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Beef Tenderloin


Recipe (click to expand)

1 whole tenderloin, beef

olive oil onion red bell pepper mushroom walnuts 1 egg

1/4 cup bread crumbs

1/4 cup parsley chopped

thyme red wine

Heat the oil and saute all until dry. Then mix egg and bread crumbs, parsley, thyme and add to the cooked veggies. Be sure it’s good and dry. Put eight or so strings under the butterflied tenderloin. Place filling/stuffing about 1 inch high along one side of beef. Roll beef over and tie the strings. Mix wine with a little of the oil and brush one the filet. Roast at 425F for 10 minutes and then reduce to 350F for 30 to 35 minutes. A instant read thermometer should read 160F. Let meat rest and then slice into serving portions.

How to Grill-Roast a Whole Beef Tenderloin | Serious EatsPepper-Crusted Beef Tenderloin Roast Recipe - America's Test Kitchenfc30al032-02_xlg.jpgTaylors Market Gourmet Grocery: Taylor's True Aged Beef Tenderloin ...Black Angus Beef Tenderloin - Main Courses - Parties/Social ...Grilled Beef Tenderloin Grilling CompanionBEEF TENDERLOIN +/- 2.2 KG / FILET DE BOEUF ENTIER - The French GrocerWagyu Beef Tenderloins (aka Kobe tenderloins) | Marx FoodsTenderloin of Beef with Cognac Dijon Sauce - A Food Centric Life


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