Giada's Famous Meatloaf Recipe by Giada De Laurentiis

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In a small bowl, mix together the coriander, cumin, cinnamon and 3/4 teaspoon salt. Rub the tenderloin with the vegetable oil, then sprinkle with the spice mixture. Heat a large, oven-safe skillet.

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Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes. For the mayonnaise: In a small bowl, whisk together the mayonnaise.

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Slather 3/4 of the butter onto the beef - top and sides (not underside). Roast 40 - 50 minutes - Roast for 15 minutes. Remove, slather remaining butter onto the top and sides. Roast for a further 25 - 35 minutes or until the internal temperature is 53°C/127°F for medium rare (Note 8 for other levels of doneness).

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Put several tablespoons of butter all over the meat. Stick the long needle of a meat thermometer lengthwise into the meat. Place it in the oven until the temperature reaches just under 140°F, 15 to 20 minutes. Stay near the oven and keep checking the meat thermometer to make sure it doesn't overcook. Step.

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Place the beef tenderloin on the wire rack and place the roasting pan on the center rack of the preheated oven. Cook the tenderloin at 425 degrees F. for 15 minutes, then turn the oven temperature down to 350 degrees F. and continue to cook until it reaches an internal temperature of 130 degrees.

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Directions. Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by.

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Instructions. To make the red wine-rosemary butter, in a small saucepan over medium heat, combine the wine and rosemary sprig. Bring the wine to a boil and then simmer until the wine has reduced to a syrup and measures approximately 2 Tbs., about 20 minutes. Allow the wine to cool to room temperature. Place the butter and salt in a food.

Giada's Famous Meatloaf Recipe by Giada De Laurentiis

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Cover the meat loosely with foil and let rest for 20 minutes. For the mayonnaise: In a small bowl, whisk together the mayonnaise, mascarpone cheese, basil, curry powder, and paprika until smooth. Season with salt and pepper, to taste. To serve: Slice the meat into 1/4-inch thick slices and arrange on a platter.

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For the tenderloin: Preheat the oven to 400 degrees F. Remove the meat from the refrigerator 30 minutes before cooking. Heat a large skillet over medium-high heat. Dry the meat well and sprinkle with the salt. Add the oil to the pan along with the rosemary sprigs. Add the meat and sear until deep golden brown all around, 3 to 4 minutes per side.

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Get Roasted Beef Tenderloin with Basil-Curry Mayonnaise Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; Magazine; Blog; Shows A-Z; Chefs A-Z;. Recipes. Healthy Meals + More; Easter Dishes; Comfort Food Recipes; Ultimate Baking Guide; On TV; See All Recipes. Recipe of the Day. Spring.

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Get Roasted Beef Tenderloin with Basil-Curry Mayonnaise Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos;. Ultimate Baking Guide; Healthy Meals + More; On TV; See All Recipes. Recipe of the Day. Slow-Cooker Shredded Chicken. Trending Recipes. Blackstone Classic Smash Burgers. Summer Pasta with Grilled Eggplant.

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