Oven-baked beef is a versatile dish that is well suited for everyday meals and a festive table. If cooked correctly, the meat will turn out juicy and soft. Learn easy-to-cook recipes and delight loved ones with a delicious, gourmet dish.

This dish is delicious both hot and cold.

For a perfect result, purchase only fresh meat that smells good. It must not be frozen. Opt for cuts that are low in fat.

Ingredients:

• a piece of beef - 1000 g;
• ground black pepper;
• coriander - 2 teaspoons in grains;
• prunes - 310 g without bones;
• salt;
• laurel - 4 leaves;
• garlic - 6 cloves;
• olive oil - 1 tbsp. a spoon.

Cooking:

1. If the prunes are soft, wash and chop them. If hard, soak.
2. Rinse the meat. Dry using a paper towel.
3. Peel and cut the garlic into chunks.
4. With a sharp knife with a narrow blade, pierce the beef along the grain and put the garlic into the punctures. Stuff the whole piece
5. Break up the bay leaf. Mix with salt. Add coriander and pepper. Mix.
6. Pour oil into dry mixture. Stir.
7. Grate the meat.
8. Fry in hot fat, but do not keep it for a long time, the meat should seize slightly, become ruddy on top and remain raw inside.
9. Spread foil on a baking sheet.
10. Throw out some prunes.
11. Place beef.
12. Sprinkle the rest of the dried fruit on top.
13. Roll up the foil.
14. Move to oven.
15. 220 degree mode.
16. Prepare an hour.
17. Reduce temperature to 200 degrees.
18. Cook for half an hour.

Recipe for cooking with potatoes

Beef with potatoes is a very simple dish that turns out tender and juicy.

Ingredients:

• beef - 470 g;
• potatoes - 5 tubers;
• Red pepper;
• black pepper;
• vegetable oil - 2 tbsp. spoons;
• onion - 2 heads.

Cooking:

1. Rinse the meat, remove fat and films. Remove if there are any remaining bones.
2. Pat dry with paper towel, no moisture needed.
3. Beat with a kitchen mallet.
4. Peel the potato tubers, cut into slices, dry with a paper towel.
5. Chop the onion.
6. Set the oven to 180 degrees.
7. Grease the mold with oil.
8. Put the meat, salt, sprinkle with pepper.
9. Cover with onions.
10. Put the potatoes, sprinkle with pepper, salt.
11. Cover with foil.
12. Bake an hour.

On a baking sheet

Choosing the method of cooking in the oven, you save your time, and the dish turns out to be healthy and nutritious. For cooking, use young meat - this is the key to softness and juiciness.

Ingredients:

• beef pulp - 2500 g;
• carrots - 2 pcs.;
• soy sauce - 5 tbsp. spoons;
• black pepper;
• garlic - 12 cloves;
• salt.

Cooking:

1. Clean the beef from films and veins, rinse, dry.
2. Sprinkle with pepper. Salt. Grate.
3. Grate one half of the garlic, cut the other half into bars.
4. Mix grated cloves with soy sauce.
5. Place the pulp in a container, pour over the sauce, stir.
6. Leave for a couple of hours.
7. Carrot cut into cubes.
8. Make cuts in the meat.
9. Place garlic and carrots in them.
10. Wrap tightly in foil to preserve juice.
11. Place on a baking sheet in the oven.
12. Bake an hour.
13. Mode 220 degrees.
14. Remove foil.
15. Bake for another quarter of an hour.

How to make chops?

If you want to cook a gourmet dish, bake chops in the oven. With juicy, fragrant meat, you will delight your guests.

Ingredients:

• oil - 5 tbsp. spoons;
• a mixture of peppers - 0.5 teaspoons;
• beef tenderloin - 540 g;
• laurel - 2 sheets;
• universal seasoning - 1 teaspoon;
• onions - 2 heads;
• tomato sauce - 250 ml;
• salt - 1 teaspoon.

