EASY Pork Tenderloin In Oven Recipe - So Simple, So TASTY!
This video will teach you how to cook a perfect Pork Tenderloin in the Oven. You won't need the grill because you can make this great tasting tenderloin INDOORS using only your oven!
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Elevate Your Home Cooking: Beef Tenderloin Recipe
In today's video, I will show a delicious fine-dining recipe with beef tenderloin, mashed potato, caramelized shallots, peas, and red wine sauce. This recipe is easy to make at home without any special equipment, so enjoy and have fun guys
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How Top Chefs Cook Pork Tenderloin in Five-Star Restaurants
Looking for an incredibly tender pork tenderloin recipe? Look no further! This recipe is simple, easy, and will leave your kitchen smelling incredible!
If you're looking for a delicious and easy pork tenderloin recipe, then you'll love this one! This recipe is perfect for any meal, and it will leave your kitchen smelling incredible! Plus, it's a simple recipe that you can easily customize to your taste!
My Roasted Pork Tenderloin Recipe
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Super flavorful, juicy, and tender Pork Tenderloin with a lovely crust.
My Roasted Pork Tenderloin Recipe
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This Pork Tenderloin Recipe is SO EASY, FAST & DELICIOUS!
This easy pork tenderloin recipe is an amazing & easy dinner recipe. Who knew baked pork tenderloin could be this easy?!? Garlic herb pork loin is probably one of my best easy pork tenderloin recipes.
INGREDIENTS
• 2 pork tenderloins, about 1-1.5 pounds each
• 3 tbsp olive oil
• 1-2 tsp kosher salt
• 1 tsp fresh ground black pepper
• ½ tsp smoked paprika
• ¼ cup dry white wine
• ¼ cup beef stock or broth
• 1 tbsp white wine vinegar
• 1 shallot, finely chopped
• 15-20 garlic cloves, whole
• a 1-2 sprigs of assorted fresh herbs, thyme & rosemary
• 1-2 tsp fresh chopped parsley
DIRECTIONS
1. Preheat oven to 400F.
2. Cover tenderloins with oil, salt, pepper and paprika. Mix until well coated and set aside.
3. In a small container, prepared deglazing liquid by mixing white wine, beef stock, and vinegar. Set aside.
4. Heat a cast iron or thick bottomed pan over medium high to high heat. When pan is smoking hot, put in tenderloins and sear until reaching a dark color on all sides.
5. Sprinkle shallots and garlic around the tenderloins and cook for 1 min or until shallots start to soften and garlic picks up a little color.
6. Pour in deglazing liquid and cover with fresh herbs. Let the liquid evaporate a little before covering pan with oven safe lid or aluminum foil. Put in preheated oven for 20-25 min or until reaching desired internal temperature of 150-160F.
7. Remove from oven, uncover and remove fresh herbs stems.
8. Remove tenderloins form pan on a cutting board and let rest for 10 min before slicing in 1” thick slices.
9. Return meat back into sauce and garlic in the pan and garnish with parsley.
#porktenderloin #easyrecipe #chefange
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Garlic Brown Butter Roasted Beef Tenderloin
Make melt-in-your-mouth roasted beef tenderloin with a simple garlic brown butter sauce. This simple recipe is a show stopper!
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✅Ingredients
• 1 (5 to 6 pound) beef tenderloin
• 2 teaspoons table salt
• 2 teaspoons black pepper
• 1 teaspoon white pepper
• 1/2 cup unsalted butter
• 4 cloves garlic
✅Instructions
00:01:47 - How to check temperature for beef tenderloin
00:02:19 - How to make garlic brown butter sauce
1️⃣ 00:01:14 - Preheat oven to 450 degrees. Heat a heavy 12-inch skillet over medium-high heat.
2️⃣ 00:00:15 - Cut roast in half if necessary to fit in a 12-inch skillet. One half of the roast should have a thinner end that tapers off. Fold the thin end up against the rest of the roast and use kitchen twine to tie it together, creating an even thickness in the roast. Season the roast generously with salt, black pepper, and white pepper.
3️⃣ 00:01:21 - Sear the roast in the heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side.
4️⃣ 00:01:30 - Transfer to a roasting pan or 9x13 pan and roast in the preheated oven until desired done-ness is reached, 120-125 degrees for medium-rare, about 30 minutes. Let meat rest, covered loosely with aluminum foil, for 10 minutes before serving.
5️⃣ 00:02:19 - While meat is resting melt butter in a small sauce pan over medium heat, stirring constantly. Once butter melts, add in garlic cloves. Continue to cook over medium heat until butter begins to bubble and foam, stirring constantly. The color of the butter will begin to change. As soon as it gets close to reaching a dark golden brown, remove from heat and pour into a heat-safe container. Remove garlic cloves. .
