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Beef

Rosemary Crusted Beef Tenderloin with Port Wine Sauce

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Impress your guests with this easy, but elegant Rosemary Crusted Beef Tenderloin with Port Wine Sauce.

With very little prep time and only 20 minutes in the oven, this Rosemary Crusted Beef Tenderloin with Port Wine Sauce is a clear rival from the standard prime rib dinner. So incredibly tender, you can cut each bite with just a fork.

Just imagine sliding that tender bite through a velvety reduction of port wine sauce. Sounds pretty fancy, doesn’t it? It’s really very simple, but your guests don’t need to know this. Let them think you spent hours in the kitchen creating a masterpiece.

Depending on how many guests you have, you could end up with leftovers. If you’re lucky enough to accomplish this, I beg you to make French dip sandwiches tomorrow. Your mouth will thank you for the best French dip it ever had. So tender, so juicy, absolutely amazing.

Impress your guests with this easy, but impressive Rosemary Crusted Beef Tenderloin with Port Wine Sauce.

Rosemary Crusted Beef Tenderloin with Port Wine Sauce

Impress your guests with this easy, but impressive Rosemary Crusted Beef Tenderloin with Port Wine Sauce.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Resting Time 20 mins
Course Dinner, Main Course
Cuisine American, Beef

Equipment

  • Butcher's twine
  • Meat thermometer

Ingredients
  

Rosemary Crusted Beef Tenderloin

  • 5-6 lb. beef tenderloin roast trimmed and tied
  • 1/4 cup butter softened
  • 1 sprig fresh rosemary leaves removed and chopped
  • salt and pepper

Port Wine Sauce

  • 2 tbsp. butter
  • 1 tbsp. flour
  • 1 clove garlic minced
  • 1 1/2 cup good port wine
  • 1/2 cup good beef broth

Instructions
 

Rosemary Crusted Beef Tenderloin

  • If your tenderloin roast is not trimmed, you will want to trim off any excess fat. Next, you will wrap the tenderloin so the smaller end flaps tuck in closely, making a more uniform roast. This helps maintain an evenly cooked tenderloin and also presents better on the serving plate. Make a slip knot on end of roast furthest from you, securing the Butcher's twine. Next, pull a length of Butcher's twine towards you, making a large loop. This loop will now be slipped over the furthest end of the roast and placed an inch away from your initial anchor. Continue this at one inch intervals the entire length of the roast. Now, run the Butcher's twine back down the length of the roast under the loops you just placed. Secure at the original anchor.
  • Preheat oven to 500 degrees.
  • Rub softened butter over tenderloin. Season with salt, pepper and chopped rosemary. Let rest until room temperature while you pre-heat the oven.
  • Place roast on a sheet pan in the 500 degree oven for 22 minutes or until 125 degree internal temperature is reached. If you have an in oven meat thermometer, I would suggest using.
  • Remove from oven and place foil over top, rest for 20 minutes. Slice in thick one inch pieces and serve with port wine sauce.

Port Wine Sauce

  • Melt 1 tablespoon butter in a sauce pan over medium heat, add flour and stir, cooking the flour for a minute or so.
  • Add garlic, port wine and beef broth, continue stirring to combine.
  • Slowly simmer until thicker and reduced by half.
  • Stir in remaining 1 tablespoon butter.
Keyword Beef Roast, Holiday Dinner, Holiday Roast

Ingredients

  • Beef Tenderloin Roast – Trimmed of excess fat and tied to a uniform shape.
  • Butter – Real butter, plain and simple.
  • Rosemary – A sprig or two from the garden or the produce section. Remove the leaves and chop.
  • Salt & Pepper – I like to use coarse ground pepper and salt. Go generous to create a nice crust.
  • Port Wine – Good quality port wine to create a nice rich sauce.
  • Garlic – Fresh garlic cloves are best.
  • Beef Broth – Better than Bouillon is my choice.

Preparation

  1. Preheat the oven to 500 degrees and let your trimmed and tied tenderloin roast come to room temperature by setting on counter.
  2. Rub tenderloin roast with butter, chopped rosemary, salt and pepper.
  3. Place on a sheet pan in oven for 22 minutes or until internal temperature of 125 degrees is reached.
  4. Remove from oven. Place foil tent over and rest for about 20 minutes. It needs this entire resting time to come up to medium rare.
  5. While the tenderloin roast is resting, make the port wine sauce.
  6. Melt butter in a sauce pan over medium high heat.
  7. Add flour and stir to cook through for a minute or so.
  8. Add garlic, port wine and beef broth, continuing stirring to combine.
  9. Reduce heat and slowly simmer until reduced in half.
  10. Stir in remaining butter and serve with beef tenderloin.