Cooking:

1. Clean the meat from tendons, films, rinse, dry.
2. Cut across the fibers into portioned pieces 1-1.5 cm thick.
3. Beat off on both sides, covering with a film from splashing.
4. Sprinkle with pepper, salt.
5. Leave for half an hour.
6. Brown the beaten meat in hot fat on both sides for several minutes. If the pan and fat are not heated enough or there is a lot of meat, it will give juice and, as a result, will be tasteless.
7. Chop onions, lightly fry.
8. Add seasoning, stir.
9. Place the meat in the form, cover with a layer of onions.
10. Pour in the tomato sauce, lay out the parsley.
11. Bake for a quarter of an hour in the oven.
12. 200 degree mode.

Marble beef in the oven

This is the best variety for baking, it is easy to prepare, but you will have to spend time cooking.

Ingredients:

• a mixture of aromatic herbs - 3 teaspoons;
• black pepper - 0.5 tsp;
• on the ribs marbled beef - 2700 g;
• salt - 1 teaspoon;
• olive oil - 4 tbsp. spoons.

Cooking:

1. Rinse the beef, blot with a napkin.
2. To keep the shape during cooking, the pulp should be tied with kitchen string or twine.
3. Spread with oil, grate with pepper, herbs and salt.
4. Put in the oven, choosing a temperature of 200 degrees.
5. Hold for half an hour.
6. During this time, a crust will appear, which will keep the juice inside.
7. Cover with foil and reduce heat to 160 degrees.
8. Leave for two hours.

With prunes

Prunes will help fill the meat with an amazing taste and aroma. These two products are a perfect match.

Ingredients:

• a mixture of peppers;
• beef neck - 850 g;
• dill - 3 sprigs;
• pitted prunes - 130 g;
• parsley - 7 stalks;
• onions - 2 heads;
• salt;
• water - 280 ml warm;
• laurel - 3 leaves;
• coriander seed - 1 teaspoon;
• olive oil.

Cooking:

1. Rinse the meat, cleaned of tendons and films, dry, cut into cubes, brown in hot fat.
2. Place clean prunes in a bowl, pour in hot water. Leave for half an hour.
3. Cut the peeled onion into cubes.
4. Pour oil into a frying pan, add onion, fry.
5. Put the meat into the mold, then a layer of frying.
6. Pour in water.
7. Put lavrushka, coriander, a mixture of peppers, stir.
8. Remove to oven.
9. Extinguish for half an hour at 190 degrees.
10. Add chopped prunes to the meat.
11. Cook 2/3 hours.
12. Sprinkle meat with chopped herbs before serving.

in burgundy

Due to the long cooking time, the meat is especially tender.

Ingredients:

• lean beef - 1000 g;
• red wine - 500 ml;
• garlic - 2 cloves;
• carrots - 2 pcs.;
• butter - 55 g;
• onions - 2 heads;
• flour - 4 tbsp. spoons;
• canned mushrooms;
• salt - 1 teaspoon;
• dry thyme - half a teaspoon;
• dry parsley - 3 tbsp. spoons;
• ground black pepper - half a teaspoon;
• Bay leaf.

Cooking:

1. In a bowl add flour, salt, pepper.
2. Cut the beef into cubes, mix with the dry mixture.
3. Heat up the oil in a frying pan.
4. Fry the meat.
5. Chop the onion, place in the pan.
6. Grind carrots and garlic, add to meat.
7. Simmer for 10 minutes.
8. Transfer to a mold, pour in the wine.
9. Put lavrushka, sprinkle with thyme and parsley.
10. Pour liquid from mushrooms.
11. Place in oven.
12. Cover with a lid.
13. Cook for three hours at a temperature of 180 degrees.
14. Add mushrooms.
15. Bake for half an hour.

With vegetables in the oven

Baked meat and vegetables soaked in beef juice have a pleasant taste and amazing aroma. This is a good option for dinner.

Ingredients:

• butter - 45 g;
• beef pulp - 630 g;
• sunflower oil - 2 tbsp. spoons;
• sweet pepper - 230 g;
• a mixture of peppers;
• tomatoes - 230 g;
• carrots - 230 g;
• onion - a stalk of a leek;
• rosemary;
• frozen peas - 110 g;
• Provence herbs - 1 teaspoon;
• frozen corn - 200 g;
• salt.

