Pan Roasted Braveheart® Hanging Tender


  1. Prepare Au Gratin Potatoes according to directions, adding shredded Gruyere and diced green chiles before baking.
  2. Preheat grill.
  3. Pat beef dry and season evenly with salt and pepper. Heat large sauté pan over medium-high heat; add oil to coat pan. Sear hanging tenders in batches, developing a good browned crust on a least two sides, about 2 minutes per side. When browned all over, remove from pan to a warm plate to rest.
  4. While steak rests, grill onion slices until they begin to soften. Toss warm onions with Wine & Basil dressing and keep warm.
  5. Slice steak and place on top of warm onions, alongside of au gratin potatoes.


  • 5 lbs Braveheart® Angus Hanging Tender, peeled
  • 4 tbsp Morton® Kosher salt
  • 2 tbsp Roma® Freshly Ground Black Peppercorns
  • 3 tbsp Roma® extra virgin olive oil
  • 4 ea Peak Fresh Produce® Onion(s), Yellow, sliced 1/2 in. thick
  • 6 fl oz Piancone® Wine & Basil Dressing
  • 1 12 oz package West Creek® AuGratin Potatoes
  • 1 cup West Creek® Gruyere Block Cheese, shredded
  • 1 cup Contigo® Diced Green Chiles