Tapas Style Pepper Steak "Parfaits"

Total Cook time 40-45 minutes

Serves 6

Ingredients

1. 2 Bell Creek Beef Sirloins, cut 3/4 inch thick (about 8 ounces each)
2. 2 medium red bell peppers, cut in half lengthwise
3. 6 slices (1/4 inch thick) baguette bread, cut diagonally about 5 inches long
4. 1 clove garlic
5. Salt and ground black pepper
6. 2 cups loosely packed baby spinach leaves
7. 1/4 cup chopped Spanish olives
8. 2 tablespoons finely chopped fresh cilantro
9. 2 tablespoon shaved manchego cheese
10. Cilantro sprigs (optional)

Marinade & Dressing:
1.  
2. 1/2 cup reduced fat prepared olive oil vinaigrette
3. 2 cloves garlic, minced
4. 2 teaspoons finely chopped cilantro
5. 1/2 teaspoon smoked paprika
6. 1/8 teaspoon ground black pepper

 Beef Tenderloin With Easy Cranberry Balsamic Sauce

Makes 8 to 10 servings

1 Bell Creek Beef tenderloin roast (about 4 to 5 pounds)
2 Tbsp. chopped fresh thyme
1 Tbsp. pepper
1/3 cup balsamic vinegar
3 Tbsp. finely chopped shallots
1 can (16 ounces) whole berry cranberry sauce
1/4 teaspoon salt

Heat oven to 425°F. Combine thyme and pepper; reserve 1 tsp. seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.

Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.

Carve roast into slices; serve with sauce.

 Herb Crusted Tenderloin Roast

Prep Time: 8 minutes
Cook Time: 1 hour - 1 hour 15 minutes

3 Tbsp. (30mL) finely chopped pine nuts
2 Tbsp. (15mL) Mrs. Dash^® Original Blend
2 Tbsp. (15mL) grated Parmesan cheese
1 Bell Creek Beef tenderloin roast

Heat oven to 425°F.

Combine pine nuts, Mrs. Dash^® Original Blend and parmesan cheese; press evenly onto all sides of beef roast.

Place roast on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.

Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)