Type what you have

Ingredients

• ✓ beef tenderloin
• vegetable oil
• oyster sauce
• cornstarch
• water
• cornstarch
• oyster sauce
• sugar
• black pepper
• vegetable oil
• onion

Instructions

1. 1 Stir together 1 teaspoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the refrigerator 30 to 45 minutes. Remove from the refrigerator 10 minutes before cooking.
2. 2 Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir in onion, and cook until it beings to brown on the edges, about 1 minute. Add the beef, and continue cooking and stirring until the beef is just slightly pink, about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened and turned translucent, about 1 minute more.

By IrvineHousewife

Ingredients

• ✓ beef tenderloin
• orange juice
• rice vinegar
• soy sauce
• hot chile paste
• brown sugar
• garlic
• water
• cornstarch
• cooking spray
• orange zest
• green onion
• salt
• black pepper

Instructions

1. 1 Combine beef, orange juice, rice vinegar, soy sauce, hot chili paste, brown sugar, and garlic in a large bowl. Cover and refrigerate for 1 to 2 hours.
2. 2 Strain beef in a colander set over a large bowl, allowing beef to drain thoroughly, about 5 minutes. Reserve marinade.
3. 3 Stir water and cornstarch into the bowl of marinade. Whisk until cornstarch is dissolved, set aside.
4. 4 Spray skillet with cooking spray and place over high heat. Cook beef for 1 minute without stirring; cook and stir for an additional minute.
5. 5 Stir in light parts of green onion and orange zest; cook for 30 seconds.
6. 6 Stir in marinade and green onion tops; cook and stir until beef is no longer pink inside and sauce is reduced and thick, about 2 to 3 minutes.
7. 7 Season with salt and black pepper to taste.

By John Mitzewich

Ingredients

• ✓ beef tenderloin
• teriyaki sauce
• red wine
• garlic
• blue cheese
• sour cream
• mayonnaise
• worcestershire sauce

Instructions

1. 1 Place beef tenderloin in a shallow dish. Combine teriyaki sauce, wine, and garlic in a small bowl; pour over tenderloin. Let marinate in the refrigerator for 30 minutes.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Remove tenderloin from marinade and place on a broiler pan. Discard marinade.
4. 4 Cook in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue cooking to desired doneness, 30 to 40 more minutes. An instant-read thermometer inserted into the center of tenderloin should read at least 145 degrees F (63 degrees C) for medium doneness. Let tenderloin rest while you make sauce.
5. 5 Make sauce: Combine blue cheese, sour cream, mayonnaise, and Worcestershire sauce in a saucepan over low heat; stir until smooth.
6. 6 Serve sauce over sliced tenderloin.

By J Miller

Ingredients

• ✓ beef tenderloin
• onion
• lime juice
• salt
• black pepper

Instructions

1. 1 Cut beef into 1x1/2-inch cubes and place in a large bowl. Add onion, lime juice, salt, and black pepper; mix well. Cover the bowl and refrigerate for 8 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Thread beef on skewers, 6 to 8 pieces per skewer. Discard any excess marinade.
4. 4 Cook beef skewers on the preheated grill for 3 to 4 minutes per side, 12 to 16 minutes in total. An instant-read thermometer inserted into the center of beef should read at least 145 degrees F (63 degrees C).

