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Beef Tenderloin With Red WineRosemary Butter Giadzy Recipe Beef

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Instructions. This recipe originated on Giada's Holiday Handbook. Episode: Italian Christmas Brunch. For the tenderloin: Preheat the oven to 400 degrees F. Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by the.

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Directions. Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by.

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Place the beef tenderloin on the wire rack and place the roasting pan on the center rack of the preheated oven. Cook the tenderloin at 425 degrees F. for 15 minutes, then turn the oven temperature down to 350 degrees F. and continue to cook until it reaches an internal temperature of 130 degrees.

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Cover the meat loosely with foil and let rest for 20 minutes. For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper, to taste. To serve: Slice the meat into 1/4-inch thick slices and arrange on a platter.

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Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes. For the mayonnaise: In a small bowl, whisk together the mayonnaise.

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Beef tenderloin is always a fabulous choice for a holiday main course, and this is a great take on the classic. I love when beef is paired with something bright and flavorful, so this tenderloin gets served with a zingy scallion "salsa verde" with olive oil, whole grain mustard (one.

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Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over.

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Rosemary GarlicRubbed Beef Tenderloin with Red WineRosemary Butter by

For the tenderloin: Preheat the oven to 400 degrees F. Remove the meat from the refrigerator 30 minutes before cooking. Heat a large skillet over medium-high heat. Dry the meat well and sprinkle with the salt. Add the oil to the pan along with the rosemary sprigs. Add the meat and sear until deep golden brown all around, 3 to 4 minutes per side.

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For the tenderloin: Preheat the oven to 400 degrees F. Remove the meat from the refrigerator 30 minutes before cooking. Heat a large skillet over medium-high heat. Dry the meat well and sprinkle.

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In a small bowl, mix together the coriander, cumin, cinnamon and 3/4 teaspoon salt. Rub the tenderloin with the vegetable oil, then sprinkle with the spice mixture. Heat a large, oven-safe skillet.

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Roasted Beef Tenderloin with BasilCurry Mayonnaise Recipe Giada De

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