Type what you have

Ingredients

• ✓ beef tenderloin steak
• olive oil
• garlic
• meat tenderizer

Instructions

1. 1 Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
2. 2 Preheat grill for medium high heat.
3. 3 Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.

By Bobbie

Ingredients

• ✓ beef tenderloin steak
• garlic
• salt
• black pepper

Instructions

1. 1 Separate garlic bulb into cloves, and peel. Cut into lengthwise strips.
2. 2 Using a sharp knife, punch holes into steak. Stuff holes with garlic strips. Cover, and refrigerate for at least 4 hours.
3. 3 Preheat grill for hot heat.
4. 4 Lightly oil grate. Place stuffed steaks on hot grill, garlic side up. Cook for 4 to 5 minutes, turn, and season with salt and pepper. Continue cooking until done, another 4 to 5 minutes.

By Carisa Yake

Ingredients

• ✓ beef tenderloin steak
• salt
• black pepper
• butter
• crab
• asparagus
• bearnaise sauce mix
• milk
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
3. 3 Melt 1/4 cup of butter in a small saucepan over low heat; gently stir in crab meat and simmer while you broil the beef filets.
4. 4 Broil steaks until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set steaks aside to rest.
5. 5 Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
6. 6 Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
7. 7 To assemble, top each broiled steak filet with crab meat, then half of the asparagus. Spoon Bearnaise sauce to taste over asparagus and serve.

By Jessica E Wilson

Ingredients

• ✓ beef tenderloin steak
• salt
• black pepper
• butter
• red wine
• heavy cream
• beef stock
• tomato
• basil

Instructions

1. 1 Pat filets dry; season with salt and black pepper.
2. 2 Melt butter in a heavy skillet over medium heat. Add filets; cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate; discard fat from skillet. Add wine to skillet; bring to a boil, scraping any browned bits of food off the bottom of the skillet with a wooden spoon. Stir in cream and stock; boil sauce until thickened, 3 to 5 minutes. Off heat, stir in tomatoes and basil until combined.
3. 3 Serve filets with pan sauce.

By Alley

Ingredients

• ✓ beef tenderloin steak
• red wine
• water
• garlic
• chile paste
• white pepper
• salt
• vegetable oil

Instructions

1. 1 In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
2. 2 In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
3. 3 Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.

By DARMYST

Ingredients

• ✓ beef tenderloin steak
• espresso bean
• brown sugar
• cinnamon
• cayenne pepper
• salt
• black pepper
• canola oil

Instructions

1. 1 Sift ground espresso beans, brown sugar, cinnamon, cayenne pepper, salt, and black pepper together in a bowl. Generously coat all sides of each steak with espresso mixture. Place steaks on a plate and refrigerate for flavors to blend, about 30 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Heat a large oven-proof skillet over medium-high heat; add canola oil. Place steaks in the hot oil and cook until bottom of each steak is browned, 1 1/2 to 2 minutes. Flip steaks and place skillet in the preheated oven.
4. 4 Cook the steaks in the preheated oven to your desired degree of doneness, 4 to 5 minutes for medium-rare. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover skillet with a tented piece of aluminum foil and let steaks rest for at least 5 minutes.

By teamswitch

Ingredients

• ✓ beef tenderloin steak
• mustard
• horseradish
• basil
• thyme
• tarragon
• black pepper
• salt

Instructions

1. 1 Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
3. 3 Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).

By BJ.

Ingredients

• ✓ beef tenderloin steak
• potato
• tomato vegetable juice cocktail
• carrot
• celery
• onion
• tapioca
• sugar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place beef into a roasting pan. Stir in potatoes, tomato-vegetable juice cocktail, carrots, celery, onion, tapioca, sugar, salt, and pepper. Cover the pan.
3. 3 Bake in the preheated oven until beef and potatoes are tender, about 5 hours.

By Anna Johnson

Ingredients

• ✓ beef tenderloin steak
• garlic
• black pepper
• olive oil cooking spray
• green bell pepper
• red bell pepper
• yellow bell pepper
• onion
• garlic
• beef bouillon granules
• red curry powder
• black pepper
• evaporated milk
• water

Instructions

1. 1 Mix 1 clove of crushed garlic and 1 teaspoon of crushed peppercorns together in a small bowl. Press a small amount of the mixture on both sides of the steaks.
2. 2 Prepare a large nonstick skillet with olive oil cooking spray and place over medium heat. Arrange steaks in a single layer.
3. 3 Cook the steaks until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove the steaks to a serving platter and keep warm.
4. 4 Cook and stir the green, red, and yellow bell pepper strips, the onion, and 1 clove of minced garlic in a clean skillet sprayed with olive oil cooking spray over medium heat until onion is translucent, about 5 minutes; transfer vegetables to a bowl.
5. 5 Mix the beef bouillon granules, red curry powder, 1/2 teaspoon of crushed peppercorns, evaporated milk, and water into the skillet. Cook and stir over medium heat until the bouillon granules have dissolved.
6. 6 Continue to cook the sauce, stirring often, until reduced to 1/2 cup, about 10 minutes; stir in the bell pepper mixture and heat through.
7. 7 Spoon the sauce over the steaks to serve.

By CARMOMOF4

Ingredients

• ✓ beef tenderloin steak
• demi-glace
• mustard
• worcestershire sauce
• tomato paste
• cayenne pepper
• vegetable oil
• kosher salt
• black pepper
• butter
• shallot
• cognac
• brandy
• heavy cream
• chive

Instructions

1. 1 Season steaks generously on both sides with salt. Allow steaks to come to room temperature while you make the sauce.
2. 2 Stir together demi-glace, mustard, Worcestershire sauce, tomato paste, and cayenne pepper in a bowl.
3. 3 Heat oil in a skillet over very high heat, swirling carefully to evenly cover surface. When oil reaches a smoking point, transfer steaks to oil; add a few chunks of butter. Sear meat on high heat until brown on each side, 2 to 3 minutes per side; keep them on the rare side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer steaks to a warm plate.
4. 4 Stir shallots into skillet; cook until softened, 2 to 3 minutes. Remove skillet from heat; pour in Cognac. Carefully ignite with a fireplace lighter. When alcohol burns off and flames go out, return skillet to high heat and bring to a boil; cook, stirring, a few minutes to reduce slightly. Add demi-glace mixture, cream, and any accumulated juices from the steak. Cook on high heat just until sauce starts to thicken, 3 to 5 minutes. Transfer steaks back to pan and reduce heat to low. Gently simmer until meat is heated through and cooked to your desired level of doneness.
5. 5 Transfer to hot plates and serve with a generous spoonful or two of sauce. Sprinkle with chives.

By John Mitzewich

Ingredients

• ✓ beef tenderloin steak
• salt
• pepper
• olive oil
• mushroom
• butter
• salt
• sweet pepper
• hot pepper
• garlic
• white wine
• oregano
• tomato concasse
• oregano
• balsamic vinegar
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Season steak medallions with salt and black pepper on both sides.
2. 2 Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
3. 3 Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
4. 4 Stir tomato concassé into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
5. 5 Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.

By John Mitzewich