Martin Bros. Recipes

Chateaubriand for Two

Keywords: Beef

Added: January 11, 2018


1 each —14-16 oz Tenderloin from Greater Omaha Choice Beef Tenderloin (902880)

As needed —Roland Pomace Olive Oil (620390)

As needed —Salt

As needed —Pepper

PREP | Preheat oven to 425°F. Rub tenderloin cut with olive oil and season with salt and pepper. Sear on a grill or flat top, then place on a baking sheet and cook in oven to desired temperature. Slice.


Sauteed Spinach

3 cups —Bix Spinach (361170)

As needed —Roland Pomace Olive Oil (620390)

2 each —Farmland Gold Medal Apple Cider Bacon Slices – 18/22 (914040), cooked, diced

As needed —Wholesale Minced Garlic (391021)

As needed —Roland Balsamic Vinegar (600880)

PREP | Sauté spinach over medium-high heat with olive oil, diced bacon and garlic for approximately 1 minute. Add balsamic vinegar to taste.


Bearnaise Sauce

1-1/2 cups —Custom Culinary Whisk & Serve® Hollandaise Sauce Mix (501800), prepared

2 Tbsp —Wholesale Shallots (360565), chopped

2 Tbsp —McCormick Tarragon Leaves (472401)

1/2 cup —Dry White Wine

2 Tbsp —B&G Regina® Fine White Wine Vinegar (341563)

As needed —Roland Pomace Olive Oil (620390)

PREP | Heat olive oil in a sauté pan over medium heat. Add shallots; cook for 3-4 minutes. Add tarragon, white wine and vinegar; continue to cook until most of the liquid is reduced. Add prepared hollandaise sauce; cook until heated through.

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