Beef Tenderloin Recipes The Way to a Man’s Heart is. . . .
. . .through his stomach. (You didn’t know? Well, HE does.)
Hearty beef tenderloin recipes. He’ll love you for cooking ‘em up. They’ll put love in his heart (let's hope) and muscle on his bones.Protein is the building block for muscle and grassfed beef tenderloin packs more punch than regular beef tenderloin.
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Beef Tenderloin with Bacon
6 tablespoons butter -- melted
2 onions -- sliced, sauteed
1 clove garlic
1/2 pound mushrooms
1/4 pound ground beef
2 tablespoons chili sauce
4 drops hot pepper sauce
2 dashes Worcestershire sauce
5 ounces red wine
2 beef bouillon cubes
4 pounds beef tenderloin
1 tablespoon flour
4 bacon slices -- cooked
Marinade: Melt butter. Saute onions, garlic and mushrooms.
Add: ground beef, chili sauce, seasonings, wine and cubes.
Sprinkle meat with salt and pepper to taste; dust with flour.
Place 2 strips of bacon on meat.
Broil 7 minutes.
Turn, cover with other bacon strips and broil 7 minutes more.
Place meat in glass dish covered with marinade.
Bake in marinade at 450° F about 20 minutes.
This is an excellent entree for company dinners. You can do much of the preparation in advance.
Freshly ground pepper
Rub tenderloin with olive oil and sprinkle liberally with seasoned salt and pepper. Let meat stand at least 1 hour before roasting. Put meat in roasting pan. Place in 450° oven, and reduce heat to 350°. Roast to 140° F on meat thermometer for rare (about 30 minutes). Slice tenderloin 1/2 inch thick. Delicious topped with warm artichoke hearts and Bearnaise sauce.
Roast Beef Tenderloin
4 to 6 pounds of grassfed beef tenderloin
Preheat oven to 450° F.
Remove any surface fat and connective tissue from tenderloin.
Make several gashes in top surface of tenderloin, then insert piece of garlic in each gash (remove before serving).
Place tenderloin on rack in shallow open pan, tucking narrow end under to make roast uniformly thick. Brush with bacon fat. Insert meat thermometer into center of thickest part.
Roast grassfed tenderloin about 35 to 45 minutes, or to 130° F.
Meat should be crusty brown outside, pink to red inside.
When done, place tenderloin on heated platter. Keep warm while making gravy from pan drippings.
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