Beef Tenderloin Recipes

Beef Tenderloin Recipes questions and answers

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Q: Does anyone have the Madeira-Mushroom stuffed beef tenderloin recipe from williams and sonoma?
I m looking for a recipe in the williams and sonoma cokbook steaks and chops called "Roast beef tenderloin stuffed with mushroom madeira "

A: STUFFED BEEF TENDERLOIN 1/4 c. butter 1 med. onion, chopped 1/2 c. celery, diced 1/2 c. mushrooms, sliced 2 c. bread crumbs 1/2 tsp. salt 1/8 tsp. pepper 1/2 tsp. basil leaves 1/8 tsp. parsley flakes 3 lbs. tenderloin roast 4 slices bacon Melt butter in skillet. Saute onion, celery and mushrooms until transparent. Place bread crumbs in 1 quart bowl. Mix in salt, pepper, basil and parsley. Pour in the sauteed vegetables and mix until blended. Make a lengthwise cut 3/4 of the way through the tenderloin. Place stuffing mixture lightly in the pocket. Close with toothpicks. Place bacon diagonally over pocket. Place meat in oblong baking dish. Bake, uncovered at 350 degrees for 1 hour (medium rare). 8 servings.

Q: Beef Tenderloin recipe needed, please?
i have this beautiful beef tenderloin to cook but i have ran out of ideas. I usually sear it and serve with a mustard, cilantro or creamy sauce, or prepare fillet Mignon. Do you have other recipe i can use? Thank you.

A: My favorite is to slice into fillet medallions. Then brush with olive oil and pat both sides in a mixture of fresh ground pepper ground sea salt and a bit of ground coriander(Go easy it can be too much very easily) An alternative fresh method is to use mince cilantro instead of coriander with the salt and pepper. Let stand covered with plastic wrap in the fridge for at least and hour. Grill over coals with either apple wood chips or Alder wood chips. Sear both sides and then cover and smoke for 5-7 minutes each side for 1- 1.25 inch thick steaks, best medium rare so you can taste the flavor of the meat. Serve with boiled new potatoes with skin on mashed with a couple tablespoons of fresh minced garlic and a stick of real butter. Leave the steak sauce in the fridge. If a topping is needed serve with horseradish or Dijon mustard. Oh Yea! Make sure you have a big mixed green salad with a vinaigrette dressing and tomato wedges with blue cheese crumbles to whet your appetite.

Q: recipes for whole beef tenderloin?


A: I have a few different recipes that I use, but this is one of my favorites! It's important that the beef is room temperature before you cook it, and also that you let it rest for 15 minutes after it's cooked, before slicing it. The Horseradish Cream is optional, but it's REALLY good! 6 cloves garlic 2 tablespoons freshly cracked black pepper 1 tablespoon sea salt 2 tablespoon prepared horseradish 5 tablespoons fresh thyme leaves, finely chopped 1 (4-pound) beef tenderloin, trimmed of all visible fat Horseradish Cream, recipe follows Preheat oven to 400 degrees F. In a small food processor, puree the garlic, pepper, salt, horseradish, and thyme until smooth. Place the tenderloin on a clean work surface and cover evenly with the horseradish paste. Place the coated tenderloin on a roasting rack. Roast for 30 minutes or until meat thermometer registers 140 degrees F. Remove from the oven and let rest for 15 minutes. Slice and serve warm with horseradish cream. Horseradish Cream: 1/3 cup prepared horseradish 1/3 cup non-fat yogurt 1/3 cup buttermilk In a small bowl, mix the horseradish, yogurt, and buttermilk. Cover and place in refrigerator for at least 30 minutes.

Q: I need an easy recipe for beef tenderloin with blue cheese, can you help me?
It can be baked, braised, with the cheese on or as a sauce.

A: I would sautee some chopped mushrooms up and finish them with some cream and reduce. Then add some blue cheese to it and set it aside. Grill or sear your steaks off and then put em on a cookie sheet with a grill on it. Top the meat with you creamy blue cheese mushroom goo and finish the cooking in the oven. Beef Tenderloin with wild mushroom and blue cheese gratin. (fully stolen from Gordan Ramsay, btw; and in his words: "cook it pink. Not f@#$ing medium rare, medium or f@#$ing rare. PINK!)

