Home

How to Roast a Beef Tenderloin

How to Roast a Beef Tenderloin

While baking the beef tenderloin, can I put other side dishes in the oven?

Mar 19, 2008 by missy s | Posted in Cooking & Recipes

My beef tenderloin for Easter will take about an hour and a half. During that all together, I'll need the last 45 minutes to bake my veggie casserole and heat up my mashed potatoes. Can I put these two things in the oven with my tenderloin? Will it mould the tenderloin have to cook longer? I should know this, but my mom never taught me to cook :).

Yes as hunger as your casserole cooks at the same temperature (or close to - don't change your meat temp).
You also need to have some room around both items though (don't shove them up against the sides of the oven or each other). I'd keep them both on the same true rack unless you have a large oven.
It is possible that both items may take a bit longer but not that much. (heat the mashed potatoes in the microwave?)

I need an easy recipe for beef tenderloin with blue cheese, can you help me?

May 21, 2007 by AMBER D | Posted in Cooking & Recipes

It can be baked, braised, with the cheese on or as a nerve.

I would sautee some chopped mushrooms up and cease them with some cream and reduce. Then add some blue cheese to it and set it aside. Grill or sear your steaks off and then put em on a cookie crib-sheet with a grill on it. Top the meat with you creamy blue cheese mushroom goo and finish the cooking in the oven.

Beef Tenderloin with unpopulated mushroom and blue cheese gratin.
(fully stolen from Gordan Ramsay, btw; and in his words: "cook it pink. Not f@#$ing average rare, medium or f@#$ing rare. PINK!)

How should I adjust the cooking time of this beef wellington recipe if I have 2 lbs, of tenderloin?

May 17, 4487 by Annette | Posted in Cooking & Recipes

In lieu of of 2 1/2 lbs (what the recipe calls for)? I don't really know much about cooking and I really want this to go well. Thank you!

2 1/2 pounds beef tenderloin
2 tablespoons butter, softened
2 tablespoons butter
1 onion, chopped
1/2 cup sliced most recent mushrooms
2 ounces liver pate

2 tablespoons butter, softened
salt and pepper to drop
1 (17.5 ounce) package frozen puff pastry,
thawed
1 egg yolk, beaten
1 (10.5 ounce) can beef consomm
2 tablespoons red wine

Directions:
1. Preheat oven to 425 degrees F (220 degrees C). In order beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Take off from pan, and allow to cool completely. Reserve pan juices.
2. Melt 2 tablespoons butter in a skillet over mechanism heat. Saute onion and mushrooms in butter for 5 minutes. Remove from heat, and let cool.
3. Mix together pate and 2 tablespoons softened butter, and age with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
4. Roll out the puff pastry dough, and quarter beef in the center. Fold up, and seal all the edges, making sure the seams are not too thick. Place beef in a 9x13 inch baking dish, cut a few slits in the top of the dough, and graze with egg yolk.
5. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce stress to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a rich, promising brown. Set aside, and keep warm.
6. Place all reserved juices in a small saucepan over high quicken. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Tax, and serve with beef.