Cooking:

1. Wash the meat, dry it, cut into small pieces.
2. Chop the onion into half rings.
3. Mix beef with onion.
4. Grease the mold with oil.
5. Put the meat, sprinkle with a mixture of Provence herbs.
6. Salt, sprinkle with pepper.
7. Grind sweet pepper into strips.
8. Tomatoes cut into cubes.
9. Carrots - in circles.
10. Mix all vegetable products, salt. Sprinkle with pepper, rosemary.
11. Spread over meat.
12. Chop the butter, spread over the vegetables.
13. Cover with foil.
14. Bake an hour.
15. 180 degree mode.

Beef, baked with a piece in the sleeve

A well-marinated piece of meat, baked in a sleeve, turns out to be unusual in taste, very soft.

Ingredients:

• beef cue ball - 1500 g;
• a mixture of dried herbs - 3 teaspoons;
• garlic - 5 cloves;
• black pepper - half a teaspoon;
• soy sauce - 7 tbsp. spoons;
• salt - 1 teaspoon;
• olive oil - 7 tbsp. spoons.

Cooking:

1. Crush the garlic in a mortar.
2. Transfer to bowl. Pour in soy sauce.
3. Salt.
4. Pour in olive oil.
5. Add pepper.
6. Sprinkle dried herbs.
7. Mix.
8. Rinse the cue ball, wipe with a paper towel.
9. Remove to container.
10. Pour in the marinade.
11. Mix.
12. Cover with a lid.
13. Endure four hours.
14. Place in a sleeve, pinch the edges.
15. Remove to oven.
16. Set the mode to 200 degrees.
17. Cook for two hours.

How long does it take to cook beef?

Many do not know how much to cook beef meat so that it becomes tender. In fact, everything is simple.

1. If a kilogram piece is used for cooking, it takes two hours to bake.
2. For beef, the mass of which does not exceed half a kilogram, an hour and a half will be enough.
3. If you use chopped meat, half an hour will suffice. Cooking should be at a temperature of 180 degrees, the maximum mode is 200 degrees.

Necessary:

900 g beef tenderloin,

1 onion

100 g butter,

1 garlic clove

fresh parsley, dill,

ground black pepper, salt - to taste.

How to cook:

For cooking, you need to take chilled or thawed meat.

Tie the beef tenderloin with kitchen twine to keep the product in shape.

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

Preheat the oven to 250°C. Melt the butter, grease the tenderloin with it.

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

Bake it for 55-70 minutes, turning occasionally.

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

Put softened butter in a bowl, add finely chopped parsley, dill, minced garlic, salt and pepper to it.

Mix everything well.

Put the butter on cling film, wrap it with a "sausage" and place in the refrigerator.

Put the finished tenderloin on a dish, removing the twine.

Cut the flavored butter into circles, put on the meat, let stand for 15 minutes.

Recipe for beef tenderloin baked with vegetables

Necessary:

700-750 meat,

800 g zucchini squash,

5-6 medium sized carrots

1 st. mayonnaise spoon,

fresh parsley, thyme,

2 tbsp. l. breadcrumbs,

vegetable oil, pepper and salt to taste.

How to cook:

Wash the meat and dry it thoroughly.

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

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

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

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

Salt, mix and put in another bowl.

Put the carrots in a frying pan, lightly fry, add a little water, salt and simmer under a lid over low heat until the carrots are soft.

Then drain the excess liquid, add the zucchini, stir and cook on the smallest fire for 4-5 minutes. (under cover).

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

Bake the meat until a golden crust appears on it.

Remove the tenderloin and let it rest for 15 minutes at room temperature.

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

How to cook beef tenderloin in a conventional oven so that it is tender and juicy. and got the best answer

Answer from Ђata[guru]
MEAT WITH VEGETABLESWhat you need:
# cauliflower - 100 g
# broccoli - 100 g
# leek - 50 g
# carrots - 1/2 pc.
# beef (pulp) - 500 g
# vegetable oil - 4 tbsp. spoons
# grated cheese - 2 tbsp. spoons
# beef bouillon cube - 1/2 pc.
# water - 1 glass
How to cook Meat Stuffed with Vegetables:
1. Separate cauliflower and broccoli into florets. Onion cut into cubes, carrots into strips.
2. Dilute the bouillon cube in water. Lightly fry the vegetables in oil, pour over the broth and simmer until tender.
3. Cut the beef into portions, beat off.
4. Place the minced vegetable on the pieces of meat, sprinkle with grated cheese, roll up the rolls and fasten with skewers. Place them on a greased baking sheet, drizzle with the remaining oil and bake for 20 minutes at 220°C.
5. Decorate with greens when serving.

