Time 1h25m Yield 13 Number Of Ingredients 7 Steps:
Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher’s twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside. Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes. Move meat to the charcoal grill’s cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.
Time 55m Number Of Ingredients 15 Steps:
Preheat oven to 475ºF. Tie up the beef tenderloin so that it is an even thickness the length of the tenderloin. Combine 4 tablespoons of the softened butter, garlic, herbs, salt, and pepper. Spread butter mixture evenly over the entire beef tenderloin. Line a baking sheet with foil, place a wire rack over the top of the sheet and the tenderloin on top of the rack. Roast for 10 minutes. Lower the oven temperature to 450ºF and continue to roast until the internal temperature is 5-10º shy of your desired doneness. (135ºF for medium-rare or 145ºF for medium). Depending on the size of your tenderloin roast, this can take anywhere from 25-35 more minutes. Rest for 15 minutes, during this time the internal temperature will continue to increase. While the beef tenderloin rests, make the butter sauce. Melt 1 tablespoon of butter in a small skillet. Add the herbs and garlic and sauté until fragrant, about 1 minute. Add the balsamic vinegar and Worcestershire sauce. Turn off heat and add the remaining butter. Serve with tenderloin.
Time 35m Number Of Ingredients 10 Steps:
Prepare the tenderloin by trimming the fat. Cut it in half and tie the roast. Bend the tail in at the end of the roast so that it is tied in even thickness. Preheat a heavy bottom skillet to medium high heat and add the olive oil. Once the olive oil has reached the smoking point, add the roasts and sear each side for 3-4 minutes or until it is golden brown. To make the garlic butter spread: Combine the butter, garlic, thyme, oregano, rosemary, salt and pepper. Place the tenderloin in a roasting pan, heavy bottomed skillet, or baking dish. Spread half of the butter on the roast. Roast in the oven until the temperature reaches just under 140 degrees for medium doneness. Remove from the oven and slather the rest of the garlic butter on top and let stand 10 minutes before slicing.
Time 25m Number Of Ingredients 16 Steps:
Preheat oven to 425 degrees F. Prepare Sweet Pepper sauce: set aside. Trim any fat and silver skin (thin pearlescent membrane running along top of tenderloin) from tenderloin. Sprinkle garlic over tenderloin. For rub, in a small bowl combine salt, black pepper, and oregano. Sprinkle evenly over tenderloin; rub in with your fingers. Place tenderloin on rack in shallow roasting pan. Roast, uncovered, for 35 to 40 minutes for medium-rare (135 degrees F) or 45 to 50 minutes for medium (150 degrees F). Transfer meat to platter. Cover loosely with foil and let stand 15 minutes before slicing. (Temperature of meat will rise 10 degrees more while standing.) Makes 12 servings plus leftovers. Sweet Pepper Sauce Preheat oven to 425 degrees F. Line a baking sheet with foil. Halve sweet peppers lengthwise. Remove stems, seeds, and veins. Place pepper halves, cut sides down, on prepared baking sheet. Roast 20 to 25 minutes or until lightly charred. Bring foil up around peppers to enclose. Let stand about 15 minutes or until cool. Loosen edges of the skins with a small sharp knife; gently pull off skins in strips and discard. Place peppers in food processor or blender. Cover; process or blend until smooth. In large skillet cook onion and garlic in hot olive oil over medium heat 4 minutes or until tender. Stir in pureed peppers, vinegar, sugar, thyme, oregano, salt, and black pepper. Bring to boiling. Reduce heat. Simmer, uncovered, 6 minutes or until thickened. Cool and refrigerate, covered, up to 2 days. Reheat over medium-low, stirring often.
Time 45m Yield 12 servings. Number Of Ingredients 7 Steps:
Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the salt, pepper, basil and rosemary; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.
