Ingredients:
4 lbs beef tenderloin or 4 lbs steaks
1 tablespoon olive oil
1 teaspoon dried rosemary, crushed
1/2 teaspoon coarse sea salt or 1/2 teaspoon kosher salt
fresh ground black pepper, to taste
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon fresh Italian parsley ( flat leaf)
1/8 teaspoon cayenne pepper (optional)
1/8 teaspoon fresh ground pepper
1 cup pitted nicoise olives or 1 cup pitted kalamata olives
1 small sweet red peppers, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1 tablespoon fresh ground black pepper
2 ounces crumbled blue cheese, crumbled
1/2 cup chopped Italian parsley ( flat leaf)
1 tablespoon fresh lemon juice
1/8 teaspoon coarse sea salt or 1/8 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
sliced radishes (optional)
sliced tomatoes (optional)
Italian parsley (optional)
sliced red onions (optional)
orange slices (optional)
couple sprigs fresh rosemary (optional)
Directions:
Preheat oven to 425 F.
Brush meat with olive oil; sprinkle with rosemary, salt, and black pepper, if using.
Insert meat thermometer into center of one of the roasts.
For beef, roast uncovered for 35-45 minutes or until thermometer registers 140 F.
For pork, roast uncovered, 25-35 minutes or until thermometer registers 160 F.
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.
HORSERADISH MAYO:.
In a bowl stir together all the ingredients; makes 2/3 cup.
BLACK PEPPER-OLIVE RELISH:.
In a bowl stir together all the ingredients;.
Makes 1-2/3 cups.
BLUE CHEESE-PARSLEY CRUMBLE:.
In a bowl stir together all the ingredients; makes 3/4 cup.
Serve steak slices with one or all three spreads, potatoes,a tomato vinaigrette with greens, a loaf of French warm bread for steaks as well as sopping up the three spreads, and of course some Merlot.
Enjoy!
Servings: 12-16
Time preparation: 10 min.
Time total: 45 min.