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Beef Tenderloin Recipe

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This recipe for Beef Tenderloin, by , is from The Ultimate Associate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, October 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lbs whole beef tenderloin
1-3 garlic cloves
2 lbs regular or portobello mushrooms
6 Tbsp butter
1/2 cup lighter sodium soy sauce
1/2 cup water
Black pepper

Directions:
Directions:
Set beef in big shallow pan. Tie with string every 2-3 inches, so the tenderloin is more even thickness throughout. (may fold under the thin ends).
Slice garlic very thin. Press some into tenderloin (instead, I rub the tenderloin with minced garlic from a jar). Put a meat thermometer in, so the end is in the middle of the thickest part of meat. Wash and slice mushrooms. Put in pan around meat.
Melt butter, soy sauce and water with some of the sliced garlic, in microwave. Pour this over the Tenderloin. Sprinkle with black pepper.

Tent a sheet of aluminum foil just loosely on top. Bake at 350* to Med. Rare. Check temperature after 45 min to 1 hour. (or cook to your preference.) Remember the meat will continue to cook up a few degrees after you remove it from the oven, so donít overcook. **Itís important to let the meat sit for 5-10 minutes before slicing. If you want to make a gravy, just take everything out of the pan, and thicken the gravy with cornstarch mixed in water.


Personal Notes:
Personal Notes:
Karie Gregory, Wisconsin Service Center

 

 

 

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