Time 1h35m Yield 8 to 10 servings Number Of Ingredients 19 Steps:
Preheat the oven to 450 degrees F. Mix together the ancho chile powder, cumin, paprika, coriander, cayenne, garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the olive oil on the tenderloin, then rub evenly with the spice mixture. Let stand at room temperature for 30 minutes. Heat the canola oil in a large ovensafe skillet, preferably cast-iron, over medium-high heat. Sear the tenderloin (bending it to fit in the skillet if necessary) until golden brown on all sides, about 3 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center of the tenderloin reads 130 degrees F (for medium rare), about 20 minutes. Transfer to a cutting board and let rest for 10 minutes. Remove the string and slice the tenderloin crosswise. Spoon over some of the Garlic-Herb Oil and sprinkle the meat with additional salt. Serve the remaining Garlic-Herb Oil in a bowl on the side. Combine the olive oil and garlic in a small saucepan. Turn the heat to medium low and gently poach the garlic for 5 minutes; the oil should be at a very bare simmer but not boiling, otherwise the garlic will burn. Turn off the heat and allow to cool completely. Remove the garlic from the oil and discard; transfer the oil to a bowl. Add the parsley, cilantro, chives, red pepper flakes and salt to taste to the oil and stir to combine.
Time 3h55m Yield 6 servings Number Of Ingredients 26 Steps:
Preheat the oven to 400 degrees F. Tie the beef with butcher’s string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper. Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing. Preheat the oven to 375 degrees F. Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used. Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top). Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes. In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container
Time 5h45m Yield Serves 6 to 8 Number Of Ingredients 8 Steps:
Preheat oven to 400°F. Trim tops of garlic by about 1/2 inch; place in parchment-lined foil and drizzle with 1 tablespoon olive oil. Wrap to seal and roast until soft, 1 hour. Unwrap and let cool completely. Slip garlic cloves out of their jackets and into a blender. Blend with egg, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. With motor running, slowly stream in 3/4 cup vegetable oil until thick and smooth; if too thin, add up to 1/4 cup more oil. Refrigerate in an airtight container at least 30 minutes and up to 3 days; season to taste before serving. Place beef on a rack set in a rimmed baking sheet; season generously with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight. Preheat oven to 275°F. Pat beef dry; brush with remaining 2 tablespoons olive oil. Transfer to a roasting pan or large ovenproof skillet, such as cast iron. Roast until a thermometer inserted in center reads 125°F for medium rare, 60 to 65 minutes. Tent with foil; let stand 15 minutes. Finely chop herbs on a large cutting board and spread out in an even layer. Untie roast and roll in herbs, pressing to coat. Transfer to a serving platter, slice, and serve with aioli.
Time 35m Yield 12 servings. Number Of Ingredients 9 Steps:
Place tenderloin in a large shallow dish. In a bowl, combine the remaining ingredients; pour over meat. Turn to coat; cover and refrigerate overnight. , Prepare grill for indirect medium-hot heat, using a drip pan. Drain and discard marinade from beef. Place beef over the direct heat. Grill, covered, over medium-hot heat for 10-15 minutes or until beef is browned, turning frequently. Move beef to indirect side of the grill. Cover and grill for 20-25 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.
Time 50m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees F (220 degrees C). Tie tenderloin at 2-inch intervals with kitchen string. Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat. Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Time 4h40m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Fold the thin end of the tenderloin roast under to make the meat an even thickness. Tie the roast at 1-inch intervals and transfer to a large rimmed baking sheet. In a small bowl, combine the olive oil with the garlic, pepper, thyme, marjoram, rosemary and salt. Rub the herb oil all over the roast and refrigerate for 2 to 4 hours. Bring to room temperature before grilling. Light a grill. Grill the roast directly over moderately high heat, turning often, until nicely charred, about 30 minutes for medium-rare. Transfer to a carving board and let rest for 10 minutes. Slice the roast 1/2 inch thick and serve.
Yield Makes 10 servings Number Of Ingredients 7 Steps:
Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.