Answer from metiss[guru]
It’s better to fry the tenderloin, the meat is too lean for the oven to get something decent in a piece without additional fat. My advice is to cut into portions across the grain, fry over high heat in a skillet to "seal" the juices in the meat, then put on a baking sheet, spread with mayonnaise. sprinkle with spices, grated cheese on top and bake for about 15 minutes. After removing, sprinkle with herbs, you can add grated garlic. Portion dish will turn out - juicy and tasty. I bought a lot of tenderloin - nothing good will come of it when baking, long fibers in the meat ...

Answer from dark_angel[guru]
"Meatloaf "Assorted""
Chicken
salt
Spices
Carrot
garlic
Recipe "Meatloaf "Assorted""
Lightly beat off the beef slices so that they become thinner.
Separate all meat from the chicken.
Spread cling film, put a few bay leaves on it. From above, along the entire perimeter of the film, spread beaten beef slices so that their edges lie one on top of the other. Put chicken meat on top of the beef - also evenly across the field. Put a few long strips of carrots, a few cloves of garlic. Salt, pepper.
Gently begin to fold - so that the whole chicken is in the middle, and the beef chops envelop it. Food film, of course, should envelop the entire roll from the outside. Wrap well with a second layer of cling film so that there is nothing left to "breathe" the meat. Tie the film on top with a thread - firmly, to make a long roller.
Wrap this roller on top with food foil, also without a gap.
Put this wrapped "chrysalis" on a baking sheet, pour a glass of water into it, and bake in the oven at 200 degrees for 40-50 minutes.
Spread out and let cool thoroughly without unwinding (I usually put in the refrigerator overnight).
When cool, remove the foil, threads, cling film, bay leaves. You can not stand on ceremony too much, since the baked log keeps very well in the form of a sausage. Then cut into slices and eat.
It would, of course, be better with step-by-step photos, but I don’t have those. If something is not clear, I will explain further.
BON APPETIT!
===============================================
"Baked veal from carina"
Fillet of veal (turkey) - 1 kg
Marinade
Peppercorns - 1 tbsp. l.
Peas - 1 tbsp. l.
- 1 tbsp. l.
Pepper (1 tsp ground sweet paprika) - 1 pc.
Sea salt - 1 tbsp. l.
Sage - 1 stack.
Oils - 2 tbsp. l.
oranges
Recipe "Baked veal from carina"
One more photo
And further
- Grind all the ingredients in a mortar .. add oil, juice, mix and grease the meat with this mixture
- Wrap the meat in foil, then in foil and refrigerate for at least 12 hours
- Pour a couple of tablespoons of vegetable oil into a baking sheet, put the meat
- Heat the oven to 180 C
- Set the program MICRO + TURBO 180 C 50% power (based on 1000 W oven power)
- Bake for 15 minutes
- Take out the meat, grease with the allocated juice, cover with foil
- Continue baking in the same mode for 30 minutes
- Remove the foil and "brown" the meat at 100% power for 2 - 3 minutes
FINAL WORD
- I don’t like fried beef and veal .. Therefore, I reduced the baking time .. and the meat I had was Milk calf and weighed much more than 1,300 g, which did not require long baking ..
- The time laid out in the recipe is for beef .. It turns out not "with blood" but completely fried meat ...
- I did not cover anything .. I did not "brown" anything .. The meat came out DELICIOUS .... moderately fried but not raw .. with a slight aroma of spices .. (especially delicious cold)
Karina's recipe uses micro+convention. I baked in a conventional oven ... In a butcher's shop I asked the butcher how best to bake it. He advised me a piece weighing 1 kg. 300 bake at 180 ° for 45-50 minutes (do not preheat the oven!!!). It turned out just as it should (not quite with blood, but also incompletely fried). The meat went off with a bang.
Unfortunately, when I invite guests, I don’t do photo shoots, so I post an old photo (still from a past life). I have made this meat several times and it has always been a success.
I didn't have veal, but I had turkey thigh... what can I say? This is delicious! VERY!!! Both hot and cold! The marinade turns out so tasty ... and when frying meat, such a sauce turns out .... And dip the meat in this sauce ...