Q: I have a recipe for beef tenderloin w/ Shiraz, what other wine can I subsitute Shiraz with?
I heard the shiraz will give a burgundy type of color and will not look nice

A: Any good full bodied red wine, one that you would drink. I usually use an Italian wine but sometimes French. A lot of really good American & Canadian wines available now. Australian wines are very good.

Q: What can I substitute for brandy in this beef tenderloin recipe?
I'm wanting to make this "Thyme and Spice-Rubbed Roast Beef Tenderloin au Jus" recipe from Cooking Light (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673112), which calls for brandy in the "au jus." However, I'm searching for appropriate substitutions on hand for brandy before I make yet another trip to the store. Would more beef broth work instead? Bourbon/whiskey? Any suggestions would be welcome! :) Thanks for the responses thus far -- I think I'll pass on the human blood. :) Regarding red wine, would a shiraz do? I love to cook, but it's something I just recently took up...as you can tell!

A: Unless specified otherwise, brandy is distilled from grape wine, so a nice dry red wine would be the best substitute.

Q: I'm looking for a recipe for beef tenderloin grilled in a brown paper bag. Does anyone have it.?
I saw this in a magazine and can't find it. I believe you soak the bag first.

A: try www.recipezaar.co or www.allrecipes.com. it may be there.

Q: Rachael Ray's beef tenderloin recipe?
This was very simple. It had only a few ingredients. It was rubbed with EVOO, then spices were added. It was tied, then placed in a hot oven then temp. was reduced. What temps. and for how long?

A: Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce Recipe courtesy Rachael Ray Show: Food Network Specials Episode: Rachael Ray's Holiday Entertaining in 60 Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 10 minutes Cook Time: 40 minutes Yield: 8 servings 2 (2 to 2 1/2 pound) center-cut pieces beef tenderloin – ask the butcher to give you 2 pieces for use in a Chateaubriand recipe Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce Grill seasoning (recommended: Montreal Steak Seasoning for Steak by McCormick) 5 whole roasted red peppers, coarsely chopped, well drained and pat dry 2 cloves garlic, popped from skin Handful flat-leaf parsley 1 cup good quality pitted black olives, from bulk bins, such as kalamata, drained well Salt and pepper Crusty bread, sliced Preheat oven as high as it goes, 500ºF. Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350ºF and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving. Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons. Thinly slice meat against grain and serve with crusty bread and sauce.

Q: Does anyone have a good recipe for beef tenderloin?


A: BEEF TENDERLOIN DELUXE 1 (3-4 lb.) beef tenderloin 1/2 c. chopped onion 1 1/2 tbsp. butter, melted 1 c. dry sherry 3 tbsp. soy sauce 2 tsp. dry mustard 1/8 tsp. salt 1/8 tsp. pepper Saute onion in butter until tender. Add remaining ingredients (except beef) and mix well. Trim excess fat from tenderloin. Pour marinade over tenderloin in bowl or container large enough for juices to cover as much of meat as possible. Cover and refrigerate 8 hours, turning meat occasionally or spooning marinade over meat. Remove meat from marinade and place in large shallow baking or roasting pan. Bake, uncovered at 400 degrees for 10 minutes. Reduce heat to 325 degrees. Pour marinade over meat. Bake 35 minutes or until a meat thermometer reaches 140 to 170 degrees. Baste often. Slice tenderloin and serve with juices. Yield: about 10 servings.

Q: ISO a recipe for beef pate made with tenderloin - read my comments below for details?
I had an interesting appetizer at a restaurant – it was called tenderloin toasts. They appeared to be very thin pieces of crostini spread with a pate of beef tenderloin, maybe some spices or garlic or something, then broiled until the pate “cooks” and some of the juices seep into the crostini. It was OMG good and I’m trying to recreate it but not sure how to make the pate-like topping so that 1) it has some flavor and 2) has enough juices when broiled so that some of it seeps into the bread – not soaking the bread, but it should give off some juices. I’m thinking of just grinding tenderloin tails with a bit of red wine a garlic clove, salt, pepper and some parsley. Would that give off some juice when broiled? I’m concerned that the lack of fat in the tenderloin won’t create any juices, hence the addition of some wine. Any ideas?? The app was served with a spicy and smoky BBQ sauce that was also to die for, in case anyone is interested in trying this recipe themselves.

