Beef Tenderloin on Scallion Pancake

Pancakes made from butter, buttermilk, Toasted Garlic Horseradish Dip, eggs, salt, pepper and green onions are topped with slices of beef tenderloin and a dollop of Toasted Garlic Horseradish Dip.

Ingredients

2 Tbsp. Olive oil
Beef tenderloin
Salt and pepper to taste
3 Tbsp. Butter, melted
1 cup Buttermilk
Robert Rothschild Farm Toasted Garlic Horseradish Dip
2 Eggs
1 cup Flour
1 tsp. Salt
1/2 tsp. Black pepper
1 tsp. Onion powder
1 tsp. Baking powder
1/2 cup Green onion, minced
Butter
Chive

Directions
1. In a large frying pan, heat olive oil. Season tenderloin with salt and pepper. Place in a frying pan to sear tenderloin on all 4 sides until it has a nice brown coloring. Place pan with tenderloin in 400 degrees F oven for 20-35 minutes depending on desired doneness for tenderloin.
2. While tenderloin is cooking, whisk together the butter, buttermilk, 2 tablespoons Toasted Garlic Horseradish Dip and eggs in a large mixing bowl.
3. In a separate bowl, mix together the flour, salt, pepper, onion powder, and baking soda. While whisking wet ingredients, slowly add the dry ingredients to form pancake batter. Add green onions to incorporate into pancake batter.
4. Pour 1 tablespoon of pancake batter onto greased griddle or buttered frying pan. Try to form small silver dollar sized pancakes.
5. Cook until lightly browned on underside and bubbling on top surface. Flip pancake to lightly brown the other side. Remove from pan and place on plate to keep warm. Remove tenderloin from oven, let rest for about 5 minutes. Slice tenderloin in small slices.
6. To serve: Place pancakes on platter. Top pancakes with slices of tenderloin. Garnish with a small dollop of Toasted Garlic Horseradish Dip and chive.