Ingredients for Beef Tenderloin With Three Spreads
- 1 (2 1/2-3 lb) beef tenderloin
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon coarse sea salt
- 1 1/2 teaspoons freshly ground black pepper (divided)
- 1 1/4 cups mayonnaise (divided)
- 1/4 cup prepared horseradish
- 3 tablespoons chopped fresh Italian parsley (divided)
- 1/4 teaspoon cayenne pepper
- fresh ground black pepper (already accounted for)
- 1/2 cup pitted Nicoise olives
- 1/4 cup finely diced sweet red pepper
- 2 tablespoons balsamic vinegar
- 1/2 cup crumbled blue cheese
- Italian parsley (already accounted for)
- 1 tablespoon fresh lemon juice
- several radish roses, for garnish
- several cherry tomatoes, for garnish
- several red onion slices, for garnish
- several orange slices, for garnish
- several fresh rosemary sprigs, for garnish
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How to Make Beef Tenderloin With Three Spreads
- Preheat oven to 425°F (220°C).
- Pat the beef (or pork) tenderloin dry with paper towels.
- Drizzle 1 tablespoon olive oil over the tenderloin.
- Season generously with 1 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Insert a meat thermometer into the thickest part of the tenderloin.
- For beef: Roast uncovered for 35-45 minutes, or until the thermometer reaches 140°F (60°C).
- For pork: Roast uncovered for 25-35 minutes, or until the thermometer reaches 160°F (71°C).
- Remove from oven and let the tenderloin rest, loosely tented with foil, for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
- Carve the tenderloin into 1/4- to 1/2-inch thick slices.
- Serve immediately with your choice of spreads, roasted potatoes, a fresh tomato vinaigrette salad, warm crusty bread, and a glass of Merlot.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
4g
Fat
69g
Carbs
1g
