Pepper Crusted Tenderloin with Cracked Black Pepper Demi-Glace & Roasted Riced Cauliflower Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Pepper Crusted Tenderloin with Cracked Black Pepper Demi-Glace & Roasted Riced Cauliflower

Keywords: Beef

Added: January 11, 2018

1 each —8 oz Tenderloin from Greater Omaha Choice Beef Tenderloin (902880)

As needed —McCormick Cracked Black Pepper (472411)

To taste —Salt

As needed —Cracked Black Pepper Demi-Glace (see recipe)

1/2 cup —Roasted Riced Cauliflower (see recipe)

PREP | Season tenderloin cut with cracked black pepper and salt; cook to desired temperature. Serve cooked tenderloin with Cracked Black Pepper Demi-Glace on top alongside Roasted Riced Cauliflower and a side salad with choice of dressing.

 

Cracked Black Pepper Demi-Glace

YIELD | 16

1 qt —Water

1-1/4 cup —Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700)

1 Tbsp —McCormick Cracked Black Pepper (472411)

PREP | Mix and make demi-glace with water as directed, adding cracked black pepper before serving.

 

Roasted Riced Cauliflower

1/2 cup —Norpac Flav-R-Pac® Riced Cauliflower (955370)

As needed —Roland Pomace Olive Oil (620390)

To taste —McCormick Grill Mates® Vegetable Seasoning (470201)

PREP | Preheat oven to 375°F. Toss riced cauliflower with olive oil and vegetable seasoning; roast on a baking sheet in oven until starts to brown.


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