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: 45 mins
• Serves: 12-16

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)
•  couple sprigs fresh rosemary (optional)

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!