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How To make Roast Tenderloin Of Beef
4 to 4 1/2 pou trimmed filet mignon, tied at room tempera
2 tablespoons each minced fresh rosemary
and thyme leaves, or 1 tablespoon each dried rosemary and thyme leaves,crumb 1 tablespoon finely minced garlic
2 teaspoons cracked black pepper, or to taste
1 1/2 teaspoons kosher salt, or to taste
For the sauce: 2/3 cup minced shallots
2/3 cup plus 3 tablespoons Madeira
1 1/2 teaspoons each minced fresh rosemary
and thyme leaves, or 1/2 teaspoon each dried rosemary and thyme lea crumbled 1 bay leaf
3 cups beef stock or broth
1 tablespoon tomato paste
2 tablespoons arrowroot or cornstarch
Preheat oven to 525 degrees F.
Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 F. for medium- rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes.
Make the sauce: In a saucepan combine the shallots, 2/3 cup of the Madeira, the thyme, rosemary and bay leaf and reduce the mixture to 1/3 cup. Add the stock and tomato paste and simmer, stirring occasionally, for 20 minutes.
In a small bowl combine the remaining Madeira with the arrowroot until smooth and whisk it into the sauce. Simmer for 5 minutes more, or until lightly thickened. Keep warm. Before serving, strain into a sauceboat.
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Beef Tenderloin with Creamy Mushroom Sauce
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Beef Tenderloin Roast Recipe (Easy Holiday Dinner Idea!)
This beef tenderloin roast recipe is a fantastic Christmas dinner idea! It's easy to prepare because the tenderloin and the potatoes roast in one pan, and the pan drippings create a wonderful base for an easy gravy. The French beans are a refreshing side dish, that helps to balance out the richness of the filet and the potatoes.
#entertainingwithbeth #EasyHolidayDinnerIdea #BeefTenderloin
CHAPTER HEADERS:
00:18 How Much Beef Tenderloin to Buy Per Person?
00:24 What is a Chateaubriand Cut of Beef
00:47 How Do You Tie Up a Beef Tenderloin
03:59 How Long to Cook Beef Tenderloin
05:12 How To Make a Red Wine Sauce Gravy
08:35 How To Cook French Beans?
PRODUCTS USED IN THIS VIDEO:
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Beef Stock- My Favorite in Swanson Cooking Stock Beef Flavored
Wondra
All-Clad Roasting Pan (13 x 16 I have the Large Size)
Awesome Digital Meat Thermometer (must-have for knowing when your meat is done the way you like it!)
Butcher's Twine
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BEEF TENDERLOIN ROAST RECIPE
Serves 6
*PRINT RECIPE HERE*
INGREDIENTS:
3 lb (1350g) Beef Tenderloin (Center Cut/Chateaubriand), trimmed and tied
Salt and pepper to taste
2-3 Tbsp (30-45ml) of Whole Grain Mustard
FOR POTATOES:
3 lbs (1350g) Yukon Gold Potatoes, peeled and cut in half
2 Tbsp (30ml) of olive oil to coat potatoes
salt and pepper to taste
1 tsp (5ml) fresh rosemary
FOR GRAVY:
1/2 cup (120ml) dry red wine (Merlot, Cabernet, Pinot Noir)
2 cups (475ml) Beef Stock (Swanson Cooking Stock)
1/2 tsp (2.5ml) Worcestershire Sauce
1/2 tsp (2.5ml) Dijon Mustard
1/4 tsp (1.25ml) curry powder
3 sprigs fresh rosemary
1/4 cup (60ml) water + 2 Tbsp (15g) of Wondra (Or 2 Tbsp (30ml) cold water + 2 Tbsp (15g) Cornstarch)
FOR FRENCH BEANS:
1 1/2 lbs (675g) French Green Beans (Haricot Vert)
2 Tbsp (30g) unsalted butter
1/3 cup (50g) shallots, minced
salt and pepper to taste
1/2 tsp (2.5ml) fresh lemon zest
1 Tbsp (15ml) fresh tarragon, chopped
METHOD:
Season beef with salt and pepper. Tie roast with butcher's twine according to demo. Spoon mustard over roast covering roast, and then place roast in glass or ceramic dish, cover and refrigerate overnight.
