Browsed by
Tag: beef tenderloin

Beef Tenderloin with Shrimp

Beef Tenderloin with Shrimp

Comments 0 Comment

with Tarragon Cream Sauce

Yield: 2

Adapted from: Hello Fresh

Pan-seared steaks, smooth mashed potatoes and garlic shrimp are cooked to perfection and topped with a creamy Tarragon mustard sauce.
Prep: 5 Cook: 35

  • 12oz beef steak
  • 10oz shrimp
  • ¼oz tarragon
  • 8oz heavy cream
  • 1½tsp black peppercorns, crushed
  • 10oz yellow potato
  • 1TBS Dijon mustard
  • 8oz broccoli, florets
  • 1oz beef broth concentrate
  • ¼oz parsley
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Roast broccoli:

Cut broccoli into bite-sized pieces. Toss broccoli with 1 TBS oil on a parchment-lined baking sheet. Season with salt. Roast in the top of the oven, until golden-brown, 12-14 min. Meanwhile, cut potatoes into ½-inch pieces. Roughly chop parsley and tarragon leaves.

Cook potatoes:

Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Pat steak dry with paper towels, then sprinkle over peppercorns and season with salt.

Cook steak:

Heat a large non-stick pan over medium-high heat. When hot, add ½ TBS oil, then steak. Pan-fry, until golden, 2- to 3-min per side. Remove pan from heat, then transfer steak to another baking sheet. Roast in the middle of the oven, until cooked to desired done-ness, 5- to 9-min.

Cook shrimp:

Heat the same pan over medium heat. When hot, add 1 TBS oil, then shrimp and half the parsley. Cook, stirring occasionally, until shrimp just turns pink, 3- to 4-min. Season with salt. Transfer shrimp to a plate. Cover with foil to keep warm and set aside.

Make tarragon sauce:

Add 1 TBS butter and swirl the pan to melt. Add broth concentrate, mustard, half the tarragon, ¼ cup cream and ¼ cup water. Stir together, scraping up any browned bits on bottom of pan, until thickened slightly, 1- to 2-min.

Finish and serve:

When potatoes are done, drain. Return to the pot, off heat and mash in ¼ cup cream until smooth. Stir in remaining parsley and season with salt.

Slice steak.

Stir any steak juice from the baking sheet into the sauce.

Divide steak, shrimp, mashed potato, and broccoli between plates.

Spoon sauce over steak. Sprinkle remaining tarragon over plate.

Kabobs, Steak and Vegetable

Kabobs, Steak and Vegetable

Comments 0 Comment

Yield: 2 servings

Scott Nowell

Wow, chunks of tenderloin will give you a happy face 😊. You can use other steak cuts if you must. Everything comes off the grill tender and delicious.

Update: Electric grill and broilers just don’t have enough power. I’ve been using the broiler indoors with mixed results. Flavor is great, but the crispy edges are missing. Next try it will be skip the skewers and do it in a skillet or cast iron pan. Vegetables need more time than meat.

  • 12oz beef tenderloin, trimmed and cut into 8 pieces.
  • Italian dressing
  • 1red bell pepper, seeded, cut into 1½-Inch pieces
  • 1green bell pepper, seeded, cut into 1½-inch pieces
  • 1sweet onion, peeled and cut into 1½-inch chunks
  • 1zucchini, trimmed and sliced into ¾-inch thick rounds
  • 8oz mushrooms, whole or cut in half if larger than the other veg pieces
  • Kosher salt
  • Fresh ground black pepper


Marinate beef:

Place the beef pieces in a plastic bag and add enough Italian dressing to coat all the pieces. Message them through the bag and refrigerate for 45 minutes to overnight.

Remove from refrigerator up to an hour before cooking. Drain marinade and pat the pieces dry with paper towel.

Skewered:

Heat your grill of choice.

Thread the skewers with pieces of red onion, beef, zucchini, mushroom, and bell pepper. You can alternate the order.

Spray with cooking spray and season top side well with salt and pepper.

Place the kabobs, top side down on the preheated grill. Spray and season the now top side and cook about 5-7 minutes per side. The kabobs are done when the steak is cooked your desired temperate and the vegetables are lightly charred, about 15 minutes.

No Skewers:

Heat a skillet over medium high heat. Add a TBS or two of cooking oil and heat until it ripples. Then add in the steak and sauté to medium rare (or desired doneness). Remove to a dish and loosely cover with foil.

Add all the vegetables and sauté to almost done and return the steak to the pan. Taste and adjust seasoning.

Serve.

