Ingredients:
- 4 tenderloin steaks
- 4 tbsp butter
- 1 tbsp olive oil
- 4 pieces of toast
- 1 package Bearnaise sauce

Directions:
Heat the olive oil in a skillet and brown the tenderloin steaks on each side for 2-4 minutes.  Place the tenderloin steaks on a hot platter and set them aside.  Melt the butter in the skillet and pan fry the bread until they become buttery toast.  Cut the toast into rounds and place the beef tenderloin steaks on top of a piece of round toast to serve.  Prepare the Bearnaise sauce according to the package instructions and pour the sauce over top the beef tenderloin.

Ingredients:
- 4 tenderloin steaks
- 1 tbsp olive oil
- 1 onion chopped
- 12 sliced shitake mushrooms
- 1 tsp salt
- 1 tsp pepper
- 1 clove garlic minced

Directions:
Heat the olive oil in a skillet and sear one side of the tenderloin steak until browned.  Flip the tenderloin steaks and add the mushrooms, onion, garlic, salt and pepper.  Place the mushroom mixture on top of each tenderloin steak to serve.

Ingredients:
- 1 ½ pound beef tenderloin filets
- 4 tbsp olive oil
- 1 bunch green onions or leeks.
- 1 tsp salt
- 1 tsp ground pepper
 
Directions:
Dice the green onions or leeks.  In a large skillet, using 2 tsp olive oil sauté the diced green onion or leeks until tender.  In a separate skillet, using 2 tsp olive oil, sear the beef tenderloin filets until medium rare.  Use a meat thermometer to check the internal temperature. At 130 degrees remove the beef tenderloin filets from the heat.  Set the beef tenderloin filets aside for 10 minutes. The internal temperature should rise 10 degrees.  Slice beef tenderloin filets and cover with onions to serve.

Ingredients:
- 4 beef tenderloin fillets (5-7 ounce each)
- 2 fresh leaks
- ¼ cup fresh peppercorns
- 3 Tbsp olive oil
- 2 tsp unsalted butter
- Salt & pepper to taste
 
Directions:
Saute each beef tenderloin filet in olive oil with peppercorns over medium-high heat for about 3 minutes on each side.  Remove the beef tenderloin filets from the heat and season with salt and pepper.  Place the beef tenderloin filets and peppercorns in a roasting pan and roast for about 8-10 minutes or until done.  Dice the leeks and sauté them separately in olive oil until tender.  Serve the leeks over each beef tenderloin filet and compliment them with fresh bread and a dinner salad. 

Ingredients:
- 1 beef tenderloin roast (1-2 lbs)
- ¼ tsp fresh ginger
- ½ tsp chopped garlic
- 3 tbsp chopped onion
- ¼ cup red wine
- ½ cup olive oil
- 2 tbsp soy sauce
- Salt & pepper to taste

Directions:
Cut the beef tenderloin into slices approximately 1 ½” – 2” thick.  Combine the ginger, garlic, onion, wine, olive oil, soy sauce, salt & pepper in a medium bowl.  Place the beef tenderloin steaks in the marinade for 2-24 hours.  Pan fry the beef tenderloin strips over medium heat or grill steaks for desired doneness.

Ingredients:
- 4 beef tenderloin filets (5-7 ounce)
- 2 tbsp olive oil
- 1 can beef broth (4 ounce)
- 2 cup red wine (Merlot)
- 1/4 cup maple syrup.
- ½ tsp thyme
- 1 tsp ground pepper
- 2 tsp salt
 
Directions:
Preheat the oven to 500 degrees.  In a small saucepan, mix together the wine, beef broth, maple syrup and bring it to a boil.  Add to the saucepan, the thyme, ground pepper and salt.  Sear each beef tenderloin filets in olive oil over medium-high heat for 3 minutes on each side.  Place the beef tenderloin filets in a roasting pan and pour the merlot sauce over the beef tenderloin filets and roast for 8-10 minutes or until done.