Best 8 Roast Beef Tenderloin With Caramelized Onion And Mushroom Stuffing Recipes

BEEF TENDERLOIN WITH CARAMELIZED ONIONS & RED WINE SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
• Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
• Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
• Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.
• Slice the meat and serve it with the sauce.
• Enjoy!

BEEF TENDERLOIN ROAST

Steps:

• Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.

ROAST BEEF TENDERLOIN

Steps:

• Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
• Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
• Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
• Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
• Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
• Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Place loaf of dough, seam side down, on cookie sheet. With sharp knife, make 4 or 5 diagonal cuts (1/4 inch deep) in top of loaf.
• Bake 26 to 30 minutes or until loaf is golden brown. Cool completely, about 20 minutes.
• Meanwhile, in large skillet, melt butter over medium-high heat. Add onions and brown sugar. Cook 10 minutes, stirring occasionally, until onions are tender. Add water. Reduce heat to medium-low; cook 10 to 15 minutes, stirring occasionally, until onions are golden and glazed.
• Set oven control to broil. Cut loaf in half lengthwise. Spread mustard over cut sides of loaf. Top each half with roast beef, onions and cheese. Place sandwich halves on cookie sheet.
• Broil with tops about 3 inches from heat 2 to 3 minutes or until cheese is melted and light golden brown. Cut into slices to serve.

ROAST BEEF TENDERLOIN WITH CARAMELIZED ONION AND MUSHROOM STUFFING

Steps:

• For the Stuffing: Process mushrooms in food processor until coarsely chopped, about six 1-second pulses. Heat butter and oil in 12-inch skillet over med-high heat till foaming subsides. Add onion, table salt, and pepper; cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated, 5 to 7 minutes. Reduce heat to med and continue to cook, until vegetables are deeply browned and sticky, about 10 minutes. Stir in garlic and cook until fragrant, 30 seconds. Slowly stir in Madeira and cook, scraping bottom of skillet to loosen any browned bits, until liquid has evaporated, 2 to 3 minutes. Transfer onion-mushroom mixture to plate and cool to room temperature. For the Roast: Season cut side of roast with kosher salt and pepper. Spread cooled stuffing mixture over interior of roast, leaving 1/2-inch border on all sides; lay spinach on top of stuffing. Roll roast lengthwise and tie. In small bowl, stir together 1 tablespoon olive oil, 11/2 teaspoons kosher salt, and 11/2 teaspoons pepper. Rub roast with oil mixture and let stand at room temperature for 1 hour. Adjust oven rack to middle position and heat to 450. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total. Transfer beef to wire rack set in rimmed baking sheet and place in oven. Roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium-rare, 20 to 22 minutes. For the Butter: While meat roasts, combine butter ingredients in small bowl. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast. Loosely tent roast with foil; let rest for 15 minutes. Cut roast between pieces of twine into thick slices. Remove twine and serve with remaining butter passed separately.

MUSHROOM-STUFFED BEEF TENDERLOIN

Steps:

• In a small nonstick skillet, saute the mushrooms until tender. Add the garlic; cook for 1 minute. In a small bowl, combine the mushroom mixture, spinach and cheese; set aside. , Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten to 3/4 in. thickness. Remove plastic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread stuffing over meat to within 1 in. of edges. , Close tenderloin; tie at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan. Sprinkle with remaining salt and pepper., Bake, uncovered, at 425° for 30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5-10 minutes before slicing.

BEEF TENDERLOIN IN CARAMELIZED SUGAR

Steps:

• Put a 10-inch skillet over high heat. Wait a minute. Add meat, and brown on both sides. Turn off heat, and place steaks on plate.
• A minute later, add sugar to pan, and turn heat to medium. Cook, gently shaking pan, until sugar liquefies and begins to bubble. Cook another minute until it darkens, then turn off heat. Mix nam pla with 1/2 cup water. Carefully add liquid, and turn heat to medium-high. Cook, stirring constantly, until caramel melts into liquid. Add onions, and cook, stirring, about 5 minutes. Stir in any liquid that has accumulated around meat.
• Stir in black pepper, and return meat to pan. Cook over medium heat, turning meat once in a while, until it is done to your liking (about 5 to 8 minutes for medium-rare). Taste, and adjust seasoning, then serve, spooning onions and sauce over each steak.

BEEF TENDERLOIN WITH GARLIC, MUSHROOMS, AND SPINACH

Steps:

• Heat 1 tbsp.
• olive oil in large skillet.
• Add garlic and onion, and saute until softened.
• Add mushrooms, saute until lightly browned, stirring occasionally.
• Add spinach and sherry, and saute until spinach is wilted.
• Salt and pepper to taste.
• Season beef tenderloin on all sides with salt and pepper.
• Laying tenderloin flat, place spinach and mushroom mixture on one half, then bring the other half up and over to cover.
• Use butcher's string to tie the halves together and secure the filling.
• Heat remaining olive oil in large skillet.
• Sear tenderloin on all sides until browned.
• Heat oven to 425 degrees F.
• Transfer meat to shallow rack in roasting pan, and roast uncovered 30- 45 minutes until meat is done as desired.
• Remove meat from pan and let rest, covered with foil, about 10 minutes before serving.
• Cut into 1/2 inch slices to serve.