6️⃣ 00:03:00 - Slice the roast into 1/2-inch slices and drizzle with brown butter. Serve immediately.
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Perfect Whole Beef Tenderloin (Cast Iron Skillet) Recipe - Eat Simple Food
Recipe:
This easy and perfect whole beef tenderloin recipe is seared in a cast iron skillet until brown and caramelized and then transferred to the oven at 400F to finish cooking.
Pan fry / sear the whole beef tenderloin first on the stovetop and then transfer it to the oven to finish cooking. This leaves the tenderloin with a crusty exterior and a tender interior.
Don't have a cast iron skillet? No worries, use any pan for this beef tenderloin recipe that is oven safe to 400F.
The outside edges of the beef tenderloin will always be more well done after cooking than the middle. Keep this in mind if you have a couple people that like it more done.
Tying an Uneven Whole Beef Tenderloin
Whole beef tenderloins can have some loose uneven edges. Ask the butcher to tie the tenderloin together for you so you don't have to - they should be happy to. Many times, it doesn't need to be tied, but ask anyway just in case.
Don't be intimidated iff the loose edges of the whole beef tenderloin have not been tied. You know how to tie your shoes, grab some string and hack job it!
What's the Difference Between Beef Tenderloin and Filet Mignon?
Beef tenderloin is the large uncooked cut of meat before it is sliced. It's called filet mignon once it's sliced into individual pieces. Both are extremely tender cuts of beef with little to no fat.
Searing Whole Beef Tenderloin In A Cast Iron Skillet / Pan
Cast iron is best to use because it holds heat more evenly than other pan types and also can handle super hot heat. Lastly it goes from stovetop to oven with no problems or destruction of the pan.
Pre-heat the cast iron skillet in the oven while the oven is warming up. If you forget to do this, then just heat it up on the stovetop until you can see heat rising from the pan. Very light smoke is good. Turn it down if it's really smoking.
Having said that, be careful when handling the handle of the pan. We are so used to grabbing handles. Turn the handle into the counter, so you don't grab it on accident while cooking. Also, when off the heat, place a dish towel or oven mitt over the handle so you don't accidentally grab it and scorch your hand.
The Trick to Searing Meat
The first side of any cut of meat generally takes a little bit longer to sear than the other sides. This is because the pan is warming up and also warming up every side of the beef even if it's not touching the pan.
I have the heat fairly high when adding the vegetable oil and beef tenderloin to the cast iron pan, let's say 8 out of 10. Sear the first side for ~ 2-3 minutes. Don't disturb the beef in the pan, but do gently check the bottom ONCE around 1 ½ minutes in to see if the meat is browning and caramelizing.
Turn the heat down before flipping to the second side, for me that's going from heat level 8 to heat 6 ½ of the dial. Check out the video, that's plenty hot enough for a little smoke and popping.
There are four sides to beef tenderloin. Each side will need less time to sear then the initial time of 2-3 minutes. The second side may need, ~ 1 ½ - 2 minutes. The third side may need 1 - 1 ½ minutes. The fourth side is just flipped, butter added, and then it goes into the oven.
If the pan is popping and SMOKING hot dangerously at any point, turn it down or remove it from heat. Also, grab a splatter guard for easy clean up if grease is going everywhere.
The Trick To Baking A Beef Tenderloin Or Anything Really.
Man. You don't want to mess up an expensive cut of meat like beef tenderloin or filet mignon. The trick for this beef tenderloin recipe is to know your oven. Is it spot on for temperature or does it run hot, cold, or uneven in certain places?
Ingredients
• 2 pounds beef tenderloin
• ~ 1 teaspoon salt
• pinch black pepper
• 1 Tbsp vegetable oil
• 1 ½ Tbsp unsalted butter, cut into 3 slices
Instructions
• Let beef tenderloin stand at room temperature for 30 minutes - 1 hour.
Preheat oven to 400F.
• Dry the beef tenderloin off with a paper towel. Liberally salt the beef and add a bit of black pepper.
• Bring a large cast iron pan up to medium-high heat and add enough oil to lightly coat the bottom of the pan.
• When hot, add tenderloin to pan (it should loudly sizzle - you may want to grab a splatter guard).
• Cook 2-3 minutes on three sides or until each side is dark brown. The first side takes the longest and the other sides a bit less time usually.
Flip onto the 4th uncooked side. Add tabs of butter and immediately transfer pan to the oven.
• Cook ~ 15 minutes (for medium rare) or until desired doneness. A thermometer should read 115-120F for rare; 120-125F for medium rare; 130-135F for medium.
• Transfer beef to a grooved cutting board and rest covered loosely with aluminum foil ~ 15 minutes.
• Serve on it's on (sliced thin), with the butter from the pan, or with a horseradish sour cream sauce.
• Add roasted carrots and potatoes for a full meal. Happy Eating! Beckie