Pan Roasted Braveheart® Hanging Tender
Pan Roasted Braveheart® Hanging Tender
Directions
- Prepare Au Gratin Potatoes according to directions, adding shredded Gruyere and diced green chiles before baking.
- Preheat grill.
- 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.
- While steak rests, grill onion slices until they begin to soften. Toss warm onions with Wine & Basil dressing and keep warm.
- Slice steak and place on top of warm onions, alongside of au gratin potatoes.
Ingredients
- 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
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
