Local Beef Tenderloin with Chive-Pepper Butter

Prep time:10 min
Total time:1 hr 37 min

Serves 8


1/2 cup Longo’s Salted Butter, softened

4 tbsp Longo’s Signature Flame Roasted Red Pepper Sauce, divided

2 tbsp fresh minced Longo’s Chives

1 tsp coarsely ground Longo’s Himalayan Pink Salt

1/2 tsp coarsely ground black pepper

1 tbsp Longo’s 100% Pure Canola Oil (approx.)

8 Longo's exclusive local AAA beef tenderloin medallions


  • Blend butter with 2 tbsp pepper sauce, chives and 1/4 tsp each of the salt and pepper until well combined. Scrape onto a sheet of plastic wrap; use wrap to form into a log and twist ends securely. Chill for at least 1 hour (or up to 3 days).
  • Set a cast iron skillet over medium for 5 minutes to preheat; brush with some oil.
  • Season medallions with remaining salt and pepper. In 2 batches, sear medallions for 3 minutes per side. Transfer to rack set on a baking sheet. Brush tops with remaining pepper sauce.
  • Roast in preheated 400°F oven for 10 to 13 minutes or until an instant read thermometer registers 140°F for medium rare or 150°F for medium. Remove from oven.
  • Tent medallions with foil and rest for 5 minutes. Slice butter into 8 rounds and place on medallions to serve.
  • Tip
  • Bring tenderloin to room temperature for 30 minutes before cooking.

Nutritional Information

Per serving: 380 calories
  • Protein 36g
  • Fibre 0g
  • Fat 24g
  • Sugar 2g
  • Carbs 3g
  • Sodium 440mg