Cooking beef tenderloin recipe

The Chinese method of quickly frying thinly sliced goods has long been established in virtually all kitchens, and ours is not.

beef with bone – more than 1 kg (or 500-550 g of pulp only)
1 large onion
3-4 tbsp. spoons of vegetable oil

Marinade

2-3 tbsp. spoons of soy sauce
1 teaspoon honey
1 teaspoon balsamic vinegar
2-3 pinches of ground ginger (or 0.5 teaspoon of freshly grated)

Sauce

1.5-2 tbsp. spoons of soy sauce
1 tbsp. heaped spoonful of starch
2 pinches of ginger
half a glass to a glass of water

Beef in sauce with green beans

A good method is to cook the most delicious beef in a sauce in a maximum of 30 minutes, and with something healthy too.

300 g beef pulp (shoulder, thick or narrow edge, sliced)
300 g green beans (frozen)
1 medium onion
2-3 cloves of garlic
60-80 ml soy sauce
ground pepper, salt
1 tbsp. spoon of flour (without a slide)
2-3 tbsp. spoons of vegetable oil

Beef Stroganoff

One of the best dishes of Russian cuisine, which is constantly popular even now. And, of course, like almost everyone else.

550-600 g beef tenderloin (or the flesh of the shoulder blade, thick edge)
60-80 g tomato paste
100-120 g sour cream
2 onions
half a glass to a glass of hot broth or water
1 tbsp. level spoon of sugar
2-3 tbsp. spoons of flour for breading
salt pepper
60-80 ml vegetable oil

baked potato

1 kg potatoes
1-2 tbsp. spoons of vegetable oil
salt pepper
garlic, bay leaf

Beef schnellklops

Good beef in the best sauce - that's what schnellklops is. It's really just beef stew.

600-700 g beef pulp (sliced, shoulder, narrow edge)
2 medium onions
120-150 g sour cream (fat content from 20%)
50-80 ml cream (fat content from 20%, possible without it)
salt, freshly ground pepper
flour for breading
6-7 stalks of parsley
3-4 tbsp. spoons of vegetable oil

Meat baked with kiwi

One of my friends always keeps kiwi in the refrigerator. Her diet (Diet is a set of rules for eating food by a person or other living organism) is based on kiwi, a face mask is kiwi, a salad is kiwi, and.

600 g veal, beef, pork tenderloin
2-3 kiwis
1-1.5 tbsp. spoons of butter
salt and pepper - to taste

for garnish:

3-5 potatoes
100 g spinach
50 ml cream 10% fat
a couple of pinches of grated nutmeg
salt and pepper - to taste

Beef slices baked with aromatic herbs

Smell, taste, appetizing appearance - this dish has everything for which we appreciate perfectly cooked meat. And the side dish.

700-750 g beef tenderloin
800 g zucchini (zucchini)
5-6 medium or 3 large carrots
a bunch of fresh parsley or 2-3 tbsp. spoons dry
1 tbsp. spoon of thyme
1 tbsp. spoon of mayonnaise
2 tbsp. spoons of breadcrumbs
vegetable oil for frying, salt and pepper to taste

Hunter's fried beef

To cook beef like a hunter, you don’t need a fire or even a grill. All that remained of the spirit of hunting here was the smell.

Baked Beef Tenderloin Recipes

Baked Beef Tenderloin Recipe

Perfect for a formal table.

900 g beef tenderloin,

100 g butter,

1 clove of garlic,

fresh parsley, dill,

dark ground pepper, salt - to taste.

How to cook:

To prepare the dish, you need to take chilled or defrosted meat.

Tighten the beef slices with kitchen twine so that the product “keeps its shape.”

Place the meat in a bowl, salt it, cover with plastic wrap and leave at room temperature for 1 hour.

Preheat oven to 250°C. Melt the butter and brush the slices with it.

Cover the baking sheet with foil, place it in the oven, and place a mesh on top. Place the meat on the mesh.

Bake it for 55-70 minutes, turning occasionally.

While the beef cuts are baking, prepare the flavored butter.

Place the softened butter in a bowl, add finely chopped parsley, dill, chopped garlic, salt and pepper.

Stir everything well.

Place the butter on cling film, wrap it like a sausage and place it in the refrigerator.

Place the finished cut on a plate, removing the twine.

Cut the flavored butter into circles, place on the meat, and let stand for 15 minutes.

