Tangy sun-dried tomato sauce elevates the flavor of Braveheart tenderloin to create this delicious dish. Consider making this dish for a dinner party, night in, or just for fun! It is jam-packed with mouth watering flavor that you will not want to miss out on!

Ingredients

• 2 Braveheart Center-Cut Tenderloin Filets

• ¼ cup sundried tomatoes with oil

• ½ cup heavy cream

• ½ cup parmesan cheese

• ¼ frozen green peas

• ½ onion, finely chopped

• 2 cloves garlic, minced

• 3 slices bacon

• Italian seasoning

• Red pepper flakes

• salt & pepper to taste

• 3 tbsp butter

Directions

• Dice sun-dried tomatoes and bacon. Set aside

• To a medium pan on medium high heat, Add oil from sundried tomatoes and 1 tbsp of butter.

• Once the butter is melted, add chopped onions, sun-dried tomatoes, bacon, garlic, and frozen peas, and seasoning. Let cook until bacon and onions are cooked through.

• Reduce heat to medium, and add heavy cream and let cook until sauce begins to thicken.

• Add parmesan cheese and mix well. Remove from heat and set aside.

• Season tenderloin filets with salt and pepper.

• To a cast iron skillet on medium heat, add remaining butter. Once butter is melted, add steak and cook until desired doneness.

• Remove steak and slice against the grain. Top with sun-dried tomato sauce and serve.

Looking for similar recipes? Try Braveheart Balsamic Steak Over Lemon Orzo Salad.

This recipe is perfect for the health-conscious chef. This Steak Caesar Salad combines the flavors of juicy, tender steak filets with creamy and cheesy caesar salad. It is a flavor-packed and light dish that will leave you craving more.

• 4 6 ounce Braveheart Center-Cut Tenderloin Filets, room temperature

• 1 1/2 teaspoons kosher salt

• 1 tsp  black pepper

• 2 tbsp butter

• 1 tbsp olive oil 

• 8 cups romaine lettuce, washed and cut to smaller pieces

• 1 cup croutons

• ⅓ cup parmesan cheese, shredded

• 1 clove garlic

• 1 tbsp fresh lemon juice

• 1 tbsp Worcestershire sauce

• ½ tbsp dijon mustard

• 10 small capers

• 1 egg room temperature

• 2 anchovy filets or 1 tsp anchovy paste

• black pepper to taste

• ½ cup light olive oil or canola oil

• ¼ cup parmesan cheese grated

Instructions 

1. To a blender, add garlic, lemon juice, Worcestershire sauce, dijon mustard, capers, egg, anchovy filets, and pepper.

2. Blend ingredients until consistency is smooth. Change to low speed and drizzle olive oil in a thin slow stream (this should take a few minutes).

3. Add parmesan cheese and pulse to combine. Refrigerate until using.

4. Preheat oven to 400°.

5. Pat steaks dry. Season both sides very generously with salt and pepper. 

6. Over medium-high to high heat, heat a large cast-iron skillet. Add olive oil and butter. Add steaks and sear for 2-3 minutes per side. Spoon butter over steaks as they cook.

7. Insert an oven-safe thermometer and set an alarm for desired temperature (remember the temperature will rise about 3-5 degrees as the steaks rest). Put steaks in the oven and bake until they reach the desired temperature. This will take between 6-10 minutes depending on the thickness of the steaks and how hot you want them.

8. Remove from skillet and let rest for 10 minutes.

9. In a large salad bowl, combine lettuce, croutons and parmesan cheese. Add dressing and toss.

10. Top with steak and additional parmesan cheese and serve.

If you enjoyed this recipe, try out Braveheart Big Steak Salad. This dish is a hearty and tangy treat for salad lovers.

This stuffed beef tenderloin recipe is great for holidays or just a family dinner. With its elegant appearance and delicious flavor you will wow guests with your chef expertise. Braveheart’s center-cut beef tenderloin makes for a great fit with this recipe as they are a class-act crowd pleaser.

