Trapper's Peak Tenderloin
Source of Recipe
Internet
List of Ingredients
4 pounds whole beef tenderloin
2-4 cloves garlic, minced
4-6 tablespoons coarsely ground black pepper
3/4 cup Worchestershire sauce
1 1/2 cups soy Sauce
1 1/3 cups undiluted beef bouillon
Mushroom-Roquefort Sauce:
1/4 pound roquefort cheese
1/2 cup butter
2-4 cloves garlic, minced
1 tablespoon Worchestershire sauce
1/4 teaspoon caraway seeds
1/2 cup of chopped green onions, including tops
1/2 pound mushrooms, sliced
Instructions:
Wash tenderloin and pat dry. Rub with minced garlic and press black pepper onto sides. Combine Worchestershire sauce and soy sauce in large dish and marinate for 2-3 hours at room temperature.
Preheat oven to 500 degrees. Drain and discard marinade. Pour bouillon around beef. Put into oven and immediately reduce heat to 350 degrees.
Cook for 18 minutes per pound for rare, 20 minutes per pound for medium rare, or until internal temperature reaches 135-140 degrees.
Prepare sauce: In medium saucepan, over low heat, combine cheese, butter, garlic, Worchestershire sauce and caraway seeds. Stir until cheese and butter melt. Add green onions and mushrooms. Continue cooking for 2-3 minutes.
Slice meat and serve with Mushroom-Roquefort Sauce.
Recipe
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