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:
- 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:
- 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.

Ingredients:
- 1 ½ pounds beef tenderloin
- 4 tbsp olive oil
- ½ cup white wine
- 2 cups beef broth
- 1 cup chopped mushrooms
- ½ cup chopped onion
- ½ clove garlic chopped
- 1 tsp salt
- 1 tsp ground pepper
 
Directions:
Slice the beef tenderloin into 1-inch cubes.  In a large skillet, heat 2 tsp olive oil and sauté the mushrooms, onion and garlic until soft.  In a separate skillet, heat 2 tsp of olive oil and sear the beef tenderloin on each side until brown.  Season the beef tenderloin with salt and pepper to taste.  Add the sautéed vegetables to the beef tenderloin and slowly mix in white wine, stirring well.  Add the beef broth, bring to a boil, and serve.

Ingredients:
- 8 cups fresh salad greens
- 2 tbsp olive oil
- 1 pound beef tenderloin filets
- 1 cup olive oil
- ½ cup balsamic red wine vinegar
- ½ cup chopped green onions
- ½ cup feta cheese
- 1/2 cup walnuts
- ¼ cup pecans or almonds
- 2 tbsp sesame seeds
 
Directions:
Sprinkle each beef tenderloin steak with salt and pepper to taste.  Sear each side of the beef tenderloin steaks in a skillet on medium-high for 5-8 minutes with 2 tbsp olive oil.  Remove the beef tenderloin steaks from the heat and let them stand for 10 minutes.  Chill the beef tenderloin steaks in the refrigerator.  Wash the salad greens and place them in a large serving bowl.  Slice the beef tenderloin and place it on the salad greens.  Top the sliced beef tenderloin with walnuts or pecans and add feta cheese, green onions and sesame seeds.  Mix the olive oil, balsamic red wine vinegar and pour the sauce over the salad to serve.