If you're a fan of spicy and flavorful dishes, then you'll love this recipe for Katos Spicy Beef Tenderloin. With a perfect combination of heat and smokiness, this tenderloin will tantalize your taste buds and leave you craving more. Made with a marinade of Katos habanero sauce, soy sauce, garlic, and ginger, this dish packs a punch but is still balanced enough to be enjoyed by everyone. The beef is cooked to perfection, resulting in a tender and juicy interior that pairs perfectly with the spicy marinade.
Here are our top 8 tried and tested recipes!
BEEF TENDERLOIN WITH QUICK RED WINE PAN SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Remove the tenderloin from the refrigerator 1 hour prior to cooking.
- On the tail end of the tenderloin, about a third of the way from where it begins to taper, make an incision almost all the way through the beef. Fold the tail onto the larger portion to make an even cylinder throughout. Use ten to twelve 8-inch pieces of butcher's twine to tie the tenderloin crosswise every 3/4 to 1 inch. This will help it to keep its shape and cook evenly.
- Preheat the oven to 225 degrees F.
- Pat the tenderloin dry. Brush with 1 tablespoon of the olive oil and season heavily with salt and pepper all around. Put the remaining 3 tablespoons olive oil in a cast-iron pan over medium-high heat. When hot, add the beef and sear on all sides until a nice crust is formed, 1 to 2 minutes per side. Add the thyme, garlic and 3 tablespoons of the butter to the pan. Once the butter is melted, use a spoon to baste the beef with the herb and garlic infused butter for 30 seconds.
- Transfer the beef to a rack on a baking sheet, spoon over 2 tablespoons of the herb and garlic butter mixture from the cast-iron pan (reserve the pan) and roast until the internal temperature of the thickest part reaches 120 degrees F (for medium rare), 1 to 2 hours, depending on the size of the tenderloin. Cover the beef with foil and rest for 15 minutes.
- Add the shallots to the remaining herb and garlic butter mixture in the cast-iron pan and sweat over medium heat until translucent, 3 to 5 minutes. Deglaze with the red wine and reduce until almost dry, 5 to 8 minutes. Add the beef stock, bring to a simmer and reduce by half, 10 to 15 minutes.
- Meanwhile, thoroughly mix the remaining 2 tablespoons butter with the flour in a small bowl.
- Reduce the heat to low and slowly whisk in the butter and flour mixture bit by bit, until the sauce reaches the desired consistency. Serve with the perfectly roasted beef.
KATO'S SPICY BEEF TENDERLOIN
This dish needs to be marinated overnight to really appreciate the flavour of the spices. It is a very flavourful, easy to prepare dish, perfect for entertaining, best when served medium rare, at room temperature.
Provided by Baby Kato
Categories Steak
Time P1DT25m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut into the tenderloin fillet 2/3 of the way thru, make five cuts for 5 equal serving portions.
- Put meat into a shallow glass dish.
- Next combine, soya sauce, garlic, curry paste, pepper, honey, oil and salt.
- Coat the meat with marinating sauce and cover with plastic wrap and refrigerate overnite.
- Reserve marinade for basting.
- Bring meat to room temperature for at least 1 hour before cooking.
- Using a shallow pan bake tenderloin fillet at 500 degrees for 20 - 25 minutes, remember to baste every 5 minutes.
- If the sauce is drying up too quickly add small amounts of water to pan to obtain your desired consistency.
- Drizzle the sauce over the tenderloins and enjoy.
- We love this beef dish served with roasted mini potatoes, pan fried whole small cremi mushrooms and steamed asparagus with lemon.
Nutrition Facts : Calories 169, Fat 5.5, SaturatedFat 0.8, Sodium 1726.5, Carbohydrate 29.7, Fiber 0.3, Sugar 28.3, Protein 3.1
KATO'S TENDER ROAST VENISON
One of those dishes that tastes as good as it smells. Cook roast 20 minutes per pound for medium rare, remember to baste often during roasting to ensure a tender roast.
Provided by Baby Kato
Categories Deer
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees Trim fat from roast,wipe down with damp cloth.
- Put venison in roasting pan and sear in 500 degree oven for 5- 10 minutes.
- Reduce heat to 425 degrees.
- Arrange bacon slices over roast.
- Roast uncovered in 425 degree oven for 30- 40 minutes.
- Remove bacon.
- Combine all remaining incredients and pour over roast.
- Remember to baste frequently during roasting.
- Cover loosely with foil and cook 1 hour longer.
KATHY BAKER'S BEEF TENDERLOIN
This recipe came from Booby Flay's wife Stephanie March. It is her mother's recipe. Actual hands on time is 15 minutes, the rest is marinating and resting time.
Provided by Brookelynne26
Categories Roast Beef
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil "basket" for it to sit inches It is very important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.
- Rub the garlic over the entire tenderloin and season well with salt and pepper. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice let marinate in the refrigerator for at least 3 hours.
- Adjust the oven rack to the highest position and preheat the broiler. Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is fine). Carefully pull the pan out and turn the meat over. Broil for another 5 minutes or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it's not). Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours.
- Whisk together the sour cream and horseradish and season with salt and pepper. Slice the meat and serve with sour cream mixture on the side.
Nutrition Facts : Calories 423.7, Fat 31.8, SaturatedFat 14.5, Cholesterol 119, Sodium 135.1, Carbohydrate 4.2, Fiber 0.7, Sugar 1.2, Protein 29.4
HERBED AND SPICED ROASTED BEEF TENDERLOIN
Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
Provided by Eileen D.
