Perfect Roasted Beef Tenderloin
This beef tenderloin recipe is magic. The result is delicious enough for a special occasion, yet it is simple enough to be made on a weeknight. You can let the beef tenderloin chill for up to 24 hours, if desired. If you prefer medium, cook the tenderloin until it reaches an internal temperature of 140-145 degrees. Purchasing high quality meat will make all of the difference in the tenderness and flavor of the final product. Serve this main with roasted potatoes, asparagus, and a glass of red wine.
Country Fried Beef Biscuit Sliders
Buttery, tender biscuits are the perfect vehicle for Roast Beef Steaks and the Mustard sauce is just tart enough to balance the richness of the meat. This country spin on a slider is decadent, comforting, and crowd-pleasing; great for Super Bowl get-togethers, brunch, or a cold winter morning. We love adding Pickled Red Onion for added flavor and color. White Lily self-rising flour makes the biscuits a breeze, but if you need to save time, just use your favorite brand of frozen biscuit.
Crunchy Roast Beef Quesadilla Wraps
Meet the tasty, more sophisticated version of a crunch wrap supreme. These wraps are crispy, chewy, and flavorful thanks to layers of tortilla, cheese, beef, and crushed tortilla chips. Mexican cream and Chihuahua cheese can be found in Latin food markets. If you can't find them, substitue creme fraiche and cheddar jack.
Bacon and Beef Stew
Savory, rich bacon and beef pair perfectly with beer, mustard, and red wine vinegar creating a well-rounded, complex flavor profile. The recipe comes together quickly and makes 16 cups--enough for 12 generous servings. Make sure to use low sodium beef broth to keep a balanced salt level. Serve with crusty bread, cornbread, or butter rolls.
Steak and Deviled Eggs
Deviled eggs are made even more savory with the addition of our garlicky, rich Perfect Roasted Beef Tenderloin. Old school crispy shoestring potatoes add texture and flavor like no other ingredient can. These deviled eggs are the perfect way to use the leftover "end" of the beef tenderloin and pair well with any Super Bowl food.
