Garlic Herbed Beef Tenderloin Food

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GARLIC HERB BUTTER BEEF TENDERLOIN



Garlic Herb Butter Beef Tenderloin image

Garlic Herb Butter Beef Tenderloin is a juicy tenderloin seared and roasted with herb butter seasonings all baked to a buttery perfection! Impress your guests with this beautiful beef tenderloin!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 35m

Number Of Ingredients 10

4-6 pound beef tenderloin (trimmed and tied)
salt and pepepr
2 Tablespoons olive oil
1 cup butter (softened)
5 cloves garlic minced
1 Tablespoon thyme finely chopped
1 Tablespoon oregano finely chopped
1 Tablespoon rosemary finely chopped
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare the tenderloin by trimming the fat. Cut it in half and tie the roast. Bend the tail in at the end of the roast so that it is tied in even thickness.
  • Preheat a heavy bottom skillet to medium high heat and add the olive oil. Once the olive oil has reached the smoking point, add the roasts and sear each side for 3-4 minutes or until it is golden brown.
  • To make the garlic butter spread: Combine the butter, garlic, thyme, oregano, rosemary, salt and pepper.
  • Place the tenderloin in a roasting pan, heavy bottomed skillet, or baking dish. Spread half of the butter on the roast.
  • Roast in the oven until the temperature reaches just under 140 degrees for medium doneness. Remove from the oven and slather the rest of the garlic butter on top and let stand 10 minutes before slicing.

Nutrition Facts : Calories 862 kcal, Carbohydrate 2 g, Protein 42 g, Fat 76 g, SaturatedFat 35 g, Cholesterol 220 mg, Sodium 605 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GARLIC & HERB BEEF TENDERLOIN RECIPE



Garlic & Herb Beef Tenderloin Recipe image

This garlic and herb beef tenderloin recipe is easy to prepare, flavorful, and incredibly tender. Wow your holiday guests with this perfect beef tenderloin!

Provided by Alli

Categories     Main Course

Time 55m

Number Of Ingredients 15

3 pound beef tenderloin (trimmed, see note)
3 cloves garlic (minced)
4 tablespoons butter (softened, see note)
1 teaspoon parsley (see note)
1 1/2 teaspoons oregano
2 teaspoons rosemary
1 1/2 teaspoons salt
2 teaspoons black pepper (coarsely ground)
3 tablespoons butter (divided)
1 clove garlic (crushed)
1/2 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 teaspoon balsamic vinegar
1/2 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 475ºF.
  • Tie up the beef tenderloin so that it is an even thickness the length of the tenderloin.
  • Combine 4 tablespoons of the softened butter, garlic, herbs, salt, and pepper.
  • Spread butter mixture evenly over the entire beef tenderloin.
  • Line a baking sheet with foil, place a wire rack over the top of the sheet and the tenderloin on top of the rack.
  • Roast for 10 minutes.
  • Lower the oven temperature to 450ºF and continue to roast until the internal temperature is 5-10º shy of your desired doneness. (135ºF for medium-rare or 145ºF for medium). Depending on the size of your tenderloin roast, this can take anywhere from 25-35 more minutes.
  • Rest for 15 minutes, during this time the internal temperature will continue to increase.
  • While the beef tenderloin rests, make the butter sauce.
  • Melt 1 tablespoon of butter in a small skillet. Add the herbs and garlic and sauté until fragrant, about 1 minute.
  • Add the balsamic vinegar and Worcestershire sauce.
  • Turn off heat and add the remaining butter. Serve with tenderloin.

