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Photo by linda

Cooking Level: Intermediate

Living In: Syracuse, New York, USA
linda is looking for: (9 recommendations)
Quick recipe question if possible ..hubby bought beef tenderloin steaks/medallions.I never made them. Other than the grill anyone have a recipe or an idea how to cook them.broil? Bake! Thanks in advance. This meat is not cheap so I want to make it good ...

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Last updated: Feb. 14, 2014 10:15 pm
Posted: Feb. 14, 2014 1:31 pm
 
Commented by: Sue's recipes
Feb. 14, 2014 1:41 pm
Do you have a cast iron skillet?
 
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Photo of: Beef Medallions with Caramelized Pan Sauce

Beef Medallions with Caramelized Pan Sauce

Submitted by: Chef John 
This flavorful dish of beef tenderloin medallions with a Marsala wine and mushroom sauce can be easily whipped together in just over 30 minutes. 
Recommended by: Sue's recipes
Feb. 14, 2014 1:42 pm
Comments:
Cindy in Pensacola
Feb. 14, 2014 1:54 pm
This looks fabulous! Thanks for posting it!
 
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Photo of: Individual Beef Wellingtons

Individual Beef Wellingtons

Submitted by: MARBALET 
This is a particularly elegant way to serve a popular dinner-party entree of filet steaks wrapped in puff pastry, and saves carving at the table. 
Recommended by: luv2cook
Feb. 14, 2014 1:45 pm
This is a really cool recipe to make with tenderloin - and this site has a video you can watch also. Just type in the search box - individual beef wellington - and when the recipe comes up, it will also give you a link to watch a video in how to make them. What a great Valentine's Day treat!!
Comments:
luv2cook
Feb. 14, 2014 1:57 pm
This is just a tip if you like your beef wellington a little more done (than rare) - you can sear the medallion in a hot pan before topping it and wrapping it in the puff pastry. Then follow the recipe directions for cooking.
 
Commented by: Tara
Feb. 14, 2014 1:46 pm
I usually put a small amount of oil, mustard & montreal steak spice all over the steaks and let them marinate a while. It's good to allow your meat to come to room temp before cooking. If you're not grilling them on the BBQ I would pan fry starting in a really hot pan to get a nice crust on the outside, then turn the temp down and cook to desired doneness or finish in the oven. Let rest for 5-10 minutes prior to eating. Tenderloins will still be good even if you over cook them but best at medium rare to medium at most.
 
Commented by: Bren
Feb. 14, 2014 2:29 pm
The first thing that you should do is to take them out of the packaging and put them on a plate and put them back in the fridge. This will dry out the surface and make it easier to caramelize the steaks. This cut of beef doesn't do well on the BBQ, too little fat and they will dry out. I would then melt a stick of butter in a cast iron pan, add a sprig of fresh rosemary and thyme Sear the steaks quickly ,the hold the pan at a 45% angle , steaks at the top and away from direct heat, and keep spooning the butter over the steaks. Remove the steaks and tent with foil. Remove rosemary and thyme and then you can saute onions, peppers, mushrooms or whatever you like. This my hubby's favourite.
 
Commented by: Party Chef
Feb. 14, 2014 2:34 pm
Simple is best I think. You have to grill them. There is no other better flavor than grilled steaks. Make a compound butter to top off. Something like garlic and shallot butter would be yummo!
 
Recommended Recipe:
Photo of: Grilled Filet Mignon with Gorgonzola Cream Sauce

Grilled Filet Mignon with Gorgonzola Cream Sauce

Submitted by: shawnalton 
Home Town: Los Angeles, California, USA
Tender filet mignon is drizzled with a savory Gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions. 
Recommended by: Party Chef
Feb. 14, 2014 2:37 pm
Gorgonzola cream sauce is also great!
 
Commented by: linda
Feb. 14, 2014 4:12 pm
Thanks everyone ! I read all the tips . And I went with simple . Cooked on high in a pan to sear and than medium for 6 minutes , put in a tented foiled plate . Made roasted asparagus in the oven , potatoes . Oh and I sautéed garlic and shallots with Marsala wine to deglaze pan . Very good meal . Hubby hates med rare but He are it lol
Comments:
luv2cook
Feb. 14, 2014 6:33 pm
Good for you Linda!! Tenderloin is an expense cut of meat - but you braved the elements and hit it with your best shot - - and I give you high marks for your effort!! Sounds like a delicious meal. And next time you'll do even better - - put on your game face - - NO FEAR!!!
 
Commented by: Speedskiff
Feb. 14, 2014 10:15 pm
TRY STEAK DIANE OR IF THEY ARE STEAK SIZED (AT LEAST 1 1/2 INCH THICK)COOK TO DESIRED DONENESS AND STUFF WITH PAN FRIED OYSTERS TOP WITH A COMPOUND BUTTER OR STUFF SHRIMP SAUTED IN BUTTER AND GARLIC
 
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