Beef Tenderloin with Three Spreads Recipe
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Treat your guests to the aroma of beef or pork tenderloin sizzling in the oven. Serve with a trio of tasty spreads.
Ingredients
- 2 2-lb. beef tenderloin roasts or 4 1-lb. pork tenderloins
- 1 Tbsp. olive oil
- 1 tsp. dried rosemary, crushed
- 1/2 tsp. coarse sea salt or kosher salt
- 1 recipe Horseradish Mayo
- 1 recipe Black Pepper Olive Relish
- 1 recipe Blue Cheese Parsley Crumble
- 12 slices firm-textured white bread
- Sliced radishes (optional)
- 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.
- 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.
- 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.
- 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.
- 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 1/8 teaspoon coarse sea salt or kosher salt. Makes about 3/4 cup. Each Tablespoon Blue Cheese-Parsley Crumble: 17 cal, 1 g fat, (1 g sat. fat), 4 mg chol, 84 mg sodium, 0 g carbo, 0 g fiber, 0 g pro. Daily Values: 5% vit. A, 7% vit. C, 3% calcium, 1% iron.
- Calories 315, Total Fat 14 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 93 mg, Sodium 271 mg, Carbohydrate 13 g, Total Sugar 2 g, Fiber 0 g, Protein 33 g. Daily Values: Vitamin C 0%, Calcium 3%, Iron 26%.
- Percent Daily Values are based on a 2,000 calorie diet
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