From mtgraham@ipa.net Wed Oct 31 16:08:59 2001 Date: 31 Oct 2001 14:18:16 GMT From: "M.T. Graham" Reply-To: mtgraham@sclconline.org Newsgroups: rec.food.recipes Subject: Beef Tenderloin (3) Collection Followup-To: rec.food.cooking, rec.food.recipes Tenderloin of Beef with Walnut-Port Stuffing Peppered Beef Tenderloin with Horseradish Sauce Brandied Beef Roast Here is a few more Recipes for Beef Tenderloin--I hope you like them! MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tenderloin of Beef with Walnut-Port Stuffing Categories: Meats, Main dish, Kooknet Yield: 6 Servings MMMMM--------------------------FILLING------------------------------- 2 Tbsp Butter 1/2 cup Onion; minced 1/4 cup Port Wine 1 cup Fresh Parsley; chopped 1/2 cup Fine Fresh White Breadcrumbs 1/2 cup Walnuts; toasted and finely -chopped 2 tsp Fresh Thyme; minced or 1 tsp Dried Thyme; crumbled 2 tsp Orange Peel; grated 1 large Egg; beaten to blend MMMMM-------------------------TENDERLOIN------------------------------ 3 lb Beef Tenderloin; trimmed 3 Tbsp Dijon Mustard Salt Pepper 1/4 cup Butter For filling, melt butter in a heavy medium skillet over medium heat. Add onion and saute until soft, about 6 minutes. Mix in Port and cook until liquid evaporates, stirring occasionally, about 5 minutes. Transfer onion mixture to a medium bowl. Add parsley, breadcrumbs, walnuts, thyme and orange peel to the mixture. (Filling can be prepared to this point 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Mix in egg. For tenderloin, place meat on work surface. To butterfly, cut 2/3 through tenderloin down length of meat. Open meat as for book. Make another lengthwise cut down the center of each cut side, cutting 1/3 through. Press to flatten. Rub mustard over both sides of meat. Season with salt and pepper. Arrange meat cut side up. Spread filling over meat leaving 1" border on all sides. Fold in half lengthwise, enclosing filling. Tie string around tenderloin at 1" intervals to hold shape. (Tenderloin can be prepared up to 6 hours ahead. Cover and refrigerate.) Preheat oven to 400 F. Place tenderloin in roasting pan and brush with butter. Roast until thermometer inserted in thickest part of meat registers 120 F for rare, basting occasionally with butter, about 35 minutes. Let stand 10 minutes. Remove string and cut into 3/4" thick slices. Accompany the tenderloin with some oven-roasted and crusty French Bread. Pour a rich red wine, such as a Bordeaux or a Cabernet Sauvignon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peppered Beef Tenderloin with Horseradish Sauce Categories: Meats, Poultry Yield: 10 Servings 1 Tbsp Pepper; coarsely ground 1 1/2 tsp Fennel seeds; crushed 1/2 tsp Red pepper; ground 1/8 tsp Nutmeg; ground 1/8 tsp Mustard; dry 1/8 tsp Garlic powder 1/8 tsp Onion powder 5 lb Beef tenderloin Cooking spray Horseradish sauce; Combine spices in a small bowl; set aside. Trim fat from tenderloin; rub with pepper mixture. Place tenderloin on a rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thickest portion of meat. Bake at 375* for 50 minutes or until thermometer registers 140* (rare) to 160* (medium). Place tenderloin on serving platter; cover and let stand 10 minutes. Cut into thin slices and serve with Horseradish Sauce. Yield: 10 servings (about 197 calories per 3 oz. tenderloin and 2 Tbsp sauce). Sandy Kapoor, In Health SAUCE 1/4 cup 1 % low fat cottage cheese 1/4 cup skim milk 3 Tbsp nonfat mayonnaise 1 1/2 Tbsp prepared horseradish 1 tsp lemon juice 1/8 tsp dried whole dillweed Combine in container of an electric blender or food processor bowl; cover and process until smooth. Pour mixture into a serving bowl. Yield: 1 1/4 cup (about 10 calories per tablespoon. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Brandied Beef Roast Categories: Main dish, Meats Yield: 10 servings 3 lb Whole trimmed tenderloin 3/4 cup Brandy Salt and pepper to taste Place roast in shallow roasting pan. Pour approximately one third of the brandy on the roast. Roast at 325 degrees F. without lid for approximately 15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast throughout cooking time. Baste frequently. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips. When roasted to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. Season with salt and pepper. MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.