Similar Recipes

  • Tender, fall apart, beef chuck braised in rich port wine with carrots and pearl onions over creamy mashed potatoes
  • Herb crusted eye of round roast is tender inside and packed with a flavorful crust outside

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Grilled Short Rib Steak with Leek Scape Butter

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Tender short rib steak with balsamic glaze, quickly grilled and topped with leek scape butter.

Grilled short rib steak with leek scape butter

Grilled Short Rib Steak with Leek Scape Butter is the quickest, easiest steak dinner you will make. Short rib steaks have alot of beautiful marbeling and that makes for a tender, flavorful bite.

Most people know short ribs as the cut of meat that gets cooked for a long period of time and results in fall of the bone meat, but short rib steaks are quite different. They should be heavenly seasoned and grilled quickly for the best possible use.

What Are Leek Scapes?

Just what are leek scapes, you ask? Scapes are the long, slim shoots that grow out of the center of a leek or hard neck garlic. Cutting them encourages growth and if let to grow, they will produce a flower.

Scapes are best cut before the flower starts to form into a ball or tear drop shape. You want to cut the scape when it’s still tender because if let to grow, they become hard and woody.

We often see garlic or leek scapes at our local Farmer’s Markets coiled up into a cute circle. Late Spring is the most common time to find these unique finds, but for those home growers, you can have them at various times of the year. This year, my leek scapes were ready in mid August.

Tender short rib steak with balsamic glaze, quickly grilled and topped with leek scape butter
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Grilled Short Rib Steak with Leek Scape Butter

Tender short rib steak with balsamic glaze, quickly grilled and topped with leek scape butter
Course Dinner, Main Course
Cuisine American, Farm to Table, Farmer’s Market
Keyword cooking with herbs, Short Rib Steak
Prep Time 5 minutes
Servings 4

Ingredients

  • 4 boneless short rib steaks
  • 4 tsp balsamic glaze
  • 4 tsp olive oil
  • generous salt and pepper
  • 1 tsp garlic minced
  • 2 tbsp butter
  • 2 tbsp leek scapes diced

Instructions

  • Rub balsamic glaze, olive oil, salt and pepper evenly over all sides of the short rib steaks.
  • Let sit at room temperature while the grill heats about 15 minutes.
  • Grill steaks over direct heat until an internal temperature of 135 degrees is reached, about 4-5 minutes each side depending on the thickness of the steak. Remove from grill and let rest 5 minutes.
  • While steaks are resting, melt butter in small pan over medium heat. Add garlic and leek scapes. Cook until softened fragrant, about 2-3 minutes. Spoon over steaks just before serving.

The Possibilities Are Endless

Leek scapes add a fresh hint of onion like flavor to any dish. There are endless possibilities when it comes to using leek or garlic scapes. Here are some of my favorite:

  • Leek scape pesto for pasta
  • Pickled leek scapes for your Bloody Mary’s
  • Grilled leek scapes to add to salads or steak
  • Sauteed leek scapes are perfect in stir-fry dishes

Need an Appetizer?

Bruschetta with Leek Scapes is a quick and easy appetizer that pairs perfectly with Grilled Short Rib Steak with Leek Scape Butter. Buttered, grilled baguette slices topped with creamy herbed goat cheese and leek scapes placed on an appetizer plate and served with red wine. Drizzle with sweet balsamic glaze right at the end for an extra touch.

Bruschetta with Leek Scapes

Leek scapes and goat cheese top a buttered grilled baguette slice
Creamy herbed goat cheese topped with leek scapes and balsamic glaze on top of a grilled baguette slice.
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Bruschetta with Goat Cheese & Leek Scapes

Creamy herbed goat cheese topped with leek scapes and balsamic glaze on top of a grilled baguette slice.
Course Appetizer
Cuisine Vegetarian
Keyword Farm to Table, Farmer’s Market Meal
Prep Time 5 minutes
Cook Time 2 minutes
Servings 4

Ingredients

  • 1 mini baguette cut in 1/2" slices to make 8 slices
  • 2-3 tbsp butter
  • 2 leek scapes diced
  • 5 oz creamy herbed goat cheese
  • 1 tbsp balsamic glaze

Instructions

  • Butter each side of sliced baguette pieces. Place in a medium – high grill pan until toasted to golden brown on each side (Placing a heavy pan on top of baguette slices helped to get nice grill marks).
  • Melt 1/2 tbsp butter in a small pan over medium heat. Add diced leek scapes and saute until just tender about 2 minutes. Season with salt and pepper.
  • Spread a small spoonful of goat cheese on grilled baguette slices (5 oz. package should be just enough for 8 slices).
  • Divide cooked leek scapes between each baguette slice and place directly on top of goat cheese.
  • Drizzle with balsamic glaze.

