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"Hunger is the best sauce in the world."--Cervantes

Beef Tenderloin Recipe

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This recipe for Beef Tenderloin is from The Varnell-Neal Family Cookbook (Four Generations of Southern Cooks) , 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 5-6 lb. Beef Tenderloin (trimmed and tied)
1 tbsp. vegetable oil
2 tsp. coarsely ground black pepper
1/2 tsp. ground coriander
3 tsp. mustard seeds

Chutney:
1/2 cup orange marmalade
1/4 cup white wine vinegar
3 tbsp. sugar
2 tsp. fennel seeds
2 oranges
Directions:
Directions:
Preheat oven to 450 º. Line roasting pan with foil then add roasting rack to pan. In medium bowl, stir together oil, pepper, coriander, and 2 tsp. mustard seeds and rub all over tenderloin. Sprinkle beef with 5 tbsp. salt. Place beef on rack and roast 1-1/2 hours for medium done; or until roast reaches desired doneness. Remove from oven and cover loosely with foil. Let rest at least 10-20 minutes.

Chutney: In med. saucepan, heat marmalade, vinegar, sugar, fennel seeds and remaining 1 tsp. mustard seeds on medium heat just until marmalade melts, stirring often. Remove from heat and let cool. Meanwhile, cut and discard peel and pith from oranges; cut out segments between membranes and stir into chutney. Place in dish and serve with beef.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1.5 hours

 

 

 

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