Recipe for beef tenderloin baked with vegetables

800 g zucchini squash,

5-6 medium sized carrots,

1 tbsp. spoon of mayonnaise,

fresh parsley, thyme,

2 tbsp. l. breadcrumbs,

vegetable oil, pepper and salt to taste.

How to cook:

Wash the meat and dry it thoroughly.

Season the slices with salt and pepper, place them in a baking dish and place in the oven preheated to 220°C.

The meat will cook for about 45 minutes. If the top begins to brown earlier, turn the cut over or cover it with foil.

While the meat is cooking, mix finely chopped parsley and thyme with mayonnaise, add bread crumbs, pepper, mix everything again and leave for some time.

Cut the carrots and zucchini into cubes. Fry the zucchini in a frying pan until golden brown.

Add salt, stir and place in another bowl.

Place carrots in a frying pan, lightly fry, add a little water, add salt and simmer, covered, over low heat until the carrots become soft.

Then drain the excess liquid, add the zucchini, stir and cook over low heat for 4-5 minutes. (under the lid).

15 minutes before the end of cooking, remove the beef slice from the oven, coat it with the prepared mixture of mayonnaise and herbs and place it back in the oven.

Bake the meat until a golden crust appears on it.

Remove the finished cut and let it sit for 15 minutes at room temperature.

After this, cut the meat into slices, place on a dish, and serve vegetables as a side dish.

Selecting and preparing beef cuts

Beef is one of those products that should definitely be included in your diet. Beef meat is rich in complete protein, iron and B vitamins, it is low-fat and is perfect for anyone who has decided to build a beautiful body.

Cut beef is actually lean meat that makes good dishes: steak, beef stroganoff, roast beef, entrecote, stew and many others. In this review, we will tell you how to choose and prepare the most tender, soft cuts of beef, and share the most delicious recipes.

Advantages of tenderloin

Slicing has a lot of advantages. Since it is a permanently inactive muscle (Designed to perform various actions: body movement, contraction of the vocal cords, breathing) running along the spine, it is the softest beef meat that can be. This means that it is even easier to cook than other cuts of beef.

The best meat dishes are made from beef tenderloin: steaks, traditional roast beef, entrecote, beef Stroganoff, steak and almost everything else.
Despite the fact that the cut is always a little more expensive than other parts of the beef carcass, we choose it for its ease of production, a wide selection of recipes for every taste and excellent juicy and tender meat.

In addition, sliced meat is the best dietary red meat. This part of beef contains virtually no fat, only valuable protein, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) and, of course, iron.

How to choose meat

When choosing cuts, be especially careful: careless traders often try to sell the hardest shoulder meat to inexperienced buyers for the same price.

In order to be 100 percent sure that this is a high-quality cut, take a closer look to see if there is a film on the meat (there is not and cannot be one on the linden cut) and how thick the beef is. Beef cuts are loose meat with large fibers.

You can safely take either a completely “cleaned” piece of meat, without any films or tendons, or sliced meat in its original form. In the first case, your advantage will be enormous time savings, but your disadvantage will be the risk of drying out the beef.

But when you buy cuts with film and tendons, you are more likely to get a juicy dish, but you will have to process the meat yourself before cooking it, painstakingly removing all excess.

What to cook from beef tenderloin: recipes for the best dishes

Beef cuts are one of the most desirable types of reddish meat. It can be used to prepare a huge number of exciting dishes with an extraordinary culinary approach. Beef Stroganoff, unique medallions, or maybe a roll? Let's discuss what to cook with beef tenderloin in your home kitchen.

Preparing chops in advance

Beef tenderloin dishes are so diverse that any housewife will find something suitable in accordance with her personal culinary abilities, and gourmets will find something to suit their taste.

Beef cuts are considered an inexhaustible source of protein, micro- and macroelements. The calorie content of the loin varies from 205 to 220 kilocalories per 100 g of product. Obviously, the nutritional value may increase. It all depends on what accompanying ingredients are used in the production of beef.

Truly, beef tenderloin steak is considered a man's dish. Let's slightly improve the unique recipe and deliciously feed the whole family with a new dish.

Compound:

0.2-0.3 kg beef tenderloin;
100 g hard cheese;
5 g khmeli-suneli;
1 zucchini;
1-2 pcs. new tomatoes;
5 g paprika;
reddish onion head;
5 g salt;
2 tbsp. l. sour cream with a fat concentration of 20%.