By Manouchehr Delshakib

Ingredients

• ✓ beef tenderloin
• vegetable oil
• oregano
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Pat dry tenderloin with paper towels and place on a plate. Drizzle oil all over meat, then sprinkle with oregano, salt, and pepper.
3. 3 Rub spices and oil into meat.
4. 4 Place into the preheated air fryer basket, folding as needed to make it fit. Close the lid.
5. 5 Reduce heat to 390 degrees F (198 degrees C) and cook for 22 minutes. Reduce heat to 360 degrees F (182 degrees C) and cook for 10 more minutes. An instant-read thermometer inserted into the center of tenderloin should read 135 degrees F (57 degrees C) for medium doneness.
6. 6 Remove tenderloin to a platter. Allow to rest, uncovered, for at least 10 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ beef tenderloin
• lobster tail
• butter
• bacon
• green onion
• butter
• white wine
• garlic salt
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a skillet over medium-high heat. Cook for just a few minutes, until just partly cooked. Set aside.
3. 3 Meanwhile, bring a pot of lightly salted water to a rolling boil. Add lobster tails, and boil for 5 to 6 minutes, until colored. Drain, and cool slightly. Remove shells by snipping up the center with scissors, and peeling away to the side.
4. 4 Slice a large pocket into the side of the tenderloin. (A butcher can do this for you also) Stuff the lobster tails into the pocket. Combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. Close the pocket, and tie the roast closed with cotton string at 1 inch intervals. Place the roast in a shallow roasting pan.
5. 5 Bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. The internal temperature of the roast should be at least 145 degrees F (70 degrees C) for rare. Lay bacon over the top of the roast, and continue baking until crisp.
6. 6 Melt remaining 1 cup of butter in a saucepan over medium heat. Add green onion, wine and garlic salt. Cook until onion is tender. Slice the roast, and arrange on a platter. Spoon sauce over the meat.

By MarjorieS

Ingredients

• ✓ beef tenderloin
• soy sauce
• worcestershire sauce
• garlic
• vegetable broth
• red wine
• green onion

Instructions

1. 1 Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
2. 2 Remove beef from the marinade and pat dry with paper towels.
3. 3 Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.

By betsyjane

Ingredients

• ✓ beef tenderloin
• sage
• garlic
• thyme
• salt
• black pepper

Instructions

1. 1 Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.
2. 2 Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper.
3. 3 Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.

By Sam Baderdeen

Ingredients

• ✓ beef tenderloin
• brown mustard
• hot pepper sauce
• worcestershire sauce
• brandy
• salt
• white pepper
• egg

Instructions

1. 1 In a medium bowl, mix together the beef, mustard, hot pepper sauce, Worcestershire sauce, brandy, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 30 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

By ITSIE

Ingredients

• ✓ beef tenderloin
• sesame oil
• rice vinegar
• green onion
• garlic
• hoisin sauce
• chili garlic sauce
• teriyaki sauce
• sesame seed

Instructions

1. 1 Whisk together the sesame oil, vinegar, green onion, garlic, hoisin sauce, and chile garlic sauce in a large glass or ceramic bowl. Add the beef tenderloin cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate at room temperature for 10 minutes, or in the refrigerator up to 8 hours.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
3. 3 Spread the beef cubes onto the prepared baking sheet. Bake in the preheated oven until cooked to your desired degree of doneness, about 8 minutes for medium-well. Transfer to a bowl and toss with teriyaki sauce. Skewer each piece of beef with a toothpick and place onto a serving platter. Sprinkle with sesame seeds to serve.

By KerriJ

Ingredients

• ✓ beef tenderloin
• olive oil
• garlic
• basil
• rosemary
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Tie tenderloin at 2-inch intervals with kitchen string.
3. 3 Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
4. 4 Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By LeChef

Ingredients

• ✓ beef tenderloin
• garlic
• olive oil
• rosemary
• black pepper
• thyme
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Use a sharp knife or scissors to remove silverskin and trim excess fat from tenderloin. Fold the thinner end under to approximate the thickness of the rest of the roast and tie with butcher's twine to secure. Tie tenderloin in 1 1/2- to 2-inch intervals to help it keep its shape during cooking.
3. 3 Mix together garlic, oil, rosemary, pepper, thyme, and salt in a small bowl; rub over tenderloin to coat. Let sit while you preheat the grill.
4. 4 Light a charcoal fire in one half of a charcoal grill or preheat a gas grill to high for 10 minutes and lightly oil the grate.
5. 5 Place tenderloin on the hot grill and close the lid. Grill until well-seared, about 5 minutes. Flip and repeat on the other side.
6. 6 Move tenderloin to the cool side of the charcoal grill, or if using a gas grill, turn off the burner directly underneath the tenderloin and turn the remaining one or two burners (depending on grill style) to medium. Cook until rosy pink and a meat thermometer inserted in the thickest section registers 130 degrees F (54 degrees C), 45 to 60 minutes. Cook time will depend on tenderloin size and grill.
7. 7 Let tenderloin rest 15 minutes before carving.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ beef tenderloin
• cabbage
• red bell pepper
• onion
• garlic
• ginger
• sesame oil
• soy sauce
• sugar
• black pepper
• water
• cornstarch

Instructions

1. 1 Mix cabbage and red bell peppers together in a bowl. Mix onion, garlic, and ginger together in a separate bowl.
2. 2 Heat a wok or large skillet over medium-high heat; add 1/4 cup sesame oil. Cook and stir beef and onion mixture in the hot oil until beef is browned on both sides, 3 to 4 minutes. Add cabbage mixture to beef mixture; cook, stirring quickly, until cabbage wilts, onion begins to brown, and beef is fully cooked, about 5 minutes.
3. 3 Stir remaining 1/4 cup sesame oil, soy sauce, sugar, and black pepper into beef and cabbage mixture; toss to coat. Mix water and cornstarch together in a bowl until cornstarch is dissolved; pour into beef and cabbage mixture. Cook and stir until sauce reduces and thickens, about 5 minutes.

By MT

Ingredients

• ✓ beef tenderloin
• mushroom
• sherry
• onion
• butter
• parsley
• puff pastry

Instructions

1. 1 Gather the ingredients.
2. 2 Combine mushrooms, sherry, onion, butter, and parsley in a large skillet over medium heat; cook and stir until all the liquid is absorbed and mushrooms are well browned, about 15 to 20 minutes. Allow to cool, then cover the top of each piece of tenderloin with mushroom mixture.
3. 3 Cut each partially thawed puff pastry sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to about 1/4-inch thickness and place beef in the center; fold up and seal all the edges, making sure the seams are not too thick.
4. 4 Place on a baking sheet, cover with plastic wrap, and store in the refrigerator until 35 minutes before serving time.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Bake beef Wellingtons in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Let rest for 5 minutes before serving.
6. 6 Serve and enjoy!

By MARBALET

Ingredients

• ✓ beef tenderloin
• puff pastry
• olive oil
• onion
• garlic
• porcini mushroom
• carrot
• celery
• potato
• bay leaf
• oregano
• marsala wine
• parsley
• egg white

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
3. 3 Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
4. 4 Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
5. 5 Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

By Maryellen

Ingredients

• ✓ beef tenderloin
• water
• soy sauce
• white sugar
• green onion
• sesame oil
• garlic
• sesame seed
• black pepper

Instructions

1. 1 Combine beef tenderloin, water, soy sauce, sugar, green onion, sesame oil, garlic, sesame seeds, and black pepper in a slow cooker. Cook on Low until meat is tender, 10 to 12 hours.

By kelsimad

Ingredients

• ✓ beef tenderloin
• butter
• butter
• onion
• mushroom
• liver pate
• salt
• pepper
• puff pastry
• egg yolk
• beef broth
• red wine

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place beef tenderloin in a baking dish. Spread 2 tablespoons softened butter over beef.
3. 3 Bake in the preheated oven until browned, 10 to 15 minutes. Remove beef from the pan and reserve pan juices; allow beef to cool completely.
4. 4 Increase oven temperature to 450 degrees F (230 degrees C).
5. 5 Melt 2 tablespoons butter in a skillet over medium heat. Sauté onion and mushrooms in butter for 5 minutes. Remove from heat and let cool.
6. 6 Mix paté and remaining 2 tablespoons softened butter together in a bowl; season with salt and pepper. Spread paté mixture over beef. Top with onion and mushroom mixture.
7. 7 Roll out puff pastry dough to about 1/4-inch thickness and place beef in the center.
8. 8 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 dough, and brush with egg yolk.
9. 9 Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and continue baking until pastry is a rich, golden brown, 10 to 15 minutes. An instant-read thermometer inserted into the center should read between 122 to 130 degrees F (50 to 54 degrees C) for medium rare. Set aside to rest.
10. 10 Meanwhile, place reserved pan juices in a small saucepan over high heat. Stir in beef broth and red wine; boil until slightly reduced, about 5 minutes. Strain and serve with beef.
11. 11 Serve hot and enjoy!

By Marla

Ingredients

• ✓ beef tenderloin
• all-purpose flour
• salt
• black pepper
• butter
• water
• onion
• garlic
• mushroom
• cream of chicken soup
• sour cream

Instructions

1. 1 Mix flour, salt, and pepper together in a bowl. Pound mixture into the beef. Cut beef into 1/2-inch strips.
2. 2 Melt butter in a saucepan over medium heat. Add beef; cook until browned, about 10 minutes. Remove meat with a slotted spoon, transfer to a covered container, and refrigerate while you make the gravy; do not wash the pan.
3. 3 Stir water, onion, and garlic into the pan. Cook and stir over medium heat until all of the brown bits have been scraped from the bottom of the pan, about 5 minutes. Add mushrooms and stir in condensed soup. Cook until mushrooms are tender, about 20 minutes.
4. 4 Mix beef and gravy in a pot over medium heat until hot but not boiling, about 5 minutes. Add sour cream and serve.

By TriciaB

Ingredients

• ✓ beef tenderloin
• merlot wine
• chicken broth
• beef broth
• butter
• flour
• olive oil
• black pepper
• shallot
• garlic
• thyme

Instructions

1. 1 In a heavy saucepan over high heat, combine wine, chicken broth, and beef broth. Bring to a boil; reduce heat and simmer until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead — cover and refrigerate).
2. 2 In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper; cook in hot oil until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
3. 3 Stir shallots, garlic, and thyme into the skillet. Add 2 cups reduced wine mixture; bring to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

By CANMAD7

Ingredients

• ✓ beef tenderloin
• olive oil
• green bell pepper
• onion
• steak seasoning
• salt
• black pepper
• beef broth
• garlic
• worcestershire sauce
• bay leaf
• brown gravy mix

Instructions

1. 1 Heat oil in a Dutch oven over high heat. Add beef, green bell pepper, onion, steak seasoning, salt, and black pepper; cook and stir until beef is browned and almost cooked through, 15 to 20 minutes. Do not drain beef.
2. 2 Reduce heat to medium. Add beef broth, garlic, Worcestershire sauce, and bay leaf to beef mixture; continue cooking until liquid thickens and beef is cooked through, about 15 minutes.
3. 3 Reduce heat to low. Stir in gravy mix. Cook, covered, until gravy is thick and beef is tender, about 10 minutes.

By Bree

Ingredients

• ✓ beef tenderloin
• salt
• black pepper
• vegetable oil
• mushroom
• butter
• olive oil
• salt
• tomato sauce
• marsala wine
• chicken broth
• butter
• oregano

Instructions

1. 1 Season beef medallions with salt and pepper; set aside.
2. 2 Heat vegetable oil in a skillet over high heat. Cook beef medallions until browned, about 2 minutes per side; transfer to a warm plate.
3. 3 Reduce heat to medium; add mushrooms, 1 tablespoon unsalted butter, olive oil, and pinch of salt to skillet. Cook and stir until mushrooms are very well browned, about 10 minutes.
4. 4 Stir in tomato sauce; cook and stir until thickens, about 5 minutes.
5. 5 Add Marsala; increase heat to high. Cook and scrape browned bits from bottom of skillet until most of Marsala evaporated. Stir in broth and bring to a boil; cook and stir until reduced by half, about 5 minutes.
6. 6 Reduce heat to low; add beef medallions back to skillet and simmer until cooked to medium-rare, 2 to 3 minutes. Transfer beef medallions to serving plates.
7. 7 Off heat, stir remaining 1 1/2 tablespoons butter and oregano into sauce until butter melts. Taste for seasoning; adjust if necessary.
8. 8 Spoon sauce over beef medallions and serve immediately.

By John Mitzewich

Ingredients

• ✓ beef tenderloin
• salt
• black pepper
• garlic
• thyme
• rosemary
• butter
• olive oil
• red wine
• gelatin
• water
• salt
• black pepper

Instructions

1. 1 Trim and tie tenderloin together with kitchen twine the night before cooking. Combine salt and pepper in a bowl and season tenderloin on all sides. Place on a baking rack set over a cookie sheet and allow to rest, uncovered, in the refrigerator overnight.
2. 2 The next morning place tenderloin, garlic, thyme, and rosemary into a sous vide vacuum bag and seal using a vacuum sealer. Refrigerate until you are ready to sous vide.
3. 3 Attach sous vide cooker to a heat-proof container of water and set temperature to 133 degrees F (56 degrees C). Sous vide until tenderloin has reached the desired temperature, 2 1/2 to 3 hours, depending on thickness.
4. 4 About 30 minutes pour water in a metal bowl and sprinkle gelatin powder on top. Allow to sit for 30 minutes until gelatin blooms. Set on top of a double boiler over simmering water and stir until a clear liquid forms. Do not allow to boil.
5. 5 Remove tenderloin from sous vide, pat dry, and let rest while preparing the gravy.
6. 6 Pour au jus liquids from the sous vide bag into a sauce pan. Stir in 1 to 2 tablespoons butter and red wine. Add as much of the bloomed gelatin as you like depending on desired thickness and whisk until well combined. Season gravy with salt, pepper, and herbs to taste.
7. 7 Heat cast iron pan to medium-high. Brush tenderloin with olive oil and sear in the hot pan until browned all over, 1 to 2 minutes per side. Melt extra butter in the pan as desired. Remove from pan, tent with foil, and allow to rest for 5 to 10 minutes.
8. 8 Slice tenderloin and serve with gravy.

By Nicole Leonard

Ingredients

• ✓ beef tenderloin
• short-grain white rice
• water
• cider vinegar
• chard leaf
• egg
• soy sauce
• water
• onion
• vegetable oil
• tuna
• carrot
• cucumber
• nori

Instructions

1. 1 In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
2. 2 In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
3. 3 Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
4. 4 Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
5. 5 Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
6. 6 Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, chard, egg, a cucumber slice, and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.

By sassyangelkiwi Donna-Maree Aus

Ingredients

• ✓ beef tenderloin
• porcini mushroom
• water
• butter
• olive oil
• red onion
• garlic
• beef bouillon
• salt
• black pepper
• heavy cream
• potato
• thyme

Instructions

1. 1 In a small bowl, soak dried mushrooms in hot water.
2. 2 Heat butter and 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion and garlic; cook until the onion is tender and transparent. Stir in beef bouillon cube, and pour in mushrooms with water. Season with salt and pepper. Mix in cream; simmer gently for 5 minutes. Set aside.
3. 3 Place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. Drain water. When potatoes are cool enough to touch, cut them in half. Heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. Season with salt and thyme. Set aside.
4. 4 Preheat oven to 400 degrees F (200 degrees C).
5. 5 Season beef medallions with salt and pepper. Heat 2 tablespoons olive oil in a wok or large skillet over high heat. Place medallions in hot oil, and brown on both sides. Remove from heat, and place medallions in the center of a roasting dish.
6. 6 Cover medallions with porcini sauce. Arrange potatoes around medallions. Cover dish with aluminum foil. Roast for 15 minutes.

By Cynthia Russell

Ingredients

• ✓ beef tenderloin
• pork loin
• masa harina
• olive oil
• red onion
• tomato
• green chile pepper
• beef broth
• cumin
• potato
• garlic
• oregano
• cilantro
• cayenne pepper
• salt
• white pepper

Instructions

1. 1 Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
2. 2 Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

By Staci Booth

Ingredients

• ✓ beef tenderloin
• water
• sweet potato vermicelli noodle
• vegetable oil
• garlic
• salt
• black pepper
• onion
• carrot
• spring onion
• soy sauce
• sugar
• sesame seed
• sesame oil

Instructions

1. 1 Bring water to a boil in a pot; add vermicelli noodles. Cook noodles until clear and soft, 10 to 12 minutes. Drain noodles in a colander; let sit for 10 minutes. Rinse noodles with cold water. Cut the noodles 2 to 3 times.
2. 2 Heat 1 teaspoon oil in a skillet over medium-high heat; saute beef, garlic, salt, and pepper until beef is cooked through, 3 to 4 minutes. Transfer beef to a large bowl.
3. 3 Heat 1 teaspoon oil in the same skillet; saute onion, salt, and pepper until slightly tender, 2 to 3 minutes. Add onion to beef. Heat 1 teaspoon oil in the same skillet; saute carrot, salt, and pepper until slightly tender, 2 to 3 minutes. Add carrot to beef mixture. Heat 1 teaspoon oil in the same skillet; saute spring onions, salt, and pepper until slightly tender, about 1 minute. Add spring onions to beef mixture.
4. 4 Mix noodles with beef mixture.
5. 5 Whisk soy sauce, sugar, sesame seeds, and sesame oil together in a bowl; pour over noodle mixture and mix well.

