There are very few meat recipes in my magazine. Although I cook it all the time. For husband. I myself am indifferent to meat. I can’t say that I don’t love him, but the thought of meat and the appearance of it don’t cause me much salivation either. Here is a plate of pasta - yes, it’s for me (* hurried to the kitchen for another portion of pasta). Recently, in general, thoughts have arisen to give up meat, I even thought to become a vegetarian. Then I thought about it and realized that I could not refuse Bolognese and pasta with veal.

Doctors, as far as I know, generally recommend eating meat regularly. I am for a healthy diet, but what about meat? If you don't want to, is it worth it to force yourself? There is also the problem of buying quality meat. The mass media is "teeming" with information about the lack of good meat on store shelves. Here's another reason to give up meat. Or not?
I have not yet decided for myself: to be or not to be meat in my life.
Most often I bake meat in foil. I sprinkle it with garlic, pepper, pickle and just send it to the oven. A win-win option. This time I decided to experiment and not force it. It turned out very worthy and, according to her husband, delicious.

We need:

A piece of beef tenderloin weighing about 1 kg;
- 5-6 tbsp. olive oil;
- 1 tbsp. mixture of peppers (peas);
- 2 tbsp. dried juniper berries;
- ground black pepper and paprika, salt to taste;
- 4 sprigs of rosemary;
- 10-12 sprigs of thyme;
- 500 ml. broth (meat or vegetable).

How to do:

1. About half of the juniper berries and peppercorns are not very finely crushed in a mortar. Combine with whole fruits.
2. Wash the beef, dry with a paper towel, grease liberally with olive oil (4 tablespoons), salt, pepper, roll in a mixture of peppers and juniper. Disassemble 2 sprigs of rosemary and 5-6 sprigs of thyme into leaves and also rub the meat with them. Cover with cling film, refrigerate for 24 hours. Turn meat periodically to marinate evenly.
3. Take the meat out of the refrigerator 2-3 hours before baking and leave at room temperature.
4. Heat a frying pan and fry the beef on all sides in the remaining oil until golden brown.
5. Heat the broth. Transfer the meat to a wire rack in an oven heated to 180 ° C. Place a tray under the wire rack, into which to put the remaining herbs (rosemary and thyme), pour in the broth. Bake until tender (about 1 hour). If necessary, you can periodically water the meat with broth.
6. Wrap the finished meat in foil.

I risked baking without foil, I wanted a confident crust on the outside. But she was afraid that the meat would be dry or tough, so she periodically watered it with broth. I was counting on the steam from the broth to prevent my meat from turning into a dry log;)) I didn’t count for nothing! Very tender and tasty meat turned out - my husband said so. And how fragrant it is ...

PS. Enjoy your meal! And good mood!

It is an example of how you don't need too much fuss and an endlessly long grocery list to make a great meal. Jokes aside. Stock up on some quality ingredients and a bit of patience - and make a beef tenderloin with garlic sauce!

I was very happy when, in this recipe, for the first time, I didn’t need to use vinegar for meat - and I didn’t regret it. You can easily double the amount of the same foods and cook more tender meat for a large group of friends. And once I had a chance to cook a similar dish from venison: fortunately, the tenderloin turned out to be very good and the experiment was a success. It was delicious!

Cooking time: 2 hours 30 minutes.

Difficulty level: medium difficulty.

In order to cook beef tenderloin, you will need the following ingredients:

For meat:

1 kilogram of beef tenderloin
- 1 teaspoon of salt
- 1 teaspoon ground black pepper
- 2 tablespoons of butter
- 1 tablespoon vegetable oil

For the garlic sauce:

4 tablespoons butter
- 1 small shallots
- 1 clove of garlic
- 1 tablespoon parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper

Cooking process

Cooking Beef Tenderloin:

First, I tied the beef tenderloin with kitchen twine, making turns at a distance of 4-5 cm from each other. The twine will hold the meat securely and tightly and will not allow it to delaminate. Seasoned with salt on top, covered with plastic wrap and allowed to stand at room temperature for 1 hour.

She baked it in a preheated oven for an hour, turning it from one side to the other from time to time. I use a cooking thermometer to check the readiness of food. The temperature inside the tenderloin should be 55-60 degrees for medium roasts and 65-70 degrees for deep roasts. I would not recommend cooking it longer, as the meat can then be dry.

Making garlic sauce:

While the meat is being baked in the oven, cooked a garlic sauce. Chopped the shallots, squeezed a clove of garlic through the garlic dish and chopped the fresh parsley finely. In a small bowl, combined all the ingredients for the sauce and kneaded thoroughly with a spoon.

I laid the resulting mixture on plastic wrap, wrapped it and gave it a cylindrical shape.

