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Reply
| | From:  Genie· (Original Message) | Sent: 11/2/2007 1:21 AM |
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Reply
| | | From: Genie· | Sent: 11/2/2007 1:22 AM |
| Roasted Tenderloin and Red Potatoes
1 (1 1/2) pound beef tenderloin, trimmed
2 cloves garlic, thinly sliced
1 tablespoon minced fresh thyme
1 1/2 teaspoons coarsely ground pepper, divided
3 tablespoons olive oil
7 small red potatoes, cut into chunks
1/2 cup low-sodium beef broth
Cut small slits in the tenderloin; place a garlic slice in each slit.
Combine thyme and 1 teaspoon pepper; rub over beef. In a skillet,
brown beef in oil. Remove to a roasting pan; cover and keep warm.
Toss potatoes with remaining pepper; add to skillet. Cook and stir
until lightly browned. Remove to the roasting pan.
Gradually add broth to skillet; bring to a boil. Stir to loosen
browned bits. Pour over meat and potatoes.
Bake, uncovered, at 375 degrees F for 25-40 minutes or until meat
reaches desired doneness (for medium-rare, a meat thermometer should
read 145 degrees F medium, 160 degrees F well-done, 170 degrees F).
Yield: 10 servings
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Reply
| | | From: Genie· | Sent: 5/29/2008 1:11 AM |
"South Carolina Beach Stroganoff"
1 1/2 lbs beef tenderloin, cut into 1 1/2 by 1/2 inch strips
2 tbs butter
1 1/2 cup beef bouillon
2 tbs ketchup
1/8 tsp minced garlic
1 tsp salt
8 oz sliced mushrooms
1/2 cup chopped onion
3 tbs flour
1 cup sour cream
4 cups hot cooked noodles
1 tbs butter
1 tsp poppy seed
Cook and stir beef in 2 tbs butter in 10-inch skillet over low heat until
brown. Reserve 1/3 cup of the bouillon. Stir remaining bouillon, the
ketchup, garlic and salt into skillet. Heat to boiling. Reduce heat. Cover
and simmer about 1 to 1 1/2 hours.
Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5
minutes. Shake reserved bouillon and the flour in a tightly covered
container. Stir gradually into the beef mixture. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream.
Toss noodles with 1 tbs butter and the poppy seed. Serve beef mixture over
hot noodles.
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Reply
| | | From: Genie· | Sent: 6/13/2008 3:28 AM |
Stuffed Tenderloin:
1 whole tenderloin ( a 7 lb pieces will yield about 4 or 5 pounds when trimmed)
1 pound mixed mushrooms (whatever the store has, the earthier the better, regular white ones just won't do)
1/4 cup grated parmesan cheese
2 sticks butter
2 packages fresh spinach
1/2 cup flavored breadcrumbs
Salt, Pepper, Oregano, Thyme to taste
Trim the fat off the tenderloin or have the butcher do it for you. Make a slit 3/4 of the way through the meat lengthwise starting 1 1/2 inches from one end and ending 1 1/2 inches from the other. Rub some kosher salt and fresh ground pepper into the meat.
Melt a stick of the butter in a very large fry pan. Slice 3/4 of the mushrooms into large pieces and cook in the butter until tender. Remove from the pan.
Rinse and drain one package of the spinach. Over high heat put in the large fry pan, cover either with another fry pan or a cover. Cook a couple of minutes until wilted, remove from heat and drain. Repeat with the other package of spinach. Squeeze the water out of it.
Coarsely chop the spinach, add to the cooked mushrooms. Add the cheese, spices, and 1/4 of the bread crumbs. Mix by hand until it starts to hold its shape. Stuff into the meat, letting it stick out about an inch. Tie the meat with string to keep it closed.
Roast in a 400 degree oven for 30 minutes. Melt 1/2 stick of butter, add the remaining 1/4 cup of bread crumbs and place as a topping on the stuffing. Return to the oven for another 15 minutes (check for desired doneness with a thermometer) . Remove and let stand for 15 minutes before removing the string and slicing.
