Beef Tenderloin With Three Spreads Recipe

Name: Beef Tenderloin With Three Spreads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: BEEF; 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; HORSERADISH MAYO; 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; BLACK PEPPER-OLIVE RELISH; 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; BLUE CHEESE-PARSLEY CRUMBLE; 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; GARNISHES; sliced radish (optional); sliced tomatoes (optional); Italian parsley (optional); sliced red onion (optional); orange slice (optional)

Servings: persons

BEEF
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
HORSERADISH MAYO
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
BLACK PEPPER-OLIVE RELISH
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
BLUE CHEESE-PARSLEY CRUMBLE
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
GARNISHES
sliced radish (optional)
sliced tomatoes (optional)
Italian parsley (optional)
sliced red onion (optional)
orange slice (optional)
couple sprigs fresh rosemary (optional)

1
Preheat oven to 425u00b0F.
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 140u00b0F.
5
For pork, roast uncovered, 25-35 minutes or until thermometer registers 160u00b0F.
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
BLUE CHEESE-PARSLEY CRUMBLE:
13
In a bowl stir together all the ingredients; makes 3/4 cup.
14
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.
15
Enjoy!

1578

kcal

Calories

117

Fat

Carbs

123

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: BEEF, 4 lbs beef tenderloin or 4 lbs steaks, 1 tablespoon olive oil, 1 teaspoon dried rosemary, crushed, and more.

Yes, Beef Tenderloin With Three Spreads falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef Tenderloin With Three Spreads

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