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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Tenderloin Beef Recipe

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This recipe for Tenderloin Beef is from B-Lynn's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 5 lb. whole trimmed tenderloin
1/2 cup olive oil
5 cloves garlic, pressed
1/4 lb. shallots, peeled and sliced
5 sprigs Rosemary
5 sprigs Thyme
2 bay leaves
1/4 cup chopped parsley
1 T. black peppercorns
Coarse salt and pepper to taste
Steak sauce
Directions:
Directions:
Place tenderloin in a large glass baking dish. Combine garlic, oil and shallots into small bowl. Stir in rosemary, thyme, bay leaf, parsley and peppercorns. Pour herb mixture over tenderloin, cover and refrigerate for at least 8 hours - 2 days. When ready to cook preheat over to 450º. Oil a grill before it is preheated. Remove meat from marinade and pat dry. Season all sides with salt and pepper. Sear tenderloin on all sides, about 2 - 3 minutes on hot grill. Transfer the loin to a lightly greased baking dish. Place meat in oven and cook until center of meat reaches 135º (med-rare), about 10 - 12 minutes. Remove meat from oven and let rest before slicing 1/2 " thick. Check meat with meat thermometer.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Serve with Bearnaise sauce on the side, steamed vegetables, roasted potatoes and Caesar Salad. Serve everything except Caesar Salad on a large platter.

 

 

 

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