Roast Beef Tenderloin With Port Sauce Best Recipes

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BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE

2004-08-20



Beef Tenderloin Steaks with Port-Rosemary Sauce image

A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.

Provided by Jason Radlinger

Categories     Beef     Herb     Christmas     Valentine's Day     Low Carb     Beef Tenderloin     Port     Red Wine     Summer     Bon Appétit     Washington, D.C.

Yield Serves 4

Number Of Ingredients 12

Ingredients:

  • SAUCE
  • 1 tablespoon butter
  • 1/2 cup minced shallots (about 4 ounces)
  • 1 cup dry red wine
  • 3/4 cup ruby Port
  • 1 cup canned beef broth
  • 1 sprig fresh rosemary or 1/2 teaspoon dried
  • STEAKS
  • 1 tablespoon olive oil
  • 4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)
  • 3 tablespoons chilled and unsalted butter
  • 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

Steps:

  • FOR SAUCE:
  • Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • FOR STEAKS:
  • Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
  • Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
  • Spoon sauce over steaks and serve.

ROAST BEEF TENDERLOIN WITH PORT SAUCE

2007-10-30



Roast Beef Tenderloin with Port Sauce image

Provided by Molly Stevens

Categories     Roast     Christmas     Rosemary     Beef Tenderloin     Port     Winter     Shallot     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 14

Ingredients:

  • Beef:
  • 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
  • 2 teaspoons coarse kosher salt
  • Sauce:
  • 4 tablespoons (1/2 stick) chilled unsalted butter, divided
  • 1/4 cup finely chopped shallots
  • 3 tablespoons Cognac or brandy
  • 1 fresh rosemary sprig
  • 1 teaspoon coarsely cracked black pepper
  • 1 cup ruby or tawny Port
  • Simple Homemade Beef Stock
  • Roasting:
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Steps:

  • For beef:
  • Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
  • For sauce:
  • Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
  • For roasting:
  • Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
  • Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
  • Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
  • WHAT TO DRINK:
  • Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.

BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT

2009-01-25



Beef Tenderloin with Roasted Shallots, Bacon and Port image

This is from the December 1997 issue of Bon Appetit. My family has demanded this every Christmas Eve since then. I have also used this sauce with a standing rib roast with excellent results.

Provided by MsKittyKat

Categories     Meat

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients:

  • 1 1/2 lbs shallots, halved lengthwise and peeled (about large 24)
  • 3 tablespoons olive oil
  • 6 cups beef stock (can use low sodium canned broth)
  • 1 1/2 cups tawny port
  • 1 tablespoon tomato paste
  • 2 (3 1/4 lb) beef tenderloin steaks, trimmed (large ends)
  • 2 teaspoons dried thyme
  • 7 slices bacon, chopped
  • 6 tablespoons butter
  • 1 1/2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 375 degrees.
  • In a 9 inch diameter pie pan, toss shallots with olive oil to coat.
  • Season with salt and pepper.
  • Roast shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes.
  • Boil stock and Port in a large saucepan until reduced to 3 3/4 cups, about 30 minutes.
  • Whisk in tomato paste.
  • (Shallots and stock reduction can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper.
  • In a large roasting pan set over medium heat, saute bacon until golden, about 4 minutes.
  • Transfer bacon to paper towels to drain.
  • Add beef to pan; brown on all sides over medium-high heat, about 7 minutes.
  • Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125 degrees for medium-rare, about 45 minutes.
  • Transfer beef to platter, tent with foil.
  • Spoon fat off top of pan drippings in roasting pan.
  • Place pan over high heat.
  • Add stock/port mixture and bring to a boil, scraping up any browned bits.
  • Transfer to a medium saucepan; bring to a simmer.
  • Mix 3 tablespoons butter and all the flour in a small bowl to form a paste; whisk into stock and simmer until sauce thickens, about 2 minutes.
  • Whisk in 3 tablespoons butter.
  • Stir in roasted shallots and reserved bacon.
  • Season sauce to taste.
  • Cut beef into 1/2 inch thick slices.
  • Spoon some sauce over.
  • Pass remaining sauce.

