Beef Tenderloin With Three Spreads

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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.

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Steps

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Preheat oven to 425f.

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Brush meat with olive oil.

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Sprinkle with rosemary , salt , and black pepper , if using.

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Insert meat thermometer into center of one of the roasts.

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For beef , roast uncovered for 35-45 minutes or until thermometer registers 140f.

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For pork , roast uncovered , 25-35 minutes or until thermometer registers 160f.

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Allow meat to stand covered loosely with foil , about 10 minutes , to allow juices to reabsorb and meat to firm for easier slicing.

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Cut into 1 / 4 to 1 / 2-inch slices.

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Horseradish mayo:.

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In a bowl stir together all the ingredients.

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Makes 2 / 3 cup.

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Black pepper-olive relish:.

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In a bowl stir together all the ingredients.

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Makes 1-2 / 3 cups.

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Blue cheese-parsley crumble:.

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In a bowl stir together all the ingredients.

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Makes 3 / 4 cup.

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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.

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Enjoy !.

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Ingredients

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beef tenderloin, olive oil, dried rosemary, coarse sea salt, fresh ground black pepper, mayonnaise, prepared horseradish, fresh italian parsley, cayenne pepper, fresh ground pepper, nicoise olives, sweet red pepper, balsamic vinegar, blue cheese, italian parsley, fresh lemon juice, radish, tomatoes, red onion, orange slice, fresh rosemary