Tenderloin With 3 Spreads Recipes

THREE-PEPPER BEEF TENDERLOIN

Steps:

• Remove fat from beef. Mix remaining ingredients; rub over beef. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 350°. Spray shallow roasting pan with cooking spray. Place beef in pan. Insert meat thermometer so tip is in center of thickest part of beef. Roast uncovered about 40 minutes or until thermometer reads 140° (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand about 15 minutes. (Temperature will continue to rise about 5°, and beef will be easier to carve as juices set up.) Cut beef across grain at slanted angle into thin slices.

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!