MELT IN YOUR MOUTH BEEF TENDERLOIN, WHIPPED HORSERADISH POTATOES & HOMESTYLE GREEN BEAN CASSEROLE with HERB BUTTER

MELT IN YOUR MOUTH BEEF TENDERLOIN
3 pound beef tenderloin roast
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

•  Preheat oven to 350˚.
• Sprinkle garlic on the bottom of a shallow, glass baking dish and then layer the green onions and mushrooms.
• Place roast on top.  (Be sure NOT to salt the meat!  You will get plenty of salt from the sauce.
• Whisk together the soy sauce, Worcestershire sauce and butter.  Pour over the roast.
• Bake in preheated oven for 10 minutes.
• Turn roast over and continue cooking 45 minutes or until roast reaches 140 degrees.
• Baste every 10-15 minutes for even flavor distribution.
• Let rest 10-15 minutes covered by foil before slicing.

HORSERADISH POTATOES
4 pounds Golden Yukon potatoes, cut into 1 inch pieces
1 cup half and half
1 cup butter, softened
1/3 cup cream horseradish
1 egg
2 + 1/2 teaspoons sea salt
1/2 teaspoon white pepper

• Preheat oven to 350˚.
• Spray a 2 quart baking dish with PURE.
• In a large pot combine potatoes and enough salted water to cover. Bring to a boil and cook until tender.
• Drain potatoes.
• In a large mixing bowl combine the potatoes, 6 tablespoons of softened butter, half & half and, white pepper and 1/4 teaspoon sea salt.
• Beat on medium speed until largest off chunks are smooth.
• Add egg and horseradish mixing until smooth.
• Spread into baking dish.
• Melt remaining butter and drizzle over potatoes.
• Bake 25 minutes or until heated through.
• Increase oven temp to broil for few minutes to brown the top.

HOMESTYLE GREEN BEAN CASSEROLE
1 1/4 pounds fresh green beans; cleaned, trimmed and blanched
1 cup fresh toasted bread crumbs (I use garlic flavored croutons run through the food processor)
3 tablespoons Wondra
3 + 1  tablespoons butter
1 1/2 cups whole milk
1/4 teaspoon white pepper
3 cloves garlic, minced
1 package Hidden Valley Ranch mix
1 large bunch green onions, sliced
1 1/2 cups mushrooms, sliced

• Preheat oven to 350˚.
• In a small saucepan melt 3 tablespoons butter.
• Whisk in flour until golden.
• Add milk gradually while stirring constantly.  Bring to a boil. Reduce heat and continue to stir constantly until thickened.
• Stir in dressing mix and pepper. Set aside.
• In a small skillet melt 1 tablespoon butter.  When sizzling add garlic, stirring until fragrant. Add onions and mushrooms.
• Combine green beans with half of the garlic onion mixture.
• Fold in white sauce to the green beans.
• Pour into your prepared baking dish.
• Combine bread crumbs with the remaining half of the garlic onion mixture and sprinkle over the casserole.
• Bake uncovered 30 minutes.

HERB BUTTER
1/2 cup butter, softened
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon white pepper
dash cayenne pepper

• With an electric mixer blend together until well blended.
• Form into shape and chill until firm.  (I use an old Tupperware butter tray lined with plastic wrap)
• Transfer to your decorative tray and serve.