Cooking tenderloin in the oven is a troublesome task: there is always a danger that it will remain raw in the middle or be overcooked. But knowing some secrets and having experience in cooking, you don’t have to be afraid of this.
Ingredients for the easiest way to prepare
- - 1 kg.
- 2 pcs. carrots
- several heads of garlic
- salt - as much as needed
- ground black pepper - as much as needed
- a few bay leaves
- soy sauce - to taste
This recipe is the simplest, but the result will still exceed all your expectations. First of all, turn on the oven and set the temperature to 200°. Then wash the beef fillet thoroughly, remove the film and fat and dry it with a towel.
Prepare the vegetables - remove the skin from the garlic, cut off the top layer from the carrots and cut into long strips, and break the bay leaf into pieces. Using a long, sharp knife, make several deep cuts on both sides of the tenderloin. Using the same knife, we push salt into each cut in turn (take it from the salt shaker with the tip of the knife and as much as you can bring to the cut, this is the amount of salt needed), pepper, bay leaf, garlic and pieces. Salt and pepper will improve the taste of meat from the inside, and carrots, bay leaves, and garlic will add color and flavor to the meat.
The next step is to place the beef tenderloin on a large piece of foil and pour over soy sauce, salt and pepper. Then we carefully begin to wrap it in foil. If it suddenly breaks or gaps form, wrap it in another layer of foil.
The secret of the juiciness of tenderloin baked in the oven in foil is that the secreted meat juice does not evaporate, but remains inside the package, softening the prepared dish. A 1 kg beef tenderloin should be in the oven for 60 - 70 minutes.
If you want the finished dish to have a fried crust, remove the baking sheet from the oven and carefully remove the top layer of foil. Why careful? Because there is hot steam inside the package, which will immediately escape and can severely burn the cook’s face and hands. After this, place the baking sheet in the oven for 10 minutes, but no more, otherwise the meat will dry out.
Marinated meat recipe
Another recipe, but only the meat should be kept for a while. For this you will need:
We prepare the meat as in the first version. Then mix all the other ingredients in one bowl and thoroughly rub the piece of meat with this mixture. Let it brew for several hours. Then wrap it in foil in several layers and send it to a hot oven for 60 - 70 minutes. Baked in the oven, this way the beef will be more flavorful and juicy.
Secrets to remember
Beef fillet baked in the oven will turn out wonderful if you follow some rules of culinary art. One of them is that the oven should be preheated to the desired temperature, and should not be very cold. As a result, a hard crust will form, but the inside will remain soft and juicy.
The next rule is to buy meat without visible yellow veins, this indicates that the animal is not young. If the beef is a little fatty, you can rub the piece with mustard powder - it will dry out the fat and give the finished dish an exotic taste. It is best to bake the following parts in foil:
- brisket
- spatula
- tenderloin
they turn out more juicy.
Beef prepared in this way will delight your family at the holiday table, on a picnic, as a filling for sandwiches and an ingredient for all kinds of casseroles.
Bon appetit!
24.04.2018
Beef tenderloin in the oven always turns out juicy, flavorful and tender. You can bake it either whole or in pieces. To keep the meat tender and soft, it is better to use foil or a sleeve.
Juicy beef tenderloin on the inside with a fragrant crispy crust on the outside - could anything be tastier? Let's quickly prepare this culinary masterpiece!
Advice! In order to check the readiness of the tenderloin, it is better to use a special thermometer. You can remove the meat if the mark on it has reached 50-51 degrees.
Ingredients:
- beef tenderloin – 1 kg;
- chopped horseradish – 6 table. spoon;
- fine-grained mustard - 6 tablespoons. spoon;
- garlic cloves – 4-5 pieces;
- dill;
- thyme (you can use thyme) – 1 table. spoon;
- salt;
- black pepper.
Preparation:
- Immediately preheat the oven to one hundred and eighty degrees.
- Peel the garlic cloves and squeeze through a press.
- Place the garlic mass in a bowl.
- Add to it three tablespoons of horseradish and the same amount of mustard. Let's stir.
- Wash the dill and chop finely.
- Combine dill with chopped thyme and stir.
- Add three tablespoons of mustard and horseradish to the greens and stir.
- We wash the tenderloin and dry it thoroughly.
- Heat the pan on the middle burner level.
- Place the beef and fry it on all sides. You should not pierce the tenderloin with a fork, and it is best to turn it over with a wooden spatula. This is the only way it will remain juicy from the inside.
