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Roasted Marinated Beef Tenderloin

Source of Recipe


Betty Crocker Spring Celebrations



List of Ingredients



• 2 beef tenderloins (2 1/2 to 3 pounds each)
  
• 2 cups Ruby Port
  
• 1/2 cup teriyaki sauce
  
• 1/4 cup olive or vegetable oil
  
• 1 1/2 teaspoons chopped fresh or 1 teaspoon dried mint leaves
  
• 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
  
• 1 teaspoon onion powder
  
• 1/2 teaspoon pepper
  
• 50 turkey buns (or small hamburger buns)
  
• Cranberry mustard, if desired
  






Instructions



1. Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef in large resealable plastic food-storage bag or glass or plastic dish. Mix remaining ingredients excepts buns and mustard; pour over beef. Seal bag or cover dish and refrigerate at least 6 hours but no longer than 24, turning beef several times to coat.
   
   
2. Heat oven to 425. Remove beef from marinade; refrigerate marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer in thickest part of beef.
   
   
3. Bake uncovered 25 inutes; brush with marinade (discard remaining marinade). Bake 20 to 25 minutes longer or until thermometer reads 140 (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 145. (Temperature will continue to rise about 5 and beef will be easier to carve.)
   
   
4. Cut beef across grain at slanted angle into thin slices. Serve warm or chilled. Fill buns with beef slices. Serve with mustard.
   
   






Final Comments


50 servings.