Golden Beef
Source of Recipe
Chef Susan Woolridge
List of Ingredients
1 (4- to 5-pound) beef tenderloin, trimmed
Crushed peppercorns (optional)
1 cup frozen peas (thawed)
MARINADE
1/2 cup soy sauce
1/4 cup white wine
1 teaspoon salt
1 teaspoon sugar
1 teaspoon baking soda
1/4 cup cold water
1/4 cup vegetable oil
GOLDEN SAUCE
1/4 cup tomato paste
1/4 cup Worcestershire sauce
2 tablespoons white wine
2 tablespoons soy sauce
1 teaspoon salt
2 teaspoons sugar
2 teaspoon sesame seed oil
1 1/2 cups beef broth
1 1/2 tablespoons cornstarch, dissolved in 1/3 cup cold water
Recipe
Combine marinade ingredients in small bowl. Place trimmed tenderloin in large size freezer bag and pour marinade over it, coating well. Refrigerate for at least 1 hour.
Preheat oven to 425 degrees. Coat beef with cracked peppercorns if desired, and place in roasting pan. Put pan on center rack of oven and roast for 15 minutes. Reduce heat to 350 degrees and continue roasting: 8 minutes per pound for rare, 9 minutes per pound for medium rare or 11 minutes per pound for well done.
1/2 hour before serving, combine all sauce ingredients in a medium saucepan and mix well. Heat sauce over medium heat, stirring constantly until sauce thickens and boils. Keep warm.
Remove tenderloin from oven and let rest for 10 to 12 minutes, then slice beef against the grain into 1/4-inch thick slices. When ready to serve, pour sauce over tenderloin slices and garnish with green peas.
Makes 6 to 8 servings.
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