MEDALLIONS WITH HORSERADISH SAUCE
Slice and serve alongside horseradish sauce made with 1 cup sour cream, 2 tablespoons of prepared horseradish, and freshly chopped herbs or parsley.

TENDERLOIN SLIDERS
On each slider bun, arrange a slice or two of tenderloin, drizzle with horseradish sauce (1 cup sour cream mixed with 2 tablespoons prepared horseradish), and sprinkle with chopped parsley.

TENDERLOIN AND GUACAMOLE CROSTINI
Start with small slices of toasted or grilled sourdough bread. Top each with a sliver of tenderloin, followed by a spoonful of guacamole and a sprinkle of crumbled queso fresco and chopped green onion.

CARPACCIO STYLE
For an Italian twist, try carpaccio style — arrange thinly sliced medallions on a large platter, top with chopped arugula, shaved parmesan cheese, and drizzle with olive oil. Serve with sliced baguettes.

TENDERLOIN BITES
Using decorative toothpicks, skewer a slice of tenderloin (folded in thirds or quarters), a cherry tomato, and a pepperoncini pepper or a quarter of a seeded jalapeño.

TENDERLOIN-ARUGULA WRAPS
For each, wrap a slice of tenderloin around a few arugula leaves, leaving a tuft of the leaves sticking out of one end. Use a toothpick to hold it together. Serve with blue cheese dressing for dipping.

TENDERLOIN-REMOULADE CROSTINI
Spread some remoulade on crostini. Add a slice of tenderloin to each one, followed by a dot of remoulade. Garnish with some capers or lemon zest.

TENDERLOIN-POTATO SKEWERS
Make tiny skewers with a slice of tenderloin (folded in thirds or quarters) and steamed small new potatoes. Drizzle with a bit of pesto or serve with a bowl of buttermilk ranch dressing.