Answer from ALYONA BELOVA[guru]
Beef Wellington
For 2-3 servings
350-400 g beef (tenderloin); 1 sheet of puff pastry; 2 tbsp. l. vegetable and butter; 1 large onion; 8-10 medium champignons; 1 egg; a handful of spinach leaves; salt; black pepper
Defrost puff pastry. Peel the onion, finely chop it and mushrooms. Make Duxel sauce - fry the mushrooms over high heat in butter for 4-5 minutes, then separate the onion until soft, salt and pepper everything, set aside. Rub the meat with salt and pepper, fry in vegetable oil over high heat until golden brown on all sides and set aside. Roll out puff pastry 5 mm thick, slightly longer than the ham, and 3 times wider. Boil spinach in salted boiling water for 2 minutes after boiling, put in a colander, pour over with ice water, disassemble into leaves. Evenly distribute the leaves over the dough, then the mushrooms with onions, put the meat on top, grease the edges of the dough with whipped protein, wrap the meat in the dough (cutting off the excess). Place on a baking sheet, seam side down, on a greased layer of parchment paper. Cut strips from the remaining dough, smearing them with whipped protein on one side and glue them on top in the form of a lattice. Egg yolk with water (1 tbsp.) Using a brush, grease the dough, let stand for 15 minutes. Bake in the oven at 220C for 10 minutes, then at 170C for another 20 minutes (until golden brown). Take out, cover with a towel, let stand for 15 minutes. Cut into slices 1 cm thick

Answer from Sergei Evstratov[guru]
Undoubtedly tenderloin is better to fry!! !
Of course, you can also bake ... For example, lightly marinate (to your taste), then wrap the whole piece with strips of bacon (secured with toothpicks), lightly fry in a pan and bake in a hot dish (approximately 220 gr., pouring about 30 minutes with the released juice ). Yes, beef tenderloin is always better undercooked (with blood or at least with pink juice) than overcooked!! !Enjoy your meal...

Recent studies have 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, it is a source of complete protein, without which it is impossible to remain strong, vigorous and healthy. The main thing is to choose and cook meat correctly. It must be fresh, grown without harmful substances and not containing excess fat. Who said that only chicken breast meets these requirements? And here it is not: lean beef and veal are not only not inferior, but in many ways surpass it in their nutritional qualities. And in order to get the full benefit from it, you need to properly prepare the beef tenderloin. This is what we invite you to do with us.

Beef: composition and benefits
Beef is a red meat, which is why it was mistakenly considered unhealthy for a long time. However, it has remained one of the most popular meats worldwide for its nutritional value, flavor and versatility. 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 grown on natural food, 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 strengthening 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 stress, and recuperation after illness. Lean beef is a must-have product in the diet of athletes, especially bodybuilders who build a muscular and sculpted body.

All these, certainly useful, properties have only a product of high quality and the first freshness. That is why so much attention is paid to the cultivation of beef cattle and the processing of carcasses from both culinary specialists and nutritionists. As far as consumers are concerned, it would be helpful for them to know that taste and culture influence how 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, distinguishing its varieties in terms of value and taste.

How to choose beef tenderloin
There are three varieties of beef, and among them the tenderloin is considered the most valuable part of the carcass. These are areas of muscles located below the waist, 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 when obtained 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 violated.

