Staying home for the New Year? Serve up one of these tenderloin roasts!

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MILWAUKEE (WITI) -- Just because you're staying home for the New Year doesn't mean you have to skimp on yourself. Serve up a tenderloin roast with a couple of tasty recipes from Angela Horkan, the Beef Lady.

Tenderloin Roast with Mushroom & Leek Barley

Ingredients

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1 tablespoon coarsely ground mixed peppercorns (black, white, green and pink)
  • 1 pound cremini or white button mushrooms, halved or quartered if large
  • 3 medium leeks, white and light green parts only, cut in half lengthwise then crosswise into 1/2-inch thick pieces
  • 2 tablespoons olive oil, divided
  • 1 cup uncooked quick-cooking barley
  • 2-1/2 cups reduced-sodium beef broth
  • 1/2 cup dried sweetened cranberries or cherries
  • Salt

Instructions

  1. Preheat oven to 425°F. Press peppercorns evenly onto all surfaces of beef roast. Combine mushrooms, leek and 1 tablespoon oil; toss to coat. Arrange vegetables in single layer on rimmed baking sheet.
  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast beef in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. Roast vegetables 35 to 40 minutes or until tender and lightly browned, stirring once.
  3. Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan until hot. Add barley and cook 3 to 5 minutes or until golden brown, stirring frequently. Add broth and cherries; bring to boil. Reduce heat and simmer; covered, 10 to 12 minutes or until barley is tender. Keep warm.
  4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil.
  5. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  6. Stir mushrooms and leeks into barley mixture. Carve roast into slices. Season barley and beef with salt, as desired. Serve with barley.

Tenderloin with Wine-Braised Onions and Herb Cheese

Ingredients

  • 1 beef Tenderloin Roast (about 2 to 3 pounds)
  • 2 tablespoons fresh thyme
  • 1-1/2 teaspoons regular or coarse grind pepper
  • 1 package (5.2 ounces) garlic and herb soft spreadable cheese

Caramelized Onions:

  • 2 tablespoons butter
  • 2 large yellow onions, chopped
  • 1/3 cup sweetened dried cranberries or coarsely chopped tart cherries
  • 1/2 teaspoon salt
  • 1 cup dry white wine

Instructions

  1. To prepare Caramelized Onions, heat butter in large nonstick skillet over medium-low heat until melted. Add onions, cranberries and salt; cook 40 to 45 minutes or until onions are very tender and golden brown, stirring often. Stir in wine; increase heat and bring to a boil. Cook, uncovered, 3 to 5 minutes or until wine is almost evaporated, stirring occasionally. Keep warm.
  2. Meanwhile, heat oven to 425°F. Combine thyme and pepper; press evenly onto all surfaces of beef roast.
  3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
  4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil.
  5. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15°F to reach 145°F for medium rare; 160°F for medium.)
  6. Carve roast into slices; season with salt, as desired. Top slices evenly with cheese; top cheese with onions.