Related Recipes:

Mexican Guajillo Beef Bowls

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Low and slow Mexican Guajillo Beef Bowls packed with lime dressed cabbage, cotija cheese, cumin pinto beans and Mexican rice

Mexican Guajillo Beef Bowls with all the fresh toppings

Slow cooked in Mexican peppers and cinnamon, these Mexican Guajillo Beef Bowls are perfect for piling high with Cumin Pinto Beans, Mexican Rice and fresh toppings like your favorite pico de gallo & cotija cheese.

Cumin pinto beans and Mexican rice accompany this shredded beef cooked in Guajillo and Pasilla peppers

Spice Up Your Pinto Beans

The addition of a teaspoon of roasted cumin transforms ordinary pinto beans into Ahh – Mazing pinto beans. Whether you have canned pinto beans or soaked overnight pinto beans, they need a little extra flavor before they reach the plate. If I have extra time, I saute a few slivers of sweet yellow onion, maybe a strip of bacon and definitely a teaspoon of smoked cumin.

  • 2 cans pinto beans
  • 1 tsp. smoked cumin
  • 1/4 sweet yellow onion, sauteed

The Easiest Mexican Rice

My favorite go-to rice is Basmati rice. I like how light and fluffy the grains of rice are and it works really well in my Mexican rice. A few additions to the package directions turn white rice into a lightly seasoned Mexican rice. Start by following package directions for the smallest serving using 1 cup dried rice , then add one Knorr chicken tomato bouillon cube and a tablespoon of jarred Mezzetta California Hot Mix. Cook for indicated time on package directions.

You can find Mezzetta California Hot Mix in the condiment aisle of your grocery, usually by the pickled jalapenos, olives and pickles. It is a hot pickled mix of jalapeno peppers, celery, carrot. And the Knorr chicken tomato bouillon can be found usually in the Mexican aisle of your grocery.

  • 2 cups water
  • 1 Knorr chicken tomato bouillon cube
  • 1 tbsp Mezetta California Hot Mix
  • 1 cup Basmati white rice
Tender beef in Guajillo chili sauce with cumin pinto beans and Mexican rice
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Mexican Guajillo Beef Bowls

Low and slow Mexican Guajillo Beef Bowls packed with lime dressed cabbage, cotija cheese, cumin pinto beans and Mexican rice.
Course Dinner, Salad
Cuisine Mexican
Keyword Mexican Bowl, Shredded Mexican Beef
Prep Time 15 minutes
Cook Time 4 hours
Servings 6

Ingredients

Guajillo Beef

  • 3 Guajillo chili dried
  • 3 Pasilla chili dried
  • 1 cinnamon stick
  • 3-4 cloves garlic large
  • 2 cups chicken broth
  • 2 lb beef stew meat cubed
  • 2 tbsp Tajin Mexican seasoning
  • 1 tsp cumin
  • 2 tsp corn starch
  • 2 tbsp lard or bacon fat
  • 2 bay leaves
  • 3-4 cups water

Cumin Pinto Beans

  • 1/4 sweet yellow onion slivered
  • 1 tsp lard or bacon fat
  • 2 cans pinto beans
  • 1 tsp cumin

Mexican Rice

  • 2 cups water
  • 1 cube Knorr chicken tomato bouillon
  • 1 cup Basmati white rice
  • 1 tbsp Mezzetta California Hot Mix

Instructions

Guajillo Beef

  • Heat chicken broth until simmering.
  • Toast dried Guajillo pepper, Pasilla pepper and cinnamon stick in dry pan over medium high heat for a minute or so to release flavor. Add to blender with garlic and pour hot chicken broth over the top. Let cool just enough to blend easily to a liquid.
  • Mix together Tajin seasoning, cumin and corn starch. Season beef stew meat with mixture.
  • Heat lard or bacon fat in a dutch oven over medium high heat. Working in batches, sear beef stew meat until browned and crispy on the edges. Remove to a bowl while you sear all remaining pieces. When done, place seared meat and juices back in the dutch oven.
  • Add content of blender mixture to beef stew meat. Add bay leaves. Add enough water to just cover meat. reduce heat to low. Cover partially and cook for about 4 hours. Liquid should reduce and meat should be tender.
  • Serve with Cumin Pinto Beans and Mexican Rice. Top with fresh pico de gallo, shredded cabbage, lime and cotija cheese.

