• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — beef tenderloin

    Blog Menu

    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

    Ingredients

        •    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

    Method

    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

    Ingredients

        •    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

    Method

    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

    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