- Salt the tenderloin and sprinkle with black pepper.
- Place it on a baking rack.
- Spread the mixture of horseradish, garlic, and mustard on top.
- Bake the beef for thirty minutes.
- Then take out the tenderloin and spread a mixture of greens with horseradish and mustard over it.
- Ready!
Incredibly tasty beef roll
Beef tenderloin in the oven in foil can become a real work of culinary mastery if you bake it with assorted vegetables and cheese. This dish will be the main decoration of any holiday feast.
Ingredients:
- beef tenderloin – 1 kg;
- carrot root vegetables – 2 pieces;
- onion - 1 head;
- garlic cloves – 2-3 pieces;
- chopped parsley - 2 tablespoons. spoons;
- cheese – 0.1 kg;
- apple cider vinegar - 1 table. spoon;
- spice blend;
- salt.
Preparation:
Beef + prunes = perfect flavor combination!
Beef tenderloin with prunes in the oven turns out especially elegant and piquant. And most importantly, this dish is simple and quick to prepare! Shall we try?
Ingredients:
- beef tenderloin – 1.5 kg;
- prunes – 0.3 kg;
- carrot root vegetables - 3 pieces;
- onion - 3 heads;
- salt;
- unflavored vegetable oil;
- broth or hot water;
- blend of spices.
Preparation:
Another win-win dish
Beef tenderloin in the oven in the sleeve is a dish that even the most inexperienced cook can handle. The marinade will give the meat a special piquancy.
Ingredients:
- beef tenderloin – 0.7 kg;
- soy sauce – 120 ml;
- unflavored vegetable oil - a quarter of a glass;
- garlic cloves – 2-3 pieces;
- grated ginger root – 3 teaspoons. spoons;
- blend of spices.
Preparation:
- Wash and dry the tenderloin.
- Let's clear it of the film.
- Pour soy sauce and unflavored vegetable oil into a container.
- Peel the garlic cloves, chop them and add them to the marinade mixture.
- We will also send grated ginger root and spices there. Let's stir.
- Pour the marinade mixture over the tenderloin.
- Let's leave it for an hour. Turn the tenderloin over a couple of times during this time.
- Then place the tenderloin in the sleeve.
- We fasten its ends with clips.
- Bake the tenderloin for an hour at two hundred degrees. Ready!
There are very few meat recipes in my magazine. Although I cook it all the time. For husband. I myself am indifferent to meat. I can’t say that I don’t like it, but the thought of meat and the sight of it don’t make me salivate. Here’s a plate of pasta - yes, that’s for me (*hurried to the kitchen for another portion of pasta). Lately, I’ve been thinking about giving up meat altogether, I even thought about becoming a vegetarian. Then I thought about it and realized that I couldn’t refuse Bolognese and pasta with veal.
Doctors, as far as I know, generally recommend eating meat regularly. I am for a healthy diet, but what about meat? If you don’t want to, is it worth forcing yourself? There is also the problem of buying quality meat. The media is “teeming” with information about the lack of good meat on store shelves. Here is another reason to give up meat. Or not?
I haven’t yet decided for myself whether there should be meat or not meat in my life.
Most often I bake meat in foil. I stuff it with garlic, pepper, marinate it and just put it in the oven. It's a win-win option. This time I decided to experiment and not force it. It turned out very well and, according to my husband, delicious.
We need:
A piece of beef tenderloin weighing about 1 kg;
- 5-6 tbsp. olive oil;
- 1 tbsp. mixtures of peppers (peas);
- 2 tbsp. dried juniper berries;
- ground black pepper and paprika, salt to taste;
- 4 sprigs of rosemary;
- 10-12 sprigs of thyme;
- 500 ml. broth (meat or vegetable).
How to do:
- Crush about half the juniper berries and peppercorns, not very finely, in a mortar. Combine with whole fruits.
- Wash the beef, dry with a paper towel, generously grease with olive oil (4 tablespoons), salt and pepper, roll in a mixture of peppers and juniper. Take 2 sprigs of rosemary and 5-6 sprigs of thyme into leaves and also rub the meat with them. Cover with cling film and refrigerate for 24 hours. Turn the meat periodically so that it marinates evenly.
- 2-3 hours before baking, remove the meat from the refrigerator and leave at room temperature.
- Heat a frying pan and fry the beef in the remaining oil on all sides until golden brown.