Cumin Pinto Beans

  • Saute onion in a teaspoon of lard or bacon fat.
  • Empty two cans pinto beans into pan with sauteed onion. Add cumin and heat until warm.

Mexican Rice

  • Heat water and chicken tomato bouillon to a simmer over high heat.
  • Add rice and Mezzetta California Hot Mix.
  • Cover and reduce heat to low.
  • Cook until water is absorbed 15 – 20 minutes

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Campfire Recipes & Tips

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Step up your camping game with these easy to make gourmet-ish Campfire Recipes & Tips perfect for your weekend getaway in the woods.

Make ahead Muffuletta sandwich
Make ahead Muffuletta sandwich with layers of meat and pickled vegetables

Make Ahead Food

TIP # 1 Prep Your Food Before You Leave

Want a stress free camping trip? Make what you can before you leave, like this Muffuletta Sandwich, which is better the next day anyways. Crusty French bread layered with thin sliced ham, Italian dry salami, smokey provolone cheese, roasted red peppers, pepperoncini and green olive tapenade gets wrapped up tight overnight for the perfect camp sandwich.

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5 from 2 votes

Muffuletta Sandwich

Make ahead sandwich layered with meats, cheese, olive tapenade, roasted red peppers and sliced pepperoncini
Course Main Course
Cuisine Burgers, Sandwiches, Pizza
Keyword Camping Recipes, Make Ahead Sandwich
Prep Time 10 minutes
Servings 4

Ingredients

  • 1 large loaf Crusty French bread split
  • 6-8 tbsp Green olive tapenade
  • 1/4 lb Provolone cheese with natural smoke flavor
  • 1/4 lb Good deli ham thin sliced
  • 1/4 lb Italian dry salami thin sliced
  • 6-8 Jarred roasted red peppers in oil
  • 6-8 Pepperoncini thin sliced

Instructions

  • Scoop out part of the inside of French bread halves and discard.
  • Spread green olive tapenade on each French bread half.
  • Place a layer of deli ham and a layer of Italian dry salami on each French bread half.
  • Place roasted red peppers and pepperoncini on one French bread half and cover with other French bread half to complete the sandwich.
  • Wrap tightly in Saran wrap,then in Ziplock and place in cooler at least over night or until ready to eat up to 3 days.

Bring Fresh Vegetables

TIP # 2 Pick Up Some Fresh Vegetables & Fruits Along The Way

You’re driving down that perfect country road, passing local farm stands, so why not pick up some fresh vegetables and fruits to add to your meal plan. You can transform any standard campfire meal with the addition of some fresh seasonal finds from the locals. Steamed Asparagus with Charred Lemon & Bacon is a quick campfire side that looks and feels gourmet.

  • Place asparagus in cast iron pan and cover with water.
  • Steam over fire until just tender.
  • While steaming, cook bacon in another pan and place cut lemons on edge of pan to sear in bacon grease.
  • Drain water from asparagus, add bacon and squeeze of lemon.
Steamed asparagus with bacon and charred lemon
Steamed Asparagus with Bacon and Charred Lemon

Bacon, bacon, BACON

TIP # 3 Bacon Doubles as Grease for Cooking Your Food

We all know that bacon makes everything better, right? I like to use bacon grease to cook my campfire meals. It not only saves room from not having to pack butter or oil, but adds a lot of flavor to your food. And if you freeze your packs of bacon before you head out on your getaway, they also double as ice packs in the cooler. It’s really a WIN WIN situation.

You see that Ziplock bag floating in the hot campfire water? That’s the easiest, no-mess way of cooking scrambled eggs while camping.