Nutrition Facts : Calories 559 kcal, Carbohydrate 1 g, Protein 31 g, Fat 47 g, SaturatedFat 21 g, Cholesterol 145 mg, Sodium 611 mg, ServingSize 1 serving

GARLIC HERBED BEEF TENDERLOIN



Garlic Herbed Beef Tenderloin image

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

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

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

CHILE-RUBBED BEEF TENDERLOIN WITH GARLIC-HERB OIL



Chile-Rubbed Beef Tenderloin with Garlic-Herb Oil image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 19

1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons ground coriander
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
One 3 1/2- to 4-pound beef tenderloin, trimmed and tied
2 tablespoons canola oil
Garlic-Herb Oil, recipe follows
3/4 cup extra-virgin olive oil
3 cloves garlic, crushed
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
1 teaspoon red pepper flakes
Kosher salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Mix together the ancho chile powder, cumin, paprika, coriander, cayenne, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the olive oil on the tenderloin, then rub evenly with the spice mixture. Let stand at room temperature for 30 minutes.
  • Heat the canola oil in a large ovensafe skillet, preferably cast-iron, over medium-high heat. Sear the tenderloin (bending it to fit in the skillet if necessary) until golden brown on all sides, about 3 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the tenderloin reads 130 degrees F (for medium rare), about 20 minutes. Transfer to a cutting board and let rest for 10 minutes.
  • Remove the string and slice the tenderloin crosswise. Spoon over some of the Garlic-Herb Oil and sprinkle the meat with additional salt. Serve the remaining Garlic-Herb Oil in a bowl on the side.
  • Combine the olive oil and garlic in a small saucepan. Turn the heat to medium low and gently poach the garlic for 5 minutes; the oil should be at a very bare simmer but not boiling, otherwise the garlic will burn. Turn off the heat and allow to cool completely.
  • Remove the garlic from the oil and discard; transfer the oil to a bowl. Add the parsley, cilantro, chives, red pepper flakes and salt to taste to the oil and stir to combine.

HERB CRUSTED BEEF TENDERLOIN



Herb Crusted Beef Tenderloin image

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 6 servings

Number Of Ingredients 26

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

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

HERBED BEEF TENDERLOIN



Herbed Beef Tenderloin image

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

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

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 :

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating image

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

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

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

LOUISE'S HERBED BEEF TENDERLOIN



Louise's Herbed Beef Tenderloin image

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

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

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

HERB CRUSTED BEEF TENDERLOIN



Herb Crusted Beef Tenderloin image

Published in Cook's Country magazine, Dec/Jan 2007. A whole beef tenderloin can be an expensive cut of meat but three distinct crusts - the oven-seared meat, the herb paste coating, and the herbed bread-crumb crown - make this roast perfect for special occasions. Begin the recipe 2 hours before you plan to put it in the oven. The tenderloin can be trimmed, tied, rubbed with the salt mixture, and refrigerated up to 24 hours in advance; make sure to bring the roast back to room temperature before putting it in the oven. Serve with Recipe #408760.

Provided by swissms

Categories     Meat

Time 2h40m

Yield 12-16 serving(s)

Number Of Ingredients 14

1 (5 -6 lb) whole beef tenderloin, trimmed and patted dry
1 tablespoon salt
1 tablespoon cracked black pepper
2 teaspoons sugar
2 slices hearty white bread, torn into pieces
2 tablespoons chopped fresh parsley
2 teaspoons thyme
1/2 cup grated parmesan cheese
2 tablespoons olive oil
6 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme, plus
3/4 cup grated parmesan cheese
4 tablespoons olive oil
4 garlic cloves, minced

Steps:

  • Tuck the thin, tapered end of the tenderloin under the roast, then tie the entire roast every 1 1/2 inches.
  • Combine 1 tablespoon salt, 1 tablespoon pepper, and sugar in small bowl and rub all over tenderloin. Transfer tenderloin to wire rack set on rimmed baking sheet and let stand at room temperature for 2 hours.
  • Bread Crumb Topping: Pulse bread in food processor to fine crumbs. Transfer bread crumbs to medium bowl and toss in 2 tablespoons parsley, 2 teaspoons thyme, 1/2 cup parmesan, and 2 tablespoons oil until evenly combined.
  • Herb Paste: Wipe out food processor and process remaining 6 tablespoons parsley, 2 tablespoons thyme, 3/4 cups cheese, 4 tablespoons oil, and garlic until smooth paste forms. Transfer herb paste to small bowl.
  • Adjust oven rack to upper-middle position and heat oven to 400°F Roast tenderloin 20 minutes and remove from oven. Using scissors, cut and remove twine.
  • Using a spatula, spread the herb paste evenly over the top and sides of the tenderloin.
  • Press the bread-crumb mixture evenly onto the roast, using the other hand to catch the crumbs and keep them from falling through the rack.
  • Roast until thickest part of meat registers about 130°F and topping is golden brown, 20-25 minutes. (If topping browns before meat reaches preferred internal temperature, lightly cover with foil for balance of roasting time and remove while roast rests.).
  • Let roast rest, uncovered, for 30 minutes on wire rack. Transfer to cutting board and carve. Serve.

HERB AND GARLIC-CRUSTED BEEF TENDERLOIN WITH RED AND YELLOW PEPPER RELISH



Herb and Garlic-Crusted Beef Tenderloin with Red and Yellow Pepper Relish image

Categories     Beef     Garlic     Herb     Pepper     Roast     Valentine's Day     Low Carb     Wedding     Dinner     Meat     Beef Tenderloin     Bell Pepper     Winter     Anniversary     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 7

8 tablespoons olive oil
2 2 1/4- to 2 3/4-pound pieces beef tenderloin (thick end), trimmed
6 garlic cloves, minced
2 1/2 tablespoons minced fresh thyme
2 1/2 tablespoons minced fresh rosemary
6 tablespoons Dijon mustard
Red and Yellow Pepper Relish

Steps:

  • Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING



Grilled Beef Tenderloin With Herb-Garlic-Pepper Coating image

This is a real show-stopper, perfect for that special dinner peary.It's done on the grill, so it frees up your oven for other uses. Originally from The USA WEEKEND magazine in the June 2006 Sunday Denver Post.

Provided by Leslie in Texas

Categories     Roast Beef

Time 1h40m

Yield 6 oz. serving, 12-16 serving(s)

Number Of Ingredients 7

1 (4 1/2-6 lb) beef tenderloin (whole,4 1/2 to 6 lbs.)
6 tablespoons olive oil
8 large garlic cloves, minced (a generous 2 T.)
2 tablespoons fresh rosemary leaves, minced
1 tablespoon dried thyme leaves
2 tablespoons fresh coarse ground black pepper
1 tablespoon salt

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 1 1/2 to 2 inches (to help the roast keep its shape).
  • Snip silverskin with scissors to keep roast from bowing during cooking.
  • Then mix oil,rosemary,garlic,thyme,pepper and salt;rub over roast to coat.
  • Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes,.
  • Lubricate rack 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 the burner directly under 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 561.1, Fat 41.3, SaturatedFat 14.5, Cholesterol 146.2, Sodium 682.8, Carbohydrate 1.6, Fiber 0.4, Protein 43.2

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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.
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PARMESAN AND HERB-CRUSTED BEEF TENDERLOIN RECIPE - FOOD & WINE
Step 1. Preheat the oven to 425°. Rub the tenderloins all over with olive oil and season with salt and the cracked peppercorns. Set the tenderloins …
From foodandwine.com


GARLIC HERBED BEEF TENDERLOIN RECIPE
Crecipe.com deliver fine selection of quality Garlic herbed beef tenderloin recipes equipped with ratings, reviews and mixing tips. Get one of our Garlic herbed beef tenderloin recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 100% Garlic Herbed Beef Tenderloin Tasteofhome.com You don't need much seasoning to add flavor to this …
From crecipe.com