Gravy:
Sauté the remaining mushrooms (sliced thin) in a bit of butter, set aside. Make a dark Roux of 2 tablespoons butter and 2 tablespoons flour (Roux - Heat the butter and flour over medium high heat until the flour is cooked to the desired color). Remove from heat.
Add 1/4 cup red wine to the roasting pan and scrape to remove the juices. Leave any bits of stuffing that fell in for the gravy. Pour into a large measuring cup. Raise the liquid in the cup to two cups by adding either chicken or beef broth or water.
Add the liquid to the roux mix (watch for splattering), and start stirring. Add the sautéed mushrooms, cook on medium stirring constantly until it boils. Remove from heat and serve warm.
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Reply
| | | From: Genie· | Sent: 7/9/2008 3:04 AM |
Peanut Crusted Beef 4 pounds top loin beef, trimmed and cut lengthwise into 2 long pieces
½ cup dry mustard
¼ cup warm water
1 cup crunchy peanut butter
2 cups chopped Spanish peanuts
salt and pepper to taste
Sear beef on grill. Mix mustard, water and peanut butter; spread on all sides of beef. Sprinkle with chopped peanuts, pressing nuts into surface of beef, if necessary. Sprinkle with salt and pepper. Place on a roasting pan in a 450 degree F oven and roast until desired doneness is indicated on meat thermometer. Let rest 15 minutes before slicing to serve.
Makes 6 servings | |
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Reply
| | | From: Genie· | Sent: 9/28/2008 11:20 PM |
| Beef Tenderloin in Wine Sauce
Ingredients
1 (3-pound) beef tenderloin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter or margarine
1 onion, thinly sliced
1 garlic clove, minced
1 (8-ounce) package sliced fresh mushrooms
1/2 cup dry red wine
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
1 teaspoon hot sauce
1 cup beef broth
1 teaspoon all-purpose flour
Preparation
Sprinkle beef evenly with salt and pepper. Place in an aluminum
foil-lined roasting pan.
Bake at 450° for 15 minutes.
Melt butter in a medium saucepan over medium heat. Add onion, garlic,
and mushrooms. Cook, stirring often, 7 minutes. Stir in wine and next
3 ingredients. Whisk together beef broth and all-purpose flour, and
stir into wine mixture. Reduce heat, and simmer, stirring
occasionally, 10 minutes or until onion is tender.
Remove beef from oven, and top with sauce. Bake beef 18 more minutes
or to desired degree of doneness, basting once. Transfer beef to a
serving platter, reserving sauce in pan. Let beef stand 10 minutes
before slicing.
Yield
Makes 6 to 8 servings
Southern Living, JUNE 2002
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Reply
| | | From: Genie· | Sent: 10/7/2008 7:52 PM |
| Beef Fillets with Stilton-Portobello Sauce
Ingredients
6 (6-ounce) beef tenderloin fillets
2 teaspoons chopped fresh tarragon
1/2 teaspoon freshly ground pepper
5 tablespoons butter or margarine, divided
8 ounces portobello mushroom caps, sliced
1/3 cup dry red wine*
1/2 cup sour cream
3 ounces Stilton or blue cheese, crumbled and divided
Garnish: fresh tarragon sprigs
Preparation
Rub fillets with tarragon and pepper.
Melt 2 tablespoons butter in a large skillet over medium-high heat.
Cook fillets 4 to 5 minutes on each side or to desired degree of
doneness. Remove from skillet, and keep warm.
Melt remaining 3 tablespoons butter in skillet. Add mushrooms, and
sauté 3 to 4 minutes or until tender. Add wine, and cook 1 to 2
minutes, stirring to loosen particles from bottom of skillet. Stir in
sour cream. Sprinkle 1/4 cup cheese into sauce, stirring until melted.
Arrange fillets on a serving platter, and drizzle with sauce. Sprinkle
with remaining cheese, and garnish, if desired.
*Beef broth may be substituted for wine.
Yield
6 servings
Southern Living, DECEMBER 2000
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