21 minute beef tenderloin Recipes

beef tenderloin steaks, kraft special collection sun-dried tomato vinaigrette dressing, divided, zucchini, chopped, carrot, shredded, red pepper, chopped, minute white rice, uncooked (or regular rice see description above), chicken broth, milk, grey poupon dijon mustard (or other brand )

beef tenderloin, trimmed and cubed into 16 pieces, red bell pepper, seeded, diced large, green bell pepper, seeded, diced large, preserved lemons, halved (use recipe here on zaar or buy premade), white mushrooms , wiped clean and stems trimmed, red onion, diced large, chopped fresh parsley leaves, chopped garlic, dried oregano, onion powder, curry powder, ground cinnamon, kosher salt, fresh ground black pepper, extra virgin olive oil, wooden skewers , soaked in water for 30 minutes, plain yogurt, cucumber, seeded and diced, diced onion, lemon , zest of, dried mint, kosher salt, fresh ground black pepper

baking potato, peeled and cut into 1-inch pieces, frozen pearl onions, beef tenderloin , cut into 2-inch pieces, kosher salt, divided, freshly ground black pepper, divided, butter, divided, bacon slice, finely chopped, mushrooms, quartered, garlic clove, finely chopped, chopped fresh thyme, sugar, no-salt-added tomato paste, earthy red wine, fat-free , lower-sodium beef broth, water, all-purpose flour, reduced-fat milk, fresh thyme sprigs (optional)

black peppercorns, coriander seeds, cumin seeds, mustard seeds (preferably brown ), fennel seeds, green cardamom pods, crushed , reserving seeds and discarding pods, cinnamon stick, broken into small pieces, coarse sea salt or kosher salt, trimmed and tied center-cut beef tenderloin roast , at room temperature 30 minutes, vegetable oil

unsalted butter, teaspoonsras el hanout, ripe pears, peeled, cored, each cut into 6 wedges, olive oil, onion, chopped, dried apricots , soaked in warm water 30 minutes, drained, chopped (about 2 cups), canned beef broth, honey, pork tenderloins, almonds (about 4 oz), toasted

venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes, coarsely ground black pepper, salt, vegetable or olive oil, chopped shallot, madeira wine, beef or veal demi-glace, drained green peppercorns in brine, coarsely chopped, unsalted butter, garnish: parsnip crisps

dried chile negro (pasilla) soaked in boiling water for 30 minutes, and drained, chicken broth, beef broth, pork tenderloin, cubed, skinless, boneless chicken breast halves - cut into 2 inch pieces, chopped onion, crushed garlic, diced green chiles, white hominy, drained, yellow hominy, drained, bay leaf, dried mexican oregano, ground cumin

beef tenderloin (the butt end, tied with kitchen twine), garlic cloves, finely chopped, salt and pepper, unsalted butter, cut into small pieces, worcestershire sauce, limes , juice of, sour cream, prepared horseradish, drained, heavy duty aluminum foil

thaw time : 40 minutes bake time: 25 minutes, prep time : 45 minutes chill time: 60 minutes, beef tenderloin (2 to 2 1/2 lb), ground black pepper (optional), a 17.3-oz package pepperidge farm puff pastry sheets (1 sheet), thawed, egg, water, butter, chopped mushrooms, onion, finely chopped (about 1/2 cup), heat the oven to 425of. place the beef into a lightly greased roasting pan. season with the black pepper, if desired. roast for 30 minutes or until a meat thermometer reads 130of. cover the pan and refrigerate for 1 hour., reheat the oven to 425of. beat the egg and water in a small bowl with a fork or whisk., heat the butter in a 10-inch skillet over medium-high heat. add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often., unfold the pastry sheet on a lightly floured surface. roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. brush the pastry sheet with the egg mixture. spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. place the beef in the center of the mushroom mixture. fold the pastry over the beef and press to seal. place seam-side down onto a baking sheet. tuck the ends under to seal. brush the pastry with the egg mixture., bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140of., tip serving suggestion: serve with green beans amandine. for dessert serve with cheesecake topped with sliced strawberries., cauliflower cream sauce, head of cauliflower, washed and chopped, heavy cream, butter, garlic clove, minced, olive oil, parmesan cheese, hot pepper flakes, water, salt and pepper to taste