Ingredients:

• 6 tablespoons butter
• 1 shallot, diced 
• 2/3 cup dry sherry wine 
• 1/4 cup dried dates, pitted and chopped 
• 1/4 cup dried cranberries 
• 1 teaspoon minced fresh thyme 
• 1 teaspoon minced fresh sage 
• Kosher salt and freshly cracked black pepper 
• One Braveheart center-cut beef tenderloin, trimmed and butterflied
• 1/3 cup Marcona almonds, crushed 
• 2 tablespoons minced chives 
• Store-bought horseradish sauce, for serving

Directions: 

1. Preheat the oven to 225 degrees F.

2. Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes.

3. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes.

4. Season with salt and pepper and set aside.

5. Season the inside of the tenderloin with salt and pepper.

6. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges.

7. Top with a layer of the almonds.

8. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).

9. Place the loin on a wire-racked baking sheet and season the outside with salt and pepper.

10. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.

11. In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming.

12. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side.

13. Transfer to a cutting board and slice.

14. Garnish with minced chives and serve with horseradish sauce.

If you enjoyed this recipe try Bravehearts Lobster Stuffed Filet Recipe! This recipe is served over a parmesan reggiano latke, this lobster filet is stuffed inside a Braveheart Black Angus Beef and topped with brandy beurre blanc.

Nothing says holiday dinner like a show-stopping roast. This combination of sear-roasted beef tenderloin with a deeply flavored red wine sauce is not only elegant, but it’s also simple to make. The sauce can be made mostly in advance so there’s very little fussing at the last minute – and Braveheart's center-cut tenderloin, believe it or not, is one of the easiest and delicious things in the world to cook.

Ingredients:

• 8 tablespoons unsalted butter, divided
• ¾ cup finely chopped shallots, from 2-3 large shallots
• 1¼ cups red wine
• 3 cups beef broth
• 6 fresh thyme sprigs
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 1 teaspoon sugar
• 2 tablespoons all-purpose flour
• 1 Bravehearts center-cut beef tenderloin filet
• Kosher salt (½ teaspoon per pound of beef)
• Freshly ground black pepper (¼ teaspoon per pound of beef)
• 2 tablespoons vegetable oil
• ¼ cup beef broth

Instructions

For the Sauce

1. Melt 5 tablespoons of the butter in a medium saucepan.
2. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes.
3. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
4. While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted).
5. Add the flour and, using a small spoon, mix into a smooth paste.
6. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs.
7. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened.
8. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

For the Tenderloin

1. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.

2. Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking.

3. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.)

4. Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.

5. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dish towel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.

6. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.

7. Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

This delectable dish pairs well with roasted carrots and potatoes cooked to your liking. If you found this recipe useful be sure to check out more of Bravehearts dishes sure to wow your guests, such as the Lobster Stuffed Braveheart filet.

For the ultimate blend of rich flavors and textures, try this recipe. Premium Braveheart Black Angus Beef Tenderloin Medallions are topped with a rich cream sauce featuring crunchy nuts and fresh herbs, then served over perfectly cooked pasta.

Ingredients

• 1 8 oz. Braveheart® Black Angus Beef Tenderloin, Medallions
• 1/2 Cup(s) cheese crumbles, gorgonzola
• 3 garlic, clove(s), minced
• 3 Tbsp(s). Nature's Best Dairy® Butter, Unsalted, divide into 2 T. and 1 T.
• 3/4 Cup(s) Nature's Best Dairy® Cream, Heavy
• 1/2 Cup(s) Peak Fresh Produce® Basil, chopped
• 1 Cup(s) Piancone® Pasta, Penne, uncooked
• salt and pepper, to taste
• 1 tsp(s). thyme, fresh, chopped
• 3/4 Cup(s) walnuts, pieces

Directions

1. In a large saucepan, melt 2 tablespoons of butter and quickly sear filet medallions to desired temperature.
2. Immediately remove from heat and reserve for service.
3. In the same pan that the beef was seared in, melt the remaining butter and begin to sauté the walnuts.
4. Add the garlic and thyme and sauté until fragrant, approximately 1 to 2 minutes. Be careful not to scorch!
5. Add the cream and cheese to the pan and allow the sauce to reduce until nappe (coats a spoon).
6. Season sauce with salt and pepper to taste and reserve warm for service.
7. Boil pasta until al dente and drain.
8. Combine sauce and pasta in a stainless steel mixing bowl making sure to incorporate thoroughly.
9. Place in a large serving bowl and lay the beef medallions on top of the pasta dish.
10. Garnish with the fresh thyme and basil.