Top Asked Questions

  1. How do you cook roast beef tenderloin with red wine sauce?
    Roast Beef Tenderloin with Red Wine Sauce. Cook over medium-low heat 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. While the liquid is reducing,...
  2. How to cook a pork tenderloin roast?
    For the Tenderloin 1 Let the beef stand at room temperature for 1 hour before roasting. ... 2 Season the beef all over with kosher salt and pepper. ... 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. ... More items...
  3. What are the best sous vide recipes for beef tenderloin?
    Roasted Beef Tenderloin with Garlic Brown Butter Sauce 18. Beef Tenderloin Medallions with Madeira Wine Pan Sauce 19. Beef Tenderloin with Porcini and Pepper Sauce 20. Beef Tenderloin with Garlic Sherry Sauce 21. Domestic Divas Blog Sous Vide Beef Tenderloin with
  4. How to cook beef tenderloin in a crock pot?
    Preparation For beef: Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. For sauce: Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. For roasting: Let beef stand at room temperature 1 hour before roasting.

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2008-09-08 Roast Beef Tenderloin with Port Sauce. By Molly Stevens. September 7, 2008. 4.0 (5) Read Reviews Ingredients. 10 Servings. Beef. 1. 4- …
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  • Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes before roasting remove beef from refrigerator.
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BEEF TENDERLOIN WITH PORT SAUCE | BETTER HOMES & GARDENS
2018-12-19 Roast tenderloin, uncovered, in a 425 degree F oven about 45 minutes or until desired doneness (140 degree F for medium rare). Let stand, covered, about 10 minutes …
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  • Unfold puff pastry. On a lightly floured surface, roll puff pastry to eliminate crease. With a small cookie cutter or hors doeuvre cutter, cut 16 small shapes out of the puff pastry. Transfer pastry shapes to an ungreased baking sheet. Brush shapes with egg white. Bake in a 400 degree F oven about 10 minutes or until golden brown and flaky. Cool. If desired, tightly cover and store at room temperature for up to 12 hours.
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  • Season the tenderloins with salt and pepper. Heat the remaining 2 tablespoons of oil in a large ovenproof skillet. Set the roasts in the skillet, smooth side down, and brown them on all sides, about 12 minutes. Turn the roasts smooth side up and spread the shallot confit on top. Transfer the skillet to the oven and roast the tenderloins for about 30 minutes, or until an instant-read thermometer registers 125° for rare. Transfer the roasts to a carving board, cover loosely with foil and let rest for 10 minutes.
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ROAST BEEF TENDERLOIN WITH PORT-MUSHROOM SAUCE RECIPE ...
2005-11-21 Directions. Instructions Checklist. Step 1. Preheat oven to 350°. Advertisement. Step 2. Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. …
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  • Combine thyme, garlic, 1 teaspoon salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over.
  • Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare).
  • Meanwhile, melt butter in same skillet over medium heat. Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick.
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ROAST BEEF TENDERLOIN WITH MOREL CREAM SAUCE - FOOD & WINE
2013-12-07 Season the roast with salt and pepper. In a very large ovenproof skillet, melt 2 tablespoons of the butter in the oil. Add the roast and brown over moderately high heat on 3 …
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Category Roast Beef
Servings 6
Total Time 1 hr
  • Preheat the oven to 375°. In a large heatproof bowl, soak the morels in the boiling water until softened, 20 minutes. Reserving the soaking liquid, rub the morels under running water to remove any grit; coarsely chop any large ones.
