Best 5 South Beach Diet Pepper Crusted Tenderloin Of Beef Recipes

SOUTH BEACH DIET - PEPPER CRUSTED TENDERLOIN OF BEEF

Steps:

• Preheat the oven to 375°F.
• Bring water to boil in a small saucepan.
• Immerse the onions in boiling water for about 2 minutes, then shock them with cold water.
• Cut off the root tip of each onion and squeeze it out of the skin.
• Heat 2 Tablespoon of the olive oil in a large skillet over medium heat.
• Add the shallots and saute for 2 minutes or until tender.
• Rub the beef with olive oil.
• Combine the pepper, salt, garlic, rosemary and orange zest, if using, and pat the mixture on the beef.
• Increase the heat to high and sear the beef in the pan on all sides.
• Add the pearl onions and place the skillet directly in the oven.
• Roast until a thermometer reads 145 degrees for medium rare.

PEPPERED BEEF TENDERLOIN

Steps:

• Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
• Preheat the oven to 450 degrees F.
• Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
• Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
• Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
• Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
• Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
• When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.

PEPPER-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Combine peppercorns, 1 tablespoon salt, the sugar, and red-pepper flakes. Rub all over tenderloin to coat. Let stand at room temperature for 1 hour.
• Heat a large ovenproof skillet over high heat until almost smoking. Add oil, and brown meat, 1 to 2 minutes per side. Transfer skillet to oven, and roast until an instant-read thermometer inserted into the thickest part reaches 120 degrees, about 16 minutes. Remove from oven, and let stand for 10 minutes before slicing. Serve with grainy-mustard aioli and squash.

SOUTH BEACH STEAK DIANE

Steps:

• Place each 3 oz piece of tenderloin between wax paper and pound with a mallet until the steak is about 1/2 inch thick.
• Pat meat with paper towel to dry; season with salt and pepper.
• In a large skillet, melt 3 Tbsp of the margarine and cook meat on medium to high heat for 2 minutes on each side.
• Remove the meat from skillet onto a plate and keep warm.
• In the same skillet, melt 2 Tbsp of margarine and saute the mushrooms, onion and garlic until veggies are semi-soft.
• Add the mustard powder and Worcestershire, mixing well.
• Add the meat to skillet and cook until meat is done to your liking.
• Remove the meat and keep warm; combine lemon juice and parsley in the skillet and cook until warmed.
• Pour sauce over the meat and garnish with chives; serve.

PEPPERED BEEF TENDERLOIN ROAST

Steps:

• Preheat oven to 400°. Mix first five ingredients., Place roast on a rack in a roasting pan; rub with pepper mixture. Roast until desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 40-60 minutes. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.