When choosing a 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 health of the animal) and not too saturated in color (a bright crimson color indicates that the animal was not bled when slaughtered or that the raw material was artificially dyed before being sold). 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 its preparation 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 piece of fresh beef cannot be cheap. This steam tenderloin sells for more than the average cost of beef, but it's worth it. It is simply impractical to cook soup or aspic out of it; other, less valuable pieces of meat will do for this. And the tenderloin is desirable to bake, fry or dry. 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 the 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 the tender beef of the highest grade is never very tough anyway. Most gourmets prefer baked and / or fried beef tenderloin, as a last resort, as part of a special diet, it is boiled. Try not to buy or cook beef tenderloin for future use, unless we are talking 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 pineapple, 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 pieces. Mix salt, pepper of two kinds, mustard and vegetable oil. With the resulting mixture, evenly rub the meat and put in a plastic bag in the refrigerator for 3-4 hours (you can overnight). Then remove the meat and wipe it from the remains of the marinade. Roll each piece into a roll and secure with string. Melt the butter in a heavy frying pan, and quickly fry the beef on all sides so that its surface “seizes”, remove the threads. Then preheat the oven to 180°C, and place the cabbage and pineapple without juice in a heat-resistant dish. Put the meat on top and pour the syrup from the pineapple can. Bake in the oven on the middle rack for 15-25 minutes. Serve with cabbage-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 steaks 2cm thick. Pour the oil into a bowl, mix with salt and pepper. Place the meat in the bowl with this mixture and mix evenly with your hands. Leave for 15 minutes. Heat the grill pan over high heat. Reduce the heat to medium and arrange the steaks in a single layer, about 1cm apart. After 5 minutes, turn them over to the other side and cook for another 3-5 minutes, depending on the desired degree of doneness. Then remove from heat, but leave in the pan, cover with foil and wait for about 10 more minutes. After that, you can serve 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 white or semi-sweet wine, 100 grams of lard and smoked lard, 2 onions, 1 teaspoon of flour, a pinch of salt and ground black pepper.
   Cut the beef into small cubes of the same size and put in a deep bowl. Add pepper, salt and mix thoroughly with your hands, as if “massaging” the meat. Then pour wine and leave for 40 minutes. Then heat the lard in a heavy pan. Cut the fat into thin slices and stuff them with pieces of meat. Fry the beef with bacon on all sides for 3-5 minutes and remove from the pan. Peel the onion, cut into half rings and put in a pan with the fat left after frying the meat. Cook the onion 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 cooked. In the meantime, add to the mixture in which the tenderloin was marinated, sour cream and flour. Stir until smooth and pour into the pan when the liquid in it boils away. Cover loosely with a lid and simmer over low heat for another 10-12 minutes. Serve hot with a seasonal vegetable salad or other heartier side dish.
   
4. Beef tenderloin with golden brown. Take 500-600 grams of tenderloin, 2 fillets of lightly salted sprat or pitted anchovy, 1/3 cup of natural yogurt, grated hard cheese (ideally Parmesan) and breadcrumbs, 2 teaspoons of mustard, soy sauce and ground lemon zest , 2 large cloves of garlic, a pinch each 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 lie at room temperature for at least half an hour. Meanwhile, peel and mince the garlic, randomly chop the fish into small pieces and place in the bowl of a blender or food processor with all other ingredients. Grind until a thick homogeneous mass is formed. Place the meat on a baking sheet with a wire rack and coat with the pasta from the blender on all sides. Put the rest of the spicy mass on top of the tenderloin. Preheat the oven to 200°C. Place the roasting pan with the meat on the middle rack of the oven 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 salad leaves and steamed vegetables.
   
5. Chops from beef tenderloin. 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 across the grain into flat pieces of approximately the same size. Chop nuts. Mix honey with mustard, yogurt and nuts. Lightly beat the meat and rub it on all sides with a spicy honey-nut mixture. Leave for 15-20 minutes at room temperature. Then grease a heavy skillet with oil and heat it up. Fry the chops for 3 minutes on both sides until golden brown. Serve hot with a side dish or chilled as an appetizer.
   
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 high-sided frying pan and fry the onion and pieces of meat in it. In the meantime, mix the cream with sour cream and season with salt. When the onion in the pan becomes transparent, put spices, pepper and pour sour cream. Cover, reduce heat to below medium and cook, covered, until cooked through, 7 to 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 cook beef tenderloin both as a daily lunch and as a festive dish. It all depends on your desire and your culinary imagination. Indeed, in addition to several of the above recipes, you can make barbecue, roast beef, 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 there will always be mouth-watering, fragrant and dietary beef tenderloin dishes on your table. Each of them is delicious and healthy in its own way!

