Grass Fed Tenderloin with Roasted Red Pepper Sauce

Posted On: March 28, 2013

Here’s an unbelievably delicious recipe from our executive Chef:

I’ve tried a variety of ways to make the sauce in this recipe available to Beetnik customers, but unfortunately this sauce doesn’t freeze very well.  So…I thought I’d share this recipe.  This is a simple recipe that I make in roughly 15 minutes, and the sauce goes nicely with Beetnik’s delicious tenderloin steaks.  Enjoy.


  • Beetnik Tenderloins
  • Roasted Red Pepper Sauce
  • Fresh Goat Cheese

Preperations Steps

  1.  Prepare Roasted Red Pepper Sauce
  2.  Preheat broiler
  3.  Pan sautee or grill Beetnik Tenderloins, making sure to cook slightly less than desired serving temperature.
  4.  Cut a round piece of goat cheese and broil on steaks until the goat cheese is slightly  golden at the edges….about 1 minute.
Serve with Roasted Red Pepper Sauce and vegetables (Spinach, Arugula, Kale, Green Beans, and Broccoli are all nice choices)

Roasted Red Pepper Sauce

Makes 6-8 servings


  • 4 grilled or roasted red bell peppers, peeled, seeded and chopped
  • 1/2 small red onion, coarsely chopped
  • 4 cloves garlic, peeled
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chipotle puree
  • Salt and freshly ground black pepper
  • 1/2 cup canola oil or olive oil

Preparation Method

Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.

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