Herbed Beef Tenderloin Recipes

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HERB CRUSTED BEEF TENDERLOIN

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 6 servings

Number Of Ingredients 26



Herb Crusted Beef Tenderloin image

Steps:

  • Preheat the oven to 400 degrees F.
  • Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
  • Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
  • Preheat the oven to 375 degrees F.
  • Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
  • Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
  • Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
  • In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

2 pounds center cut beef tenderloin, trimmed
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme leaves
2 teaspoons minced garlic
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Potato Flan, recipe follows
1 cup Red Onion Marmalade, recipe follows
1 tablespoon unsalted butter
3 tablespoons minced garlic
9 Yukon Gold potatoes, very thinly sliced (about 3 pounds)
1/2 pound gruyere, grated
3 eggs
1 1/2 cups heavy cream
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
2 tablespoons olive oil
1 1/2 pounds red onion, thinly sliced
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup ruby port
1/2 cup red wine vinegar
1 1/2 teaspoons chopped fresh thyme

HERB RUBBED ROASTED TENDERLOIN OF BEEF

Provided by Food Network

Categories     main-dish

Time 8h50m

Yield about 8 to 10 servings

Number Of Ingredients 7



Herb Rubbed Roasted Tenderloin of Beef image

Steps:

  • Chop the herbs and blend them with the olive oil. Rub the mixture on the tenderloin and let sit overnight in the refrigerator. Season with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • In a griddle or large skillet sear the beef on all sides until brown.
  • Place in the preheated oven and roast until the internal temperature is 120 degrees F on an instant-read thermometer. Let the tenderloin rest for 15 minutes before slicing.

2 sprigs rosemary
2 sprigs thyme
1/2 bunch chervil
1/4 cup olive oil
51/2 pound beef tenderloin
1 teaspoon salt
1 teaspoon pepper

LOUISE'S HERBED BEEF TENDERLOIN

This is a simple recipe for a tender and well-seasoned beef tenderloin.

Provided by LeChef

Categories     Main Dish Recipes     Roast Recipes

Time 50m

Yield 12

Number Of Ingredients 7



Louise's Herbed Beef Tenderloin image

Steps:

  • 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).

Nutrition Facts : Calories 204.9 calories, Carbohydrate 0.4 g, Cholesterol 57.9 mg, Fat 14.5 g, Fiber 0.2 g, Protein 17.1 g, SaturatedFat 5.5 g, Sodium 186.7 mg

1 (3 pound) beef tenderloin
2 teaspoons olive oil
2 cloves garlic, minced
2 teaspoons dried basil
1 ½ teaspoons dried rosemary, crushed
1 teaspoon sea salt
fresh ground black pepper to taste

HERBED BEEF TENDERLOIN STEAKS

When winter weather doesn't allow for grilling outdoors, bake your steaks instead! Bread crumbs and seasonings seal in the meat's juices with wonderful results. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6



Herbed Beef Tenderloin Steaks image

Steps:

  • In a small bowl, combine bread crumbs and seasonings. Rub on both sides of steaks. Place steaks in an ungreased 13x9-in. baking pan. , Bake, uncovered, at 425° for 25-28 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Fat 11 g fat (4 g saturated fat), Cholesterol 72 mg cholesterol, Sodium 333 mg sodium, Carbohydrate 3 g carbohydrate, Fiber trace fiber, Protein 24 g protein.

2 tablespoons seasoned bread crumbs
1/2 teaspoon garlic salt
1/2 teaspoon each dried basil, oregano and thyme
1/4 teaspoon fennel seed, crushed
1/4 teaspoon pepper
4 beef tenderloin steaks (1 inch thick and 4 ounces each)

HERBED BEEF TENDERLOIN

Make and share this Herbed Beef Tenderloin recipe from Food.com.

Provided by curvesofbrookfield

Categories     Meat

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8



Herbed Beef Tenderloin image

Steps:

  • Heat oven to 425°. Rub roast all over with cut-side of garlic; discard garlic. Combine remaining oregano, basil, rosemary, thyme, and pepper; rub over roast, pressing evenly into tenderloin. Place tenderloin roast on a rack in a shallow roasting pan. Roast, uncovered, for 45 to 50 minutes for medium-rare to medium. Meat thermometer should read 140° for medium rare, 155° for medium. Sprinkle Parmesan cheese over top of roasted tenderloin and let stand for about 15 minutes. (Temperature will continue to rise about 5 degrees.) Slice and serve. Beef tenderloin recipe serves 8.