What is beef tenderloin? This is a piece of meat, quite tough, which needs to be cooked for a long time so that there is no moisture left inside. But there is nothing wrong here. If you use one of our cooking methods, you will get a juicy tasty dish as a result, and at the same time you will not have any difficulties. So, we have a beef tenderloin. Recipes for its preparation are presented below. There are many of them, but we will describe a few of them.

Recipe number 1: cooking beef tenderloin in the oven

The slogan of this recipe is as follows: good meat cannot be spoiled if you stuff it with garlic, add wine and seasonings, and then put it in the oven. We will need (for five servings): beef tenderloin - one kilogram, red wine - one and a half glasses, garlic - three cloves, spices, pepper and salt. We wash the tenderloin in a whole piece and dry it with a paper towel.

Cut the garlic cloves into several pieces and stuff the meat with them. Rub it with your favorite spices, pepper and salt. We put it in a baking dish, and pour in about a third of a glass of water. We heat the oven to a temperature of 160-170 degrees and put the meat in it. We bake it for about 60 minutes, periodically pouring over the juice and wine that stand out. Beef tenderloin in the oven is ready, you can get it and serve it to the table.

Recipe number 2: bake beef tenderloin, preparatory stage

For 8-10 servings, we will need: tenderloin - about one kilogram, salt - one teaspoon, olive or vegetable oil - 25 ml, pepper - one teaspoon, dried oregano - two teaspoons, dried basil - two teaspoons, chopped flakes pepper, red - one and a half teaspoons, garlic - three crushed cloves.

How is beef tenderloin prepared in our case? Recipes can be found in many places, we offer one of them:

1. We evenly rub the meat, trying not to miss the slightest piece. We wrap it tightly with cling film, put it in a bowl of sufficient size and send it to the refrigerator for a day. As a result, the salt will be well absorbed into the beef, the taste will be more evenly distributed, and the meat will become more aromatic.
2. You need to take the meat out of the refrigerator about an hour before cooking so that it comes to room temperature. So it will cook more evenly and faster. However, do not leave it warm for longer due to the possibility of bacterial growth.
3. We unfold the meat and remove the film from it. We remove the existing moisture with paper towels.

Baking process

Now let's start the baking process:

Recipe number 3: we will fry beef tenderloin

There is nothing better than well-cooked meat. This also applies to our product. What are we going to cook now? Dish "beef tenderloin". There are different recipes, but we will fry it with tomato dressing and tarragon.

To complete this recipe, we need: half a kilogram of tomatoes, five tablespoons of ketchup, two tablespoons of Worcestershire sauce, one tablespoon of Dijon mustard, a few drops of Tabasco, juice of one lemon, two tablespoons of balsamic, four tablespoons of olive oil, two onion stuff - shallots, one bunch of tarragon and parsley each, a few handfuls of arugula and the most important element - 1.2 kg of beef tenderloin.

The process of preparing beef tenderloin

First of all, we prepare the dressing, as it should be marinated. We take plum tomatoes, you can cherry tomatoes, wash them, cut them into two parts, remove the seeds and chop them finely enough. We send it to the salad bowl. Finely chop the onion, add it to the tomatoes, as well as everything else you need for dressing. Stir the resulting mixture, cover with cling film and put in the refrigerator until serving. But not less than 20 minutes. Let's get to the meat. First, turn on the oven so that it warms up to 200 degrees. We remove all films from the meat, season with pepper and salt.

Put it in a preheated pan with olive oil and fry for two minutes on each side. After that, we transfer the tenderloin to a heat-resistant dish or onto a baking sheet and put in the oven for about 25 minutes. Those who want to get a completely fried tenderloin cook it for 35 minutes. We shift the finished dish to a warm plate and let it stand for 10 minutes. Serve food at room temperature or warm. Cut into slices, decorate with arugula and tomatoes, add dressing - and on the table. Not a single person will remember about the side dish. Now you know how beef tenderloin is prepared, cooking recipes have been mastered. Enjoy your meal!