crème fraiche
¼ cup of prepared horseradish
1 tablespoon of heavy cream
2 tablespoons of sliced chives
For the Mushrooms:
2 tablespoons of olive oil
2 cups each sliced cremini shiitake and oyster mushrooms
2 ounces of unsalted butter
1 tablespoon of finely minced garlic
½ peeled and small diced shallot
1/3 cup of cabernet sauvignon
½ cup of beef stock
1 teaspoon of chopped fresh thyme
Kosher salt and fresh cracked pepper to taste
For the Beef Tenderloin:
3 tablespoons each finely chopped fresh thyme and rosemary
1/3 cup of finely chopped fresh parsley
6 finely minced cloves of garlic
½ peeled and small diced shallot
2/3 cup of olive oil + 2 tablespoons
4 pound beef tenderloin or 2 2-pound beef tenderloins trussed
Kosher salt and fresh cracked pepper to taste
Instructions:
1. Preheat the oven to 275°.
2. Horseradish Cream: Add all of the ingredients to a small bowl and mix until combined. Chill before serving.
3. Mushrooms: Add the olive oil to a large sauté pan over high heat and add in the mushrooms to caramelize, about 5 to 7 minutes. Mix often.
4. Once browned, scrape the mushrooms to 1 side of the pan and on the other side add in the butter, garlic and shallots and cook for 1 to 2 minutes before mixing in with the rest of the mushrooms.
5. Deglaze with wine and cook until the liquid is absorbed before adding in the beef stock. Reduce the amount of liquid until there is only 1 or 2 tablespoons left and finish with thyme, salt and pepper. 6. 6. Keep warm until serving.
7. Beef: Add the herbs, garlic, shallot and 2/3 cup of olive oil to a medium size bowl and mix until combined. Set aside.
8. Coat the beef tenderloin on all sides with the 2 tablespoons of olive oil and season generously with salt and pepper. Drizzle on ½ of the herb-oil mixture to all sides of the beef tenderloin.
Next, sear the beef tenderloin in a large sauté pan over high heat until golden brown.
9. Once browned, place the pan in the oven and cook for 20 to 25 minutes or until it has reached 120° internal temperature.
10. Remove the beef from the pan and let rest for 3 to 4 minutes.
11. Drizzle on more of the herb-oil mixture and slice and serve with mushrooms and horseradish cream.
Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network
These loins of pork are infused with lemon, thyme and rosemary and are served up in thick slices, perfect for when you have guests over for dinner!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Herb-Marinated Pork Tenderloins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 35 min
Prep: 10 min
Inactive: 3 hr 10 min
Cook: 15 min
Yield: 6 servings
Ingredients
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
Directions
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
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Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network
Roasted Beef Tenderloin with Gremolata Recipe by Amanda Haas | Traeger Grills
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Culinary Pro Amanda Haas is taking one of the best cuts of beef-tenderloin- and elevating it to new heights with an infusion of hardwood flavor and a zesty, Italian gremolata sauce.
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Oven Roasted Beef Tenderloin Recipe
When you need a new recipe for date night, you can't go wrong with this oven roasted beef tenderloin recipe. It's tender, flavorful, and looks complicated, but couldn't be easier to make. Your bae will feel extra loved when you serve them this dish.
#roasted #beef #recipe
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How to Perfectly Roast a Pork Tenderloin | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to perfectly roast a Pork Tenderloin. I make a delicious pan sauce with some yukon gold mashed potatoes to go along side it, super easy to do and super delicious! Come and try out this recipe and let me know how you did in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Reduction / Saucier Pan:
❤️ Boning Knife:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Salt Crusted Beef Tenderloin - How to Make Beef Tenderloin in a Salt Crust
Learn how to make a Salt Crusted Beef Tenderloin! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Salt Crusted Beef Tenderloin recipe.