My wish was granted. It was every bit as wonderful as I ever imagined and then some. Lucky, lucky me was invited to visit beef central. Well, I’m calling it beef central. It’s a place for everything beef; from education to nutrition to culinary and beyond. It’s the National Cattlemen’s Beef Association headquarters. And during my visit I was inspired to make Creole Beef Tenderloin.
It truly was a beef immersion experience. The first day was more of a travel day though. I couldn’t wait to get to Denver and meet up with my friends Isabel and Krayl. Then later we would go with Karli to dinner. Karli was with NCBA and the one who reached out to me initially to go on my first beef culinary trip. Karli took us to a lovely restaurant and we had a delightful evening catching up and enjoying great food. The next morning began our experience at the NCBA headquarters. Oh yea!
The day started with a scrumptious breakfast. Erin Weber, Manager of Health Communications Outreach, was our host for the visit. She gave us an overview of the NCBA, Beef Checkoff, and our activities for the day. Then she took us to the culinary center where some major fun began. We were paired up with members of their culinary team to bring a recipe idea to life. We went through their whole process of ideation, preparation, testing, and tasting. My recipe idea was for a Turkish burger and I plan to share the recipe once it is finalized.
After our time in the culinary center was a headquarter tour. Erin introduced us to folks on the “Beef. It’s What’s for Dinner” team. What struck me the most is seeing how passionate each one is about what they do at NCBA. They are a unified team and work together brilliantly. After our tour we were taken around Denver for an evening filled with incredible food and fellowship.
Day two began in the culinary center. I was bursting with excitement. You know why? It’s because it was time for Beef Cut Education and hands-on subprimal breakdown. I have to confess I thoroughly enjoy beef cutting and butchering. Learning from a NCBA expert was an honor. And you know what else? The expert had a broken arm so guess who got to do the demo on the tenderloin. Yep, it was MEEEEEE!
This is when the Creole Beef Tenderloin inspiration happened. I was telling them how I like using the tail end for a small roast. The tail end is too thin for cutting into steaks. All you have to do is tuck under the thinnest end and tie it. Then you have a little roast that’s perfect for a quick meal for two or three. I thought of the day before when recipe testing and seeing their plethora of spices. Creole stood out because at one point in time we were talking about New Orleans. See how it all came together? Anyway, we moved on to another subprimal after trimming and cutting tenderloin. What fun!
The rest of the day was set aside for site seeing. Erin took us to Red Rocks and we had a picnic lunch in the amphitheater. Then we headed to Golden for a leisurely walk around town before leaving for the airport.
Have you seen a beef tenderloin tail end? Here’s what it looks like before and after I tied it. Tucking under the thin end and tying it will help it cook evenly.
What about the Creole Beef Tenderloin? It is tender, juicy, and has a kick of creole spice and heat. It’s a three ingredient recipe. All you need is a beef tenderloin tail end, a splash of olive oil, and creole seasoning. The method below is for roasting however you can grill it instead.
How about some more recipes? Take a look at Steak and Asparagus Stir-Fry and Steak and Heirloom Tomato Salad. Those are two of my favorites for summer. You can also find lots more beef recipes on the Beef. It’s What’s for Dinner website plus tons of beef information including selection, cooking, and nutrition. Giant thanks to the NCBA for inviting me to your headquarters for the Beef Immersion Experience. It’s a culinary experience I will cherish forever.
Creole Beef Tenderloin
- 12 ounces beef tenderloin tail end
- Olive oil
- 1 tablespoon creole seasoning
Tuck under the thinner end of the tenderloin and tie it so it is an even thickness round log.
Preheat oven to 450°F. Place a wire rack on a rimmed baking sheet.
Drizzle a small amount of olive oil on tenderloin. Rub to coat all sides with oil.
Sprinkle seasoning evenly on all sides of tenderloin. Place tenderloin on the wire rack.
Roast for 15 minutes then reduce oven temperature to 325°F.
Continue roasting until desired doneness, about 15 minutes for medium-rare (internal temperature is 125°F so it finishes to medium-rare after resting).
Remove tenderloin from the oven and transfer it to a cutting board. Allow it to rest for 10 minutes before slicing.
Creole Beef Tenderloin is tender, juicy, and has a kick of heat. It's an elegant beef roast recipe that's easy to make and great for two or three.
Get the best Southern food, wine, and gardening tips!
Subscribe to get our latest content by email.