MESQUITE SMOKED PEPPERED BEEF

TENDERLOIN

2 0 1 4 A M E R I C A ’ S C L A S S I C S A W A R D W I N N E R

F E A T U R E D O N N B C ’ S T O D A Y A S A

T O P M A I L O R D E R F O O D G I F T O F

T H E 2 0 1 6 H O L I D A Y S E A S O N

*Government qualifications for “Lean” are less than 10g total fat, 4.5g or less saturated fat and less than 95 mg cholesterol per 3.5oz serving. Source: periniranch.com/tenderloinfacts

INSTRUCTIONS

U P O N R EC E I P T

• Remove the tenderloin from

the insulated box and place

immediately in either freezer or

refrigerator.• The tenderloin will be either

partially frozen or frozen. You can

serve immediately or put back in

the freezer to serve another time.

The tenderloin will store in the

freezer for up to a year and in

refrigeration, up to seven days.

T H AW

• Remove beef from the cloth bag.• Place the unopened vacuum

sealed pouch in the refrigerator to

thaw. Thaw in the refrigerator for

approximately 24 hours.

S E RV E

• Prior to serving, remove from

refrigeration and let the beef

come to room temperature. We

do not recommend heating or

microwaving the tenderloin. The

beef has maximum flavor when

served at room temperature. • For Hors d’oeuvres, slice in to ¼”

medallions (serving approx. 15)

and for an entrée slice into ½”

medallions (serving approx. 10).

P E R I N I RA N C H H O R S E RA D I S H SAU C E

• 8 ounces sour cream

• 2 ounces prepared horseradish

Mix sour cream and horseradish

together and chill. Garnish with

freshly chopped herbs or parsley.

A D D I T I O N A L LY, M AY W E S U G G E ST

• Top a salad with thin slices of tender-

loin. We love it with crispy romaine,

blue cheese crumbles, spicy pecans,

and a light vinaigrette.

• For an Italian twist, try carpaccio style

– arrange thinly sliced medallions flat

on a large platter, top with chopped

arugula, shaved parmesan cheese and

drizzle with olive oil. Serve with sliced

baguettes.

M O R E S E RV I N G I D E AS

Visit us online at

periniranch.com/tenderloin

N U T R I T I O N

Serving Size 3oz (100g)

Amount per Serving

Calories 175

Total Fat 7.77g

Saturated Fat 2.96g

Unsaturated Fat 3.39g

Cholesterol 78mg

Total Carbohydrate 0g

Dietary Fiber 0g

Protein 24.61g

I T ’ S A S S I M P L E A S – T H A W , S L I C E , S E R V E … E N J O Y !

THIS TENDERLOIN IS FULLY COOKED TO A PERFECT

MEDIUM-RARE AND MEETS ALL USDA STANDARDS.

Since 1995, our Mesquite Smoked Peppered Beef Tenderloin has been

served in homes and at events across the country. This special beef

tenderloin is a tradition that the Perini family is proud to share. It is

a favorite among presidents, world leaders, movie stars and cowboys.

In fact, in our first year, the “New York Times” named Perini Ranch’s

Mesquite Smoked Peppered Beef Tenderloin the best mail order gift

in the country, calling it “superlative...spectacular...the tasting star...”

Each tenderloin is individually selected, hand trimmed and rubbed

with our special seasoning of ground pepper and herbs. Then it’s

mesquite smoked using the traditional style of cooking introduced

by Texas settlers in the 1800s. Over the years, we have perfected the

delicate balance of seasoning, mesquite smoke and the natural taste

of beef that has made our tenderloin so famous.

We’ve served a lot of beef over the years, but our Mesquite

Smoked Peppered Beef Tenderloin is in a class by itself.

It’s the best, period.

– Lisa and Tom Perini

FROM OUR RANCHTO YOUR DOOR

BUFFALO GAP, TEXAS.

POP. 463

F O R A D D I T I O NA L P E R I N I R A N C H M E R C H A N D I S E , G I F T I D E A S

O R T O L E A R N M O R E A B O U T T H E R A N C H , VI S I T U S O N L I N E

PERINIRANCH.COM

O R J U S T G I VE U S A C A L L AT T H E R A N C H

800.367.1721