Whichever Braveheart cut you choose, the flavor is unparalleled. This seared beef tenderloin recipe is one that will impress any guest.

Ingredients

• 8 oz Braveheart® Black Angus Beef Tenderloin, fillet cut into medallion slices
• 3 tbsp Nature's Best Dairy® Butter
• 1/2 cup cheese crumbles, gorgonzola
• 3/4 cup Nature's Best Dairy® Cream, Heavy
• 1/2 cup Peak Fresh Produce® Basil
• 3 Peak Fresh Produce® Garlic, Clove(s), minced
• 1 tsp thyme, fresh, chopped
• 3/4 cup walnuts, pieces

Directions

1. In a large saucepan, melt 2 tablespoons of butter and quickly sear filet medallions to desired temperature. Immediately remove from heat and reserve for service.
2. In the same pan that the beef was seared in, melt the remaining butter and begin to sauté the walnuts. Add the garlic and thyme and sauté until fragrant, approximately 1 to 2 minutes. Be careful not to scorch! Add the cream and cheese to the pan and allow the sauce to reduce until nappe (coats a spoon). Season sauce with salt and pepper to taste and reserve warm for service.
3. Boil pasta until al dente and drain. Combine sauce and pasta in a stainless steel mixing bowl making sure to incorporate thoroughly.
4. Place in a large serving bowl and lay the beef medallions on top of the pasta dish. Garnish with the fresh thyme and basil.

Lobster Stuffed Filet Recipe

Served over a parmesan reggiano latke, this lobster filet is stuffed inside a  Braveheart Black Angus Beef and topped with brandy beurre blanc. This mouthwatering recipe will satisfy and impress you and your dinner guests. 

Ingredients

• 1 tbsp Roma® Black Pepper, Ground
• 1 pt Brandy Beurre Blanc
• 2 lb Empire's Treasure® Lobster Tail(s), fully cooked
• 1 tbsp salt, kosher

Directions

1. Cut a slit through the center of each filet.
2. Take ½ of the lobster tail and stuff into middle of each filet. Oil the filets and season with salt and pepper.
3. Cook each filet to your desired degree of doneness.

Brandy Beurre Blanc

Ingredients

• 2 cup brandy
• 1/2 lb Nature's Best Dairy® Butter, unsalted, cubed, room temperature
• 1/2 cup Nature's Best Dairy® Cream, Heavy Whipping
• 1 tsp Piancone® Oil, Olive, Extra Virgin
• 1 tbsp Peak Fresh Produce® Garlic, Clove(s), minced
• 1 cup Peak Fresh Produce® Onion(s), Green, chopped
• 1/2 tsp Roma® Black Pepper, Ground
• 1/2 tsp salt, kosher
• 1 cup wine, dry white

Directions

1. In a sauté pan over high heat add oil, garlic, and onions.
2. Add white wine and brandy, then reduce by half.
3. Add heavy cream and reduce by one fourth.
4. Slowly whisk in butter then serve.

Parmesan Reggiano Latke

Ingredients

• 3 Nature's Best Dairy® Egg(s), beaten
• 3 tbsp flour, all-purpose
• 1 cup Piancone® Oil, Olive, Extra Virgin
• 1/4 cup Peak Fresh Produce® Onion(s), grated
• 1 cup Roma® Cheese, Parmesan
• 2 cup Peak Fresh Produce® Potato(es), shredded
• 1 tsp salt, kosher

Directions

1. Strain the potatoes in cheesecloth to remove as much moisture as possible.
2. In a mixing bowl combine the above ingredients and refrigerate for 1 hour.
3. Form into cakes. Heat oil in sauté pan and cook each pancake for 1-2 minutes per side then serve.