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    Recipes — beef tenderloin

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    Roasted Beef Tenderloin

    A garlic and herb crusted beef tenderloin with an easy, tried and true roasting method. No marinating required and for melt-in-your-mouth tender and flavorful beef.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 6

    Ingredients

        •    1 1/2 tsp salt
        •    2 garlic cloves
        •    1 tsp black pepper
        •    1/2 tbsp fresh thyme leaves
        •    1 tbsp fresh rosemary leaves
        •   
    2 lb beef tenderloin trimmed and tied
        •    1 tbsp prepared Horseradish strained
        •    2 tbsps unsalted butter room temperature

    Method

    1. Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
    2. Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
    3. Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (140-145˚F).
    4. Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.

    NOTES:

    Beef Tenderloin Temperature Chart:

        •    22-23 min for rare (120-125˚F),
        •    24-26 min medium-rare (130-135˚F)
        •    28-30 min for medium doneness (138-140˚F)
        •    30-32 min for medium-well doneness (140-145˚F)
        •    33-35 min for well done (150˚F)

    * Timings can vary depending on your oven and the thickness of your tenderloin, so always check for desired doneness using an oven-safe meat thermometer.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/roasted-beef-tenderloin/

    Healthy Low-Carb Chicken or Beef Fajitas

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps. oil
        •    1 tsp. chili powder
        •    1/4 cup lime juice
        •    1/4 cup soy sauce
        •    2 large bell peppers (sliced)
        •    1 medium onion (sliced), or 15 medium scallions (green onions)
        •    1.5-2 lbs. skirt steak (or other beef or chicken easily cut into strips)

    Method

    1. Combine the soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of tablespoons aside to toss with the vegetables.

    2. Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it —you want to create a lot of short fibers, not a few long ones.) Even better: have the butcher at your local market cut the meat for you—yes, they will do it!

    3. If you're cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If you're grilling, marinate the meat and veggies separately. Even a few minutes helps, up to 2 hours is great.

    4. If you are using a grill, heat the grill until it's hot. Make sure the grill is clean and wipe it down with oil. Then drain the marinade from the meat and vegetables and grill them—it will only take a few minutes. I like to use a vegetable grill topper or basket for the vegetables.

    5. For cooking in a skillet (preferably regular or cast iron, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to the skillet to heat through.

    6. Serve with salsa, sour cream, cilantro (if desired) and guacamole. If low-carb tortillas are available, that is a nice addition, but a fork works fine.



    This great family recipe is thanks to Very-Well-Fit Recipes at https://www.verywellfit.com/fajitas-chicken-or-beef-2242166?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

    Roast Beef Sandwich

    You really can't go wrong with a good roast beef sandwich. I decided to update the deli classic with a few new flourishes. But don't worry, those two hallmarks of a great roast beef sando--horseradish and mustard--won't be going anywhere.

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 18 minutes
        •    Yield: Serves 1-2

    Ingredients

        •    2 tbsps mayonnaise
        •    2 tsps whole grain Dijon mustard
        •    1 tsp freshly grated horseradish
        •    ½ tsp lemon zest
        •    ½ medium red onion, thinly sliced
        •    1 cup packed baby red Russian kale or baby spinach
        •    ½ pound rare roast beef, thinly sliced (from a deli)
        •    1 rosemary ciabatta roll, split horizontally and toasted
        •    Salt, to taste

    Method

    1. In a small bowl, mix the mayonnaise, mustard, horseradish and lemon zest; set aside.
    2. Place a small saucepan over medium heat. When hot, add the oil, onions and a bit of salt and cook, stirring often, until the onions have become very soft and jam-like, about 14 to 16 minutes. Transfer the onions to a small bowl. To the same saucepan, add the kale and sauté over medium heat until the kale begins to wilt, 1 to 2 minutes.
    3. To assemble, spread the mayo mixture on the top side of bread. On the bottom half of the bread, layer the roast beef, wilted kale and caramelized onions. Top with the other side of bread, slice in half and serve.



    This great family recipe is thanks to Tasting-Table Recipes at https://www.tastingtable.com/entry_detail/chefs_recipes/17246/How_to_Make_a_Roast_Beef_Sandwich.htm

    Beef with Red Chili Paste

    Beef with Red Chili Paste – This Beef and Red Chili Paste is from my friend Katie Chin’s new cookbook, Every Thai Cooking: Quick and Easy Family Style Recipes from Tuttle Publishing.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 2

    Ingredients

        •    10 oz beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices (330 g)
        •   
    ½ tsp all-purpose cornstarch
        •    ¼ tsp white pepper
        •   
    3 tbsps high-heat cooking oil, divided
        •    1 tsp soy sauce
        •   
    1 clove garlic, minced
        •   
    1 small shallot, finely sliced
        •   
    1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
        •   
    1 red bell pepper, thinly sliced
        •    1 tbsp freshly squeezed lime juice
        •    1 tbsp fish sauce, nam pla
        •   
    2 tsps palm or brown sugar
        •   
    ¾ cup fresh Thai or Italian basil leaves (15g)
        •    1 tbsp Roasted Red Chili Paste or store-bought(nam pla, optional)
        •   
    2 kaffir lime leaves, cut into thin strips (optional)

    Roasted Red Chili Paste (Nam Prik Pao) Recipe

        •    4 tbsps cooking oil, divided
        •   
    6 garlic cloves, minced
        •   
    6 tbsps finely chopped shallots
        •   
    1 tbsp ground red pepper, cayenne
        •   
    4 tsps fermented shrimp paste
        •   
    2 tbsps fish sauce, nam pla
        •   
    3 tbsps palm or brown sugar
        •   
    1 tbsp freshly squeezed lime juice
        •   
    1 tsp tamarind concentrate
        •   
    1 tbsp water

    Method

    1. Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and soy sauce. Cover for 10 minutes at room temperature.
    2. Heat ½ of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it's brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.
    3. Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the red pepper and stir-fry for 1 minute. Add the reserved beef, lime juice, fish sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm sugar; stir-fry for 1–2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with jasmine rice.

