Plastic Flatware: Disposable Flatware, Plastic Dinnerware.
Fine plastic flatware will add a touch of elegance to your occasion. Sturdy, yet beautiful, it will hold up to any meal that your guests are enjoying. By using our high-end disposable flatware, you can avoid messy and time-consuming cleanup without sacrificing the sophisticated tone of your event. They look like real stainless steel flatware, and come in a variety of styles that will allow you to match the décor and tone of your event.
Our elegant plastic flatware will not break or bend, giving your guests the experience of using real flatware, with all the convenience of disposable, for you. Our beautiful disposable plastic flatware is perfect for your special event. Don’t forget to select Serving Utensils and Disposable Dinnerware to go with your flatware.
Here is a recipe that we think you will enjoy. It is perfect for any number of occasions, and will definitely please your guests!
Chilled Beef Tenderloin with Creamy Caper Horseradish Sauce
Beef:
2 TBL dried rosemary, crumbled
3 TBL cracked black pepper
1/4 cup soy sauce
4 TBL butter, softened
1 clove garlic,crushed
2 beef tenderloins (3-4 lbs trimmed)
Sauce
1 1/4 cups mayonnaise
1 1/2 cups sour cream
1/4 cup horseradish
1/4 cup capers, drained
Freshly ground pepper
Combine first 5 ingredients to make a paste. Rub paste on all sides of beef. Refrigerate 1-2 hours. Place meat in roasting pan & place in a preheated 500° oven. Reduce heat to 400° immediately. Cook approximately 40 minutes (meat thermometer will register 140° for rare.) Let beef cool, refrigerate until well-chilled before slicing. This recipe may also be served warm, if desired. For the sauce, combine mayo & next 4 ingredients. Chill. Serve with sliced beef tenderloin.2 TBL dried rosemary, crumbled
3 TBL cracked black pepper
1/4 cup soy sauce
4 TBL butter, softened
1 clove garlic,crushed
2 beef tenderloins (3-4 lbs trimmed)
Sauce
1 1/4 cups mayonnaise
1 1/2 cups sour cream
1/4 cup horseradish
1/4 cup capers, drained
Freshly ground pepper
Recipe courtesy of the lovely people at The Garden Web.
