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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.


  • 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


  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.

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