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How To make Beef Tenderloin with Spring Vegetables

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2 cups beef stock

or canned broth
1 cup chicken stock :

or canned low-salt

broth 4 small carrots :

peeled halved

lengthwise 16 green beans :

trimmed
1 red bell pepper

cut into 8 strips
4 fresh shiitake mushrooms :

stemmed
8 asparagus spears

trimmed
1 zucchini :

trimmed, cut into
-- 1/2-inch-thick

rounds 4 beef tenderloin steaks :

(8-ounce)
2 tablespoons olive oil
1/2 cup dry red wine
6 tablespoons chilled unsalted butter -- cut into pieces
olive oil
For Beef:
Combine beef stock and chicken stock in medium saucepan. Boil until reduced to 3/4 cup, about 20 minutes. Set aside.
Cook carrots in large saucepan of boiling salted water 3 minutes. Using slotte d spoon, transfer carrots to strainer and rinse under cold water. Add beans to boiling water; cook 1 minute. Transfer to strainer with carrots and rinse und er cold water. Drain well. Arrange carrots, beans, bell pepper, mushrooms, as paragus and zucchini in single layer on large baking sheet. (Stock and vegetab les can be prepared 4 hours ahead. Cover stock and vegetables separately and r efrigerate.)
Preheat broiler. Sprinkle steaks with salt and pepper. Heat 2 tablespoons oli ve oil in heavy large skillet over medium-high heat. Add steaks; cook to desir ed doneness, about 4 minutes per side for medium-rare. Transfer steaks to plat e; tent with aluminum foil to keep warm. Add dry red wine to same skillet. Bo il until red wine is reduced to 1 tablespoon, scraping up browned bits, about 3 minutes. Add reduced stock and bring to boil. Remove from heat. Add chilled butter a few pieces at a time and whisk just until melted. Season sauce to ta ste with salt and pepper.
Meanwhile, brush vegetables lightly with olive oil. Broil vegetables until cri sp-tender, about 3 minutes per side for carrots, green beans, bell peppers and mushrooms and about 2 minutes per side for asparagus and zucchini.
Spoon Champ onto 4 plates. Place steaks atop Champ. Arrange vegetables decora tively around Champ. Arrange vegetables decoratively around Champ. Spoon sauc e over vegetables and serve.
Restaurant: Tinakilly Country House & Restaurant; Rathnew, Ireland
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Notes: Stew made with lamb may be known as the national dish, but beef is actu ally the most popular meat today. It turns up everywhere, including Tinakilly H ouse in Rathnew, Ireland, where they offer this lovely dish. It's served with C hamp (Green Onion Mashed Potatoes).
Converted by MC_Buster.

How To make Beef Tenderloin with Spring Vegetables's Videos

Gordon Ramsay's Stir Fry Guide

Here's a quick guide to how to cook two deliciously simple stir fry recipes.

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Ina Garten's Filet of Beef with Mustard Horseradish Sauce | Barefoot Contessa | Food Network

Ina pairs her tender, butter-rubbed filet of beef with a tangy mustard-horseradish sauce!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Filet of Beef with Mustard Horseradish Sauce
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr
Active: 15 min
Yield: 8 to 10 servings

Ingredients

1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
Mustard Horseradish Sauce (recipe follows)
Fresh parsley, for serving

Mustard Horseradish Sauce:

1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/4 teaspoon kosher salt

Directions

Preheat the oven to 500 degrees F.

Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.

Mustard Horseradish Sauce:

Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.

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Ina Garten's Filet of Beef with Mustard Horseradish Sauce | Barefoot Contessa | Food Network

How to Cook Perfect Beef Stir Fry Every Time

Master Chef John Zhang shows you tips on making tender beef stir fry with simple step by step instructions.

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Sweet and Sour Beef Tenderloin

Full recipe available at

*Ingredients*
beef tenderloin, brown sugar, chili, cornstarch, onion, soy sauce, spring onion, vegetable oil, meat

*Recipe*
Heat one tablespoon of oil in a cast-iron skillet. Add the beef tenderloin and cook 3-4 minutes on each side. Remove beef from the stove and keep it covered to remain warm.
Wash the skillet and heat it again, using medium-heat. Add one teaspoon of oil and onion and cook it, until it turns translucent.
Add the soy sauce, vinegar, brown sugar, and chili and stir well. Let this sauce cook for 2-3 minutes, on low-heat.
Meantime, mix water with cornstarch in a small bowl.
Add the cooked beef and the cornstarch mixture in the pan. Stir and cook one more minute.
Add the spring onion.
Serve beef with rice if you feel the need for a side.

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Beef And Onion Stir Fry ｜Tender And Juicy Beef

—-Ingredients(4 servings)—
6.7 oz/190 g onion
4 stalks of green onion
1/4 tsp salt
1/4 tsp sugar

4 cloves of garlic
16.9 oz/480 g beef
2 tsp soy sauce
2 1/4 tsp dark soy sauce
3/4 tsp oyster sauce
3/4 tsp sugar
1 1/2 tsp baking soda
4 1/2 tsp corn starch

3 tsp oil
1 1/2 tsp sesame oil

3 tbsp oil for cooking
3 tsp dark soy sauce
1 1/2 tsp oyster sauce
1 1/2 tbsp cooking wine
1/3 cup water
Black pepper

—-Timestamps—
00:00 - Intro
00:17 - Green onion,garlic,onion prep
01:07 - Beef Prep
02:02 - How to cook Beef And Onion Stir Fry, Onion stir fry
02:42 - Beef stir fry
04:13 - Final Step

Simple Chinese Black Pepper Beef Stir Fry Recipe

Chinese Black Pepper Beef Stir Fry is a popular dish all around the world, and for good reason – it’s delicious! It’s also incredibly simple to make at home yourself. Follow Jeremy’s recipe for succulent beef steak, crunchy vegetables and smoky Chinese flavour aplenty.

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Ingredients
350g steak, sliced into strips against the grain
1 onion, julienned
1/2 red pepper, julienned
1 spring onion
1/4 of a thumb size piece of ginger

The Marinade
1 teaspoon cornflour (cornstarch)
1 teaspoon light soy sauce
1 teaspoon pure sesame oil

The Sauce
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon crushed black pepper
1 tablespoon Lee Kum Kee black pepper sauce
50 ml chicken stock
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 teaspoons Shaoxing rice wine

To find the recipe for this dish, click the link below!
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