Beef Tenderloin

How To Roast Beef

December 21, 2017

Standing Beef Rib Roast
How Much To Buy: A 54 to 5 Pound Roast Serves 8 to 10
Keep meat at room temperature for an hour or so. Preheat oven to 450 degrees. Rub roast with lots of olive oil, cracked peppercorns, minced garlic, kosher salt, and 2 tablespoons of an herb or spice rub, if desired. Place roast meat-side down in a roasting pan and cook 30 minutes. Reduce heat to 425 degrees. Continue roasting for about 3 minutes per pound. Turn oven back up to 450 degrees and roast another 15 minutes, or until meat thermometer reaches 125 degrees for rare, 140 degrees for medium-rare or 160 degrees for well-done. Remove from oven and let rest 15 minutes. Skin fat from juices, and pour some dry red wine into the pan with the drippings. Over a low heat, stir wine, scraping up any browned bits on bottom of pan. Serve over roast as a sauce.

Roasted Beef Tenderloin
How Much To Buy: A 4 to 5 Pound Tenderloin Serves 8
Position oven rack in center. Preheat oven to 425 degrees. Lightly oil a roasting pan. Mix 2 tablespoons olive oil, 1 tablespoon minced garlic, 2 teaspoons each of rosemary and thyme, and kosher salt and freshly ground pepper to taste. Rub over entire surface of meat. Place meat into roasting pan and cook until thermometer inserted into thickest part of the roast reads 125 degrees for rare, 140 degrees for medium-rare or 160 degrees for well-done. This should take 35 to 55 minutes. You may baste with pan juices halfway through cooking, if desired. Remove from oven. Let rest 15 minutes and serve.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Holiday Menu Ideas

December 20, 2016

Everyone who’s cooking for the holidays wonders what he or she should make for the holidays. I like to keep it simple and typically follow the “don’t experiment on your guests” rule.

Hors D’oeuvres
Mini Crab Cakes With Remoulade Sauce
Cold Seafood Platter (Lobster Tails, Jumbo Shrimp, Jumbo Lump Crab Meat)
Stuffed Mushrooms (Crab, Sausage, Cheese Stuffing)
Chicken Tenders With Honey Mustard Sauce
Chicken & Beef Satay With Asian Dipping Sauces
Jumbo Shrimp Cocktail Platter With Cocktail Sauce
Grilled Shrimp With Aioli
Mini Southwest Chicken Quesadillas With Salsa
Beef Franks In a Blanket With Whole Grain Mustard Sauce
Antipasto Platter With Imported Meats, Cheese, Peppers, And Olives
Assorted Mini Quiche
Bacon Wrapped Sea Scallops
Grilled Citrus Shrimp With Mango Aioli
Tenderloin Of Beef On Crostini With Horseradish Sauce

Salads
Mesclun Salad With Goat Cheese, Maple Candied Walnuts, Dried Cranberries And Balsamic Vinaigrette
Traditional Caesar Salad With Croutons & Shaved Parmesan Cheese
Traditional Caesar Salad With Shrimp Or Chicken

Dinner
Chicken Or Veal Marsala (Sautéed With Fresh Mushrooms & Red Roasted Peppers With Marsala Wine)
Chicken Or Veal Francese (Bathed In Light Egg Batter & Sautéed With White Wine & Lemon Sauce)
Chicken Or Veal Picata (Sautéed With Artichoke Hearts With Lemon Caper & White Wine Sauce)
Chicken Or Veal Parmigiana (Breaded & Sautéed Crispy, Topped With Marinara Sauce, Mozzarella & Parmesan Cheese)
Poached Salmon With Dijon Dill Sauce
Stuffed Filet Of Sole (Stuffed With Crabmeat & Baked With Lemon, Butter & White Wine)
Roasted Tenderloin Of Beef (Serve With Mushroom Sauce Or Creamy Horseradish Sauce & Oven Roasted Potatoes)
Roasted Turkey Breast (Serve With Traditional Stuffing, Gravy & Mashed Potatoes)
Smoked Country Ham (Serve With Roasted Sweet Potatoes & Whole Grain Mustard)
Cheese Ravioli With Marinara Or Bolognese Sauce
Manicotti Stuffed With Ricotta Cheese, Spices & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Stuffed Shells With Ricotta & Parmesan Cheese (Topped With Marinara Or Bolognese Sauce)
Baked Rigatoni With Herb Ricotta & Topped With Mozzarella Cheese
Classic Meat Lasagna
Vegetarian Lasagna
Flour Cheese Lasagna (Ricotta, Parmesan, Romano & Mozzarella)
Eggplant Parmigiana
Eggplant Rollatini
Sausage & Peppers In Tomato Sauce
Sausage & Broccoli Rabe Sautéed In Olive Oil & Garlic
Tuscan Sausage Cook With Broccoli Rabe & Cannelloni Beans In Creamy Tomato Sauce

Desserts
Pies
Cakes
Cookies
Zabaglione

www.tinynewyorkkitchen.com

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

Roast Beef Tenderloin 3 Ways

September 10, 2013

Tenderloin

Roast Beef Tenderloin 3 Ways

Here are three different ways to cook Beef Tenderloin.  Remember to let your roast rest for a bit after removing from the oven because it will continue to cook. 

Classic

1 Two to Six Pound Beef Tenderloin

4 Tablespoons Olive Oil

1 Tablespoon Minced Garlic

3 Tablespoons Rosemary

2 Tablespoons Thyme

2 Tablespoons Kosher Salt

2 Tablespoons Freshly Ground Pepper

Preheat your oven to 350° F.  With 2 tablespoons olive oil lightly oil a roasting pan.  Position the oven rack on center rack.  In a small-size bowl combine 2 tablespoons of olive oil, garlic, rosemary, thyme, kosher salt, and pepper.  Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven.  Cook for about 35 to 55 minutes depending on target temperature.  Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin. 

Smoked Paprika

1 Two to Six Pound Beef Tenderloin

5 Tablespoons Olive Oil

3 Tablespoons Smoked Paprika

1 Teaspoon Oregano

Zest of 1 Lemon

Juice of 1 Lemon

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Preheat your oven to 350° F.  With 2 tablespoons olive oil lightly oil a roasting pan.  Position the oven rack on center rack.  In a small-size bowl combine 3 tablespoons of olive oil, smoked paprika, oregano, zest & juice of lemon, kosher salt, and pepper.  Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven.  Cook for about 35 to 55 minutes depending on target temperature.  Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin. 

Cajun Style

1 Two to Six Pound Beef Tenderloin

2 Tablespoons Olive Oil

3 Tablespoons Cajun Seasoning

1/2 Teaspoon Cayenne Pepper

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Preheat your oven to 350° F.  With 2 tablespoons olive oil lightly oil a roasting pan.  Position the oven rack on center rack.  In a small-size bowl combine Cajun seasoning, cayenne pepper, kosher salt, and pepper.  Rub the spice mixture over the entire surface of tenderloin. Place into roasting pan and place into oven.  Cook for about 35 to 55 minutes depending on target temperature.  Remove from oven and let rest 15 minutes before serving. Serves 2 to 6 depending on size of tenderloin.  

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