Best Sauteed Beef Tenderloin Recipes

PERUVIAN SAUTEED BEEF TENDERLOIN (LOMO SALTADO)

Steps:

• Preparation:
• Heat ½ cup oil in a large skillet over high heat. Add beef and quickly sauté until beef is seared and browned on all sides. Remove pan from heat and transfer beef to a plate. Save covered.
• Return pan to medium-high heat and add 1 ½ tablespoons oil. Add onions and sauté until edges are seared and they begin to soften, about 2 minutes.
• Add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Sauté until tomatoes have softened, about 2 minutes.
• Add beef and toss gently.
• Optional: For a special taste pour ¼ cup Pisco over boiling meat and ignite. Cover and set aside.
• Heat ¾ cups oil in a large nonstick skillet over medium heat. Add potatoes and sauté until browned and tender, about 15 minutes. Drain on paper towel.
• Unmold rice in center of serving dish. Place beef and french fries on each side. Sprinkle with finely chopped parsley.

SAUTEED BEEF TENDERLOIN

Steps:

• Preparation:
• Heat ½ cup oil in a large skillet over high heat. Add beef already with pepper and garlic and quickly sauté until beef is seared and browned on all sides.you can add in this moment red wine or pisco to flame the meat, Remove pan from heat and transfer beef to a plate. Save covered.
• Return pan to medium-high heat and add 1 ½ tablespoons oil. Add onions and sauté until edges are seared and they begin to soften, about 2 minutes.
• Add yellow chili, tomatoes, parsley or cilantro, salt, pepper, soy sauce and white vinegar. Sauté until tomatoes have softened, about 2 minutes.
• Add beef and toss gently.
• Heat ¾ cups oil in a large nonstick skillet over medium heat. Add potatoes and sauté until browned and tender, about 15 minutes. Drain on paper towel.
• Unmold rice in center of serving dish. Place beef and french fries on each side. Sprinkle with finely chopped parsley.
• 8 servings.

BEEF TENDERLOIN WITH SAUTEED VEGETABLES

Steps:

• Preheat oven to 425°. Tuck thin tail end of tenderloin under; tie beef at 2-in. intervals with kitchen string. Sprinkle with salt and pepper., Place tenderloin on a rack in a shallow roasting pan. Roast 50-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove tenderloin from oven; tent with foil. Let stand 15 minutes before slicing., In a large skillet, heat butter over medium-high heat. Add carrots; cook and stir 5 minutes. Add celery, salt and pepper; cook and stir 5-7 minutes longer or until vegetables are crisp-tender. Stir in artichokes., In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, mustard and cayenne until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in lemon juice., Transfer sauce to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes. Serve with beef and vegetables.