Tenderloin - Recipes

                                              Chuck | Rib | Short Loin | Tenderloin | Top Sirloin
                                                  Round | Brisket | Flank | Plate | Marinades

Chuck. Brisket. Flank. Plate. Ribs. Round. Short Loin. Tenderloin Top Sirloin.

Tenderloin Fillet with Blue Cheese

Prep & Cook: 30 min


Ingredients: 4 beef tenderloin steaks; 1 large clove garlic, cut in half; 1/2 teaspoon salt; 2 teaspoons chopped fresh parsley; Topping: 2 tablespoons cream cheese, softened; 4 teaspoons crumbled blue cheese; 4 teaspoons plain yogurt; 2 teaspoons minced onion; dash ground white pepper (black pepper if you don't mind the specks).

1. Combine topping ingredients in small bowl. 2. Rub both sides of beef steaks with cut sides of garlic clove. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once. One to two minutes before steaks are done, top evenly with topping. 3. Season with salt; sprinkle with parsley. Note: When broiling Grassland Beef Steaks check them before the allotted time to make sure they are not over done.


Ranch Beans




Ingredients: 1/2 cup red beans; 1/2 cup pinto beans; 1 and 1/2 tablespoons of olive oil; 8 oz beef tenderloin cut into about 20 pieces to ensure each serving has pieces); black pepper and salt to taste; 5 roman tomatoes, peeled and seeded, cut into quarters; 1 onion cut into slivers; 2-3 celery minced; 1 mild long chili, cut into small circles; 1 red pepper, cut into large pieces; 1 yellow pepper, cut into large pieces; 1/2 cup white wine (Chardonnay); 2 to 4 tbls molasses.

Soak beans for 48+ hours, rinsing every 12 hours. Then slow cook in a Crockpot for 6-8 hours.Once the beans have cooked for at least 6 hours, heat a skillet on high. Add the olive oil and spread around. Add the beef to sear one minute on each side. Add the pepper and salt to taste. Next, turn down the pan and without mixing add the tomatoes, onions, celery, chili, red and yellow peppers in that order over the top of the meat. Then pour the wine over the top and cover. Let simmer for 10 to 15 minutes without stirring. When the juices from the softened vegetables start to accumulate, uncover and let simmer for an additional 5 minutes. Then poor the entire mixture into the beans and add the molasses with mixing. Cover and slow cook for an additional 1 to 2 hours.