Preheat oven to 450F. Place roast in a heavy bottom roasting pan (16 x 13). Toss potatoes with olive oil, salt, pepper and rosemary. Add potatoes to the roasting pan, cut side down.
Roast at 450F for 15 minutes, then lower to 375F and continue roasting until desired internal temperature is reached (120-125F rare) (130F-135F Medium Rare) (140F-145F Medium) (150F Medium Well) (160F Well Done). Remove from oven and transfer roast to a carving board. Cover with foil and allow to rest for 15-20 minutes. Meanwhile, transfer potatoes to a baking sheet, and continue to roast at 375F until nice and crispy 15-20 minutes.
Place roasting pan with its drippings over a medium flame on the cooktop. Deglaze pan with red wine, reduce by half. Add beef stock, Worcestershire Sauce, Dijon mustard. Then add rosemary sprigs and simmer for 5-10 minutes. Remove rosemary.
In a small glass mix together the water and Wondra (or cornstarch) whisk into the gravy and simmer until thickened. Transfer to a small saucepan and keep warm.
Meanwhile in a deep skillet melt butter, saute shallots until fragrant, season with salt and pepper, add the beans and toss in the butter until coated. Add lemon zest and tarragon, cover and steam until tender but still crisp.
Slice beef and transfer to an oval platter, arrange beef in the center and potatoes on either side. Garnish with rosemary sprigs. Serve with warm gravy and French beans.
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Perfect Oven Roasted Beef Tenderloin
Learn how to cook beef tenderloin roast like a pro.
INGREDIENTS:
3.5 pounds beef tenderloin
kosher salt
coarse and freshly cracked black pepper
1 tsp cayenne pepper
Cook the tenderloin at 450°f 20 minutes for a medium rare or until inside temperature is 125°f
or cook for 25 minutes for a medium or until inside temperature is 135°f
2 tbsp butter
2 tbsp olive oil
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Perfect Beef Tenderloin Roast Recipe + Sautéed Wild Mushrooms
A beef tenderloin roast comes from the back section of the cow and is on either side of the backbone. On the other side of that bone is the sirloin, which is how you get a T-Bone or Porterhouse steak, with a sirloin on 1 side and the tenderloin cut on the other side.
It’s extremely tender with very little marbling, which means it won’t have quite as much flavor as a sirloin or ribeye steak, but nonetheless, it’s still delicious. If you have any family members who aren’t big fans of animal fat in any way, then this cut of meat is for you.
PRINT OUT THE RECIPE AT:
Ingredients for this recipe:
For the Herb and Garlic Sauce:
• 2 tablespoons finely minced fresh thyme
• 2 tablespoons finely minced fresh rosemary
• ¼ cup finely minced fresh Italian flat-leaf parsley
• ½ peeled small diced shallot
• 1 finely minced garlic clove
• ½ cup olive oil
• salt and pepper to taste
For the Steak:
• 2 2-pound center-cut beef tenderloins
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• salt and pepper to taste
How to Make Martha's Peppercorn-Crusted Beef Tenderloin | Martha's Cooking School | Martha Stewart
This recipe is a spectacular and elegant option for when a crowd-pleasing, classic entrée is the way to go. A beef tenderloin recipe should showcase the meat and this simple, yet show-stopping dish does just that. It has only four ingredients, green peppercorns, olive oil, salt and a trimmed and tied whole beef tenderloin, and is fit for any holiday table.
#MarthaStewart #Beef #Tenderloin #Crusted #Recipe #Food
Get the recipe at:
00:00 Introduction
00:04 How To Prep Beef Tenderloin
2:49 How To Season Meat
3:56 Browning Instructions
5:00 Baking Instructions
6:57 How To Slice
7:20 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha's Peppercorn-Crusted Beef Tenderloin | Martha's Cooking School | Martha Stewart