The Spicy Olive’s Holiday Beef Tenderloin

The Spicy Olive’s Holiday Beef Tenderloin

1 whole beef tenderloin

1/3 cup The Spicy Olive’s Organic Garlic olive oil

2-3 tablespoons Steak Seasoning like McCormick’s Montreal Steak seasoning, Butt Rub sold at the Spicy Olive or The Spice and Tea Exchanges meat rubs sold at The Spicy Olive or use sea salt and pepper. 

  Keep the beef tenderloin whole. Rub the tenderloin with the garlic olive oil and seasonings of your choice until well coated. Place tenderloin on grill or in 400 degree oven and cook until internal temperature in thickest part is 140- 145 degrees. End will be more well done and the center will be rare so that all your guests should be able to find a piece to please.

The Spicy Olive’s Marinated Mushrooms or Cheese Balls

The Spicy Olive’s Marinated Mushrooms or Mozzarella Cheese Balls

1/2 cup Organic Tuscan Herb olive oil

1/2 cup Traditional balsamic vinegar

1-2 cups fresh mushrooms or

1-2 cups fresh mozzarella balls

Place the olive and vinegar in a bowl and place mushrooms or cheese balls in to marinate. Add a teaspoon of our Gourmet Pepper blend spice mix for a hint of spice. Marinate for 24 hours and serve with toothpicks.

Pork Spareribs with Apple

3 tablespoons chopped fresh rosemary
4 large cloves garlic, chopped
1 tablespoon The Spicy Olive Wild Mushroom and Sage EVOO
4 lbs. pork spareribs
6 small apples halved
1 tablespoon The Spicy Olive Vermont Maple Balsamic Vinegar

Combine the rosemary, garlic and oil in a small bowl. Rub all over the ribs and place them in a dish to marinate for several hours or overnight.

Preheat the oven to 325 degrees F. Line a large baking dish with foil. Season the ribs well on all sides with salt and pepper, then place them in one layer on the prepared dish. Tuck apples around the ribs. Brush the surfaces of the apples with a little more oil. Drizzle with Vermont Maple Balsamic Vinegar.

Roast for 60 minutes until the ribs and apples are golden and tender.

Preheat the broiler and place the pan 6-8 inches below the heat. Cook until all is golden brown and crisp…about 15 minutes per side. Remove the apples when they are tender. When the spareribs are cooked, serve them on heated plates with the apples.

If you have the time, The Spicy Olives recommend that you marinade the pork spareribs overnight. Place in a casserole dish (or a ziploc bag) and cover with your favorite EVOO and Vinegar. For this recipe, we like the Wild Mushroom & Sage + Vermont Maple and Apple Balsamic Vinegar.