what to make with beef tenderloin

Whisk the flour-butter mixture, a teaspoonful at a time, into the simmering liquid, and simmer for hologram video maker a few minutes, until the sauce is thickened.
Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.
Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes.
The best way to cook beef tenderloin is a two-step process: sear, then roast.This is called a buerre manié, and its used to thicken sauces.Read more 3/8/2008, i have done a lot of cooking for a great many years but I have never served anything before as fabulous as this rfect ry happy dinner guests.5 stars are not nea.(If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until an instant-read thermometer inserted into the center of the meat registers 120F-125 for medium rare, about 15 minutes, or until done to your liking (115F-120F for rare, 130F-135F for.Seal bag and turn to coat; refrigerate for 5 hours or overnight.If you want to thicken the sauce, remove the tenderloin and whisk 1 tablespoon flour into the slow cooker.



Cover the tenderloin with foil and simmer the sauce another 20-30 minutes.
Serve the beef, passing the red wine sauce at the table.
The tenderloin gets a nice crusty brown exterior, which adds delicious flavor and texture to an otherwise lean cut.
Servings: 8 Servings Nutrition Facts Slow Cooker Honey Garlic Beef Tenderloin Recipe Amount Per Serving (8 oz) Calories 699 Calories from Fat 450 Daily Value* Total gif maken samsung Fat 50g 77 Saturated Fat 19g 95 Cholesterol 140mg 47 Sodium 404mg 17 Potassium 909mg 26 Total Carbohydrates 24g.Add the flour and, using a small spoon, mix into a smooth paste.Note: Recipe directions are for original size.Cover eemhof zwemmen korting and refrigerate remaining marinade.Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil.Drain and discard marinade.Drizzle the broth, honey, and worcestershire sauce over the tenderloin.

Roast until an instant-read thermometer inserted into the center of the meat registers 120F for medium rare, 15 to 20 minutes, or until done to your liking.