Herb-Roasted Beef Tenderloin:.
Heat oven to 400 degrees. Pat beef dry with
ust lightly browned. Add your beef au jus to your roux
way the skins.
Rub beef all over with oil. Heat
way the skins.
Brush beef all over with oil. Cook
ombined pepper and garlic over beef with oil. Place on a
dded to each slice of beef when served.
Steak -- Three
ub salt and pepper into beef roast.
Massage mustard into
o 3 days.
Allow roasted beef to cool completely and slice
nd remove silverskin.
Rub beef all over with garlic and
br>Salt and pepper the beef all around.
Preheat grill
00\u00b0.
Combine the beef stock and water in a
Pat beef dry. Season on all sides
In a bowl, combine the first 5 ingredients. Brush over tenderloin.
Place in roasting pan.
Bake, uncovered, at 425F for 45 minutes or until desired doneness.
Remove from pan; let stand 10 minutes before slicing.
Add broth to pan drippings and stir to loosen browned bits.
Heat through and serve with sliced beef.
ngredients; press 1/2 onto beef roast. Combine remaining seasoning with
live oil all over the beef.
In a small bowl
ll sides of tenderloins. Place beef in a large glass baking
In a large skillet over medium heat, brown leftover beef and onion in hot oil. Stir in soup and milk; heat through. Spoon meat mixture into a 1-quart baking dish. Combine corn, egg, cracker crumbs, pimiento, and parsley; spoon over the leftover beef mixture. Bake leftover beef casserole at 350\u00b0 for 15 to 20 minutes.
ot so tight that the beef bulges out. I used silicone
Preheat oven to 500\u00b0F Line a sheet pan with aluminum foil.
Place beef on pan. Combine mustard, vinegar, and salt in a small bowl. Spread the mixture over the top and sides of beef. Sprinkle the pepper over the meat.
Roast for 30 minutes for medium rare. Remove pan from oven and cover tightly with aluminum foil. Allow beef to rest for 10 minutes. Slice and serve.
ide or on top of beef.