Preparation:

Rinse the cooled beef slices thoroughly with filtered water.
Dry it with a cardboard towel.
We take an ordinary plastic bag or film for food products.
Place portions of beef on a cutting board.
Cover with polyethylene.
Beat the meat pieces with a hammer.
Pour ground paprika, salt and suneli hops into a deep bowl.
Mix bulk ingredients.
Rub a fragrant consistency onto any piece of meat.
Leave the beef in this form for half an hour to marinate.
In a thick-walled container, heat a little refined olive oil.
Place the beef chops and fry until golden brown.
Heat the oven to a temperature of 180°.
Place the fried chops in a heatproof dish.
Lubricate them with sour cream on top.
Cut the freshest tomatoes, reddish onions and zucchini into rings.
First, place onion rings on the chop.
Then zucchini.
And tomato slices.
Grate hard cheese on a fine grater.
Sprinkle it on top of the chops and vegetables.
Place the steaks in the oven for 15-20 minutes.
Serve the dish hot, you can add sauce or herbs.

Simulating a picnic

In the warm season, almost all families try to get out for a picnic and take a break from the bustle of the city. A common dish on any picnic is beef shish kebab. Juicy and tender meat in the marinade simply melts in your mouth.

But what if it’s pouring rain outside the window, and you just want to relax and have a tasty meal? Baked beef cuts will become the main decoration of your table. It is better to bake a piece of meat completely.

Fully baked beef loin came to us from the UK. This dish in the culinary world is called roast beef.

Compound:

1 kg beef tenderloin;
2 tbsp. l. ground paprika;
2 tbsp. l. thick honey;
5-6 pcs. garlic cloves;
1 ½ tbsp. l. refined olive oil;
1 tbsp. l. grain mustard;
6 pcs. rosemary sprigs.

Preparation:

Rinse a whole piece of beef tenderloin thoroughly with running water.
Remove excess water with a towel.
Pour refined olive oil into the frying pan.
Warm it up and lay out the beef.
Fry the meat on all sides, including the sides, for 2-3 minutes. This process in cooking is called sealing. The amber crust will not only make the dish fragrant, but also preserve its juiciness and tenderness.
For now, set the beef slices aside.
Place honey in a bowl.
Add grain mustard.
Pour 2 tbsp. l. refined olive oil and add paprika.
Mix these ingredients thoroughly.
Rub a piece of beef tenderloin with the prepared mixture.
Cover the baking sheet with parchment paper.
Place washed rosemary sprigs and peeled garlic cloves on the sides. There is no need to chop the garlic, just crush it lightly with the blade of a knife.
Place the beef in the center.
Place the dish in the oven for 35-40 minutes.
Bake at a temperature of 180°.

On a note! It is recommended to serve roast beef with wine and honey sauce. Reddish wine is combined with honey and simmered over low heat for about 20 minutes. The sauce should definitely thicken and acquire the thickness of honey.

Chef's dish

Do you want to amaze your guests and deliciously feed your household? Prepare beef tenderloin medallions. Follow the classic French recipe, and you will definitely be able to create your own culinary masterpiece.

Compound:

beef slices – 1 kg;
0.25 kg of new champignons;
tomato sauce – ½ tbsp.;
30 ml refined sunflower seed oil;
seasonings to taste;
30 ml refined olive oil;
80 ml wine;
370 ml meat broth;
salt and ground dark pepper to taste.

Preparation:

As described in previous recipes, prepare the beef slices.
We cut it into small pieces, so-called medallions.
Rub the meat pieces with salt, ground black pepper and other spices to taste.
Wash the fresh champignons thoroughly with water.
Dry and cut into thin slices.
In a frying pan or other thick-walled container, heat the refined sunflower seed oil.
Place the beef medallions and fry moderately.
When the meat turns golden brown, transfer it to a plate.
Pour refined olive oil into the frying pan.
Add a piece of butter.
Fry the champignons in the consistency of oils until tender.
Add tomato sauce and stir.
Simmer for 5-6 minutes and add wine.
When the alcoholic drink has completely evaporated, pour the champignons with meat broth, preferably chicken broth.
Add previously fried medallions to the sauce.
Stir and simmer for approximately 10 minutes.

Read also:

A huge number of fascinating and unusually tasty dishes can be prepared from beef tenderloin. Soups, beef stroganoff, entrecote, steaks, burgers - and this is far from an exhaustive list. In addition to its excellent taste, beef is very healthy. Bon appetit!