Savoring the succulence of a perfectly cooked Beef Tenderloin Tail Recipe is an experience that transcends mere dining; it’s a culinary journey that tantalizes the taste buds and leaves a lasting impression.
In this comprehensive guide, we’ll delve into the art of preparing this delectable dish, exploring each step with precision and passion.
Beef Tenderloin Tail Recipe
Recipe Overview:
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Course: Main Course
- Cuisine: International
- Yield: 4 servings
- Calories Per Serving: Approximately 300 calories
Ingredients:
For The Marinade:
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For The Beef:
- 1 lb beef tenderloin tail, trimmed and sliced into medallions
- Salt, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
For The Sauce:
- 1/2 cup beef broth
- 1/4 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch (optional, for thickening)
For Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions:
1. Marinating The Beef:
- In a bowl, combine soy sauce, olive oil, minced garlic, black pepper, paprika, thyme, and rosemary to create the marinade.
- Place the beef tenderloin tail medallions in a shallow dish and pour the marinade over them. Ensure each piece is evenly coated.
- To allow the flavors to mingle, cover the dish with plastic wrap and place it in the refrigerator for at least half an hour.
2. Cooking The Beef:
- After marinating, remove the beef from the refrigerator and let it sit at room temperature for about 10 minutes.
- Season the beef with salt to taste.
- Heat olive oil and butter in a skillet over medium-high heat.
- Add the beef medallions to the skillet and cook for 3-4 minutes on each side for medium-rare doneness, adjusting the cooking time according to your preference. Remove the beef from the skillet and set it aside to rest.
3. Making The Sauce:
- In the same skillet, pour in the beef broth, red wine, Worcestershire sauce, and Dijon mustard. Mix well, making sure to scrape away any browned bits from the pan’s bottom.
- Allow the sauce to simmer and reduce by half, about 5-7 minutes.
- If preferred, make a slurry out of cornstarch and a tablespoon of water and stir it into the sauce to thicken. Cook for an additional 1-2 minutes until the sauce coats the back of a spoon.
Serving Suggestions
For a memorable dining experience, adorn the plated Beef Tenderloin Tail with an array of vibrant garnishes, such as fresh herbs, microgreens, or edible flowers.
Pay homage to culinary aesthetics by arranging the dish with meticulous attention to detail, creating an enticing visual feast that tantalizes the senses.
Tips For Success
To ensure a perfectly cooked beef tenderloin tail, follow these tips:
- Use a meat thermometer to monitor internal temperature accurately.
- Allow the meat to rest after cooking to redistribute juices and ensure maximum tenderness.
- When carving, slice against the grain for optimal texture and mouthfeel.
Health Benefits Of Beef Tenderloin Tail
Despite its luxurious reputation, beef tenderloin tail offers several health benefits. It’s a rich source of protein, essential vitamins, and minerals, including iron and zinc.
It can improve general health and wellbeing when taken in moderation as part of a balanced diet.
Conclusion
Indulge in the succulent flavors of this Beef Tenderloin Tail recipe, perfect for a special occasion or a cozy dinner at home.
With its tender meat, rich sauce, and aromatic herbs, this dish is a culinary masterpiece that will leave your taste buds craving for more.
Enjoy the delightful symphony of flavors and make every meal a memorable experience with Naznin’s Kitchen.
Easy Beef Tenderloin Tail Recipe
Ingredients
For The Marinade:
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
For The Beef:
- 1 lb beef tenderloin tail trimmed and sliced into medallions
- Salt to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
For The Sauce:
- 1/2 cup beef broth
- 1/4 cup red wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon cornstarch optional, for thickening
For Garnish:
- Fresh parsley chopped
- Lemon wedges
Instructions
Marinating The Beef:
- In a bowl, combine soy sauce, olive oil, minced garlic, black pepper, paprika, thyme, and rosemary to create the marinade.
- Place the beef tenderloin tail medallions in a shallow dish and pour the marinade over them. Ensure each piece is evenly coated.
- To allow the flavors to mingle, cover the dish with plastic wrap and place it in the refrigerator for at least half an hour.
Cooking The Beef:
- After marinating, remove the beef from the refrigerator and let it sit at room temperature for about 10 minutes.
- Season the beef with salt to taste.
- Heat olive oil and butter in a skillet over medium-high heat.
- Add the beef medallions to the skillet and cook for 3-4 minutes on each side for medium-rare doneness, adjusting the cooking time according to your preference. Remove the beef from the skillet and set it aside to rest.
Making The Sauce:
- In the same skillet, pour in the beef broth, red wine, Worcestershire sauce, and Dijon mustard. Mix well, making sure to scrape away any browned bits from the pan’s bottom.
- Allow the sauce to simmer and reduce by half, about 5-7 minutes.
- If preferred, make a slurry out of cornstarch and a tablespoon of water and stir it into the sauce to thicken. Cook for an additional 1-2 minutes until the sauce coats the back of a spoon.
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