Tenderloin With 3 Spreads Food

BEEF TENDERLOIN WITH THREE SPREADS

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!

TENDERLOIN WITH 3 SPREADS

Steps:

• Directions 1. Preheat oven to 425 degrees F. Brush meat with olive oil; sprinkle with rosemary and salt. Insert meat thermometer into center of one of the roasts. For beef, roast uncovered, for 35 to 45 minutes or until thermometer registers 140 degrees F. For pork, roast uncovered 25 to 35 minutes or until thermometer registers 160 degrees F. 2. 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. Serve with Horseradish Mayo, Black Pepper-Olive Relish, Blue Cheese-Parsley Crumble, bread, and sliced radishes, if desired. Makes 12 to 16 servings. 3. Horseradish Mayo: In a bowl stir together 1/2 cup mayonnaise, 1 tablespoon prepared horseradish, 1 tablespoon snipped fresh Italian (flat-leaf) parsley, and 1/8 teaspoon cayenne pepper. Makes 2/3 cup. Each Tablespoon Horseradish Mayo: 80 cal, 8 g fat, (2 g sat. fat), 4 mg chol, 65 mg sodium, 0 g carbo, 0 g fiber, 0 g pro. Daily Values: 1% vit. A, 1% vit. C. 4. Black Pepper-Olive Relish: In a bowl stir together 1 cup pitted and chopped kalamata or nioise olives; 1 small red sweet pepper, chopped; 1 tablespoon olive oil; 1 tablespoon balsamic vinegar or red wine vinegar; and 1 teaspoon cracked black pepper. Makes about 1-2/3 cups. Each Tablespoon Black Pepper-Olive Relish: 14 cal, 1 g fat, (0 g sat. fat), 0 mg chol, 2 mg sodium, 0 g carbo, 0 g fiber, 0 g pro. Daily Values: 2% vit. A, 8% vit. C. 5. Blue Cheese-Parsley Crumble: In a small bowl lightly toss together 2 ounces blue cheese, crumbled; 1/2 cup chopped Italian (flat-leaf) parsley; 1 tablespoon lemon juice; and 18 teaspoon coarse sea salt or kosher salt. Makes about 3/4 cup.