Nutrition Facts : Calories 669.1, Fat 46.3, SaturatedFat 18.2, Cholesterol 196, Sodium 153.3, Carbohydrate 1.1, Fiber 0.5, Protein 58

4 lbs beef tenderloin
1 garlic clove, halved
1/2 teaspoon dried crumbled oregano
1/4 teaspoon dried leaf basil
1/4 teaspoon rosemary, crumbled
1/4 teaspoon dried leaf thyme
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons grated parmesan cheese

HERBED AND SPICED ROASTED BEEF TENDERLOIN

Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)

Provided by Eileen D.

Categories     Main Dish Recipes     Roast Recipes

Time 6h55m

Yield 8

Number Of Ingredients 12



Herbed and Spiced Roasted Beef Tenderloin image

Steps:

  • In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
  • Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.

Nutrition Facts : Calories 682.9 calories, Carbohydrate 2.3 g, Cholesterol 161.2 mg, Fat 55.8 g, Fiber 0.4 g, Protein 40.7 g, SaturatedFat 21.7 g, Sodium 830.5 mg, Sugar 0.3 g

2 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
2 bay leaves
4 cloves garlic
1 large shallot, peeled and quartered
1 tablespoon grated orange zest
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 tablespoons olive oil
2 (2 pound) beef tenderloin roasts, trimmed

HERBED BEEF TENDERLOIN

Make and share this Herbed Beef Tenderloin recipe from Food.com.

Provided by Shawn C

Categories     Roast Beef

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8



Herbed Beef Tenderloin image

Steps:

  • Oven temperature to 425
  • rub garlic all over the roast and sprinkle pepper and salt evenly and press in to make it stick.
  • place herbs in a measuring cup chop using kitchen scissors.
  • place chopped herbs on a sheet of wax paper and spread out so you can roll the roast on them.
  • and then roll on herbs and press in place after each roll trying to completely cover the meat.
  • secure roast with butchers twine (this can be done before rolling in herbs if desired.
  • roast in oven until internal temperature reaches desired temperature for the style you want about 30 minutes for a medium roast.
  • for rare 130*F.
  • medium 155*F.
  • well 170*F.
  • thinly slice and serve.

Nutrition Facts : Calories 499.8, Fat 34.5, SaturatedFat 13.5, Cholesterol 146.2, Sodium 199.3, Carbohydrate 1.2, Fiber 0.5, Sugar 0.1, Protein 43.2

1 tablespoon coarsely cracked black pepper
2 1/4 lbs beef tenderloin or 2 1/4 lbs boneless beef rib roast
1/4 cup fresh flat leaf parsley
1 tablespoon fresh chives
1 tablespoon fresh tarragon leaves
1 teaspoon dried thyme
1 crushed garlic clove
1/4 teaspoon sea salt

HERBED BEEF TENDERLOIN

Cooking on the grill has always been one of my favorite hobbies. This recipe is a popular choice for my family's Sunday dinners or our special birthday dinners. I like to serve tenderloin with baked potatoes and homegrown vegetables.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 9



Herbed Beef Tenderloin image

Steps:

  • Place tenderloin in a large shallow dish. In a bowl, combine the remaining ingredients; pour over meat. Turn to coat; cover and refrigerate overnight. , Prepare grill for indirect medium-hot heat, using a drip pan. Drain and discard marinade from beef. Place beef over the direct heat. Grill, covered, over medium-hot heat for 10-15 minutes or until beef is browned, turning frequently. Move beef to indirect side of the grill. Cover and grill for 20-25 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.

Nutrition Facts :

1 beef tenderloin roast (4 to 5 pounds)
1/2 cup olive oil
2 green onions, finely chopped
2 garlic cloves, minced
1 tablespoon each dried basil, thyme and rosemary, crushed
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon pepper

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

Rosemary, thyme, and garlic season a whole beef tenderloin which is then grilled to a rosy pink.

Provided by USA WEEKEND Pam Anderson

Categories     Main Dish Recipes     Roast Recipes

Time 1h25m

Yield 13

Number Of Ingredients 7



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating image

Steps:

  • Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
  • Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 1.9 g, Cholesterol 88.9 mg, Fat 27.3 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 599 mg

1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

GARLIC HERBED BEEF TENDERLOIN

You don't need much seasoning to add flavor to this beef tenderloin recipe. The mild blending of rosemary, basil and garlic does the trick. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 7



Garlic Herbed Beef Tenderloin image

Steps:

  • Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 198 calories, Fat 10g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

1 beef tenderloin roast (3 pounds)
2 teaspoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
3/4 teaspoon dried rosemary, crushed

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