Categories Main Dish Recipes Roast Recipes
Time 6h55m
Yield 8
Number Of Ingredients 12
Steps:
- In a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. Run machine while adding oil; process until smooth. Spread mixture evenly over all sides of tenderloins. Place beef in a large glass baking dish. Cover with foil, and refrigerate for at least 6 hours.
- Preheat oven to 400 degrees F (200 degrees C). Place tenderloins on a rack in a large roasting pan.
- Roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. Remove from oven, and cover loosely with foil; let stand for 10 minutes. Slice beef, and serve.
Nutrition Facts : Calories 682.9 calories, Carbohydrate 2.3 g, Cholesterol 161.2 mg, Fat 55.8 g, Fiber 0.4 g, Protein 40.7 g, SaturatedFat 21.7 g, Sodium 830.5 mg, Sugar 0.3 g
SPICY ORANGE ZEST BEEF
This spicy orange zest beef recipe is not supposed to be Chinese food, or even Americanized Chinese take-out food. It is a lower-fat alternative while still a quick, easy, and surprisingly flavorful meal.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 13
Steps:
- Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
- Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
- Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
- Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
- Stir in light parts of green onion and orange zest; cook for 30 seconds.
- Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
- Season with salt and black pepper to taste.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 16.8 g, Cholesterol 57.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 18.7 g, SaturatedFat 5.6 g, Sodium 888.3 mg, Sugar 10 g
KATO'S GARAGE STYLE - TOMATO SAUCE & MEATBALL DINNER
This is our favourite spagetti dinner...we make it extra special by adding everything but the kitchen sink into it. Yes, there are a lot of ingredients, but it is well worth the effort. I hope that you enjoy this dish.
Provided by Baby Kato
Categories Spaghetti
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 43
Steps:
- SPICY TOMATOE & VEGETABLE SAUCE.
- In a large pot, cook the onion and garlic, red and green peppers, celery, carrotes, mushrooms and zucchini in olive oil over medium heat.
- Next add the lemon salt, celery salt, oregano, parsley, basil, cloves, caraway seeds, bay leaf, chili pepper flakes and coarse sea salt. (Cook 5 minutes, until starting to carmelize).
- Now add the white sugar, diced tomatoes, tomatoe sauce, tomatoe paste, chicken stock, V8 juice, red wine and cheeses and simmer over low heat for 30 minutes.
- MEATBALLS.
- Combine the beef, pork, veal, shallot, garlic, egg, prepared bread, parmesan cheese, salt, pepper, oregano and parsley in large bowl and gently mix by hand.
- Roll into balls,(your favourite size) and drop raw into the simmering sauce.
- To the sauce add the raw sausages and pepperoni and cook gently on low for 3 hours.
- Serve over hot buttered noodles with Calabrese bread and a simple salad.
Nutrition Facts : Calories 412.8, Fat 23.4, SaturatedFat 7.8, Cholesterol 79.3, Sodium 1144.9, Carbohydrate 26.1, Fiber 5.6, Sugar 15.4, Protein 23.2
OVEN-SEARED BEEF TENDERLOIN WITH HERB PAN SAUCE
A steakhouse quality meal in the comfort of your own home. Swanson® Beef Stock, fresh herbs and a bit of cream combine to make a sophisticated pan sauce for quality beef tenderloin steaks.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Pat the steaks very dry with paper towels; season both sides with salt and pepper. Allow steaks to rest at room temperature for about 30 minutes while the oven pre-heats.
- Heat a 10-inch cast iron pan over medium-high heat for about one minute. Add the oil to pan and swirl to evenly distribute the oil. Place the steaks in the pan, allowing room between steaks. Cook without moving steaks for 2 minutes. Using tongs, lift the steaks and flip them over. If properly seared the steaks should release easily, without sticking to the pan. Immediately place cast iron pan into the hot oven.
- Cook steaks until firm and reddish-pink and juicy in the center, about 7 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove skillet from oven and transfer steaks to a warm plate lightly tented with foil. (The internal temperature of the steaks will increase by about 5 degrees while resting.)
- Melt unsalted butter in the same skillet over low heat; add diced shallots. Cook and stir, releasing the browned bits from the bottom of the pan, about 1 minute. Stir in the deli mustard.
- Increase the heat to medium-high. Whisk in Swanson® Beef Stock and Worcestershire sauce, continuing to scrape up browned bits from the pan. Bring to a boil and cook until slightly reduced, about 5 minutes.
- Reduce the heat to medium. Whisk in the cream; simmer until sauce clings to the back of a spoon, about 2 minutes. Stir in the parsley, chives, thyme, and oregano.
- Spoon the herb sauce over steaks; serve immediately.
Nutrition Facts : Calories 448.3 calories, Carbohydrate 5.8 g, Cholesterol 99.5 mg, Fat 37.6 g, Fiber 0.3 g, Protein 22 g, SaturatedFat 14.1 g, Sodium 717.5 mg, Sugar 2.7 g
Tips:
- To ensure the best flavor, use high-quality beef tenderloin. You can find it at most grocery stores or butcher shops.
- Make sure to marinate the beef tenderloin for at least 30 minutes, but no longer than 24 hours. This will help tenderize the meat and infuse it with flavor.
- When searing the beef tenderloin, make sure the pan is very hot before adding the meat. This will help create a nice crust on the outside of the meat.
- Cook the beef tenderloin to your desired doneness. For a medium-rare steak, cook it for about 4-5 minutes per side. For a medium steak, cook it for about 5-6 minutes per side. And for a medium-well steak, cook it for about 6-7 minutes per side.
- Let the beef tenderloin rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the meat.
Conclusion:
Kato's Spicy Beef Tenderloin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The beef tenderloin is tender and flavorful, and the spicy sauce is the perfect complement. With just a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love