Browsing for ideas for Christmas dinner at my house this year and can't stop thinking about this mouth watering beef tenderloin my girlfriend Age made last year. Here's a fun recipe from BHG and has 2 spreads to suit anyone's taste. They paired it with potato soup..YUM.
2 2-lb. beef tenderloin roasts or 4 1-lb. pork tenderloins
1 Tbsp. olive oil
1 tsp. dried rosemary, crushed
1/2 tsp. coarse sea salt or kosher salt
1 recipe Horseradish Mayo
1 recipe Blue Cheese Parsley Crumble
1. Preheat oven to 425 degrees F. Brush meat with olive oil; sprinkle with rosemary and salt. Insert meat thermometer into center of one of the roasts. For beef, roast uncovered, for 35 to 45 minutes or until thermometer registers 140 degrees F. For pork, roast uncovered 25 to 35 minutes or until thermometer registers 160 degrees F.
2. 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. Serve with Horseradish Mayo, Blue Cheese-Parsley Crumble, if desired. Makes 12 to 16 servings.
3. Horseradish Mayo: In a bowl stir together 1/2 cup mayonnaise, 1 tablespoon prepared horseradish, 1 tablespoon snipped fresh Italian (flat-leaf) parsley, and 1/8 teaspoon cayenne pepper. Makes 2/3 cup.
5. Blue Cheese-Parsley Crumble: In a small bowl lightly toss together 2 ounces blue cheese, crumbled; 1/2 cup chopped Italian (flat-leaf) parsley; 1 tablespoon lemon juice; and 1/8 teaspoon coarse sea salt or kosher salt. Makes about 3/4 cup.
Sounds really good and why not splurge on something this yummy for Christmas??