BEEF TENDERLOIN WITH THREE SPREADS

Beef Tenderloin With Three Spreads image

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.

Provided by Manami

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 26

Ingredients

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
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
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
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
sliced radish (optional)
sliced tomatoes (optional)
Italian parsley (optional)
sliced red onion (optional)
orange slice (optional)
couple sprigs fresh rosemary (optional)

Steps:

Preheat oven to 425°F.
Brush meat with olive oil; sprinkle with rosemary, salt, and black pepper, if using.
Insert meat thermometer into center of one of the roasts.
For beef, roast uncovered for 35-45 minutes or until thermometer registers 140°F.
For pork, roast uncovered, 25-35 minutes or until thermometer registers 160°F.
Allow meat to stand covered loosely with foil, about 10 minutes, to allow juices to reabsorb and meat to firm for easier slicing.
Cut into 1/4 to 1/2-inch slices.
HORSERADISH MAYO:.
In a bowl stir together all the ingredients; makes 2/3 cup.
BLACK PEPPER-OLIVE RELISH:.
In a bowl stir together all the ingredients;.
Makes 1-2/3 cups.
BLUE CHEESE-PARSLEY CRUMBLE:.
In a bowl stir together all the ingredients; makes 3/4 cup.
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.
Enjoy!

Nutrition Facts : Calories 532.6, Fat 38.8, SaturatedFat 13.9, Cholesterol 136, Sodium 449.4, Carbohydrate 4.4, Fiber 0.8, Sugar 1.1, Protein 39.6

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