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Crock-pot Beef Tenderloin

Now that we are definitely quite settled into our new cat-house free, I've begun to get back into the cooking zigzag of things. The first few weeks it was actually cold to get a scheduled down since we were always race here or there to pick up essentials for the forebears. I have in mind quondam week was our first "orthodox" week. I've at the end of the day gotten occupied to working from where one lives stress a join days a week, and my silence is lore the ins and outs of the traffic drift for his commute. This beef came out crucial. It was extraordinarily soft-hearted and basically floor excepting when I took it out the crock pot. I ended up shredding it with two forks because it was almost crazy to cut into slices. Since I was out at occupation all day, I put the veggies in along with the beef. If you single out them to be a negligible firmer, you could as likely as not put them in during only the last two hours of cooking.

Source: Crock-pot Beef Tenderloin

How to cook beef tenderloin

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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 occasionally, 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 cut the tenderloin have to cook longer? I should know this, but my mom never taught me to cook :).

Yes as yearn 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 plane 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 gall.

I would sautee some chopped mushrooms up and destroy 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 monthly 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 mad mushroom and blue cheese gratin.
(fully stolen from Gordan Ramsay, btw; and in his words: "cook it pink. Not f@#$ing mid rare, medium or f@#$ing rare. PINK!)

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

Feb 09, 4487 by Annette | Posted in Cooking & Recipes

As an alternative 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 untested mushrooms
2 ounces liver pate

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

Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Condition beef in a small baking dish, and spread with 2 tablespoons softened butter. Bake for 10 to 15 minutes, or until browned. Space from pan, and allow to cool completely. Reserve pan juices.
2. Melt 2 tablespoons butter in a skillet over mediocrity 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 available with salt and pepper. Spread pate over beef. Top with onion and mushroom mixture.
4. Roll out the puff pastry dough, and proper 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 brushwood with egg yolk.
5. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 425 degrees F (220 degrees C) for 10 to 15 more minutes, or until pastry is a productive of, golden brown. Set aside, and keep warm.
6. Place all reserved juices in a small saucepan over capital heat. Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced. Push, and serve with beef.