Pam Griffin
Horseradish and Mustard-Crusted Beef Tenderloin

Pan-Seared Flat Iron Steak

1 (1-lb.) flat iron steak

2 tsp. Montreal steak seasoning

1/4 tsp. kosher salt

1 Tbsp. vegetable oil

Rub steak evenly with steak seasoning and salt.

Cook in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes.

Cut diagonally across the grain into thin strips. Makes 4 servings.

Horseradish and Mustard-Crusted Beef Tenderloin

2 Tbsp. Dijon mustard

1 Tbsp. prepared horseradish

1 (2-lb.) center-cut beef tenderloin, trimmed

1/2 cup dry breadcrumbs

Cooking spray

Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate up to 24 hours.

Preheat oven to 400.

Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking spray. Bake for 25 minutes or until a thermometer registers 145 degrees (medium-rare) or until desired degree of doneness.

Place tenderloin on a cutting board; cover and let stand 10 minutes before slicing. Makes 8 servings.

Sloppy Joes

1 lb. ground beef

1 cup ketchup

2 Tbsp. white sugar

2 Tbsp. white vinegar

2 Tbsp. yellow mustard

Place the beef in a large skillet over medium heat, cook until evenly brown, and drain.

In a large saucepan over medium heat, mix the ketchup, sugar, vinegar, and mustard. Mix in the beef. Cook, stirring often, 30 minutes. Makes 6 servings.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.