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    Recipes — beef tenderloin

    Roast Beef Tenderloin with Red Wine Sauce

    This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 1 hour & 20 minutes
        •    Yield: Serves 4-6


    For the sauce:

        •    1 tsp sugar
        •    3 cups beef broth
        •    1/4 tsp kosher salt
        •    1-1/4 cups red wine
        •    6 fresh thyme sprigs
        •    2 tbsps all-purpose flour
        •    1/8 tsp ground black pepper
        •    8 tbsps unsalted butter, divided
        •    3/4 cup finely chopped shallots, from 2-3 large shallots

    For the beef:

        •    1/4 cup beef broth
        •    2 tbsps vegetable oil
        •    kosher salt (1/2 tsp per pound of beef)
        •    1 (2 - 3 lb) center-cut beef tenderloin roast
        •    freshly ground black pepper (1/4 tsp per pound of beef)


    For the sauce:

    1. Melt 5 tablespoonsof the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.

    2. While the liquid is reducing, place the remaining 3 tablespoonsof butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.

    3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

    For the tenderloin:

    1. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.

    2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125°for medium rare, about 15 minutes, or until done to your liking (115°F-120°Ffor rare, 130°F-135°Ffor medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.

    3. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.

    4. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.

    5. Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

    This great family recipe is thanks to Once-Upon-A-ChefRecipes at https://www.onceuponachef.com/recipes/roast-beef-tenderloin-wine-sauce.html

    Spicy Steak Salad with Blue Cheese Dressing

    I make this playful take on a chef's salad with quail eggs and shrimp as well as the usual meat and cheese. Sometimes I even serve it layered in a water glass and has the waiters pour the dressing tableside.

    Prep Time

        •    Prep and cook time: 40 minutes
        •    Yield: Serves 4


        •    1 tbsp dill
        •    2 tbsps milk
        •    1/2 tsp hot sauce
        •    1 tsp chile powder
        •    1/4 cup sour cream
        •    1/4 cup mayonnaise
        •    1/4 cup mild olive oil
        •    1/2 small shallot, sliced
        •    1 tbsp red wine vinegar
        •    1 tsp worcestershire sauce
        •    2 hard-cooked eggs, halved
        •    1 small garlic clove, smashed
        •    1 cup grape tomatoes, halved
        •    1 kirby cucumber, thinly sliced
        •    salt and freshly ground pepper
        •    2 romaine lettuce hearts, quartered
        •    1/2 small red onion, cut into thin rings
        •    1/4 pound crumbled roquefort or maytag blue cheese
        •    1 1/4 pounds center-cut beef tenderloin, sliced 1/2 inch thick
        •    1 serrano or jalapeño chile, halved lengthwise and seeded


    1. In a mini food processor, combine the olive oil, serrano chile, dill, chile powder and a generous pinch of salt and pepper and puree. Transfer the marinade to a bowl and add the sliced meat, turning to coat. Let stand for 10 minutes.
    2. Meanwhile, rinse out the food processor. Add the garlic, shallot, vinegar, Worcestershire sauce and hot sauce and process until the garlic and shallot are finely chopped. Add the mayonnaise, sour cream and milk and process until smooth. Add the blue cheese and pulse once or twice to combine. Transfer the dressing to a bowl and season with salt and pepper.
    3. Preheat a grill pan. Grill the beef tenderloin slices over high heat for 5 to 6 minutes, turning once, for medium-rare meat.
    4. Arrange the lettuce, tomatoes, cucumber, red onion and hard-cooked eggs on plates and drizzle with the dressing. Arrange the beef tenderloin slices on the plates and serve.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/spicy-steak-salad-with-blue-cheese-dressing

    Grilled Beef-Tenderloin Skewers with Red-Miso Glaze

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    Pinch of salt
        •    Pinch of sugar
        •    1 tsp Asian sesame oil
        •    2 tbsps red miso paste
        •    4 garlic cloves, thinly sliced
        •    1/4 cup low-sodium soy sauce
        •    1/4 cup plus 2 tbsps vegetable oil
        •    1 1/4 pounds beef tenderloin, sliced 1/4 inch thick


    1. Preheat a grill. In a saucepan, heat the vegetable oil. Add the garlic and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender; reserve the garlic oil for another use. Add the soy sauce, miso, sesame oil, sugar and salt to the blender and puree.
    2. Thread the meat on skewers. Lightly brush the meat with some of the miso glaze. Grill over high heat for 1 minute. Brush with the miso glaze a second time and grill, turning, until charred, about 2 minutes; serve.

    This great family recipe is thanks to Food & Wine Recipes at https://www.foodandwine.com/recipes/grilled-beef-tenderloin-skewers-with-red-miso-glaze

    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


        •    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


    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.


    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


        •    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)


    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