Beef Tenderloin Recipes - Devine Cooking Recipes

Beef tenderloin recipes do not have to be complicated. Today's recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu.Let's go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the U.S. is prime, which also has the most marbling.What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste.The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it's so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it's so expensive.Beef Tenderloin with Marsala and Shallot Pan Jus2 beef tenderloin steaksSea saltFresh cracked pepperSauce: 1/2 cup water1 teaspoon tomato paste1/4 cup Marsala wine1 tablespoon balsamic vinegar1 tablespoon Worcestershire sauceTo finish:1 small shallot, minced and set aside1 tablespoon butter, set asideMix sauce ingredients (except for shallot and butter) in a bowl and set aside. Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side. Check doneness of the other side after 3-5 minutes. The steaks will continue to cook once you remove them — a term known as carry-over cooking.Remove steaks, and using the same pan, add diced shallots to pan. Scrape the meat off the bottom of the pan. Add sauce mix and turn pan back to high. Cook until it has reduced by half. Next, finish the sauce and add 1 tablespoon of butter to the sauce. This will help thicken it a bit more and give the sauce a nice shine.Serve on top homemade french fries and top steak with your homemade sauce. When I served this steak for our neighbors, they said they could have practically cut it with their finger.Enjoy!

Channel: Howto & Style
Uploaded: November 30, 1999 at 12:00 am
Author: ChefTips

Length: 03:17
Rating: 4.685246
Views: 263834

Tags: beef tenderloin recipe recipes filet mignon Steak house marinade minute marbling cuts cooking perfect restaurant best way to cook ChefTips how

greay job man. but what pisses me off is how almost every time i but a cut of meat from the grocery store, and i cook it, it is almost every time tough. the meat is always very fiber-y . lots of thin coats of clear fat in it and it never turns out right, but on the other hand i made the best steak i have ever had at school. ( i am in culinary school) . i used a beef tenderloin. cooked it to medium, maybe almost medium rare and yes i could almost cut it with my finger. why store bought meat bad??