O N E M E N U TH R EE W A Y S RECIPES f o
o
d
©2010
Kraft Foods
GO-TO RECIPE
H E R B -G A R L IC B E E F T E N D E R L O IN
Look fo r a tenderloin that has been peeled—a
term meaning that the chain o f fat-covered
meat and connective tissue running along the
side o f the tenderloin has been removed. It
may cost more per pound, but you’ll be
gettingall usable meat and saving the time
and hassle o f trim ming it.
PREP:
25
MIN. ROAST:
35
MIN. STAND:
15
MIN.
OVEN:
425
°F
1
recipe Sweet Pepper Sauce, p^ge 799
1
4-to 5-lb. beef tenderloin roast
4
cloves garlic, minced
1V2 tsp. salt
1% tsp. coarsely ground black pepper
1
tsp. dried oregano
1. Preheat oven to
4 2
S°F. Prepare Sweet
Pepper Sauce; set aside. Trim any fat and
silver skin (thin pearlescent membrane
running along top of tenderloin) from
tenderloin. Sprinkle garlic over tenderloin.
For rub, in a small bowl combine salt, black
pepper, and oregano. Sprinkle evenly over
tenderloin; rub in with your fingers.
2. Place tenderloin on rack in shallow
roasting pan. Roast, uncovered, for
35
to
4 0
minutes for medium-rare (
135
°F) or
4 5
to
5 0
minutes for medium (
150
°F).
Transfer meat to aplatter. Cover loosely with
foil and let stand
15
minutes before slicing.
(Temperature of meat will rise
10
° more while
Standing) MAKES
12
SERVINGS + LEFTOVERS.
d o -a h e a d tip
BEEF TENDERLOIN
Day it’s the star of the show, so
make it the day of. Make it the day
before for the pizza and sliders. The
Yellow Sweet Pepper Sauce can be
made up to 2 days in advance.
Toppings for the pizzas can be
chopped the day before.
> MOTHER’S DAY: WITH ROASTED
MUSHROOMS Prepare as directed in
go-to recipe. While roasted tenderloin
stands, prepare mushrooms. Toss
1
lb. of
halved
mixed mushrooms
with
2
Tbsp.
olive oil.
Sprinkle with
salt
and
pepper.
Spread in shallow baking pan. Roast at
4 2 5
°F for
15
minutes. Add to platter with
tenderloin. Sprinkle with fresh
oregano or
thyme.
Pass Sweet Pepper Sauce.
> GRADUATION
Prepare as
directed in go-to recipe. Thinly slice the
roasted tenderloin. Preheat oven to
4 2 5
°F.
Spread Sweet Pepper Sauce on top of
4
to
6 thin
12
-inch
Ita lia n bread shells
(Boboli)
or flatbread. Top each with tenderloin
slices and toppings such as sliced
mushrooms,
sliced
sweet peppers,
halved
cherry tomatoes, red onion wedges,
and/or
dried tomatoes.
Sprinkle each with
3
to
4
oz.
Swiss, d illH a v a rti, cheddar,
or
blue
cheese.
Bake 8 minutes or until cheese is
melted. Top
w ithfresh herbs
and shaved
Parm esan cheese.
> MEMORIAL DAY
Prepare as
directed in go-to recipe. Thinly slice
tenderloin. Stir
V i
cup prepared
horseradish
into Sweet Pepper Sauce. Place
tenderloin slices on split
cocktail buns
and
top with sliced
radishes, watercress,
and
the Sweet Pepper-Horseradish Sauce.
Note: Plan on
2
sliders per person. There’s
enough tenderloin and sauce to make
about
4 8
. Assemble as many as you need.
EACH SERVING Mother’s Day (3-oz. serving
with sauce)
341
cal,
24
gfat,
74
mg chol,
472
mg
sodium,
7
gcarbo,
1
gfiber,
24
gpro.
Graduation (2 slices)
526
cal,
26
gfat,
65
mg chol,
824
mgsodium,
42
gcarbo,
3
gfiber,
2 8
gpro.
Memorial Day (1 slider)
191
cal,
9
gfat,
26
mg chol,
299
mgsodium,
17
gcarbo, lgfiber,
11
gpro.
F R E S H -B A K E D T A S T E
IN M IN U T E S .
TA S TE . B E L IE V E .
IT ’S N O T D E L IV E R Y .
IT ’S D lG lO R N O .
BETTER HOMES AND GARDENS MAY 2010
197
