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 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 (5-7 pounds)
- 3 minced garlic cloves
- 3 tbsp olive oil
- 3 cups soy sauce
- 2 tsp Course Salt
- 2 tbsp Cracked pepper
 
Directions:
Marinate the beef tenderloin roast in soy sauce for at minimum 30 minutes.  Preheat the oven to 450 degrees.  In a small bowl, mix the olive oil and cracked pepper and spread it over the beef tenderloin roast.  Put the beef tenderloin roast in a roasting pan and place in the oven for about 15-20 min.  Reduce the heat to 325 degrees and continue roasting for about 50-75 min.  Let the beef tenderloin roast stand for about 10-15 minutes.  Slice the beef tenderloin roast into 1”-2” slices 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:
- 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.

Ingredients:
- 4 beef tenderloins (5-7 ounce)
- 1 ½ cups Dungeness  crab meat
- 1 small onion
- 3 Tbsp olive oil
- 2 tsp unsalted butter
- Salt & pepper to taste

Directions:
Preheat oven to 375 degrees.  Create a large cut line in the center of each beef tenderloinsteak.  Place the crab meat into each beef tenderloin slice.  In a frying pan, heat the olive oil and sear the beef tenderloin for 3 minutes on each side.  Put the beef tenderloin into a roasting pan and roast for 20 minutes or so.  Sauté the onions with butter on medium-low for 10-15 minutes.   Sprinkle the beef tenderloin with salt & pepper to taste and place the sautéed onions on top.

Ingredients:
- 1 beef tenderloin roast (3-4 pounds)
- 2 tbsp olive oil
- 2 cup red wine (Merlot)
- 1 cup beef broth
- ½ tsp thyme
- 2 tbsp ground pepper
- 2 tsp salt
 
Directions:
Preheat the oven to 400 degrees.  In a large skillet, sear the beef tenderloin roast in olive oil over medium-high heat for 3 minutes on each side.  Place the beef tenderloin roastin a roasting pan and sprinkle the roast with thyme, pepper and salt.  Add Merlot and beef broth to the roasting pan and cook the beef tenderloin roast for 30-45 minutes.  Check the internal temperature with a meat thermometer and remove the beef tenderloin roast from the oven when done (130-170 degrees).  Let the beef tenderloin roast stand for 15 minutes to rise to final temperature.  Slice and serve the roast.

Ingredients:
- 1 small beef tenderloin roast (1 pound – 16 ounces)
- 1 cup beef broth
- 1/3 cup red wine balsamic vinegar (Italian is best)
- ¼ brown sugar
- 1 lb fresh salad greens
- 2 cups diced tomatoes
 
Directions:
Slice the beef tenderloin into ½ inch to 1 inch strips.  In large pan or skillet, heat the beef broth, vinegar and brown sugar over medium heat.  Add the beef tenderloin to the pan and cook each side until done, about 3 or 4 minutes.  Remove the beef tenderloin from the heat.  Place fresh salad greens on a dish, add the beef tenderloin, and top the beef tenderloin with diced tomatoes and the remaining sauce.