Tenderloin With 3 Spreads Recipes

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!

THREE OLIVE SPREAD

Steps:

• Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop, then add balsamic vinegar and olive oil. Process until smooth. Refrigerate for at least one hour, or overnight if possible, before serving.

MY BUTCHER'S DIRECTIONS FOR A 3-1/2 POUND TENDERLOIN

Steps:

• Rub tenderloin all over with olive oil. Sprinkle with salt and pepper. Use a pointed knife to cut slits into beef; poke pieces of the garlic clove into slits. (Or sprinkle beef all over with garlic powder.).
• Cover beef with a clean linen towel and let stand on counter until roasting time (a couple of hours) to allow meat to come to room temperature.
• Roast meat in a preheated 425 degree oven for 20 to 25 minutes for rare. Or you may roast 10 minutes at 425 degrees, then 25 minutes at 350 degrees if you have a side dish that must bake in the oven at the same time. This will also yield a rare roast.
• Remove meat from oven and cover with aluminum foil to keep warm. Let stand 10 minutes before carving. You may add 2 tablespoons of butter to pan about 5 minutes before meat is done. The meat is be served with this pan liquid.
• Carve meat into 1/4-inch slices. Serve 3 slices per person. A 3-1/2 pound roast will serve 8 persons with enough for seconds.

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.

CHEESY TENDERLOIN STRIPS

Steps:

• Place butter in a shallow bowl. In another shallow bowl, combine the crackers crumbs, cheeses, basil, salt and pepper. Dip pork in butter, then roll in crumb mixture. Place on an ungreased foil-lined baking sheet. Bake at 400° for 10-15 minutes or until juices run clear. Serve with marinara sauce if desired.

PORK SANDWICH SPREAD

Steps:

• In a bowl, combine the first seven ingredients. Spread over six slices of bread, about 1-1/3 cups on each; top with remaining bread.