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Chef Greg Martin takes a novel approach to Thanksgiving dinner.

No turkey. He prefers beef tenderloin.

Martin owns Primal Gourmet at 725 Meeting Street in West Columbia.

His restaurant and food delivery service has thrived since opening a large base operation in July.

As Thanksgiving approaches, Martin took some time out from his schedule to share the details of one of this special dishes.

To make it the most succulent beef tenderloin, Martin marinades it with fresh herbs, roasted garlic and olive oil.

He bakes the tenderloin at 400 degrees until the meat is medium rare.

He slices it thin and serves it with a horseradish sauce, combing sour cream, fresh horseradish, salt and pepper.

Another Southern favorite Martin is partial to around Thanksgiving is mac and cheese. It’s a casserole he markets around Thanksgiving at Primal Gourmet.

He uses sharp yellow cheddar and white cheddar, melting the white cheddar as a sauce and layering the yellow cheddar in the casserole.

“Bake it until it’s crisp on the edges,” he said. “On 350 for about 40 to 45 minutes.”