A: Skip the red wine, add a splash of Worcestershire and olive oil. A clove of garlic, some onion and a bit of parsley should taste nice. Keep adding olive oil until you get a paste, I think. The additional olive oil should generate some juice and soak into the bread. So I would not make crostini, but use sliced bread and then when you cook it in the oven with the paste/olive oil, it should crisp the bread like crostini. Good luck!!

Q: What is a good recipe to use chunks of beef tenderloin?
I recently bought a 4 pound whole beef tenderloin. I cut it up into a roast size portion, two steaks, and then I had just less than a pound of "stew meat size" pieces left. I am looking for a recipe that will make the most of the beef tenderloin chunks. I've tried allrecipes and food network, and I haven't found what I'm looking for yet. Any suggestions?? After seeing these answers I should clarify.. this is good tender meat, I am not looking for anything that will cook it to death, like stew or crock pot recipes. The stir-fry and kebob ideas are closer...any more ideas? Once I had Beef Tips Monterey in a restaurant. It was beef in a creamy sauce with cheese and onions I think, but I have no idea how to make that. Something along those lines is what I am looking for.

A: A very simple beef stir fry.... season the beef cubes with a handful of grill seasoning, stir fry until just under the temperature you like (I prefer rare) then add a half onion chopped along with assorted chopped peppers and any other veggies you like!

Q: i am looking for a good breaded beef tenderloin sandwich recipe?


A: http://southernfood.about.com/od/sandwiches/r/bl30515r.htm

Q: what other type of meat can I use, instead of beef tenderloin, for the same recipe: w/ shallots & syrah?
Cannot afford to spend about $50 for 1 1/2 lb of beef tenderloin...

A: Tenderloin is very tender and therefore does not require a long cooking time. Sirloin is a good substitute - good flavor and moderately tender. You will have to cook it a little longer. You could use round steak - not very tender and you would have to simmer this a while longer. Almost any kind of steak type beef will work - just increase your cooking time depending on what type of beef you choose. You could also ask the butcher for suggestions.

Q: Impressing my neighbors, what's a good marinade recipe for cooking beef tenderloin steaks on a charcoal grill?
nio_rex - Need measurements for the recipe reynwater - Same thing, need measurements of the ingrediants. You are more than welcome to come to the cook out, but I'm stationed in Japan, so, you'll have to buy you own ticket. The Airline ticket is too expensive for me.

A: Around our house we ask each guest how they like their steak prepared (seasoning, doneness, etc.). To grill tenderloin steaks nice and juicy we allow them to stand at room temperature for 20-30 minutes before grilling and we use the cookout calculator at charcoalbob.com for grilling times, based on the thickness and doneness of each steak and the preferences of each dinner guest. For those who like, we'll also serve with a nice steak sauce. Our guests are usually very impressed that we would want to do their steak just like they like it. Thank you for your service.

Q: Recipe for whole beef tenderloin?
Not having turkey this year...The particular recipe I'm looking for the roast is cooked at a very high temp. for a short period of time and then left to rest in the closed oven...Does anyone have that recipe?

A: I cook mine at a very high temp, ala a recipe that I followed once from Gourmet Magazine. It doesn't rest in the oven, but I will tell ya, the high temp sears the outside beautifully and the flavor is out of this world. It is VERY important to have the beef at room temp before cooking, and to let it rest after cooking. (before cutting) This is the actual recipe... 4 to 41/2 pound trimmed beef tenderloin, tied, at room temperature 2 tablespoons each minced fresh rosemary and thyme leaves, or 1 tablespoon each dried rosemary and thyme leaves, crumbled 1 tablespoon finely minced garlic 2 teaspoons cracked black pepper, or to taste 1 1/2 teaspoons kosher salt, or to taste 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 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130F. for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 20 minutes. I hope that helps!