oil.
Lightly coat the tenderloin with olive oil; place on
Season the tenderloin cubes with salt and pepper
ing butcher's twine, tie tenderloin at 1-inch intervals using
Take beef tenderloin from wrapper (still cool).
Salt and pepper tenderloin.
Then
auce-.
Brown beef bones, shallots, garlic and carrots in a heavy
nd let cool.
Place tenderloin in a large, heavy-duty, zip
Preheat oven to 425 degrees F (220 degrees C).
Tie tenderloin at 2-inch intervals with kitchen string.
Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Combine olive oil, 3 ounces lemon juice, 1 1/2 tablespoons garlic, 1 teaspoon oregano, salt and pepper to your taste, and the beef tenderloin in a zipper top bag.
Allow meat to marinate 2-3 hours.
In a sauce pan, melt butter over medium heat and add remaining 1 ounce of lemon juice, 1/2 tablespoon garlic, and 1 teaspoon oregano, stirring well. Set aside.
Remove tenderloin from zipper top bag and discard marinade.
Broil tenderloin for 10-15 minutes or until it reaches desired doneness.
Top with warm butter sauce.
Cut the beef tenderloin in 3/4\" x 3/4\"
side.
Add the port, beef broth, horseradish, tomato paste, shallot
Marinate beef tenderloin in dry white wine for 2 hours or so. Brush meat with sweet butter and sprinkle 3/4 cup caraway seed over meat.
Sprinkle 1 1/2 tablespoons over meat and roast for 30 to 45 minutes at 325\u00b0.
Saute mushrooms in sweet butter.
Add 1 cup of marinade and a lot of chopped parsley.
Add the juice from the pan. Slice meat and pour the sauce over it.
Preheat oven to 450\u00b0.
In a small bowl, mix together
Herb-Roasted Beef Tenderloin:.
Heat oven to 400 degrees. Pat beef dry with
Preheat oven to 400\u00b0F. Lightly season beef tenderloin with salt. Coat in peppercorns.
br>Brown beef bones, shallots, garlic and carrots in heavy large saucepan
In a medium bowl, combine beef, chili powder, cumin, salt,
tbsp.
olive oil in large skillet.
Add garlic
Preheat oven to 400\u00b0F. Finely chop
Heat 1 tbsp oil in a pan. Saute mushrooms and
Season tenderloin all over with spices. Cover and refrigerate overnight.
Bring to room temperature.
Heat oven 450.
Wipe off garlic so it does not burn.
In large ovenproof skillet heat oil over high heat.
Brown meat all over about 4-5 minutes per side.
Put skillet on middle rack in oven and roast til 120 degrees for rare about 10-20 minutes. Let stand 10 minutes.