MORE HOLIDAY NEVER FAIL RECIPES
With the holidays here, everyone could use as many solutions as possible to keep the pressures to a minimum.  So, we're giving you a few NEVER FAIL RECIPES that always deliver the absolute best in results
Recipe #1
Cut Your Recruiting Costs in Half  and DOUBLE The Candidates!

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• The worst  candidate sourcing misconceptions - are YOU making these mistakes?
  
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• The secrets that only the most savvy HR execs and recruiters use to attract and engage 10 times more candidates

Recipe #2.
Five Star Beef Tenderloin with Garlic Horseradish Sauce

Roast Beef Tenderloin with Garlic Horseradish Sauce

For Garlic Horseradish Sauce 1 head garlic (1/4 lb; about 2 1/2 inches in diameter), left intact 1 teaspoon olive oil 3/4 teaspoon salt 2 cups heavy cream 1/4 cup drained bottled horseradish 1/8 teaspoon white pepper

For Beef Tenderloin 1 (3-lb) center-cut beef tenderloin roast, tied 1/2 cup cracked black pepper 2 teaspoons granulated beef bouillon 2 teaspoons salt 3/4 teaspoon cornstarch 3/4 teaspoon dried oregano, crumbled 3/4 teaspoon garlic powder 3/4 teaspoon paprika (not hot) 1 tablespoon olive oil

Make sauce:
Preheat oven to 400°F. Cut off and discard top ¼ of garlic head. Drizzle exposed garlic with oil and sprinkle with 1/4 teaspoon salt, then wrap head tightly in foil. Roast garlic until tender, about 1 1/4 hours, then open foil and cool. While garlic roasts, simmer cream in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until reduced to about 3/4 cup, 20 to 25 minutes, transfer to a bowl. Squeeze garlic out of its skins into a small bowl, discarding skins, and mash together with horseradish, pepper, and remaining 1/2 teaspoon salt with fork. Stir garlic mixture into cream, then chill until ready to use.

Make Beef tenderloin:
Increase oven temperature to 475°F. Pat tenderloin dry. Stir together pepper, bouillon, salt, cornstarch, oregano, garlic powder, and paprika in a small bowl. Rub oil all over tenderloin, then sprinkle with spice mixture, rubbing it into meat. Put tenderloin on rack in roasting pan and roast 10 minutes, then reduce oven temperature to 425°F and cook until thermometer inserted diagonally into center of meat registers 130°F, 20 to 25 minutes for medium-rare. Let beef stand on rack in pan 10 minutes before serving. Cut beef into 1/4-inch-thick slices and serve with garlic horseradish cream.

This recipe also makes excellent roast beef sandwiches – use the garlic horseradish cream spread onto crusty bread – the best leftovers, or elegant party finger sandwiches EVER!