I put the garlic oil in the freezer to harden. This can be prepared several days or even weeks in advance.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. I put the beef tenderloin in the skillet and cooked for 2 minutes on each of the four sides for a total of 8 minutes until the piece of meat was evenly browned.

Recent research has rehabilitated meat. Now it is not at all necessary to exclude it from your diet if you strive to eat right. Nutritionists are not only not against, but even for high-quality meat dishes. After all, this is a source of complete protein, without which it is impossible to remain a strong, vigorous and healthy person. The main thing is to choose and cook the meat correctly. It must be fresh, grown free of harmful substances and free of excess fat. Who said that only chicken breast meets these requirements? But no: lean beef and veal are not only not inferior, but in many ways surpass it in their nutritional qualities. And in order to fully benefit from it, you need to properly prepare beef tenderloin. This is what we suggest you do with us.

Beef: composition and benefits
Beef is red meat and has long been mistakenly considered unhealthy. However, due to its nutritional value, taste and versatility, it remained one of the most popular meats around the world. Today, it has been proven that beef brings much more benefit to the human body than possible harm. It is a rich source of protein, without which the development of muscle and other types of living tissues is impossible, and heme iron, which is necessary for hematopoiesis and oxygen transport to cells. In addition to "building" proteins with a valuable amino acid composition, this meat contains the so-called "low-value", but no less necessary for the formation of strong joints and ligaments collagen and elastin.

Any meat, especially fresh and obtained after cutting young animals raised on natural feed, contains a significant amount of B vitamins (thiamine, riboflavin, biotin, pyridoxine, folic, nicotinic and pantothenic acid) and minerals (potassium, magnesium, sodium, calcium , phosphorus, etc.). This allows us to talk about its benefits for the balanced functioning of the nervous system, strengthening the walls of blood vessels, bones, tooth enamel, hair and nails, improving skin elasticity, normalizing metabolic processes and enhancing immunity. Beef and veal, unlike other types of meat, are prescribed for anemia and other pathologies associated with iron deficiency in the body, blood loss, during pregnancy, with increased mental and physical exertion, and recovery after illness. Lean beef is a must-have in the diet of athletes, especially bodybuilders who are building a muscular and prominent body.

All these, undoubtedly useful, properties have only a product of high quality and first freshness. That is why so much attention is paid to the cultivation of beef cattle and the processing of carcasses by both culinary specialists and nutritionists. For consumers, it will be helpful for them to know that taste and culture influences the way meat is cut and prepared. For example, in the USA, Great Britain, Holland and the CIS countries, completely different schemes for cutting beef carcasses have been adopted. Not to mention India and other regions, whose inhabitants profess Hinduism, where the meat of cows is, in principle, forbidden to be eaten. But in most countries of the world, beef is eaten with pleasure, differentiating its varieties according to the degree of value and taste.

How to choose beef tenderloin
There are three types of beef, and among them the tenderloin is considered the most valuable part of the carcass. These are areas of muscles located below the lower back, on both sides of the spine, above the kidneys of the animal. They are noticeably more tender and tasty than other parts of the carcass, especially if they come from young cows of special beef breeds. During life, animals almost do not load this part of the body, so the muscle fibers remain soft. After cutting the carcass into large pieces, the tenderloin is carefully separated from the inside so that no fat remains on it, and the integrity of the pulp is not disturbed.

When choosing beef tenderloin in the market or in the supermarket, be sure to pay attention to its color. The meat should be red, but not too pale (this may be a sign of poor animal health) and not too saturated in color (bright crimson color indicates that when the animal was slaughtered, they did not bleed or the raw material was artificially colored before selling). The uneven shade of beef, with light and dark areas, indicates that the tenderloin lying on the display case has already been frozen and thawed again, perhaps even more than once. It will no longer be possible to “save” this product; after cooking it in any way, the dish will turn out to be dry and unappetizing.

If possible, smell the meat before buying to make sure there is no musty smell. And, of course, a good chunk of fresh beef cannot be cheap. This steamed tenderloin sells for more than the average beef price, but it is well worth it. It is simply impractical to cook soup or jellied meat from it; other, less valuable pieces of meat will do for this. And it is advisable to bake the tenderloin, fry or dry it. Then its taste will be preserved and revealed, and the chemical composition will retain the maximum benefit. Moreover, in terms of nutritional properties, energy value and ability to satisfy hunger, only 250 grams of good beef can replace a whole liter of milk.

