Christmas Beef Tenderloin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5-6 lbs tenderloin (1/2 lb per person)
2 bunches green onions
1/2 stick of butter
6 beef bouillon cubes (Knorr)
1 stick butter
1 cup good red wine
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Directions: |
Directions:Melt 1/2 stick butter in sautee pan and add chopped green onions (all of white part up to light green).
Add the bouillon cubes and the stick of butter and mix until dissolved. Add red wine. Cool to room temperature (slightly warmer is ok - don't wait for butter to solidify) and pour over raw meat (I use a gallon zip-lock bag). Marinate overnight in a cool place (not as cold as the refrigerator, but cooler than room temperature) - turning occasionally.
Preheat oven to 500 degrees (on broil). Remove meat from marinade and cook 10 minutes. Reduce heat to 350 (on bake) and cook 25 minutes more. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Personal
Notes: |
Personal
Notes: Make sure you have a tenderloin that is longer and thinner, rather than short and fat, like a roast...not too thick - maybe 5 inches across - or it won't cook through enough. Should be rare to medium rare. If you're looking for well-done meat, this is not your recipe. Eat a burger ;)
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