BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE RECIPE …
|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|
|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|
- 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.)
- 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.
OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE RECIPE …
Provided by: Campbell’s Kitchen
Total time: 50 minutes
Prep time: 30 minutes
Cook time: 20 minutes
|2 beef tenderloin steaks (1 1/2 inches thick)|
|½ teaspoon coarsely ground pepper|
|¼ teaspoon kosher salt|
|2 tablespoons vegetable oil|
|1 tablespoon unsalted butter|
|2 tablespoons finely diced shallots|
|1 tablespoon deli-style brown mustard|
|1 cup Swanson® Beef Stock|
|1 tablespoon Worcestershire sauce|
|2 tablespoons heavy cream|
|2 teaspoons chopped fresh parsley|
|1 teaspoon chopped fresh chives|
|1 teaspoon chopped fresh thyme|
|1 teaspoon chopped fresh oregano|
- Preheat the oven to 425 degrees F (220 degrees C).
- Pat steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes.
- Warm a 10-inch cast iron pan over medium-high heat for about 1 minute. Add oil to the pan and swirl to coat the bottom. Place steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift steaks and flip them over. (Properly seared steaks should release easily, without sticking to the pan.) Immediately place the pan into the hot oven.
- Cook steaks until firm and reddish-pink in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a warm plate lightly tented with foil. (The internal temperature of steaks will increase by about 5 degrees while resting.)
- Make herb pan sauce: Melt butter in the same skillet over low heat; add diced shallots. Cook and stir, scraping the browned bits from the bottom of the pan, about 1 minute. Stir in brown mustard.
- Increase heat to medium-high. Whisk in beef stock and Worcestershire sauce, continuing to scrape up the browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
- Reduce heat to medium. Whisk in cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in parsley, chives, thyme, and oregano.
- Spoon herb sauce over steaks; serve warm.
Calories 448.3 calories, CarbohydrateContent 5.8 g, CholesterolContent 99.5 mg, FatContent 37.6 g, FiberContent 0.3 g, ProteinContent 22 g, SaturatedFatContent 14.1 g, SodiumContent 717.5 mg, SugarContent 2.7 g
BEEF TENDERLOIN STEAKS & CHIPOTLE BUTTER & BELL PEPPER SAUTÃ …
Provided by: Deb Wise
Yield: Serves 2 (serving size: 1 steak and about 1/2 cup bell pepper mixture)
|2 teaspoons olive oil|
|¼ cup sliced onion|
|2 garlic cloves, sliced|
|1 small red bell pepper, sliced|
|1 small orange bell pepper, sliced|
|¼ cup dry white wine|
|½ teaspoon freshly ground black pepper, divided|
|.38 teaspoon kosher salt, divided|
|2 (4-ounce) beef tenderloin steaks or 1 (8-ounce) sirloin steak|
|2 teaspoons butter, softened|
|1 teaspoon finely chopped chipotle chile in adobo sauce|
- Heat a large skillet over medium-high heat. Add olive oil, and swirl to coat. Add onion, garlic, and bell peppers to pan; cook 5 minutes, stirring occasionally. Add wine; bring to a boil. Cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon black pepper and 1/8 teaspoon salt.
- Heat a cast-iron skillet over medium-high heat. Sprinkle steaks evenly with remaining 1/4 teaspoon black pepper and 1/4 teaspoon salt. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Combine butter and chipotle chile in a bowl. Divide butter mixture over steaks. Serve with bell pepper mixture.
Calories 298 calories, CarbohydrateContent 8 g, CholesterolContent 84 mg, FatContent 16.3 g, FiberContent 2 g, ProteinContent 26 g, SaturatedFatContent 5.8 g, SodiumContent 489 mg
BEEF TENDERLOIN STEAKS WITH SHIITAKE MUSHROOM SAUCE RECIPE …
Provided by: MyRecipes
Yield: 4 servings (serving size: 1 steak, 1/4 cup mushroom mixture, and 3/4 teaspoon thyme leaves)
|4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)|
|½ teaspoon salt, divided|
|¼ teaspoon freshly ground black pepper, divided|
|2 teaspoons butter|
|2 garlic cloves, minced|
|4 cups thinly sliced shiitake mushroom caps (about 8 ounces)|
|½ teaspoon chopped fresh thyme|
|2 tablespoons balsamic vinegar|
|1 tablespoon water|
|1 teaspoon low-sodium soy sauce|
|1 tablespoon fresh thyme leaves|
- Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.
- Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; sauté 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.
- Wine note: Merlot can be as serious as many cabernets. It’s also a natural with both red meat and mushrooms, making it a good partner for this dish. California’s Paso Creek Merlot 2005 ($20) has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms. —Jeffery Lindenmuth
Calories 326 calories, CarbohydrateContent 22.9 g, CholesterolContent 95 mg, FatContent 11.2 g, FiberContent 3.2 g, ProteinContent 34.9 g, SaturatedFatContent 4.7 g, SodiumContent 428 mg