How to cook delicious beef tenderloin
Beef tenderloin has a special aroma and pleasant taste, so the main task of the cook is not to drown out, but to emphasize these qualities. It is desirable to cut the tenderloin across the fibers, then the structure of the meat is preserved during heat treatment. The processing itself, as a rule, is not too long, because tender beef of the highest grade is not very tough anyway. Most gourmets prefer baked and / or fried beef tenderloin, in a pinch, as part of a special diet, it is boiled. Try not to purchase or prepare beef tenderloin for future use, unless it is about jerky or homemade boiled pork. These delicacies allow for long-term storage, but besides them, there are many more proven recipes for tenderloin dishes:

1. Baked beef tenderloin. Take 800-1000 grams of tenderloin, a pound of sauerkraut, 1 can of canned pineapples, 100 grams of butter, 100 ml of vegetable oil, 100 grams of mustard, a pinch of salt, red and black ground pepper.
   Cut the meat into equal parts. Combine salt, two kinds of pepper, mustard and vegetable oil. Grate the meat evenly with the resulting mixture and put it in a plastic bag in the refrigerator for 3-4 hours (you can overnight). Then take out the meat and wipe off any remaining marinade. Roll each piece and fix it with a thread. Melt the butter in a heavy frying pan, and quickly fry the beef on all sides so that its surface "grabs", remove the threads. Then heat the oven to 180 ° C and place the cabbage and pineapple without juice in an ovenproof dish. Place the meat on top and top with the pineapple syrup. Bake in the oven on a medium wire rack for 15-25 minutes. Serve with the cabbage and pineapple garnish.
   
2. Beef tenderloin steak. Take 500 grams of tenderloin, 5 tablespoons of olive oil, a pinch of salt and ground black pepper.
   Slice the beef across the grain into roughly equal 2 cm thick steaks. Pour oil into a bowl, mix with salt and pepper. Place the meat in a bowl with this mixture and stir evenly with your hands. Leave it on for 15 minutes. Heat the grill pan over high heat. Reduce heat to medium and arrange steaks in a single layer, about 1 cm apart. After 5 minutes, turn them over to the other side and cook for another 3-5 minutes, depending on the degree of doneness you want. Then remove from heat, but leave in a skillet, cover with foil and wait about 10 more minutes. Then you can serve the meat with fresh vegetables and herbs.
   
3. Beef tenderloin in wine. Take 1 kg of tenderloin, 200 ml of low-fat sour cream, 100 ml of dry or semi-sweet white wine, 100 grams of lard and smoked bacon, 2 onions, 1 teaspoon of flour, a pinch of salt and ground black pepper.
   Cut the beef into small equal sized cubes and place in a deep bowl. Add pepper, salt and mix thoroughly with your hands, as if "massaging" the meat. Then fill with wine and leave for 40 minutes. Then heat the lard in a heavy frying pan. Cut the bacon into thin slices and sprinkle the pieces of meat with them. Fry the beef with lard on all sides for 3-5 minutes and remove from the pan. Peel the onion, cut into half rings and put in the pan with the fat left after frying the meat. Cook the onions until golden brown. Return the beef to the pan, add about 100 ml of drinking water and simmer over low heat until the meat is tender. In the meantime, add sour cream and flour to the mixture in which the tenderloin was marinated. Stir until smooth and pour into the pan when the liquid has boiled away. Cover loosely and simmer over low heat for another 10-12 minutes. Serve as a hot dish with a seasonal vegetable salad or other more satisfying side dish.
   
4. Beef tenderloin with golden brown crust. Take 500-600 grams of tenderloin, 2 fillets of lightly salted sprat or pitted anchovy, 1/3 cup each natural yogurt, grated hard cheese (ideally parmesan) and bread crumbs, 2 teaspoons each of mustard, soy sauce and ground lemon zest , 2 large cloves of garlic, a pinch of salt and black pepper.
   A few hours before cooking (you can the night before) rub a piece of tenderloin with salt and pepper, wrap with cling film and put in the refrigerator. Immediately before cooking, remove, unfold and let sit at room temperature for at least half an hour. In the meantime, peel and chop the garlic, chop the fish into small pieces at random, and place in the bowl of a blender or food processor with all the other ingredients. Grind until a thick, homogeneous mass is formed. Place the meat on a baking sheet with a wire rack and brush with pasta from a blender on all sides. Place the rest of the spice on top of the tenderloin. Preheat the oven to 200 ° C. Place the meat pan on the middle oven shelf and cook for 30-50 minutes, depending on the desired doneness. Transfer the finished tenderloin to a wooden board and leave for 20 minutes. Then cut into portions and serve with lettuce and steamed vegetables.
   
5. Beef tenderloin chops. Take 500 grams of tenderloin, 250 grams of walnut kernels, 3 tablespoons of refined vegetable oil, 2 tablespoons of liquid honey and neutral yogurt (can be replaced with mayonnaise, but only natural), 2 teaspoons of mustard.
   Cut the beef into flat pieces of approximately the same size across the grain. Chop the nuts. Mix honey with mustard, yogurt and nuts. Beat the meat lightly and rub the spicy honey-nut mixture on all sides. Leave it on for 15-20 minutes at room temperature. Then grease a heavy skillet with oil and heat it up. Cook the chops for 3 minutes on both sides until golden brown. Serve hot with a side dish or chilled as a snack.
   
