"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tenderloin Deluxe Recipe

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This recipe for Tenderloin Deluxe, by , is from Family Comforts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, September 19, 2009


3 lbs whole beef tenderloin
2 T softened butter
¼ cup chopped scallions
2 T butter
2 T soy sauce
1 tsp Dijon mustard
¾ cup dry sherry


For best results, meat should sit at room temperature for 2-3 hours before roasting.

Pre-heat oven to 400

Spread tenderloin with the softened butter. Place on a rack in a shallow roasting pan and bake uncovered for 20 minutes.

Meanwhile, sauté the scallions in the remaining butter until tender. Add the soy sauce, mustard, and pepper. Stir in the sherry and heat just until boiling.

When meat has baked 20 minutes, pour sauce over it and bake another 20-25 minutes to serve medium rare. Baste frequently.

Remove from oven and let sit for 10 minutes, then carve in 1-inch slices, overlapping them attractively on warm platter lavished with parsley.




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