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Open Nature® Tenderloin Steak with Hickory Smoked Bacon-Dijon Mustard Butter<p></p>

How to make a steak that will knock their socks off: recipe and helpful tips

A holiday meal should be memorable and delicious, and that can put a little pressure on the person cooking it: no one wants to blow the budget, but everyone wants to serve food that feels special.

One smart choice is Open Nature meats, which are offered exclusively at Albertsons and Safeway. Minimally-processed with no added hormones or antibiotics and markedly budget-friendly, it’s a naturally raised, minimally processed product that offers value, quality and freshness.

Of course, buying the right ingredients is only the first step in making a delicious meal. Chef Jeff Anderson, Executive Chef at the Albertsons Culinary Kitchens and Technical Center, has offered up a sumptuous recipe for Open Nature Tenderloin Steaks with Hickory Smoked Bacon-Dijon Mustard Butter. It’s perfect for holiday meals and other special occasions, and with Chef Jeff’s pro tips below it’s even easy to get right!

Chef Jeff’s Pro Tips

  • Ask your local Safeway or Albertsons butcher to cut the tenderloins for you in advance
  • Prep the roast ahead of time and pre-mix the butter a day or two in advance of cooking your meal
  • Let the butter come back up to room temperature beforehand and you are ready to cook
  • This butter also makes a great topping for baked or mashed potatoes, so you can double the butter recipe to get more payoff from your prep time
  • Use a cast iron pan for a hot, even sear on the steak
  • Premake the Bacon Dijon Butter and roll in parchment paper, form into even "log", refrigerate and slice into coins for top of the steaks
  • Serve with sautéed green beans and your favorite mashed red skin potatoes, add some horseradish for extra spice

With Chef Jeff’s pro tips in your possession, you’re ready to get cooking.

Open Nature Tenderloin Steak(s) with Hickory Smoked Bacon-Dijon Mustard Butter

Serves: 4, 6 ounces per person

Steps (Directions) For Hickory Smoked Bacon-Dijon Mustard Butter:

  1. Soften butter to room temperature. In small mixing bowl combine butter, dijon mustard, minced bacon and seasoning.
  2. Mix to blend evenly, reserve for immediate use or store refrigerated for up to 3 days.

Steps (Directions) For Open Nature Tenderloin Steak:

  1. Split the steaks into medallions, approx. 3-4 ounce per medallion.
  2. Use a small tipped knife to make incisions into the medallion and insert garlic cloves and sections of rosemary.
  3. Season steaks with salt and pepper.
  4. Dress steaks with 1 tbl olive oil, reserve the other for the pan
  5. Heat a heavy bottom cast iron pan or grill pan over high heat.
  6. Add oil, add seasoned steaks.
  7. Cook for approx. 2-3 minutes per side
  8. Take internal temperature of the medallion, remove from pan once temperature reaches 128 'f for medium rare/medium. Spread Bacon Dijon butter over top of the roast.
  9. Transfer steak to plate and top with Hickory Smoked Bacon-Dijon Butter, let the butter melt and the steak rest for 3-4 minutes prior to serving.

Ingredients For Hickory Smoked Bacon-Dijon Butter

  • 1/2 cup Organics Unsalted Butter
  • 1.5 tbs Dijon Mustard
  • 2 Hickory Smoked Bacon, cooked, cooled and minced
  • Fresh Ground Black Pepper
  • Kosher Salt

Ingredients For Open Nature Tenderloin Steaks:

  • Open Nature Tenderloin Steak (approx. 6 ounce per person) cut horizontally into 1 inch thick medallions
  • Fresh Garlic Cloves, cut into thin slivers
  • Fresh Rosemary Sprigs, cut into 1 inch sections
  • Kosher Salt
  • Fresh Ground Black Pepper
  • Olive oil
  • Hickory Smoked Bacon Dijon Butter
  • Insta-read digital read thermometer

Get more recipes from Chef Jeff, for the holidays and beyond, at or