    Roasted Red Chili Paste (Nam Prik Pao) Recipe

    1. Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan
    2. Combine the ground red pepper, shrimp paste, fish sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small food processor. Pulse until a thick paste forms.
    3. Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.



    This great family recipe is thanks to Rasamalaysia Recipes at https://rasamalaysia.com/beef-with-red-chili-paste/

    Beef Wellington

    Prep Time

        •    Cook time: 1 hr 45 mins, plus 55 mins roasting and resting time
        •    Serves:  6-8 people


    Ingredients

    • 1/2 ounce dried porcini mushrooms (about 1/2 cup)

    • 1/2 cup boiling water

    • Kosher salt
    • 1 (2- to 3-pound) center-cut beef tenderloin roast, trimmed
    • Freshly ground black pepper
    • 3 tablespoons unsalted butter
    • 2 medium shallots, finely chopped
    • 2 medium garlic cloves, finely chopped
    • 8 ounces cremini mushrooms, trimmed and finely chopped
    • 2 teaspoons finely chopped fresh thyme leaves
    • 6 ounces chicken or duck liver pâté (see Game Plan note), at room temperature

    • 6 ounces thinly sliced prosciutto
    • 1 (14- to 16-ounce) package all-butter puff pastry, thawed in the refrigerator if frozen

    • All-purpose flour, for dusting
    • 1 large egg, lightly beaten
    Instructions
    1. Place the porcinis in a small heatproof bowl and pour in the boiling water. Let sit until completely softened, about 30 minutes. Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment at the bottom of the bowl). Finely chop the mushrooms and set them aside. Slowly pour the soaking liquid into a small bowl, leaving the sediment behind; set the liquid aside and discard the sediment.
    2. Season the beef all over with salt and pepper. Melt 1 1/2 tablespoons of the butter in a large frying pan over medium-high heat until foaming. Place the roast in the pan and brown it all over, taking care not to burn the butter, about 5 to 6 minutes total. Transfer the roast to a plate to cool.
    3. Melt the remaining 1 1/2 tablespoons butter in a separate medium frying pan over medium heat. Add the shallots and cook for 1 minute. Add the reserved porcinis, the garlic, the reserved porcini liquid, and the cremini mushrooms and stir to combine. Increase the heat to medium high and cook, stirring occasionally, until the mushroom mixture has released most of its moisture and appears dry, about 10 minutes. Season with salt and pepper, add the thyme, and stir to combine. Set aside to cool to room temperature, about 20 minutes.
    4. When the mushroom mixture has cooled, place the pâté in a medium bowl and beat with a rubber spatula until smooth. Add the mushroom mixture and stir to evenly combine. Taste and season with salt and pepper as needed. Using a long metal spatula, spread half of the mushroom mixture evenly over one side of the beef roast. Lay a sheet of plastic wrap, slightly larger than the roast, horizontally on the work surface. Vertically arrange half of the prosciutto, one piece slightly overlapping the next, along the length of the plastic wrap (it should be about the same size as the roast). Place the roast mushroom-side down on the prosciutto.
    5. Spread the remaining mushroom mixture over the roast.
    6. Lay the rest of the prosciutto slices, in the same manner as before, over the mushroom mixture.
    7. Fold up the edges of the plastic wrap and use another piece of plastic to enclose the entire roast; refrigerate.
    8. Heat the oven to 425°F and arrange a rack in the middle. Cut off about one-third of the puff pastry from the sheet and roll it out on a lightly floured surface into a rectangle 1/8 inch thick and at least 1 inch larger than the base of the roast. Transfer to a baking sheet. Prick well with a fork all over and bake until brown and crisp, about 12 to 15 minutes. Transfer the pastry to a cutting board to cool, then trim it to the size of the roast. Return the pastry to the baking sheet; set aside.
    9. Remove the roast from the refrigerator. Remove and discard the plastic wrap. Brush the roast all over with the beaten egg; reserve the remaining egg.
    10. Roll out the remaining puff pastry on a lightly floured surface into a rectangle about 12 by 14 inches. Place the roast on top of the cooked pastry base.
    11. Lay the rolled-out pastry over the roast.
    12. Use a spatula to lift up the pastry base, then tuck the sides of the uncooked pastry underneath the cooked pastry to seal the roast.
    13. Brush the pastry all over with the reserved egg.
    14. Roast for 20 minutes. Lower the oven temperature to 400°F and continue to roast for 25 minutes more for rare to medium-rare beef, 30 to 35 minutes for medium. Remove the Wellington from the oven and let it stand for about 10 minutes before slicing.



    This amazing recipe is with thanks to Chow Hound at https://www.chowhound.com/recipes/classic-beef-wellington-29112