6. Beef stroganoff from beef tenderloin. Take 500 grams of tenderloin, 1 small onion, 140 grams of sour cream, 100 ml of heavy cream, 1 tablespoon of refined vegetable oil, a pinch of salt, pepper and any dried ground herbs.
   Cut the meat into strips across the grain. Peel and chop the onion. Heat the oil in a skillet with high sides and fry the onions and pieces of meat in it. Meanwhile, stir in the cream and sour cream and season with salt. When the onion in the pan becomes transparent, add the spices, pepper and pour over the sour cream. Cover, reduce heat to below medium and cook, covered, until tender, 7-10 minutes. A classic side dish for such a beef tenderloin meat dish is mashed potatoes with green onions.
   

As you can see, you can make beef tenderloin as a daily lunch or holiday meal. It all depends on your desire and the culinary imagination shown. Indeed, in addition to the several recipes above, you can make kebabs, roast beefs, rolls, meat salads and much more from beef tenderloin. Therefore, do not be afraid to experiment, replenish your own recipe book with new cooking ideas, and you will always have delicious, aromatic and dietary beef tenderloin dishes on your table. Each of them is tasty and healthy in its own way!

If the listed treats are prepared in compliance with the recommendations of experienced chefs, and the presentation is made in an original way, the result is guaranteed to surprise even the most sophisticated gourmets. Recipes for dishes with beef tenderloin are also juicy, soft kebabs that melt in your mouth, mouth-watering steak soaked in the aroma of spices and tender balyk. There is an opinion that every man must be able to properly cook meat, and indeed, pickling, smoking, charcoal cooking are processes that are usually entrusted to the representatives of the stronger sex. However, a piece that does not have streaks and dense fibers can be successfully used by beginners, amateurs, skilled men, and household women.

Most often, beef tenderloin is found in recipes with these five foods:

In the corresponding sections of cookbooks, you can find recipes for meatballs, cutlets, dumplings. The meat can be stewed, fried, from a valuable piece you get dishes that go well with any side dishes: vegetables, cereals, pasta. You can present the above treats with various sauces: garlic, tomato, fruit, spicy sesame or peanut butter, etc.

Necessary:

900 g beef tenderloin,

1 onion

100 g butter

1 clove of garlic

fresh parsley, dill,

ground black pepper, salt to taste.

How to cook:

For cooking, you must take chilled or defrosted meat.

Tie the tenderloin with kitchen twine to keep the food in shape.

Place the meat in a bowl, salt it, cover with plastic wrap and leave at room temperature for 1 hour.

Preheat the oven to 250 ° C. Melt the butter and brush over the tenderloin.

Cover a baking sheet with foil, place it in the oven, and put a wire rack on top. Place the meat on a wire rack.

Bake it for 55-70 minutes, turning occasionally.

While the beef tenderloin is baking, cook the flavored butter.

Place the softened butter in a bowl, add finely chopped parsley, dill, chopped garlic, salt and pepper.

Mix everything well.

Spread the butter on plastic wrap, wrap in sausage and refrigerate.

Place the finished tenderloin on a platter with the twine removed.

Cut the flavored butter into slices, place on the meat, and let stand for 15 minutes.

Recipe for making beef tenderloin baked with vegetables

Necessary:

700-750 meat,

800 g zucchini zucchini,

5-6 medium carrots,

1 tbsp. a spoonful of mayonnaise,

fresh parsley, thyme,

2 tbsp. l. bread crumbs,

vegetable oil, pepper and salt to taste.

How to cook:

Wash the meat and dry thoroughly.

Rub the tenderloin with salt and pepper, place it in a baking dish and place it in an oven preheated to 220 ° C.

The meat will cook for 45 minutes. If the top begins to brown earlier, turn the tenderloin over or cover it with foil.

While the meat is cooking, mix the finely chopped parsley and thyme with the mayonnaise, add the breadcrumbs, pepper, mix again and let sit for a while.

Cut the carrots and zucchini into cubes. Fry the zucchini in a skillet until golden brown.

Season with salt, stir and put in another bowl.

Put the carrots in a skillet, lightly fry, add a little water, salt and simmer, covered over low heat, until the carrots are tender.

Then drain the excess liquid, add the zucchini, stir and cook on the lowest heat for 4-5 minutes. (under the lid).

15 minutes before the end of cooking, remove the beef tenderloin from the oven, cover it with the prepared mayonnaise and herbs mixture and place it back in the oven.

Bake the meat until golden brown.

Take out the finished tenderloin, let it brew for 15 minutes at room temperature.

After that, cut the meat into slices, put on a dish, serve vegetables as a side dish.