- Heat the broth. Place the meat on a wire rack in the oven, heated to 180 C. Place a tray under the wire rack, into which put the remaining herbs (rosemary and thyme), pour in the broth. Bake until done (about 1 hour). If necessary, you can periodically baste the meat with broth.
- Wrap the finished meat in foil.
I took the risk of baking it without foil, I wanted it to have a firm crust on the outside. But I was afraid that the meat would be dry or tough, so I periodically poured broth over it. I hoped that the steam from the broth would prevent my meat from turning into a dry log;)) It was not in vain that I counted! The meat turned out very tender and tasty - my husband said so. And how fragrant it is...
PS. Enjoy your meal! And good mood!
Necessary:900 g beef tenderloin,
1 onion,
100 g butter,
1 clove of garlic,
fresh parsley, dill,
ground black pepper, salt - to taste.
How to cook:
To prepare the dish, you need to take chilled or defrosted meat.
Tighten the beef tenderloin with kitchen twine to help the product “hold 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 tenderloin with it.
Cover a baking sheet with foil, place it in the oven, and place a wire rack on top. Place the meat on the grill.
Bake it for 55-70 minutes, turning occasionally.
While the beef tenderloin is roasting, prepare the flavored butter.
Place the softened butter in a bowl, add finely chopped parsley, dill, chopped garlic, salt and pepper.
Mix everything well.
Place the butter on cling film, wrap it like a sausage and place it in the refrigerator.
Place the cooked tenderloin on a platter, 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
Necessary:
700-750 meat,
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 tenderloin with salt and pepper, place it 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 early, turn the tenderloin 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 a while.
Cut the carrots and zucchini into cubes. Fry the zucchini in a frying pan until golden brown.
Add salt, mix 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 are 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 tenderloin 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 tenderloin 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.
How to cook beef tenderloin in a regular oven so that it is tender and juicy. and got the best answer
Answer from Ђata[guru]
MEAT WITH VEGETABLESWhat you need:
# cauliflower - 100 g
# broccoli - 100 g
# leek - 50 g
# carrots - 1/2 pcs.
# beef (pulp) - 500 g
# vegetable oil - 4 tbsp. spoons
# grated cheese - 2 tbsp. spoons
# beef bouillon cube - 1/2 pcs.
# water - 1 glass
How to cook "Meat stuffed with vegetables":
1. Separate cauliflower and broccoli into florets. Cut the onion into cubes and carrots into strips.
2. Dissolve the bouillon cube in water. Lightly fry the vegetables in oil, pour in the broth and simmer until tender.
3. Cut the beef into portions and beat.
4. Place minced vegetables on pieces of meat, sprinkle with grated cheese, roll into rolls and secure with skewers. Place them on a greased baking sheet, sprinkle with the remaining oil and bake for 20 minutes at 220°C.
5. When serving, decorate with greens.
Answer from Metisse[guru]
It’s better to fry the tenderloin; the meat is too lean to cook in the oven without additional fat in a decent piece. My advice is to cut into portions across the grain, fry over high heat in a frying pan to “seal” the juice in the meat, then place on a baking sheet and spread with mayonnaise. Sprinkle with spices, grated cheese on top and bake for about 15 minutes. After removing, sprinkle with herbs, you can add grated garlic. The portioned dish will be juicy and tasty. I bought a lot of tenderloin - nothing good will come out of it when baked, there are long fibers in the meat...
Answer from Dark_angel[guru]
"Meatloaf "Assorted""
Chicken
Salts
Spices
Carrot
Garlic
Recipe "Assorted meatloaf"
Lightly beat the beef cuts to make them thinner.
Separate all the meat from the chicken.
Spread cling film and place a few bay leaves on it. Spread the chopped beef slices on top along the entire perimeter of the film so that their edges lie one on top of the other. Place chicken meat on top of the beef - also evenly across the entire field. Place a few long strips of carrots and a few cloves of garlic. Salt and pepper.
Carefully begin to roll so that all the chicken is in the middle and the beef chops envelop it. The cling film, of course, should envelop the entire outside of the roll. Wrap thoroughly with a second layer of cling film so that there is nothing left for the meat to “breathe”. Tie the film on top with a thread - tightly, to make a long roll.
Wrap this roller on top with food foil, also without a gap.
Place this wrapped “doll” on a baking sheet, pour a glass of water into it, and bake in the oven at 200 degrees for 40 -50 minutes.
Lay out and let cool thoroughly without unwinding (I usually put it in the refrigerator overnight).