  • Season the roast with salt and pepper. In a very large ovenproof skillet, melt 2 tablespoons of the butter in the oil. Add the roast and brown over moderately high heat on 3 sides, about 4 minutes per side. Turn the roast on the fourth side and roast for about 35 minutes, or until an instant-read thermometer inserted in the center of the roast registers 125° for rare. Transfer the roast to a carving board and cover loosely with foil. Let rest for 10 minutes.
  • Discard any fat from the skillet and set the pan over high heat. Slowly pour in the mushroom liquid, stopping when you reach the grit. Boil the liquid, scraping up the browned bits on the bottom of the skillet, until it reduces to 1/2 cup, about 3 minutes. Strain the liquid through a fine sieve set over a bowl.
  • Wipe out the skillet and add the remaining 1 tablespoon of butter. Add the shallots and cook over moderate heat until softened, about 4 minutes. Stir in the morels. Add the heavy cream and the reserved mushroom liquid and simmer over moderate heat until the sauce is thickened, about 7 minutes. Season with salt and pepper. Slice the roast 1/2 inch thick and serve with the sauce.
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  • Season the roast with salt and garlic powder on all sides, then press top and bottom into cracked black pepper.
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2011-09-09 Roast Tenderloin of Beef with Port Wine Sauce (for 10 people) Ingredients: The Meat: A filet of beef tenderloin (a 3 and1/2 pound tenderloin will be a little more than enough for 10 people; ask the butcher to tie it or wrap some kitchen string tightly around it yourself–from one end to the other. The Marinade: 1 and 1/2 cups of Port wine
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PORCINI AND ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORCINI ...
2011-10-22 Transfer the beef to a roasting pan, and set the skillet aside without rinsing for the sauce. 4. Roast beef in the oven until a meat thermometer inserted in the thickest part reads 125*F, about 30 minutes for medium-rare. Remove from the oven and transfer to a cutting board. Tent with foil and let stand for 15 minutes. 5. While the beef is roasting, prepare the sauce. …
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2012-08-13 Place beef on roasting pan and roast until meat registers 125 for medium rare (about 30 minutes). Remove roast from oven, cover with foil and let rest for 15 minutes. Bring sauce to a slow boil, add remaining 2 tablespoons of butter and season to taste with salt & pepper. Cut roast crosswise into ½” to 1” slices. Serve on platter with sauce.
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2015-12-06 instructions. Combine all of the rub ingredients in a small bowl. Pat the roast dry with paper towels, then rub the entire roast with the herb rub, making sure to get every part coated well. Set the roast on a cutting board and allow to come to room temperature (about an hour). Heat the oven to 450 degrees F.
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Estimated Reading Time 6 mins
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BEEF TENDERLOIN WITH WILD MUSHROOM STUFFING & PORT WINE SAUCE
2007-10-15 Move the roast to a carving board and let it rest, loosely tented with foil, for 15 minutes. Finish the sauce: While the roast rests, bring the sauce to a simmer in a small saucepan over medium-low heat. Mix the softened butter with the flour to form a paste and whisk it into the sauce. Simmer the sauce to thicken slightly and cook off any raw ...
From finecooking.com
4.6/5 (10)
Category Main Course
Servings 8-10
Calories 530 per serving
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BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT ...
2004-08-20 Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to …
From epicurious.com
3.8/5 (444)
Servings 12
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ROASTED BEEF TENDERLOIN WITH SHALLOT & PORT SAUCE …
2015-09-28 Preparation. Preheat oven to 375 degrees. 1. Toss shallots with oil to coat. Season with S&P and roast in foil lined pan untel deep brown and very tender, stirring occasionallly...about 30 min. 2.
