Beef Tenderloin With Three Spreads

“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.”
READY IN:
45mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Brush meat with olive oil; sprinkle with rosemary, salt, and black pepper, if using.
  3. Insert meat thermometer into center of one of the roasts.
  4. For beef, roast uncovered for 35-45 minutes or until thermometer registers 140°F.
  5. For pork, roast uncovered, 25-35 minutes or until thermometer registers 160°F.
  6. Allow meat to stand covered loosely with foil, about 10 minutes, to allow juices to reabsorb and meat to firm for easier slicing.
  7. Cut into 1/4 to 1/2-inch slices.
  8. HORSERADISH MAYO:
  9. In a bowl stir together all the ingredients; makes 2/3 cup.
  10. BLACK PEPPER-OLIVE RELISH:
  11. In a bowl stir together all the ingredients;.
  12. Makes 1-2/3 cups.
  13. BLUE CHEESE-PARSLEY CRUMBLE:
  14. In a bowl stir together all the ingredients; makes 3/4 cup.
  15. 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.
  16. Enjoy!

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