  • Before you head out, just crack your eggs in Ziplock bags, add a dash of cream and place in your cooler.
  • Keep it to about 6 eggs per large Ziplock bag for evenness of cooking.
  • When you’re ready to make breakfast, bring a pot of water to a low boil and drop in the Ziplock bag.
  • Make sure the bag doesn’t touch the edge of the hot pot by placing a rubber band around the top and cinching together.
Ziplock campfire scrambled eggs
Scrambled Eggs, Smokey Bacon and Baby Potatoes with Tortillas

Let Your Drinks do the Work

TIP # 4 Bring Boxed Wine to Use In Your Cooking

Boxed wine has come a long way. I always take a box of red wine with me on camping trips. Not only is it good for drinking, but it works well as a marinade for beef like these Beef Short Ribs with Rosemary & Cherry.

And…Remember that farm stand you stopped at on the way? I hope you grabbed some cherries because they pair perfectly with red wine.

  • Pop a few cherries in a Ziplock with your beef short ribs
  • Add a plash to 1/2 cup boxed red wine
  • Got leftover BBQ sauce packets from the drive thru? Throw those in the Ziplock too or hot sauce packets from Taco Bell
  • A little salt and pepper, then let it all sit while you make the fire.
Cherry, red wine and rosemary short ribs
Rainier Cherry, Red Wine & Rosemary Beef Short Ribs

Use Magnesium to start your fire

A fun and easy way to start a fire is by using magnesium. This little block is very powerful and heats to 4000 degrees F. making it a very quick way to start a fire without a lot of effort. All it takes is a block of magnesium and a pocket knife.

Shaved magnesium to start your campfire
  • Layer campfire wood either alternating cross ways or teepee style
  • Use small pieces of kindling to ensure the fire will catch
  • Layer in a few pieces of paper
  • Shave off some magnesium onto the paper
  • Ignite using a spark tool or lighter
Use magnesium to light your campfire

Classic Cottage Pie

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Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.

Rich & Hearty ~ Classic Cottage Pie

Talk about easy! The Classic Cottage Pie checks all the boxes. Pantry recipe, YES. One pot meal, YES. Under 30 minutes, YES.

Budget friendly ground beef is browned with garlic, onion, smoked paprika and a pinch of red pepper flakes for added spice. The best part, though, are the creamy, cheesy mashed potatoes that are browned to perfection on top. Blending a creamy cheddar with a pungent Parmesan really adds flavor. If you have a few carrot tops, garnish the top for extra special presentation.

Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.
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Classic Cottage Pie

Rich and savory cottage pie topped with creamy potatoes and filled with spiced ground beef, tender carrots and peas.
Course Main Course
Cuisine Irish
Keyword Irish Recipes, One Pot Meal, Pantry Recipes, Shepherd’s Pie, St. Patrick’s Day Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6

Ingredients

Potato Topping

  • 4 russet potatoes peeled
  • 6 tbsp butter
  • 1/4 cup whipping cream
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup medium cheddar cheese grated

Beef Filling

  • 1 lb ground beef
  • 2 cloves garlic
  • 1 1/2 cup yellow onion diced
  • 1 cup carrot diced
  • 1/2 cup frozen peas
  • 1 cube tomato chicken bouillon (Knorr's in Mexican section grocery)
  • 1/2 tsp beef 'Better than Bouillon' bouillon
  • 2 cups potato water
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 pinch red pepper flakes
  • salt and pepper to taste

Instructions

Potato Topping

  • Place peeled potatoes in a pot of lightly salted cold water and bring to boil. Boil until fork tender. Reserve 2 cups of potato water. Drain and return to pot.
  • Using the tines of your fork, 'rice' the potatoes until fluffy.
  • Add butter and blend.
  • Add whipping cream and blend.
  • Fold in cheese and set aside.

Beef Filling

  • Brown ground beef in a large cast iron pan over medium high heat. Drain excess fat, leaving about 1 tbsp in pan.
  • Push ground beef over to one side of the pan. Add garlic, onion and carrot. Saute until almost tender. Add peas and combine with ground beef.
  • Add tomato chicken and beef bouillon, potato water and remaining spices. Simmer for 10 minutes.
  • Spoon potato mixture over top of beef filling. Broil until browned. Top with fresh carrot tops or parsley.

This Classic Cottage Pie can be reheated with ease! Just pop it in the oven at 350 degrees for 10 minutes or until heated through. Serve with salad or fresh cheddar biscuits.

Make it Your Own

Add your favorite ingredients to make it your own. Here are a few ideas:

  • Switch out mashed potato topping for mashed cauliflower topping
  • 1/2 cup corn
  • 1/2 cup mushrooms
  • 1/2 cup parsnip
  • Mix up the cheeses in the potato topping with sharp white cheddar or smoked cheddar.

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