Spice Blends

Beef Tenderloin

If you’re going to make this appetizer, hide one for yourself. They’ll go fast!



  • 1 lb. tenderloin of beef, sliced thin
  • Fire N’ Lime BLND®
  • 1 lb. bacon (12 slices), cut in half
  • 2 ounces blue cheese, crumbled
  • ½ cup Marinara Mia® SPRD® 
  • 2 tbs. chives, finely chopped
  • 24 toothpicks
  • 2 shallots, cut into thin rings
  • 4 tbs., balsamic vinegar glaze
  • ¼ cup, fresh basil, roughly chopped
  • ½ cup marinated sun-dried tomatoes, julienned


  1. Pre-heat a cast iron skillet on medium to high heat and partially cook the bacon.
  2. Once the bacon is ¾ of the way cooked, remove the bacon from the skillet and place onto a plate layered with paper towels to absorb the fat. Reserve bacon fat in the skillet.
  3. Heat oven to 450°F degrees.
  4. Trim the tenderloin pieces so they are about ½ ounce each.
  5. Mix together the Marinara Mia® SPRD®, blue cheese and chives.
  6. Lay a piece of bacon on a large plate. Place a tenderloin medallion on top of the piece of bacon. Season the tenderloin slices with Fire N’ Lime BLND®.
  7. Take a small amount of the Marinara Mia® and Blue Cheese SPRD® and place in the middle of the tenderloin medallion.
  8. Roll the tenderloin medallions up in the bacon and secure with a toothpick.
  9. After all the medallions are assembled, add the bites to the warm skillet.
  10. Place the skillet in the oven for 2 to 4 minutes. Remove skillet from oven, rotate the bites to brown both sides. Cook another 2 to 4 minutes or until the cheese starts to melt out. Remove from oven and transfer to a serving plate.
  11. Drizzle with balsamic vinegar glaze and sprinkle with basil and sun-dried tomatoes.

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