Beef tenderloin sliders ina garten recipes - Lunch snacks

Author: Richard Roach  

Get Sliders Recipe from Food Network Get Gaucho Beef Tenderloin Sandwich Recipe from Food Network Fast, easy and flavorful...this Roast Beef Tenderloin with Creamy Horseradish Sauce is great for entertaining without breaking a sweat!

Beef and Horseradish Sauce Sandwich

Beef and Horseradish Sauce Sandwich
Copyright 2005, Ina Garten. Delicious! My daughter made these for me one evening this summer and it was just wonderful! Didn't include resting time of 20 minutes.
Provided by: Manami
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 16
  • 2 -3 lbs filet of beef, trimmed and tied
  • 1 tablespoon unsalted butter, room at temperature
  • 1 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh coarse ground black pepper
  • 3/4 cup good mayonnaise (Hellmans)
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon white prepared horseradish
  • 2 tablespoons sour cream
  • kosher salt
  • 1 loaf unsliced health bread or 1 loaf unsliced multi-grain bread
  • arugula
  • kosher salt
  • fresh ground black pepper
  • unsalted butter, at room temperature
  • Calories: 485.2 calories
  • Fat: 22.5 grams
  • Saturated Fat: 5.4 grams
  • Cholesterol: 22.2 milligrams
  • Sodium: 1824.3 milligrams
  • Carbohydrate: 62.7 grams
  • Fiber: 3.1 grams
  • Sugar: 7.5 grams
  • Protein: 8.8 grams
How to cook:
  2. Preheat oven to 500ºF.
  3. Place the beef on baking sheet and pat the outside dry with a paper towel.
  4. Mix the unsalted butter and mustards together in a small bowl and spread the mixture over the beef with your hands.
  5. Sprinkle evenly with the salt and pepper.
  6. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
  7. Remove the beef from oven, cover lightly with aluminum foil, and allow it to rest at room tempearture for 20 minutes. Remove the strings and slice fillet thickly(personal preference, I like mine thin).
  8. SAUCE:.
  9. Whisk together all ingredients in a small bowl. Serve at room temperature.
  11. Cut the bread into 1/4" thick slices.
  12. Spread 4 of the slices thickly with the Mustard Horseradish Sauce.
  13. Top with slices of beef and arugula and sprinkle with salt and pepper.
  14. Spread 4 more slices of bread very lightly with butter and place butter side down, on top of the beef.
  15. Enjoy, they are divine!
Notes: Beef Tenderloin Sliders, This beef tenderloin slider is a combo of an old Epicurious recipe with Ina Garten's classic beef tenderloin preparation method and my

Roast Beef Tenderloin with Creamy Horseradish Sauce

Roast Beef Tenderloin with Creamy Horseradish Sauce
Fast, easy and flavorful...this Roast Beef Tenderloin with Creamy Horseradish Sauce is great for entertaining without breaking a sweat!
Provided by: The Suburban Soapbox
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 5 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 11
  • 1 whole filet of beef (trimmed and tied (approximately 4-5 pounds))
  • 2 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoon coarsely ground pepper
  • 1 cup sour cream
  • 1/4 cup prepared horseradish
  • 1 1/2 tablespoons dijon mustard
  • 1 teaspoon champagne vinegar
  • 1 teaspoon worcestershire sauce
  • 1/2 tablespoon fresh chopped chives
  • salt and pepper to taste
  • Calories: 76 kcal
  • Carbohydrate: 2 g
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Cholesterol: 12 mg
  • Sodium: 1470 mg
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 500 degrees.
  2. Place the beef tenderloin on a baking sheet and pat dry with paper towels. Spread the olive oil over the entire surface of the tenderloin and sprinkle evenly with salt and pepper.
  3. Heat a roasting pan over high heat and add the tenderloin to the pan. Sear the beef on all sides until a golden brown crust has formed, approximately 10 minutes.
  4. Transfer the roasting pan to the oven and roast the beef for 20 minutes. (for medium-rare)
  5. Remove the beef from the oven and cover with foil. Allow to rest for 15 minutes.
  6. While the beef is resting, make the sauce by whisking together the sour cream, horseradish, dijon, vinegar, worcestershire sauce, salt, pepper and chives.
  7. Serve the beef tenderloin with the sauce.
Notes: Truffled Fillet of Beef Sandwiches Recipe, Ingredients · 1 tablespoon unsalted butter, at room temperature. Kosher salt and coarsely ground black pepper · 2 French baguettes, 18 to 20 inches long · 3 ounces Prep: 10 min


