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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.
How To make Roast Tenderloin Of Beef's Videos
Stuffed Beef Tenderloin Recipe | Over The Fire Cooking #shorts
Stuffed Beef Tenderloin on the Oklahoma Joes Judge Charcoal Grill! ???? ???? ????
There are some many classics this time of year that it is hard not to switch things up. That is what we did for this Stuffed Beef Tenderloin recipe cooked on the Oklahoma Joes Judge Charcoal Grill. Filleted open and lathered with a Horseradish Garlic Paste, we grilled this guy over the fire until it was medium rare perfection. Served with a side of Chipotle Beef Sauce for dipping, it is an awesome twist for this #holidayseason.
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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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Fool Proof Beef Tenderloin
Printable recipe below! This beef tenderloin is easy to make and perfect for any party or special occasion. Watch the video and learn how to make this delicious dish in just a few simple steps! #beeftenderloin #cowboycooking
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Roasted Beef Tenderloin Recipe - Easy Beef Roast
This beef tenderloin recipe is a keeper! This roasted beef tenderloin has a fantastic flavor with the garlic-herb crust & this roasting method produces melt-in-your-mouth tender filet of beef.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
????INGREDIENTS FOR BEEF TENDERLOIN:
► 2 lb filet of beef, trimmed and tied
► 2 Tbsp unsalted butter, room temperature
► 1 Tbsp prepared Horseradish, strained
► 2 garlic cloves
► 1 Tbsp fresh rosemary leaves
► 1/2 Tbsp fresh thyme leaves
► 1 1/2 tsp salt
► 1 tsp black pepper
???? PRINT THIS RECIPE:
Horseradish Sauce:
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DONENESS CHART:
22-23 min for rare (120-125˚F),
24-26 minutes medium-rare (130-135˚F)
28-30 minutes for medium doneness (138-140˚F) (what we aim for)
30-32 minutes for medium-well doneness (140-145˚F)
33-35 minutes for well done (150˚F) - don't do this to your meat
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Meridian, ID 83680
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How to Roast a Beef Tenderloin | Holiday How-To's
Think you’ve got the chops to take on an entire tenderloin? Chef Jamie from Lincoln Culinary Institute in Hartford, CT shows you how to trim, prepare and cook a tenderloin that will be an ideal main dish at your holiday meal this year!
Learn how to use each portion of the tenderloin to create filet mignon, stir fry beef and more! Once your cuts of beef are cooked, follow Chef Jamie’s instructions for creating a delicious sauce of red wine and tarragon to accompany the meat. You can service this main dish with mashed potatoes, carrots a la vichy and green beans with hazelnut sauce – and you can find all of those “Holiday How To’s” on our Hartford campus playlist!
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Lincoln Culinary Institute in Hartford, CT:
Pork Tenderloin Roast with Charcuterie Sauce ????????