Beef Tenderloin With Three Spreads Food

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BEEF TENDERLOIN WITH THREE SPREADS



Beef Tenderloin With Three Spreads image

Just another favorite recipe for beef tenderloin or you could use it with a whole pork tenderloin or 4-12 oz pork tenderloins. Experiment and see which you like the best. Haven't made it with the pork.

Provided by Manami

Categories     Roast Beef

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 26

4 lbs beef tenderloin or 4 lbs steaks
1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon coarse sea salt or 1/2 teaspoon kosher salt
fresh ground black pepper, to taste
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon fresh Italian parsley (flat leaf)
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon fresh ground pepper
1 cup pitted nicoise olives or 1 cup pitted kalamata olive
1 small sweet red pepper, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1 tablespoon fresh ground black pepper
2 ounces crumbled blue cheese, crumbled
1/2 cup chopped Italian parsley (flat leaf)
1 tablespoon fresh lemon juice
1/8 teaspoon coarse sea salt or 1/8 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
sliced radish (optional)
sliced tomatoes (optional)
Italian parsley (optional)
sliced red onion (optional)
orange slice (optional)
couple sprigs fresh rosemary (optional)

Steps:

  • Preheat oven to 425°F.
  • Brush meat with olive oil; sprinkle with rosemary, salt, and black pepper, if using.
  • Insert meat thermometer into center of one of the roasts.
  • For beef, roast uncovered for 35-45 minutes or until thermometer registers 140°F.
  • For pork, roast uncovered, 25-35 minutes or until thermometer registers 160°F.
  • Allow meat to stand covered loosely with foil, about 10 minutes, to allow juices to reabsorb and meat to firm for easier slicing.
  • Cut into 1/4 to 1/2-inch slices.
  • HORSERADISH MAYO:.
  • In a bowl stir together all the ingredients; makes 2/3 cup.
  • BLACK PEPPER-OLIVE RELISH:.
  • In a bowl stir together all the ingredients;.
  • Makes 1-2/3 cups.
  • BLUE CHEESE-PARSLEY CRUMBLE:.
  • In a bowl stir together all the ingredients; makes 3/4 cup.
  • Serve steak slices with one or all three spreads, potatoes,a tomato vinaigrette with greens, a loaf of French warm bread for steaks as well as sopping up the three spreads, and of course some Merlot.
  • Enjoy!

Nutrition Facts : Calories 532.6, Fat 38.8, SaturatedFat 13.9, Cholesterol 136, Sodium 449.4, Carbohydrate 4.4, Fiber 0.8, Sugar 1.1, Protein 39.6

BEEF TENDERLOIN



Beef Tenderloin image

Make and share this Beef Tenderloin recipe from Food.com.

Provided by srooc1

Categories     Steak

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 6

3 lbs beef tenderloin
4 ounces extra virgin olive oil
3 tablespoons kosher salt
3 tablespoons granulated garlic
3 tablespoons coarse black pepper
1 tablespoon onion powder

Steps:

  • Liberally coat the meat with extra-virgin olive oil and grill seasoning (Salt, Pepper, Garlic, Onion).
  • Place the meat on a roasting rack or in a roasting pan and place in oven.
  • If you are cooking in a pan with no rack, add a splash of water to the pan.
  • Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more.
  • Check for desired doneness with meat thermometer. Cook longer if needed.
  • Do not open oven during those first 10 minutes.
  • Remove meat from oven and let rest 10 minutes before serving.

Nutrition Facts : Calories 511.6, Fat 39, SaturatedFat 12.4, Cholesterol 117, Sodium 2175.3, Carbohydrate 3.6, Fiber 0.8, Sugar 0.9, Protein 35

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