How To make Beef Tenderloin
1 whole tenderloin, beef
olive oil onion red bell pepper mushroom walnuts 1 egg
1/4 cup bread crumbs
1/4 cup parsley -- chopped
thyme red wine
Heat the oil and saute all until dry. Then mix egg and bread crumbs, parsley, thyme and add to the cooked veggies. Be sure it's good and dry. Put eight or so strings under the butterflied tenderloin. Place filling/stuffing about 1 inch high along one side of beef. Roll beef over and tie the strings. Mix wine with a little of the oil and brush one the filet. Roast at 425F for 10 minutes and then reduce to 350F for 30 to 35 minutes. A instant read thermometer should read 160F. Let meat rest and then slice into serving portions.
How To make Beef Tenderloin's Videos
How To Perfectly Roast a Beef Tenderloin | Chef Jean-Pierre
Hello There Friends, Today I will be showing you how to Perfectly roast a Beef Tenderloin, if you haven't watched the video on how to Tie and Clean a Beef Tenderloin. You should definitely go watch that right now! Well what are you waiting for?? Here it is for you :) Now go Roast that Tenderloin that you already have cleaned and let me know how you did in the comments below!
RECIPE LINK:
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VIDEO LINKS:
Clean & Tie Beef Tenderloin:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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How to Make Martha's Peppercorn-Crusted Beef Tenderloin | Martha's Cooking School | Martha Stewart
This recipe is a spectacular and elegant option for when a crowd-pleasing, classic entrée is the way to go. A beef tenderloin recipe should showcase the meat and this simple, yet show-stopping dish does just that. It has only four ingredients, green peppercorns, olive oil, salt and a trimmed and tied whole beef tenderloin, and is fit for any holiday table.
#MarthaStewart #Beef #Tenderloin #Crusted #Recipe #Food
Get the recipe at:
00:00 Introduction
00:04 How To Prep Beef Tenderloin
2:49 How To Season Meat
3:56 Browning Instructions
5:00 Baking Instructions
6:57 How To Slice
7:20 Final Result
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How to Make Martha's Peppercorn-Crusted Beef Tenderloin | Martha's Cooking School | Martha Stewart
Beef stroganoff 
Ingredients
- 600g beef fillet, sliced thin (rump will also work well)
- 1 brown onion, sliced thin lengthways
- 200g button mushrooms, sliced
- 2 tbsp grapeseed oil
- 50g butter
- 2 tbsp flour
- 400ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp dijon mustard
- 3 tbsp sour cream
- Salt and pepper to taste
- Egg noodles to serve
Method
1. In a large frying pan, heat the oil and seal your beef in batches until they have good colour.
2. Once all the beef is sealed off, remove from the frypan and set aside.
3. Add the onions to the pan and sauté until they have some colour and start to soften.
4. Add the mushrooms and cook for 3-4 minutes.
5. Next, add the flour and stir well. Once all the flour is stirred through, pour in the beef stock and mix until you don't have any lumps.
6. Cook for 10 minutes or until the sauce is nice and thick.
7. At the Worcestershire sauce, mustard and sour cream and mix well.
8. Add the beef back to the pan and stir through.
9. Serve with buttered egg noodles and enjoy!
How to Make our Special Occasion-Worthy Roast Beef Tenderloin
Test cook Natalie Estrada reveals the secrets to making a foolproof Classic Roast Beef Tenderloin with host Bridget Lancaster.
Get the recipe for for Classic Roast Beef Tenderloin:
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Tying Beef Tenderloin⎢Martha Stewart's Cooking School
Martha demonstrates how to perfectly tie up beef tenderloin. Her technique leads to even cooking and a beautiful result.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Tying Beef Tenderloin⎢Martha Stewart's Cooking School
How To Clean and Tie a Beef Tenderloin like a PRO | Chef Jean-Pierre
Hello There Friends, Today I will demonstrate how to Clean and Tie a Beef Tenderloin like a PRO! I will be showing you that you can use the entire Tenderloin as a roast as long as you tie is correctly. Nothing has to be thrown away or used as stew meat and it's not that good as stew meat anyways. Enjoy the video and let me know how you did in the comments below!
HAHA were you expecting to find a Recipe link here?!
PURCHASED NOT TRIMMED
7.45 LBS
$19.25 per lbs.
$143.41
PURCHASED TRIMMED
5.25 LBS
$28.95 per lbs.
$ 151.98
To clean yourself and to save the trimming your Saving is $8.57
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PRODUCTS USED BY CHEF:
❤️ Boning Knife:
❤️ Cooking Twine:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE: