Best Rosemary Pan Seared Beef Tenderloin Skewers Recipes

Marinated Beef Tenderloin Skewers with Mustard Horseradish Cream image

Provided by Nancy Fuller

Time 55m

Yield 30 servings

Number Of Ingredients 16

2 pounds filet mignon steaks, about 1 1/2-inches thick
Thirty 3-inch rosemary stems, leaves removed from bottom ends
1/4 cup olive oil
1 tablespoon packed light brown sugar
1 tablespoon Worcestershire sauce 1 tablespoon packed light brown sugar
2 teaspoons mustard powder
2 teaspoons ground cumin
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
5 cloves garlic, smashed and chopped 1/4 cup olive oil
2 small limes, juiced
1 cup sour cream
1/3 cup prepared horseradish
2 tablespoons spicy mustard
1/4 teaspoon salt
Pinch ground black pepper

Steps:

For the tenderloin skewers: Cube the meat into 2-inch pieces and skewer with rosemary sprigs. Place in a shallow dish and set aside.
In a small bowl, whisk to combine the olive oil, light brown sugar, Worcestershire sauce, mustard powder, cumin, salt, pepper, garlic and lime juice. Pour the marinade over the meat, making sure to coat all the pieces. Cover and let marinate for 30 minutes.
For the mustard horseradish cream: Meanwhile, in a small bowl, stir to combine the sour cream, horseradish, mustard, salt and pepper.
Heat a grill for cooking over medium-high heat. Grill the skewers until cooked through, about 1 to 2 minutes per side. Serve with the mustard horseradish cream.

Garlic Rosemary Beef Tenderloin image

Provided by Chungah Rhee

Categories christmas

Yield 8 servings

Number Of Ingredients 11

4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1 (4-pound) trimmed beef tenderloin, trimmed and tied into 2-inch sections
1 tablespoon olive oil
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper, to taste

Steps:

To make the horseradish cream sauce, combine sour cream, mayonnaise, prepared horseradish and chives; season with salt and pepper, to taste. Set aside in the refrigerator until ready to serve. Preheat oven to 275 degrees F. Line a baking sheet with foil and coat with nonstick spray. In a small bowl, combine garlic, rosemary, thyme, 1 tablespoon salt and 1 tablespoon pepper. Using paper towels, pat tenderloin dry. Drizzle with olive oil; season with garlic mixture, gently pressing to adhere. Place tenderloin onto the prepared baking sheet. Place into oven and bake until it reaches an internal temperature of 130-135 degrees F for medium-rare, about 50 minutes to 1 hour and 15 minutes, or until desired doneness. Let rest 10 minutes before slicing. Serve immediately with horseradish cream sauce.