ussell Paceley
• • I am proud to work for Simplot Western Stockmen’s. SWS is an honest and ethical company that provides an assortment of quality products, from feed to hardware. A salesperson is only as good as the people who support them. In my opinion, the support staff at Simplot Western Stockmen’s is by far the best in the industry. They go through extensive training and provide us with all the necessary resources to stay up-to-date on industry best practices. de edule Ingredients 1 tablespoon pepper to work on a hog farm in the Midwest and had no interest in sales. When I was 8 years old, I sold several hundred dollars’ worth of junk to our neighbors, so it made perfect sense to my parents when I ended up in sales. I have never regretted my decision to sell to agricultural producers or work for SWS. I think that I set myself apart from the competition by truly listening to my customers and providing a solution specific to their operation. I like to think of myself as a consultant first and a salesman second. For my customers to view me as an asset, they need to have trust in my knowledge and experience. If I don’t know the answer to a question, I’ll be honest about it. Then I’ll go research the problem and get back to them with a solution in a timely manner.
The nature of the company and the quality of the people who work here make me thankful to work for Simplot Western Stockmen’s.
Want to contact me? You can give me a call at 208-312-0357 or email me at Russell.Paceley@simplot.com.
BEEF TENDERLOIN WITH EASY CRANBERRY BALSAMIC SAUCE
2 tablespoons fresh thyme, chopped
• 1 whole beef tenderloin roast (about 4-5 pounds) • 1/3 cup balsamic vinegar • 3 tablespoons shallots, finely chopped • 1 can (16 ounces) whole berry cranberry sauce • 1/4 teaspoon salt
SWS team will be attending the following trade shows, and we’d love if you stopped by our booth to say hello.
Directions
1. Heat oven to 425 F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast. 2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425 F oven for 45-55 minutes for medium-rare, 55-65 minutes for medium. 3. Remove roast when meat thermometer registers 135 F for medium-rare, 145 F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 minutes. (Temperature will continue to rise about 10-15 F to reach 145 F for medium-rare, 160 F for medium.) 4. Prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt. 5. Carve roast into slices; serve with sauce.
Location
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Kennewick, WA
Boise, ID
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Sun Valley, ID
Winnemucca, NV
Bend, OR
Ground Mound, WA
Boise, ID
Recipe by: www.beefitswhatsfordinner.com/
Reno, NV
Simplot Western Stockmen’s | 3
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