Tenderloin With 3 Spreads Recipes

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!

Steps:

• For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper.
• To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick. Spread 4 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.
• Preheat oven 500 degrees F.
• Melt 2 tablespoons of unsalted butter.
• Place beef on a baking sheet and pat the outside dry with a paper towel. Using a pastry brush coat the beef with the melted butter. Sprinkle evenly with salt and pepper. Roast for 25 minutes at 500 degrees F for medium rare.
• Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing.

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.

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.

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.