Beef Tenderloin with Tangy Shallot Sauce

Beef Tenderloin with Tangy Shallot Sauce

Comments 0 Comment

with Crispy Fingerlings & Broccoli Salad

Yield: 2

A super tender cut of beef with a tangy-sweet shallot sauce and a side of crispy fingerling potatoes plus a roasted broccoli and mixed greens salad with a bright pickled shallot dressing.
Prep: 10 Cook: 45

  • 12oz fingerling potatoes
  • 1shallot
  • 2oz chicken stock concentrates
  • 10oz beef tenderloin steak
  • 8oz broccoli florets
  • 5tsp red wine vinegar
  • 2tsp Dijon mustard
  • 2oz plum jam
  • 2oz mixed greens
  • salt & pepper
  • 1tsp sugar
  • 3TBS olive oil
  • 1TBS cooking oil
  • 1TBS butter

Start potatoes & prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Halve potatoes lengthwise. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain well and return potatoes to pot.

Meanwhile, cut broccoli into bite-size pieces if necessary.

Halve, peel, and thinly slice shallot, finely chop a few slices until you have 1½ tsp.

Roast broccoli:

While potatoes cook, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes.

Cook beef:

Pat beef dry with paper towels and season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4- to 7-minutes per side.

Turn off heat, transfer to a cutting board.

Tip: Cover with foil to keep warm. Rinse and wipe out pan.

Make pickles & dressing:

Meanwhile, in a small microwave-safe bowl, combine half the vinegar (you’ll use more later), 1 tsp sugar, ½ tsp water, salt, and pepper. Stir in sliced shallot, then cover with plastic wrap. Microwave for 1 minute. Remove plastic wrap and transfer 1 TBS pickling liquid to a separate small bowl.

To bowl with pickling liquid, whisk in mustard and 2 TBS olive oil. Season dressing with salt and pepper to taste.

Finish potatoes:

Add 1 TBS olive oil to pot with drained potatoes. Place pot over medium-high heat and cook, stirring, until potato skins are crisp and browned, 3- to 5-minutes.

Turn off heat, season with salt and pepper.

Make sauce:

Heat a drizzle of oil in pan used for beef over medium heat. Add chopped shallot and cook, stirring, until softened, 1- to 2-minutes.

Stir in jam, stock concentrates, remaining vinegar, and ¼ cup water. Bring to a simmer, cook, stirring occasionally, until slightly thickened, 2- to 3-minutes.

Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper to taste.

Finish & serve:

In a medium bowl, combine mixed greens, broccoli, pickled shallot (draining first), and as much dressing as you like.

Thinly slice beef against the grain.

Divide beef, potatoes, and salad between plates. Spoon sauce over beef and serve.

Beef Wellington

Beef Wellington

Comments 0 Comment
Yield: 4 – 6 servings
Adapted from Elizabeth E. Skipper

Circa 1988: Beef Wellington is a masterpiece of a dish. It’s really not all that hard to make, but you need to be careful and follow all of the directions. There are many variations for the recipe. Some insist on using mustard to coat the seared meat. Others wrap the duxelle coated meat in crepes to keep the puff pastry dry. Individual Wellingtons are also a nice touch when made from filet steaks.

  • ½box puff pastry
  • duxelles (see below)
  • 6oz foie gras or pork liver pate (optional, but recommended)
  • 1center of a trimmed filet of beef (tenderloin), about 2 – 3 lb
  • dorure (pastry glue) made with 1 egg yolk and 3 TBS milk
  • vegetable oil


If starting from a whole tenderloin, trim it to remove the center cut (chateaubriand).  Remove any remaining silver skin.  Click this link for detailed instructions on preparing a tenderloin.

Season the meat all over with salt and pepper, then lightly coat meat with a film of oil and broil or sauté to sear – about five minutes on each side. Using a pair of tongs, sear the ends also. This will not cook it, only brown it. Set aside to cool.

When cool, put a hole through the center of the meat (down the length of it), and fill with the foie gras. Spread on three sides and the ends with the duxelles and set aside once again while you roll out the pastry.

Roll out the pastry into a rectangle large enough to enclose the meat with an overlap, about 1/8″ thick. Set the meat upside down on the pastry, and fold the pastry up over the meat. Seal the flap with dorure and trim the sides (ends) to just fit with a slight overlap , Seal these with dourer also. Invert the pastry-wrapped meat onto a baking sheet, decorate with pastry cutouts made from the scraps (affix with dorure), and chill for an hour.

Make some steam holes in the dough.

Bake at 425°F for 25 to 30 minutes, or until pastry is cooked a nice brown color.

Allow to rest for ten minutes before carving with a serrated knife.

Duxelles:

  • ½onion, minced
  • 2shallots, minced
  • 12oz mushrooms
  • ½cup madeira or sherry
  • ½cup heavy cream

Sauté onion and shallot until soft but not brown in 2 TBS butter. Add mushrooms, salt. Turn heat up high and cover until they exude juice (a l’étuvée). Uncover and cook until juice evaporates. Add ¼ – ½ cup dry sherry/madeira and cook until evaporated. Add heavy cream. Cook until cream appears to disappear.