From Copper Creek Cattle Company®, we’ve added Angus Choice Upper 2/3 Beef Tenderloin. Raised, sourced, and crafted with unwavering integrity solely within America’s heartland, this Premium Black Angus Beef represents a premium cut of beef, prized for its tenderness and superior taste. It is often considered a prime choice for premium steak cuts or for special occasion dining. Check out this recipe idea that will have your customers raving.

From Gourmet Table, we’ve added Lemon Juice Packets. Real, ready-to-use lemon juice in single-serve packets–providing convenience for staff and a perfectly portable burst of lemon flavor for your guests. These packets can be used in a variety of ways, such as adding them to water or tea to create a refreshing lemon drink, squeezing them over fish or salads for a tangy flavor, or incorporating them into marinates, dressings, or sauces. The conveniently portioned pouches eliminate waste, mess, and measuring and are often used in restaurants, cafeterias, and hotels.

And from SQP, we’ve added Hot Dog Holders. These white, open ended cardboard holders measure 5.75 x 3.5 x 1.375″ and come 2000 per case. These sturdy holders are perfect for convenience store customers to pile on the toppings. The material used for these trays make it cost-effective and disposable. It is often used in at concession stands, and outdoor events where a large number of hot dogs are served. After use, the trays can be easily disposed of minimizing cleanup and promoting convenience.

New Item Details:

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INGREDIENTS

• 1 Beef Tenderloin Roast (Item #28353)
• 1 tbsp. coarsely ground mixed peppercorns (black, white, green and pink)
• 1 lb cremini or white button mushrooms,(Item #26527) (halved or quarted if large)
• 3 medium leeks, white and light green parts only, cut in half lenghthwise then crosswise into 1/2-inch thick pieces
• 2 tbsp olive oil, divided
• 1 cup uncooked quick-cooking barley
• 1-1/2 cups reduced-sodium beef broth
• 1/2 cup dried sweetened cranberries or cherries
• Salt

DIRECTIONS

1. Preheat oven to 425ºF. Press peppercorns evenly onto all surfaces of beef roast. Combine mushrooms, leek and 1 tablespoon oil; toss to coat. Arrange vegetables in single layer on rimmed baking sheet.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast beef in 425ºF oven 35-45 minutes for medium rare; 45-50 minutes for medium doneness. Roast vegetable 35 to 40 minutes or until tender and lightly browned, stirring once.
3. Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan until hot. Add barley and cook 3 to 5 minutes or until golden brown. stirring frequently. Add borht and cherries; bring to boil. Reduce heat and simmer; covered, 10 to 12 minutes or until barley is tender. Keep warm.
4. Remove roast when meat thermometer registers 135ºF for medium rare; 145ºF for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes (temperature will continue to rise about 10º-15ºF to reach 145ºF for medium rare; 160ºF for medium.)
5. Stir mushrooms and leeks into barley mixture. Carve roast into slices. Season barley and beef with salt, as desired. Serve with barley.