When it cools down, remove the foil, threads, cling film, and bay leaves. There is no need to stand on ceremony, since the baked log holds very well in the form of a sausage. After that, cut into slices and eat.
It would, of course, be better with step-by-step photos, but I don’t have those. If there is anything unclear, I will explain further.
BON APPETIT!
===============================================
"Baked veal from carina"
Veal fillet (turkey) - 1 kg
Marinade
Peppercorns - 1 tbsp. l.
Peas - 1 tbsp. l.
- 1 tbsp. l.
Pepper (1 tsp ground sweet paprika) - 1 pc.
Sea salt - 1 tbsp. l.
Sage - 1 cup.
Oils - 2 tbsp. l.
Oranges
Recipe "Baked veal from carina"
More photos
And further
- Grind all the ingredients in a mortar... add oil, juice, mix and brush the meat with this mixture
- Wrap the meat in film, then in foil and place in the refrigerator for at least 12 hours
- Pour a couple of tablespoons of vegetable oil into a baking tray, place the meat
- Heat the oven to 180 C
- Set the MICRO+ TURBO 180 C program to 50% power (based on 1000 W oven power)
- Bake for 15 minutes
- Remove the meat, brush with the juices that have accumulated, cover with foil
- Continue baking as usual for 30 minutes
- Remove the foil and “brown” the meat at 100% power for 2 - 3 minutes
FINAL WORD
- I don’t like well-done beef and veal.. Therefore, I reduced the baking time.. and the meat I had was Milk Calf and weighed much more than 1,300 g, which did not require long baking..
- The time laid out in the recipe is for beef... It turns out not “rare”, but completely fried meat...
- I didn’t cover anything.. I didn’t “brown” anything.. The meat came out DELICIOUS... moderately fried but not raw.. with a slight aroma of spices.. (especially tasty cold)
Karina's recipe uses micro+convention. I baked it in a regular oven... At the butcher shop I asked the butcher how best to bake it. He advised me a piece weighing 1 kg. 300 bake at 180 ° for 45 -50 minutes (do not preheat the oven!!!). It turned out just right (not quite rare, but not completely cooked). The meat went off with a bang.
Unfortunately, when I invite guests, I don’t do photo sessions, so I post old photos (from a past life). I have made this meat several times already and it has always been a constant success.
I didn't have veal, but I did have a turkey thigh... what can I say? This is delicious! VERY!!! Both hot and cold! The marinade turns out so tasty... and when you fry the meat, you get such a sauce... And dip the meat in this sauce...
Answer from ALYONA BELOVA[guru]
Beef Wellington
Serves 2-3
350-400 g beef (tenderloin); 1 sheet of puff pastry; 2 tbsp. l. vegetable and butter; 1 large onion; 8-10 medium champignons; 1 egg; a handful of spinach leaves; salt; black pepper
Defrost the puff pastry. Peel the onion, finely chop it and mushrooms. Make Duxelles sauce - fry the mushrooms over high heat in butter for 4-5 minutes, then separate the onion until soft, add salt and pepper, set aside. Rub the meat with salt and pepper, fry in vegetable oil over high heat until golden brown on all sides and set aside. Roll out the puff pastry to a thickness of 5 mm, slightly longer than the ham and 3 times wider. Boil the spinach in salted boiling water for 2 minutes after boiling, drain in a colander, rinse with ice water, and separate into leaves. Evenly distribute the leaves over the dough, then the mushrooms and onions, place the meat on top, brush the edges of the dough with whipped egg white, and wrap the meat in the dough (trimming off any excess). Place on a baking sheet, seam side down, on a greased layer of parchment paper. Cut strips from the remaining dough, brush one side with beaten egg white and glue them on top in the form of a lattice. Brush the dough with egg yolk and water (1 tbsp) using a brush, let stand for 15 minutes. Bake in the oven at 220C for 10 minutes, then at 170C for another 20 minutes (until golden brown). Remove, cover with a towel, and let stand for 15 minutes. Cut into slices 1 cm thick
Answer from Sergey Evstratov[guru]
Undoubtedly it is better to fry the tenderloin!! !
You can, of course, bake... For example, lightly marinate (to your taste), then wrap the entire piece in strips of bacon (secured with toothpicks), lightly fry in a frying pan and bake in a hot oven (approximately 220 gr., pouring over the released juice for about 30 minutes ). Yes, beef tenderloin is always better undercooked (with blood or at least with pink juice) than overcooked!! !Bon appetit...