yukon gold potatoes, washed , cut into 1/8-inch round slices, olive oil, herb mix , recipe follows, salt and fresh ground black pepper, truffle butter (can be store bought), beef tenderloin medallions, olive oil, herb mix , recipe follows, salt and fresh ground black pepper, butter, shallots, minced, dried morels , soaked in warm water to cover for 30 minutes, strained, water reserved, brandy, veal stock, heavy cream, salt and fresh ground black pepper, olive oil, minced shallots, beet greens, arugula, stems removed, baby spinach, salt and black pepper, tomato concasse (peeled, seeded , and cut into julienned strips), chopped fresh thyme leaves, chopped fresh rosemary, italian flat-leaf parsley, chopped

beef tenderloin , cut into 2-inch strips, wooden skewers , soaked in water 30 minutes, plain yogurt, freshly grated ginger, minced garlic, curry powder, lemon, juiced, vegetable oil, for grilling, cilantro leaves, for garnish

water, distilled white vinegar, sugar, garlic cloves, dill sprigs, turkish or 1/2 california bay leaf, coriander seeds, whole allspice, crushed, carrots, seedless cucumber (about 1/4 lb), radishes, garlic clove, smashed, extra-virgin olive oil, thick) center-cut filets mignons (beef tenderloin steaks; 1/2 lb each)

butter (cut 1/2 of this amount into cubes), divided, onion, thinly sliced, button mushrooms (about 3 oz), cleaned, trimmed and sliced, demi-glace, tomato paste, red wine, salt and freshly ground black pepper, canola for deep-fryer, cornstarch, salt, pepper, okra , scrubbed and tips of stems removed, butter, grapeseed oil, beef tenderloin , sliced into 1/4-inch thick minute steaks, kosher salt and freshly ground black pepper

tenderloin tips, in 4 (even-sized) pieces, trimmed, dried mushrooms , soaked in 1/2 cup warm water for 10 minutes, olive oil, garlic, roughly chopped, shallots, roughly chopped, serrano chiles, roughly chopped, onion, about 2 small, finely sliced, sherry, port, beef stock, salt , to taste, pepper , to taste, salted butter, whipping cream, flour, paprika, parsley, avocado

fresh lemon juice, fresh cilantro , packed, garlic cloves, crushed red pepper flakes (to taste), dried oregano, kosher salt (to taste), vegetable oil, sirloin steaks or 1 1/2 lbs beef tenderloin, bamboo skewers , soaked in water for 30 minutes

summer truffles, grapeseed oil, black truffle oil, salt, cabernet sauvignon, veal stock (can be purchased from specialty stores), a pinch sugar, a pinch salt, a pinch freshly cracked black pepper, sized early girl tomatoes, beef tenderloin portions, olive oil, salt and freshly ground black pepper, head radicchio cut in quarters and tossed in 1 tbsp balsamic and 2 tbsp olive oil, banyuls vinegar or substitute aged balsamic, aged balsamic vinegar, extra-virgin olive oil, divided, chopped fresh oregano leaves, sliced chives, capers removed from brine and rinsed , fried in 1/4 cup olive oil until, crispy, approximately 2 minutes . remove and drain from oil.

beef tenderloin fillet tips, cut into 1 1/2-inch cubes, red wine vinegar, red wine, olive oil, worcestershire sauce, minced garlic, minced shallots, essence, plus more for sprinkling , recipe follows, soy sauce, dijon mustard, freshly ground black pepper, thick) slices french or italian bread, olive oil, bamboo skewers , soaked in warm water for 30 minutes, heads romaine lettuce , torn into pieces, recipe creamy parmesan dressing , recipe follows, shaved parmigiano-reggiano, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, eggs, at room temperature, anchovy fillets, drained, minced garlic, kosher salt, freshly ground black pepper, freshly grated parmigiano-reggiano, fresh lemon juice, dijon mustard, extra-virgin olive oil, worcestershire sauce, drops hot pepper sauce (recommended : emeril s kick it up red pepper sauce)

unsalted butter, ras el hanout spice mix, ripe pears, peeled, cored, each cut into 6 wedges, olive oil, onion, chopped, dried apricots , soaked in warm water 30 minutes, drained, chopped, beef broth, honey, pork tenderloin, almonds, toasted