By Ann Lee

Ingredients

• ✓ beef tenderloin
• olive oil
• oyster sauce
• garlic
• cabernet sauvignon wine
• fish sauce
• black pepper
• soy sauce
• soy sauce
• sesame oil
• fish sauce
• lemon juice
• black pepper
• olive oil
• oyster sauce
• garlic

Instructions

1. 1 Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes.
2. 2 Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed.
3. 3 Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors.
4. 4 Serve beef alongside dipping sauce.

By Chip Phelps

Ingredients

• ✓ beef tenderloin
• olive oil
• baby spinach
• butter
• shallot
• nutmeg
• heavy cream
• salt
• black pepper
• butter
• shallot
• white wine vinegar
• egg yolk
• lemon juice
• butter
• ritz cracker

Instructions

1. 1 Heat olive oil in saute pan over medium heat. Add spinach and cover for 1 minute to steam. Uncover and stir spinach until it is wilted. Drain spinach, dry between paper towels, and chop. Melt butter in the same pan over medium heat. Add shallots and saute for a minute. Add heavy cream and nutmeg; stir to combine. Add chopped spinach and combine thoroughly. Remove from heat when spinach is creamy. Add salt and pepper. Set aside.
2. 2 Melt 1 tablespoon butter in a separate saute pan; add shallots and white wine vinegar. Cook until all liquid has evaporated, about a minute. Remove from the pan; set aside to cool.
3. 3 Add egg yolk and lemon juice to blender; slowly blend in half cup of melted butter until mixture is smooth and creamy. Pour into shallots mixture. Stir in chopped fresh tarragon.
4. 4 To assemble bites, place about 1-1/2 teaspoons creamed spinach on top of a RITZ Cracker. Place a slice of steak on top of the creamed spinach, then drizzle with about 1-1/2 teaspoon bearnaise sauce over the steak.

By RITZ Crackers

Ingredients

• ✓ beef tenderloin
• lager
• onion
• cilantro
• lime juice
• garlic
• hot salsa
• red pepper flake
• kosher salt
• black pepper
• pineapple
• green bell pepper
• red onion
• white mushroom
• cherry tomato
• skewer

Instructions

1. 1 Combine lager, white onion, cilantro, lime juice, garlic, salsa, red pepper flakes, salt, and black pepper in a large bowl; mix well. Add beef; toss to coat in marinade. Cover the bowl with plastic wrap; marinate in the refrigerator, 6 hours to overnight.
2. 2 Alternately thread beef, pineapple, bell peppers, red onions, mushrooms, and tomatoes onto skewers. Place kebabs on a baking sheet.
3. 3 Preheat the grill for medium heat and lightly oil the grate.
4. 4 Grill kebabs until beef is firm and reddish-pink in center, about 4 minutes per side.

By Annie

Ingredients

• ✓ beef tenderloin
• heavy cream
• gorgonzola cheese
• parmesan cheese
• salt
• black pepper
• nutmeg
• lemon pepper
• garlic powder
• onion powder
• salt
• black pepper
• cooking spray
• bacon
• green onion

Instructions

1. 1 Make sauce: Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until cream is reduced by half, stirring occasionally, about 1 hour. Remove from heat; whisk in Gorgonzola cheese, Parmesan cheese, salt, pepper, and nutmeg until cheeses have melted. Cover to keep warm and set aside.
2. 2 Prepare steaks: Season beef with lemon pepper, garlic powder, onion powder, salt, and pepper; set aside to marinate.
3. 3 Meanwhile, place bacon in a large, deep skillet over medium-high heat. Cook, stirring occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.
4. 4 Preheat an outdoor grill for medium-high heat. Lightly grease the grate with cooking spray.
5. 5 Cook steaks on the preheated grill until they begin to firm up and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer steaks to a plate; tent with foil to rest for 5 to 10 minutes.
6. 6 Serve steaks with Gorgonzola sauce and top with bacon and green onion.

By Shawn Alton