"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

DelValle Dave’s Beef Tenderloin Recipe

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This recipe for DelValle Dave’s Beef Tenderloin, by , is from The Vintage Petroleum Inc. Final Page Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

david coffey
Added: Thursday, December 8, 2005


1 can chicken broth
1 tbsp. Thyme Leaves
3 tbsp. Ground Black Pepper
2 tbsp. Garlic Powder
1 teaspoon Garlic Salt
2 oz. Extra-virgin or pure olive oil
2 garlic cloves, minced
2 oz. Worcestershire sauce
1 tbsp. kosher salt
1 tbsp. sugar
2 tbsp. honey
2 tbsp. Louisiana hot sauce
1 bottle dark ale beer
3 to 4 pound strip beef tenderloin
1 cp. red wine
1/2 cp. Creole mustard, or other spicy whole-grained mustard

Stir broth, honey, thyme, black pepper, garlic powder and Louisiana hot sauce in a medium bowl until blended. Add tenderloin; toss to coat well. Cover and set aside. Refrigerate over night if possible!

In a container, add the remaining ingredients above together (except red wine and oil) and mix

In a skillet on medium heat, add oil. Season the tenderloin with salt and pepper on all sides and seer until lightly brown on all sides, remove and drain off the fat. Deglaze the skillet with a red wine and reduce by half. Add marinade and reduce by half again. Let cool.
Preheat the oven to 200 degrees. Roll the fillet in the marinade, and massage. Cover skllet with heavy foil for about 2 hours. Check with meat thermometer, meat should be about 130 degrees. Set aside. Twenty minutes before serving, Increase the oven temperature to 450 degrees F. Remove the foil and roast in the oven for 15 minutes. Remove the pan from the oven and let the meat rest for 5 minutes before slicing. Melt 2 tablespoons butter in the skillet and deglaze. Use for gravy




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