Holiday Beef Tenderloin

Ingredients

  • 2-3 lbs. Beef Tenderloin Roast
  • ¼ cup Greek seasoning
  • ¼ cup medium ground black pepper

Directions

  1. Heat oven to 425°F. Combine Greek seasoning and black pepper; roll roast in rub mixture to cover all surfaces.
  2. Place roast on rack in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35-45 minutes for medium rare; 45-50 minutes for medium doneness.
  3. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 minutes.(Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  4. Carve roast into slices. Season with salt, as desired.

Herbed Beef Tenderloin with Holiday Rice

Ingredients

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon coarse grind black pepper
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons butter
  • 3/4 cup each chopped onion and chopped red bell pepper
  • 1 clove garlic, minced
  • 1 package (9 ounces) frozen French-style green beans, defrosted
  • 3 cups hot cooked rice
  • 1/3 cup slivered almonds, toasted

Porcini-Dusted Tenderloin with Porcini-Wine Sauce

Ingredients

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  • 1 cup dried porcini mushrooms, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon pepper
  • 3 cups finely diced fresh tomatoes
  • 1 cup dry red wine
  • Salt and pepper

Smoked Beef Tenderloin

Ingredients

  • 1 Beef Tenderloin Roast (4 to 5 pounds)
  • 2 Tbsp. Kosher salt
  • 2 Tbsp. coarse ground black pepper

Directions

  1. Season Beef Tenderloin Roast generously with salt and pepper.
  2. Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
  3. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
  4. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
  5. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 300°F.
  6. Place Tenderloin on cooking grate in cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Rotate Tenderloin a quarter turn every 20 minutes. About 45 minutes-1 hour. Monitor the internal temperature of the sparingly throughout the cooking process. The ideal finished internal temperature is 135°F.
  7. Remove Tenderloin from smoker and tent with foil. Allow to rest (Minimum 20 minutes).

Classic Beef Tenderloin Roast with Cranberry Drizzle

Ingredients

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1 pound yellow onions, peeled, cut into wedges
  • 2-1/2 pounds Brussels sprouts, trimmed
  • 1 tablespoon olive oil
  • 1-1/4 teaspoons salt, divided
  • 2 tablespoons chopped fresh thyme leaves
  • 1 tablespoon pepper
  • 1/3 cup balsamic vinegar
  • 3 tablespoons finely chopped shallots
  • 1 can (16 ounces) whole berry cranberry sauce

Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

Ingredients

  • 4 beef Tenderloin Steaks, cut 3/4 inch thick (4 ounces each)
  • 1/2 teaspoon coarse grind black pepper
  • 1 package (5 ounces) mixed baby salad greens
  • 1 medium red or green pear, cored, cut into 16 wedges
  • 1/4 cup dried cranberries
  • Salt
  • 1/4 cup coarsely chopped pecans, toasted
  • 1/4 cup crumbled goat cheese (optional)
  • 1/2 cup prepared honey mustard
  • 2 to 3 tablespoons water
  • 1-1/2 teaspoons olive oil
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon coarse grind black pepper
  • 1/8 teaspoon salt