INA GARTEN BEEF TENDERLOIN ROAST RECIPES

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BEEF TENDERLOIN CROSTINI RECIPE | NANCY FULLER | FOOD NETWORK



Beef Tenderloin Crostini Recipe | Nancy Fuller | Food Network image

Provided by Nancy Fuller

Categories     appetizer

Total Time 1 hours 0 minutes

Cook Time 20 minutes

Yield 20 crostini

Number Of Ingredients 14

2 pounds beef tenderloin, trimmed and tied
3 tablespoons olive oil 
Kosher salt and freshly ground black pepper
2 baguettes, cut into twenty 1/2-inch-thick slices total
2 tablespoons olive oil 
Kosher salt and freshly ground black pepper
1 cup sour cream
1/4 cup applesauce 
2 tablespoons horseradish 
2 tablespoons mayonnaise 
2 tablespoons breadcrumbs 
2 tablespoon minced chives
Kosher salt and freshly ground black pepper
Watercress leaves, for garnish 

Steps:

  • For the beef tenderloin: Preheat the oven to 500 degrees F.
  • Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.
  • Roast the tenderloin until an internal thermometer reads 125 to 130 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice.
  • For the crostini: Turn down the oven temperature to 400 degrees F.
  • Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.
  • For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper.
  • To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.

BACON WRAPPED BEEF TENDERLOIN RECIPE | GUY FIERI | FOOD ...



Bacon Wrapped Beef Tenderloin Recipe | Guy Fieri | Food ... image

Provided by Guy Fieri

Categories     main-dish

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound thin sliced applewood smoked bacon
One 4-pound beef tenderloin
2 teaspoons kosher salt
1 tablespoon freshly cracked black pepper
Canola oil
2 cloves garlic, minced
1 large shallot, minced
1/4 cup drained green peppercorns in brine
1/2 cup whiskey, such as Jack Daniel's
1 cup low-sodium beef stock
1/2 cup heavy cream
4 tablespoons unsalted butter, chilled and cut into pieces
Kosher salt

Steps:

  • For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape. 
  • Preheat the oven to 375 degrees F. 
  • Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices. 
  • For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.

More about "ina garten beef tenderloin roast recipes"

BEEF TENDERLOIN CROSTINI RECIPE | NANCY FULLER | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 0 minutes
Category appetizer
  • To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.
See details


BACON WRAPPED BEEF TENDERLOIN RECIPE | GUY FIERI | FOOD ...
From foodnetwork.com
Reviews 4.4
Total Time 2 hours 0 minutes
Category main-dish
  • For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.
See details


INSTANT POT BEEF BOURGUIGNON - CREME DE LA CRUMB
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Jan 17, 2019 · If Ina Garten and Julia Child created a beef bourguignon together – this would be it! I use my Instant Pot at least once a week! After this recipe be sure to make my NEW Instant Pot French Dip Sandwiches (you will love them) and then try my ultra-popular Instant Pot Pot Roast …
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INSTANT POT BEEF BOURGUIGNON - CREME DE LA CRUMB
Jan 17, 2019 · If Ina Garten and Julia Child created a beef bourguignon together – this would be it! I use my Instant Pot at least once a week! After this recipe be sure to make my NEW Instant Pot French Dip Sandwiches (you will love them) and then try my ultra-popular Instant Pot Pot Roast …
From lecremedelacrumb.com
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