FILETS OF BEEF TENDERLOIN, TWO WAYS, WITH ONION TOPPING, TABASCO® MUSTARD & HORSERADISH CREAM DIPS

Ingredients Weight Measure

Glaze and Filets

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 cup
Olive oil 6 Tbsp.
Rosemary, fresh, chopped 4 Tbsp.
Bourbon 2 Tbsp.
Filets of beef tenderloin, large, trimmed 8-10 lbs. 2 ea.

Onion Topping

Ingredients Weight Measure
Onions, large, sliced 3 ea.
Garlic, minced 6 ea.
Butter 2 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.

TABASCO®-Mustard Dip

Ingredients Weight Measure
Dijonnaise® 16 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 4 Tbsp.
Balsamic vinegar 2 Tbsp.
Olive oil 2 Tbsp.
Capers (optional) 2 Tbsp.
Fajita seasoning (optional) 2 tsp.
Sugar 1 tsp.

Horseradish Cream Dip

Ingredients Weight Measure
Mayonnaise 1 cup
Sour cream 3/4 cup
TABASCO® brand Green Jalapeño Pepper Sauce 5 Tbsp.
Cream-style horseradish 2 Tbsp.
Lemon juice 1 Tbsp.
Salt (optional) 1/2 tsp.

Method

  1. For Glaze and Filets, preheat conventional oven to 450°F. Combine all Glaze ingredients and mix thoroughly. Roll tenderloins in Glaze; bake uncovered until desired doneness. Test with a meat thermometer - rare, 140°F; medium, 150°F; well, 160°F. Take out of oven and let rest until meat reaches room temperature (or overnight in the refrigerator). Before slicing, put in freezer for about 30 to 40 minutes to make slicing easier. Reserve meat drippings for Onion Topping.
  2. For Onion Topping, sauté onions and garlic in butter until caramelized. Remove from heat and add TABASCO® Green Jalapeño Pepper Sauce. Add reserved meat drippings and cook about 10 minutes. Set aside.
  3. For TABASCO®-Mustard Dip, in a small bowl, mix all mustard dip ingredients together. Serve as an accompaniment to beef tenderloin. (Dip is also excellent served with meatballs.)
  4. For Horseradish Cream Dip, in a small bowl, mix all horseradish dip ingredients together. Serve as an accompaniment to beef tenderloin. (Dip is also excellent served with corned beef, shrimp or fresh or smoked salmon.)
  5. Meat may be served two ways, either hot or cold.
  6. To serve cold, arrange in a circle on a serving platter, saving pretty slices for the top. Decorate with a thinly sliced acorn squash flower, Belgian endive, basil leaves and sliced whole cranberry sauce. Serve with choice of Rye or French bread and with Onion Topping, TABASCO®-Mustard Dip and Horseradish Cream Dip as accompaniments. Also provide a selection of TABASCO® sauces to sprinkle over the finished product.
  7. To serve hot, slice meat and arrange on a serving platter. Double the Onion Topping recipe and spoon over meat. Serve with rice or mashed potatoes and vegetables.

Yield: 12-20 servings