Stuffed Beef Tenderloin Recipes Christmas

Easy Whole Roasted Beef Tenderloin Recipe IBIH I …

WEBOct 15, 2015 · Preheat your oven to 425 degrees. Place your tenderloin on a clean cutting board. In a small bowl, combine the garlic, olive oil, salt, …

1. Preheat your oven to 425 degrees
2. Place your tenderloin on a clean cutting board.
3. In a small bowl, combine the garlic, olive oil, salt, pepper, and fresh parsley.
4. Rub the garlic mixture all over and press into the tenderloin on all sides.

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Stuffed Beef Tenderloin Over The Fire Cooking

WEBDec 20, 2020 · Instructions. Using a sharp knife, carefully filet open the beef tenderloin until it is unrolled and only ½ inch thick. In a bowl, mix …

1. Using a sharp knife, carefully filet open the beef tenderloin until it is unrolled and only ½ inch thick. In a bowl, mix together the stuffing ingredients. Lather the stuffing inside of the steak and begin rolling it up tightly. Tie off the tenderloin with butcher twine every 2 inches apart. Lather the outside of the tenderloin with dijon mustard and then thoroughly season with salt and pepper. Place the steak into the fridge to set for 30 minutes.
2. Preheat your Oklahoma Joe’s Judge Charcoal Grill for direct cooking (around 400F).
3. Add your beef tenderloin to the grill and cook for 20 minutes rotating the steak around every 2-3 minutes. About halfway through the cook, melt some butter and baste the outside of the steak. Continue cooking your steak until it reaches 115F internal. Once the steak is done, pull it off and let it rest for 10 minutes.
4. As the steak rests, preheat a skillet over the fire. Add 2 tbsp of butter and let melt. Slowly add the flour, mixing it thoroughly until the butter and flour thicken (around 2-3 minutes). Once thick, add your beef broth, salt and chipotle puree. Let this mixture simmer for 4-5 minutes, then pull off the fire.

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Beef Tenderloin with ParmesanHerb Stuffing Better Homes

WEBOct 23, 2023 · Food Styling: Holly Dreesman. Preheat oven to 425°F. For stuffing, in a large skillet melt butter over medium-high heat. Add mushrooms and shallots; cook until …

1. Preheat oven to 425°F. For stuffing, in a large skillet melt butter over medium-high heat. Add mushrooms and shallots; cook until shallots are tender. Stir in parsley, snipped rosemary, snipped thyme, and minced garlic; cook and stir for 1 minute. Transfer shallot mixture to a medium bowl; stir in prosciutto, croutons, and cheese. Season to taste with pepper. Spread stuffing on a large plate or shallow baking pan; cool just until warm to the touch.
2. Trim fat from meat. Make a lengthwise cut down the center of the meat, cutting almost to, but not through, the other side. Open the meat like a book. Sprinkle all sides generously with salt and additional pepper, pressing seasoning into meat.
3. Spoon stuffing evenly over cut side of meat; fold meat over stuffing to close. Tie about every 2 inches with 100-percent-cotton kitchen string.
4. Place a large roasting pan over two burners. Add oil to pan; heat over medium-high heat. Add meat; cook about 4 minutes or until brown, turning once to brown evenly. Remove from heat. Scatter onion, rosemary leaves, thyme leaves, and garlic cloves around meat.

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