From epicurious.com
Cuisine American
Category Beef
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BEST BEEF TENDERLOIN ROAST RECIPE (WITH CHERMOULA SAUCE)
2021-12-08 Slow-roast the tenderloin. Place the sheet pan with the rack and seasoned tenderloin on top on the center rack of the heated oven. Roast for 2 to 3 hours at 225 degrees F or until the tenderloin is cooked to an internal temperature between 120 and 125 degrees F for medium-rare. Remove the meat from the oven for now.
From themediterraneandish.com
5/5 (12)
Category Dinner
Cuisine American/Mediterranean
Calories 466 per serving
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ROASTED BEEF TENDERLOIN WITH HENRY BAIN SAUCE - FOOD HUNTER
2022-01-09Food hunter Home. Recipes. Roasted Beef Tenderloin with Henry Bain Sauce. Tiffany, Howard • 1天前 • Recipes • 7 views. Henry Bain, a waiter at Louisville’s Pendennis Club, created this sauce more than 100 years ago, but it has remained a favorite in Kentucky, especially on Derby Day. It’s typically served on the side, but we decided to slather it all over the beef tenderloin ...
From hrcook.com
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ROAST STEAK RECIPE - SIMPLE CHINESE FOOD
2022-01-09750 grams Beef (Tenderloin) 2 tbsp salt. 2 tbsp Black pepper sauce. 100 g Peanut oil.
From simplechinesefood.com
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WINE PAIRING FOR PORK LOIN - ALL INFORMATION ABOUT HEALTHY ...
2022-01-09Pork Tenderloin & Wine Pairing - Drink & Pair hot drinkandpair.com. White wines with a touch of juiciness, such as Riesling, Chardonnay, or Pinot Blanc, work fantastic with Pork Tenderloin. With red wines, you want lighter-bodied but juicy red wines to accompany your Pork Tenderloin, such as Beaujolais Villages, Zinfandel or Côtes du Rhône ...
From therecipes.info
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BEEF TENDERLOIN WITH PORT SAUCE RECIPE BY ADMIN | IFOOD.TV
2022-01-09Beef Tenderloin With Port Sauce is quite delicious! I would suggest, if you want to try something off-beat, try to make this Beef Tenderloin With Port Sauce and enjoy the rich taste. Heres our Beef Tenderloin With Port Sauce recipe. Check out and let me know how your Beef Tenderloin With Port Sauce turned out.
From ifood.tv
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ROAST BEEF TENDERLOIN WITH PORT SAUCE - FIELD AND FEAST ...
2011-02-12 Roasted Beef Tenderloin and Port Wine Sauce. Even great chefs borrow and adapt recipes from others. Pamela used a recipe for the the tenderloin and port wine sauce she found on one of my very favorite “go to” cooking websites: www.epicurious.com. The original recipe came from the December 2007 issue of Bon Appétit magazine (another of my …
From fieldandfeast.com
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ROAST BEEF TENDERLOIN WITH PORT SAUCE - PINTEREST.CA
2022-01-09Dec 11, 2013 - Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.
From pinterest.ca
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BEEF TENDERLOIN ROAST WITH PORT WINE SAUCE - EAT IN EAT OUT
2021-11-08 Perfect for any special occasion, this Beef Tenderloin Roast with Port Wine Sauce is a true show-stopper! Beef tenderloin is a bit expensive, so we save it for holidays and special times – when dinner has to be perfect. In this recipe, I love the combination of sear-roasted beef tenderloin with a rich Port wine sauce. The addition of creamy crumbled Brie and walnuts …
From eatineatout.ca
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BEEF TENDERLOIN WITH PORT SAUCE | RECIPE | FOOD NETWORK ...
2022-01-09May 15, 2019 - Get Beef Tenderloin with Port Sauce Recipe from Food Network
From pinterest.com
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FOOD LION RECIPES BEEF - ALL INFORMATION ABOUT HEALTHY ...
2022-01-09Herbed and Spiced Roasted Beef Tenderloin coats the roast with an aromatic rub. How to Cook Beef Tenderloin in the Oven 1. Preheat the oven to 350ºF. 2. Place a three-pound beef tenderloin roast into a shallow glass baking dish. Pour 3/4 cups of low-sodium soy sauce over the beef tenderloin roast, followed by half a cup of melted butter.
