This is our favorite tenderloin recipe, inspired by Chef Gordon Ramsay's fillet mignon recipe, and it combines his preparation methods for both stovetop and oven. We love this recipe served with simple sides, like roasted potatoes, asparagus, or broccoli, to allow the tenderloin to shine in the spotlight!

tenderloin steaks
salt and pepper for seasoning, to taste
one bunch of rosemary
one bunch of thyme
garlic cloves to taste
olive oil
​butter, approximately 2 tbs

This bright and delicious side is the perfect addition to grilled steaks in the summer, roasted meals in the winter, and everything in between! I love it most in the summer when I can use fresh veggies from my garden or my local farm stand, but this takes longer to prepare the corn, so for this version I've used canned corn instead of grilled sweet corn. If you'd like to use fresh sweet corn you can boil it on the stove or use our favorite grilled sweet corn method! Be sure to try this with our Grilled Skirt Steak & Chimichurri Sauce, pictured here and SO delicious!

Wegmans Basting Oil
1 small zucchini, diced
1 can corn
1/2 cup cherry tomatoes, cut in half
Wegmans Garlic Herb Seasoning Shak'r, to taste

1. Heat a skillet on high heat. When the pan is hot add the basting oil to coat the bottom of the pan.
2. Add the diced zucchini and corn to the pan, stirring and cooking until the edges are browned. Turn off heat.
3. Season with Garlic Herb shaker, add cherry tomatoes, and stir to mix.

Serve warm with your favorite main dish and enjoy!

This is one of my go-to dinner recipes! I adapted this version from a Food Network recipe by Jet Tila to make use of the ingredients I usually have on hand, plus some more veggies (because who actually eats enough veggies?). This recipe is delicious with a variety of cuts - be sure to check out our Pasture Raised Beef and order some if you haven't already! I also recommend using a wok for this recipe since it makes a ton of food and it's harder to stir in a skillet. I use the Calphalon Elite Nonstick Wok by Williams Sonoma and the Littledeer Wok Paddle for this recipe. I recommend brown rice with this stir fry, or try it with no rice for a lower carb meal option.

For Slicing
approximately 1.5 pounds tender beef (such as skirt steak, sirloin, or flank steak)
1 pound broccoli florets
2 red bell peppers
6 ounces snow peas

For the Marinade
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon baking soda
2 cloves minced garlic

For the Sauce
1/3 cup beer (or stock)
1/4 cup oyster sauce
1 teaspoon cornstarch

For the Pan
2 tablespoons vegetable oil

Prepare all the "For Slicing" ingredients:

• Beef - slice your selected cut into small strips against the grain, approximately 1/2 inch wide and 1 inch long; remove any large fat deposits
• ​Broccoli - cut florets into very small pieces so they cook quickly, or leave them larger and microwave them for approximately one minute in a covered bowl to soften them before they go in the wok
• Peppers - remove the top and seeds and slice the pepper into thin strips approximately 2 inches long
• Snow peas - just rinse and you're ready to go!

Combine all the "For the Marinade" ingredients in a large bowl and whisk until well combined. Add the sliced beef to the marinade and stir until coated. Allow the beef to marinate for 20 minutes.

Combine all the "For the Sauce" ingredients in a small bowl and stir until well combined.

​Heat the wok or large skillet and the "For the Pan" oil on the stovetop over high heat until a white wisp of smoke appears. This is how you know your pan is hot enough to start cooking!

Once the wisp appears add the marinated beef to the pan and cook for one minute, stirring constantly. The beef should be browned on the outside but not cooked through after one minute.

Add the broccoli and the peppers to the pan and cook for one minute, stirring continuously.

Add the sauce and the snow peas to the pan and stir for another minute until the sauce starts to glaze and thicken.

Serve hot and enjoy!