Herb-Garlic Beef Tenderloin
This garlic beef tenderloin recipe is remarkably versatile. After roasting, enjoy slices of beef tenderloin on top of pizza, inside of sliders, or topped with roasted mushrooms.
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Recipe Summary
Herb-Garlic Beef Tenderloin
Ingredients
Directions
Pizza:
Prepare as directed above. Thinly slice the roasted tenderloin. Preheat oven to 425 degrees F. Spread Sweet Pepper Sauce on top of 4 to 6 thin 12-inch Italian 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 ounces Swiss, dill Havarti, cheddar, or blue cheese. Bake 8 minutes or until cheese is melted. Top with fresh herbs and shaved Parmesan cheese.Nutrition information per serving (2 slices): 526 cal., 26 g fat, 65 mg chol., 824 mg sodium, 42 g carbo., 3 g fiber, 28 g pro.
With roasted mushrooms:
Prepare as directed above. While roasted tenderloin stands, prepare mushrooms. Toss 1 pound of halved mixed mushrooms with 2 tablespoons olive oil. Sprinkle with salt and pepper. Spread in shallow baking pan. Roast at 425 degrees F. for 15 minutes. Add to platter with tenderloin. Sprinkle with fresh oregano or thyme. Pass Sweet Pepper Sauce.
Sliders:
Prepare as directed above. Thinly slice tenderloin. Stir 1/4 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 48. Assemble as many as you need.Nutrition information per serving (1 slider): 191 cal., 9 g fat, 26 mg chol., 299 mg sodium, 17 g carbo., 1 g fiber, 11 g pro.