Best 5 Seared Beef Tenderloin With Sun Dried Tomato Butter Mushrooms Arugula Recipes

ROAST BEEF TENDERLOIN WITH SAUTéED MUSHROOMS

Steps:

• Preheat the oven: Preheat oven to 425°F after the roast has come to room temperature.
• Place the roast in the oven: When sufficiently browned, remove the roast from the pan (do not clean out the pan) and place in a roasting pan. Place in the oven and roast at 425°F until the internal temperature is 130°F for rare (140°F for medium), about 20 minutes (or longer if your roast wasn't at room temp to begin with. Use a meat thermometer!

BEEF TENDERLOIN WITH ROASTED WILD MUSHROOMS

Steps:

• For the beef: Preheat a pizza oven or regular oven to 400 degrees F.
• Sprinkle the tenderloin with all the herbs and salt and pepper. Heat a 14-inch cast-iron pan over medium-high heat and add 1/4 cup cooking oil, heating until hot. Add the tenderloin and sear until golden brown, about 5 minutes on each side. Once almost browned on the second side, add the butter and let melt. Transfer the pan to the oven to continue cooking until your desired doneness, or 12 minutes for medium-rare. Allow to rest for 10 minutes, then slice into 1- to 1 1/2-inch-thick slices.
• For the Armagnac sauce: Add the beef fat to a large Dutch oven over medium-high heat and let melt. Add the bones and sear just until some of the bone marrow has begun to melt, about 5 minutes. Transfer to the oven and roast until dark and golden, about 15 minutes. Add the carrots, celery, onion, garlic and porcinis. Put back into the oven and allow to brown another 10 minutes.
• Transfer the pot to the stovetop. Add the rosemary, sage and Armagnac. Allow the alcohol to ignite and immediately cover with the lid. Place over medium heat and bring to a simmer. Add the veal demi, chicken stock and green peppercorns, stirring to combine. Simmer, covered, for 30 minutes over medium heat.
• Carefully strain the Armagnac sauce directly into a medium saucepan and whisk in the cold butter until thoroughly combined.
• For the wild mushrooms: Turn the heat on under a 12-inch cast-iron pan to medium-high until hot. Add the mushrooms and allow to get hot again, then add the butter and allow the mushrooms to brown all over, about 10 minutes. Add the parsley and rosemary and stir to combine. Taste and adjust seasoning as needed with salt and pepper. Keep warm until ready to serve.
• For the gremolata: Add the panko to a large cast-iron pan and allow to toast over medium-high heat, about 2 minutes. Add the butter and allow to brown, another 2 minutes. Add the garlic and bloom for 2 minutes. Add the parsley and chives to finish. Taste and adjust seasoning as needed.
• Add the mushrooms to the bottom of a large platter. Top with the sliced tenderloin, then spoon the sauce around the outside of the mushrooms. Top the tenderloin with the gremolata and serve.

SEARED BEEF TENDERLOIN FILETS

Steps:

• 1. Preheat oven to 425 degrees with the rack in the middle of oven.
• 2. Season the tenderloin filets with salt and pepper.
• 3. You need to use an oven proof frying pan for this recipe. (I use my cast iron skillet) Get you pan very hot. Oil the pan and place the filets on the hot pan.(do not over crowd the pan. Do them in batches if need be or they will not get that professional looking "crust" to them. Once in pan, DO NOT MOVE THEM, TURN THEM, OR PLAY WITH THEM. The idea is to get a nice "crust" on the filet. Let them cook in the hot pan for 5 minutes. Then turn them over ( to reveal a beautiful crust) Place the whole pan in the preheated oven right away. Finish cooking them in the oven until desired done-ness. (again, I never cook tenderloin to a well done. It isnt a cut that fairs well with well done. Medium rare is the way to go in my book!) :)
• 4. Rare: sear 5 minutes, Roast 5 minutes Medium-rare: Sear 5 minutes, Roast 7 minutes Medium: Sear 5 minutes, Roast 9 minutes.

BEEF TENDERLOIN IN MUSHROOM SAUCE

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

PENNE WITH BEEF AND SUN-DRIED TOMATOES

Steps:

• Cook and drain pasta as directed on package.
• Meanwhile, spray 12-inch nonstick skillet with cooking spray. Add beef to skillet; sprinkle with peppered seasoned salt. Cook 2 to 3 minutes, stirring occasionally, just until brown.
• Stir in tomatoes, 1 tablespoon of the oil and the onions. Cook 1 to 2 minutes, stirring frequently, until thoroughly heated. Stir in artichoke hearts, pasta and remaining 1 tablespoon oil. Cook 1 to 2 minutes, stirring constantly, until heated. Sprinkle with parsley.