BUTTER BEEF ROAST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


HERBED BEEF TENDERLOIN WITH HOLIDAY RICE - IT'S WHAT'S FOR ...
Cooking: Heat oven to 425°F. Combine seasoning ingredients; press onto beef Tenderloin Roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
From beefitswhatsfordinner.com


BEST CHILE-RUBBED BEEF TENDERLOIN WITH GARLIC-HERB OIL ...
Sear the tenderloin (bending it to fit in the skillet if necessary) until golden brown on all sides, about 3 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the tenderloin reads 130 degrees F (for medium rare), about 20 minutes. Transfer to a cutting board and let rest for 10 minutes.
From foodnetwork.ca


BEEF TENDERLOIN WITH GARLIC HERB BUTTER (STEP BY STEP ...
HORSERADISH CREAM SAUCE: At any point while the roast is resting, mix all of the Horseradish Cream Sauce ingredients together in a medium bowl. Cover and refrigerate until ready to use. When ready to use, taste and adjust to taste if desired. GARLC HERB BUTTER: When ready to cook, preheat the oven to 450 degrees F.
From carlsbadcravings.com


BEEF TENDERLOIN RECIPE WITH HERB GARLIC BUTTER - FOOD NEWS
Add the butter, chives, parsley, rosemary, garlic, and pepper to a small bowl and mix to combine. Set aside. Place the tenderloin onto a baking sheet and roast in the oven for 10 minutes.
From foodnewsnews.com


GARLIC HERBED BEEF TENDERLOIN RECIPE: HOW TO MAKE IT
Directions 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.
From preprod.tasteofhome.com


BEEF TENDERLOIN RECIPE WITH HERB GARLIC BUTTER - LOW CARB YUM
Preheat the oven to 425°F. Season the beef tenderloin all over with salt and pepper to taste. Heat the olive oil in a skillet over medium high heat, and sear the meat for a few minutes on each side. Mix together the butter, herbs and garlic, and rub the mixture all over the outside of the seared beef tenderloin.
From lowcarbyum.com


BEEF TENDERLOIN ROAST - DOWNSHIFTOLOGY
Roast the beef tenderloin for 15-20 minutes, depending on how you like your meat cooked (see temperature tips above). Remove the beef tenderloin from the oven and transfer to a cutting board. Let it rest for 10 to 15 minutes, to allow the juices to redistribute. Then remove the twine and slice into 1-inch thick pieces.
From downshiftology.com


HERBED BEEF TENDERLOIN RECIPE | EATINGWELL
Preheat oven to 325 degrees F. Trim fat from meat. In a small bowl, stir together parsley, 2 tablespoons mustard, rosemary, thyme, oil, pepper and garlic. Rub over the top and sides of meat. Place the meat on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer into the center of the roast.
From eatingwell.com


GARLIC HERB BUTTER BEEF TENDERLOIN ROAST - HOUSE OF NASH …
Preheat oven to 450 degrees F. Pat the beef tenderloin dry and season by sprinkling with salt and pepper on all sides. Prepare the garlic herb butter by combining the butter, garlic, rosemary, thyme, oregano, salt, and pepper in a bowl and mashing with a fork. Divide in half, setting part of the garlic herb butter aside in a separate bowl for ...
From houseofnasheats.com


GARLIC HERBED BEEF TENDERLOIN RECIPE: HOW TO MAKE IT
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 The mild blending of rosemary, basil and garlic does the trick.
From stage.tasteofhome.com


GARLIC HERB BUTTER BEEF TENDERLOIN RECIPE - RECIPES.NET
How To Make Garlic Herb Butter Beef Tenderloin. Print. It’s hard to go wrong with this luscious beef tenderloin. The meat cooks in a simple yet flavorful combination of herbs and garlic. Preparation: 10 minutes. Cooking: 25 minutes. Total: 35 minutes. Serves: 8 People. Ingredients. 6 lbs beef tenderloin, trimmed and tied; salt and pepper; 2 tbsp olive oil; For …
From recipes.net


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