From therecipes.info
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ROAST BEEF TENDERLOIN WITH VEGETABLES AND SAUCE DIANNE ...
2022-01-09Roasted Beef Tenderloin. In a mixing bowl, marinate beef with oil, salt and black pepper. Pre heat oven to 160°C. In a hot pan, sear all surfaces of the beef tenderloin till desired doneness. Baste beef with butter, garlic and thyme till golden brown. Bake in oven for 5 to 7 mins till core temperature reaches 55°C.
From unileverfoodsolutions.com.sg
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MAGNOLIA TABLE BEEF TENDERLOIN - ALL INFORMATION ABOUT ...
2022-01-09Joanna Gaines Beef Tenderloin Recipe. 7 hours ago Sunday Supper Beef Tips by Magnolia Table The Monmouth Moms 1 hours ago Directions: In a slow cooker, combine the cream of mushroom soup and onion soup mix. If using sherry add it along with 1/3 cup water; if not using sherry, add 2/3 cup water. Whisk together until well combined.
From therecipes.info
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CHATEAUBRIAND MEAT CUT - ALL INFORMATION ABOUT HEALTHY ...
2022-01-09The Dictionary of Food: International Cooking Terms from A to Z defines chateaubriand as "A large steak cut from the thickest part of a fillet of beef. Generally grilled to serve two persons or the whole thick end roasted." Yes, chateaubriand is different things to different people. Some recipes call for a 10-ounce cut as a romantic dinner for two. 456 People Used More Info ›› Visit …
From therecipes.info
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ROAST BEEF TENDERLOIN WITH PORT SAUCE RECIPE - FOOD NEWS
2022-01-09Roast Beef Tenderloin with Port Sauce. 5 lb Beef Tenderloin, trimmed, small end tucked in and tied 2 Teaspoons Sea Salt 4 Tablespoons unsalted butter ¼ Cup shallot, finely chopped Beef tenderloin rates high in tenderness, but its flavor is mild.
From foodnewsnews.com
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GORDON RAMSAY BEEF TENDERLOIN RECIPE
2022-01-09Gordon Ramsay's Roast Beef Fillet Recipes GoodtoKnow. 6 hours ago Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. Heat a non-stick frying pan with a little olive oil. When it is very hot, … Rating: 3.4/5. Cooking: 25 min. Servings: 6. Calories: 443 per serving. Preview / Show more . See Also: Gordon ramsay home cooking recipes Show details …
From share-recipes.net
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ROAST BEEF TENDERLOIN WITH PORT SAUCE RECIPE | …
2022-01-09ROAST BEEF TENDERLOIN WITH PORT SAUCE . Submitted by ekostiel Updated: September 28, 2015. 0/4. reviews (0) 0%. make it again. Go to reviews. Be the first to …
From epicurious.com
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FOR AMERICA: BACON-WRAPPED BEEF TENDERLOIN WITH PORT SAUCE ...
2014-07-06 For Tenderloin-3 to 4 lb beef tenderloin-1 lb bacon-2-3 tsp salt (kosher) or 1-1.5 tsp iodized salt-2 Tb black pepper-2 Tb olive oil-2 fresh rosemary sprigs. For Port Sauce-3 Tb butter-1 cup ruby port wine (I used Sandeman Ruby Port)-1 cup red wine (I used Pinot Noir)-2 cups beef broth-1/4 cup onion-1 fresh rosemary sprig-1 tsp black pepper
From franklyawesomefood.com
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BEEF TENDERLOIN ROAST SAUCES RECIPES
2022-01-09ROAST BEEF TENDERLOIN WITH PORT SAUCE. Provided by Molly Stevens. Categories Roast Christmas Rosemary Beef Tenderloin Port Winter Shallot Bon Appétit. Yield Makes 10 servings. Number Of Ingredients 14. Ingredients; Beef: 1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches: 2 teaspoons coarse kosher salt: Sauce: …
From tfrecipes.com
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PORK WITH BLUEBERRY HERB SAUCE - ALL INFORMATION ABOUT ...
2022-01-09Discover detailed information for Pork With Blueberry Herb Sauce available at TheRecipe.com. Discover and share any recipes and cooking inspiration at Pork With Blueberry Herb Sauce .
From therecipes.info
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