Beef Tenderloin with Three Spreads

Treat your guests to the aroma of beef or pork tenderloin sizzling in the oven. Serve with a trio of tasty spreads.

Beef Tenderloin with Three Spreads
Prep Time:
10 mins
Roast Time:
35 mins
Stand Time:
10 mins
Total Time:
10 mins


  • 2 2 pound beef tenderloin roasts or 4 1-lb. pork tenderloins

  • 1 tablespoon olive oil

  • 1 teaspoon dried rosemary, crushed

  • ½ teaspoon coarse sea salt or kosher salt

  • 1 recipe Horseradish Mayo

  • 1 recipe Black Pepper Olive Relish

  • 1 recipe Blue Cheese Parsley Crumble

  • 12 slices firm-textured white bread

  • Sliced radishes (optional)

Horseradish Mayo

  • ½ cup mayonnaise

  • 1 tablespoon prepared horseradish

  • 1 tablespoon snipped fresh Italian (flat-leaf) parsley

  • teaspoon cayenne pepper

Black Pepper-Olive Relish

  • 1 cup pitted and chopped kalamata or nicoise olives

  • 1 small red sweet pepper, chopped

  • 1 tablespoon olive oil

  • 1 tablespoon balsamic vinegar or red wine vinegar

  • 1 teaspoon cracked black pepper

Blue Cheese-Parsley Crumble

  • 2 ounce blue cheese, crumbled

  • ½ cup chopped Italian (flat-leaf) parsley

  • 1 tablespoon lemon juice

  • teaspoon coarse sea salt or kosher salt


  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, Black Pepper-Olive Relish, Blue Cheese-Parsley Crumble, bread, and sliced radishes, if desired. Makes 12 to 16 servings.

Horseradish Mayo

  1. In a bowl stir together mayonnaise, horseradish, parsley, and cayenne pepper. Makes 2/3 cup.

Black Pepper-Olive Relish

  1. In a bowl stir together kalamata or nicoise olives, red sweet pepper, olive oil, balsamic vinegar or red wine vinegar, and pepper. Makes about 1-2/3 cups.

Blue Cheese-Parsley Crumble

  1. In a small bowl lightly toss together blue cheese, parsley, lemon juice, and sea salt or kosher salt. Makes about 3/4 cup.

Nutrition Facts (per serving)

315 Calories
14g Fat
13g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 315
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 93mg 31%
Sodium 271mg 12%
Total Carbohydrate 13g 5%
Total Sugars 2g
Protein 33g
Calcium 30.3mg 2%
Iron 4.7mg 26%
Potassium 473mg 10%
Folate, total 24.2mcg
Vitamin B-12 3.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.