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:
- 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:
- 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
- 4 beef tenderloin filets (steaks)
- 8-10 small golden potatoes diced
- 1 small bunch leeks diced
- 4 tbsp olive oil
- 1/2 cup dry white wine
- 1 cup beef broth
- ½ cup fresh chives diced
- 2 tbsp ground pepper
- 2 tsp salt
 
Directions:

Preheat grill to medium-high.  Boil golden potatoes for 6-10 minutes or until soft.  In a large skillet, sear the beef tenderloin in 2 tbsp olive oil over medium-high heat for about 3 minutes per side.  Season the beef tenderloin with salt and pepper and grill them for about 8-12 minutes until desired doneness.  Add 2 tbsp olive oil to a skillet and sauté the leeks and chives until soft.  Serve the potatoes and top the beef tenderloin with the chives and leeks.