header image
Recipes

Swift Black Angus Tenderloin Filet

Black Angus tenderloin ascends to umami status by way of a sweet-meets-savory molasses marinade. Add mashed cauliflower and bacon and you’ve got a weeknight wonder.

Ingredients

  • 1 4-6lb. Swift Black Angus beef tenderloin roast
  • ½ cup molasses
  • ½ cup lite soy sauce
  • 2 tsp. minced garlic
  • 2 tsp. coarsely chopped fresh thyme
  • 1 Tbsp. kosher salt, 2 tsp. freshly ground black pepper
  • 4 Tbsp. vegetable oil

Mashed Cauliflower & Bacon

  • 2 16oz. bags of frozen cauliflower or 2 heads fresh cauliflower cut into florets
  • 1 cup shredded cheddar cheese
  • ¼ cup grated parmesan
  • 3 tbsp. butter
  • 3 strips bacon, cooked crisp and chopped
  • kosher salt
  • 2 scallions, chopped
  • 2 tbsp. sour cream

Instructions

  1. Preheat oven to 250 degrees Fahrenheit to slow roast the tenderloin or preheat oven to 500 degrees Fahrenheit for a faster roast.
  2. Combine molasses, soy, garlic and thyme. Season roast with kosher salt and black pepper, then pour molasses mixture over the roast, spreading evenly to coat.
  3. Preheat a large casserole dish or roasting pan over medium-high heat. Add 4 Tbsp. of vegetable oil and sear the tenderloin, rolling it gradually in the pan to brown all sides. Remove to a fresh pan on roasting rack and roast.
    • Slow roast in the oven for about 1- 1½ hours until an instant read thermometer registers 120-125 degrees Fahrenheit for rare, 125-130 degrees Fahrenheit for medium-rare.
    • Roasting at 500 degrees Fahrenheit will take approximately 25 minutes to medium-rare.
  4. When tenderloin is removed from oven, tent lightly with foil and let rest for 5-10 minutes before slicing crosswise into ½ inch thick slices.

Mashed Cauliflower & Bacon

Place cauliflower in pot and cover with salted water. Bring to a boil and cook for approximately 10 minutes. Drain and mash. Mix in cheeses, chopped bacon, scallion, butter, sour cream and salt to taste. Serve along with roast tenderloin roast.

View all recipes >