Beef Tenderloin

Rub 1 lb. whole tenderloin with olive oil and season generously with kosher salt and coarse ground black pepper. Tie “tail” under for uniform thickness and even cooking. Roast in a preheated 425° oven or grill directly over high heat, lid down, 35-40 min. for rare (130° internal temperature) or 40-50 min. for medium (150° internal temperature). (If grilling, turn meat when grill marks form and meat releases easily from grates, until dark on all sides. Adjust heat down to medium-high if needed to prevent excess browning in last 20 min. or so.) Remove from heat; cover with foil and let stand for 10-15 min. before slicing. Serve with Kowalski’s Horseradish Sauce.

Rub 4 cleaned, dried sweet potatoes (or yams) lightly with oil; sprinkle with sea salt. Prick several times with a fork. Bake in a preheated 450° oven until a knife easily pierces all the way to the center (40-60 min., depending greatly on the size and shape of the potato). Serve with Maple-Jalapeño Yogurt, crumbled and cooked bacon, thinly sliced green onions or snipped chives, as desired.

In a small dish, stir together ½ cup plain yogurt, 1 tbsp. Kowalski’s Pure Maple Syrup, 2 tsp. minced jalapeño pepper, 1 tsp. fresh squeezed lime juice and hot sauce to taste. Season to taste with freshly ground Kowalski’s Sea Salt and Black Peppercorns.

Green Giant Valley Fresh Steamers Sweet Peas are fast, easy and delicious.

Selection and availability of products vary by market.

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