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Fennel Beef Tenderloin with Rosemary

A succulent beef tenderloin recipe using our Fennel Herb Pork & Beef Rub and Rosemary Oil Infused with Fresh Rosemary.

Ingredients

  • 6 Beef tenderloins, 4 oz.
  • 1/4 cup Robert Rothschild Farm Fennel Herb Pork & Beef Rub
  • 1/4 cup Robert Rothschild Farm Rosemary Oil Infused with Fresh Rosemary
  • 6 Bacon slices
  • 2 cups Potatoes, shredded, frozen
  • 1 Egg
  • 1/2 cup Cheddar cheese, shredded
  • Salt and pepper to taste
  • 1/4 cup Oil
  • Directions
    1. Mix Rosemary Oil with Fennel Herb Pork & Beef Rub. Wrap each tenderloin in bacon. Set aside.
    2. In a separate bowl mix potatoes, egg and cheese. Season with salt and pepper.
    3. Place a skillet on the stove and place 2 tablespoons oil. Divide the potato mixture in four separate mounds and cook until slightly brown on each side.
    4. Place on an oven proof dish. Add remaining oil to hot pan and sear tenderloin on each side.
    5. Place in dish with potatoes and cook for 10-15 minutes at 375 degrees F, or until potatoes are tender and hot and filets are to your desired doneness.

Products used in this recipe

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