Get Sliders Recipe from Food Network
Provided by: Ina Garten
Total time: 35 minutes
Cook time: 10 minutes
Prep time: 25 minutes
Yields: 5 servings
Number of ingredients: 13
  • 2 pounds premium ground beef (80 percent lean and 20 percent fat)
  • 1 tablespoon good Dijon mustard
  • 3 tablespoons good olive oil, plus extra for brushing the grill
  • 1 teaspoon chopped thyme leaves
  • 3 teaspoons chopped garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 ounces grated Gruyere
  • 12 small Brioche buns
  • 4 ounces baby arugula
  • 3 medium tomatoes, sliced in 1/8-inch-thick rounds
  • 2 small red onions, sliced in 1/8-inch-thick rounds
  • Ketchup, for serving
How to cook:
  1. Build a charcoal fire or heat a gas grill.
  2. Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
  3. When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
  4. Slice the buns in half crosswise and toast the halves cut side down on the grill.
  5. Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.
Notes: Filet of Beef with Gorgonzola Sauce, 1 whole filet of beef (4 to 5 pounds), trimmed and tied · 2 tablespoons unsalted butter at room temperature · 1 tablespoon kosher salt · 1 tablespoon coarsely

Gaucho Beef Tenderloin Sandwich

Get Gaucho Beef Tenderloin Sandwich Recipe from Food Network
Provided by: Food Network
Total time: 160 minutes
Cook time: 40 minutes
Yields: 4 servings
Number of ingredients: 24
  • Four 6-ounce beef tenderloins, butterflied
  • Salt and pepper
  • 8 ounces Chipotle Cream, recipe follows
  • 4 torta rolls or soft sandwich rolls, split and toasted
  • 12 ounces arugula
  • 8 ounces House Chimmi-Churri, recipe follows
  • 4 ounces Pickled Red Onions, recipe follows
  • 1 cup sour cream
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped garlic
  • 8 pieces canned chipotle chiles
  • Salt and pepper
  • 3 bunches fresh cilantro
  • 3 bunches fresh curly parsley
  • 2 cups olive oil
  • 1/2 cup dried oregano
  • 1/4 cup chopped garlic
  • 4 tablespoons lemon juice
  • 4 tablespoons smoked paprika
  • 2 tablespoons red chile flakes
  • Salt and pepper
  • 3 cups red wine vinegar
  • 1/2 cup sugar
  • 2 red onions, shaved or thinly sliced
How to cook:
  1. Preheat a charbroiler or grill to medium-high heat.
  2. Sprinkle beef tenderloins with salt and pepper. Place on charbroiler and cook 3 minutes on each side for medium. Set aside.
  3. Spread Chipotle Cream on both sides of rolls. Add a healthy amount of arugula. Place meat on top of greens. Add Chimmi-Churri and Onions. Place roll tops on sandwiches.
  4. Combine sour cream, lemon juice, garlic and chiles in a food processor. Pulse several times (do not overmix). Season to taste.
  5. Rough chop cilantro and parsley to desired thickness (some people like it pureed; I like it chunky). Add to a bowl with oil, oregano, garlic, lemon juice, paprika and chile flakes. Mix well, then add salt and pepper to taste. Let sit at room temperature for about 2 hours to infuse.
  6. Stir together vinegar and sugar in a bowl, then add onions. Let sit at room temperature for 15 minutes.
Notes: How to Make Ina Garten's Filet of Beef, High/low meals with Ina Garten. Perfectly roasted beef filet with a simple mustard horseradish Duration: 3:22
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