Beef Tenderloin With Three Spreads Recipes

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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

FABULOUS BEEF TENDERLOIN



Fabulous Beef Tenderloin image

This beef tenderloin will melt in your mouth. We've had it for both of our Christmas dinners this year (2 families) and got RAVE reviews from everyone. Hard to believe it's so easy to prepare!

Provided by Debbie Wright

Categories     Main Dish Recipes     Roast Recipes

Time 1h

Yield 6

Number Of Ingredients 3

1 (3 pound) beef tenderloin roast
¾ cup soy sauce
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
  • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

Nutrition Facts : Calories 591 calories, Carbohydrate 2.4 g, Cholesterol 220.1 mg, Fat 33.2 g, Fiber 0.3 g, Protein 66.9 g, SaturatedFat 16.5 g, Sodium 2046.8 mg, Sugar 0.6 g

THREE-PEPPER BEEF TENDERLOIN



Three-Pepper Beef Tenderloin image

Slices of beef tenderloin are perfectly seasoned with three kinds of peppers in this flavorful dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 7

1 1/2-pound beef tenderloin
1 tablespoon freshly ground black pepper
2 teaspoons white pepper
2 teaspoons fennel seed, crushed
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper (cayenne)

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.

Nutrition Facts : Calories 125, Carbohydrate 1 g, Cholesterol 50 mg, Fiber 0 g, Protein 18 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg

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