WebA sprinkling of kosher salt and sugar help deepen the flavors, and crushed peppercorns add spice and crunch. Be sure to …
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WebSeason the beef tenderloin all over with salt and pepper to taste. Heat the olive oil in a skillet over medium high heat, and sear the …
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WebFor a perfect medium-rare beef tenderloin that is 4 pounds, roast in the oven for 25-35 minutes after searing on the stovetop. If your …
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WebBring to a boil, reduce to a simmer, and cook, covered, for 1 ½ hours or until beef is tender. Remove ½ cup of the beef broth from the …
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WebPlace the beef and the beef marinade ingredients into a bowl, cover, and refrigerate for 30 minutes. Cook the beef in a wok or cast iron skillet (paid link) at high heat for 2 to 3 minutes then remove from heat. …
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WebRoast the beef tenderloin for 15-20 minutes, depending on how you like your meat cooked (see temperature tips above). Remove the beef tenderloin from the oven and transfer to a cutting board. Let it rest …
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WebPlace the tenderloin on top of the wire rack and roast until the center of the meat reaches 120° F for medium-rare. (About 1 hour.) Heat the oil and butter in a heavy …
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WebAdd half of the filling to the pocket and try to close it by pushing the sides together. Wrap the bacon slices around to seal. Heat butter and olive oil in a frying pan …
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WebRemove from fridge several hours before roasting. Preheat oven to 450°F. Place meat in shallow baking pan, and pour marinade over it. Roast for 20 minutes, basting with …
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WebPlace it in the oven and roast it for 15 minutes in the 500°F oven. Lower the oven temperature to 350°F. Continue roasting until the meat thermometer registers 130 …
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WebPlace the thinly sliced fennel and garlic in a 6-quart slow cooker. Set the seared beef tenderloin on top and pour the pan drippings over the top. Drizzle the broth, honey, and Worcestershire sauce over …
WebSeason the meat on all sides with garlic salt and black pepper. In an oven-proof skillet over medium-high heat, add olive oil and sear both sides of the meat until a …