We’ve found this scrumptious recipe for five peppercorn beef tenderloin. I’m going to order this cut of meat and try it.

It’s a nice change of pace that’s a little fancier than steaks off the grill. And with this nippy weather, the warm smell of the beef tenderloin gently cooking in the oven will drive my family crazy. Crazy good, that is.

Let me know what you think!

Here’s the recipe: http://www.sugarlaws.com/five-peppercorn-beef/#more-229

Jennifer Booker
Pueblo, CO

Sweet and Savory Prime Rib Sauce

Ingredients:
1 Cup Jellied Cranberry Sauce
2 Tbsp Prepared Horseradish
1 tsp. Red Wine Vinegar
1 tsp. Worchestershire Sauce
1/2 tsp.  Minced Garlic

Directions:
Combine all ingredients in a food processor or blender.  Mix well.  Pour sauce into an air tight container.  Refrigerate overnight.  Stir well before serving as a dipping sauce with Kansas City Steak Company Prime Rib Roast.  Serves 4 or more people.  Leftovers can be refrigerated up to 1 week.

Allison McKinney
Ogden, IL

Peppercorn Blackening Rub

Ingredients:
2 T Ground Peppercorn
1 T Thyme
1 T Ground Sage
2 T Garlic Powder
1 T Onion Powder
2 tsp Ground Red Pepper
1 cube beef boullion (crushed)

Directions:
Measure all spices out and mix together in a Ziploc freezer bag.  Shake together to ensure the rub is fully mixed.  Rub mixture on both sides of steak prior to grilling*.

*When using for prime rib, slice a piece of the prime rib off, pour some au jus over the piece of meat, then coat with rub.  Serve immediately.