Best 2 Herb Marinated Tenderloin Recipes
**An Exquisite Culinary Journey: Herb-Marinated Tenderloin and Accompaniments**
Prepare to embark on a tantalizing culinary adventure with our Herb-Marinated Tenderloin, a symphony of flavors that will delight your palate. This delectable dish takes center stage, marinated in a fragrant blend of herbs that infuse each bite with aromatic goodness. Accompanying this tenderloin are three exceptional recipes that elevate the experience to new heights: Grilled Vegetables, Roasted Potatoes, and a Creamy Horseradish Sauce. With each component carefully crafted to complement the other, this culinary symphony promises an unforgettable feast.
HERB-MARINATED TENDERLOIN
Tenderloin (sometimes called filet mignon) is the king of steaks. It's lean, tender, you can add any desired flavor to it and it will absorb it all, and you can cut it with a butter knife. This is expensive, though, so only cook this once in a while.
Provided by Sam Baderdeen
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 4h28m
Yield 2
Number Of Ingredients 5
Steps:
- Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
- Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
- Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 1.1 g, Cholesterol 88.5 mg, Fat 8.9 g, Fiber 0.2 g, Protein 32.2 g, SaturatedFat 3.4 g, Sodium 144 mg
HERB MARINATED PORK TENDERLOIN
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons kosher salt in a sturdy 1-gallon ziploc bag. Add the pork tenderloins and turn to coat in the marinade. Squeeze out excess air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight. Preheat the over to 400 degrees. Remove the tenderloins from the bag and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat; sear the tenderloins on all side until golden brown. Place the saute pan in the oven and roast for 10-15 minutes or until the internal temperature is 137 degrees at the thickest part of the tenderloin. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Slice diagonally into 1/2 inch thick pieces.
Tips:
- Tenderloin is a lean and tender cut of beef that is best cooked quickly over high heat.
- Marinating the tenderloin in a flavorful herb marinade will help to add moisture and flavor to the meat.
- To prevent the tenderloin from overcooking, use a meat thermometer to check the internal temperature of the meat. The tenderloin is done when it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
- Let the tenderloin rest for a few minutes before slicing and serving. This will help to keep the juices in the meat.
- Serve the tenderloin with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
Conclusion:
Herb-marinated tenderloin is a delicious and elegant dish that is perfect for a special occasion. The tenderloin is cooked to perfection and the herb marinade adds a burst of flavor to the meat. This dish is sure to impress your guests.
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