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:
- 6 tournedos – 1 inch slice from the narrow part of the tenderloin
- 4 tbsp butter
- 1 tsp salt
- 1 tsp pepper
- 1 package Bearnaise sauce

Directions:
Melt the butter in a skillet and saute the tenderloin pieces for 3-5 minutes.  Add salt and pepper and place the tenderloinsonto a serving tray.  Prepare the Bearnaise sauce according to package instructions and pour the sauce over all the tenderloin slices.

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:
- 1 beef tenderloin roast (4-5 lbs)
- 1 clove minced garlic
- 1 tbsp black pepper
- 1 tbsp salt
- 3 tbsp vegetable oil

Directions:
Preheat the oven to 420 degrees.  Mix the olive oil, garlic, parsley, thyme, pepper and salt together and brush the beef tenderloin with it.  Roast the beef tenderloin in the oven for 15-20 minutes in an uncovered roasting pan and on the low rack of the oven.  Reduce the temperature to 375 degrees and continue roasting for about 20-30 minutes.  Upon removal from the oven, let the beef tenderloin set for 15 minutes to retain moisture and to allow the meat to rise to the desired temperature.

Ingredients:
- 1 beef tenderloin roast (4-5 lbs)
- 1 clove minced garlic
- 1 tbsp black pepper
- 1 tbsp salt
- 3 tbsp vegetable oil

Directions:
Preheat the oven to 450 degrees.  Season the beef tenderloin roast with salt, pepper and garlic.  Heat the vegetable oil in a frying pan and sear all sides of the beef tenderloin.  Place the beef tenderloin in a roasting pan and roast for about 20-30 minutes.  Upon removal from heat, let the beef tenderloin set for about 15 minutes to retain moisture and to allow the meat to rise to the desired temperature.  Cut the beef tenderloin into slices and serve.

Ingredients:
- 4 beef tenderloin (5-7 ounce)
- 12 small golden potatoes
- 1 zucchini
- 1 red pepper
- 1 yellow pepper
- 1 leek
- 1 can beef broth (4 ounce)
- 1 cup red wine (Merlot or Cabernet Sauvignon)
- 4 tsp unsalted butter
- Salt & pepper to taste

Directions:
Preheat the oven to 350 degrees.  Wash and place the potatoes on a baking sheet and bake until soft (about 30 minutes).  Slice each leek into long strips.  Wash and slice the remaining vegetables evenly and place them into boiling salt water until al dente.  Put the vegetables into ice water for a few minutes or until chilled.  Remove the vegetables from the ice water, strain them and place them in bowl.  Slice the beef tenderloin approx ½ inch thick.  Season the beef tenderloin with salt and butter.  Sear the beef tenderloin on medium-high heat for about 3 to 4 minutes on each side.  Add the red wine and beef stock to the beef tenderloin and bring them to a boil.  Remove the beef tenderloin with red wine sauce from heat and add butter while whisking until smooth.  Place the beef tenderloin slices on a plate and surround with potatoes.  Pour the remaining sauce over the beef tenderloin and potatoes.  Wrap 2 or 3 vegetables with the leek and secure them with a toothpick.  Microwave for 1/2 – 1 1/2 minutes and serve.

Ingredients:
- 1 beef tenderloin roast (3-4 pounds)
- 3 tbsp olive oil
- 1 large minced garlic cloves
- 2 tbsp ground peppercorn
- 1 tbsp salt
- 1 tsp chili powder
 
Directions:
Preheat the oven to 475 degrees.  In a large bowl, mix the minced garlic cloves, olive oil, ground peppercorn, salt and chili powder.  Paste the beef tenderloin roast with the pepper mix and place it in the oven to roast for about 30-50 minutes.  Check the internal temperature of the beef tenderloin roast with a meat thermometer and at 125 degrees, remove it from the oven.  Let the beef tenderloin roast stand for about 15 minutes or until the internal roast temperature reaches 145 degrees minimum.

Ingredients:
- 1 beef tenderloin roast (2-3 pounds)
- ¾ cup dried tomatoes
- ¼ cup chopped spinach
- 1 ¼ cup mayonnaise
- 3 minced garlic cloves
- 2 tbsp honey
- 2 tbsp olive oil
- 2 tbsp ginger
- Salt and Pepper to taste
 
Directions:
Preheat the oven to 450 degrees.  In a small bowl, mix the garlic, honey, ginger, salt and pepper.  Rub the honey mixture over the entire beef tenderloin roast and marinate for 2 hours.  Heat the olive oil over medium heat and sear the beef tenderloin roast on all sides.  In a small bowl, mix together the chopped tomatoes, spinach and mayonnaise.  When the beef tenderloin roast reaches 125 degrees, remove it from the oven and let it stand for 10-15 minutes.  Slice the beef tenderloin into 1”-2” slices and serve with mayonnaise mixture on top.

Ingredients:
- 2-2.5 lb beef tenderloin roast
- 2 tsp fresh oregano
- 2 tsp chili powder
- 2 tsp black pepper
- 2 tsp parsley
- 2 garlic cloves
- ½ tbsp honey mustard
- 3 Tbsp olive oil
- Salt to taste
 
Directions:
Preheat the oven to 425 degrees.  In medium bowl, mix 1 ½ tbsp olive oil, honey mustard, oregano, chili powder, parsley, garlic and black pepper.  Sear the beef tenderloin roast in olive oil over medium-high heat for 3 minutes on each side and sprinkle some salt and pepper to taste.  Place the beef tenderloin roast in a roasting pan and brush the mustard mixture over the roast until covered.  Roast the beef tenderloin for 25-30 minutes or until done.  Allow the beef tenderloin roast to cool for about 10-15 minutes before serving it.