"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Tenderloin with Mushrooms and Sherry Recipe

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This recipe for Beef Tenderloin with Mushrooms and Sherry, by , is from The Anzilotti Families' Favorite Recipes, 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!

Contributor:  
Contributor:  
Maryanne Anzilotti Hall

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh mushrooms, sliced
3 T. butter, melted
5-6 lb. beef tenderloin
2 tsp. lemon pepper
1 c. dry sherry

Directions:
Directions:
SautÚ mushrooms in butter. Set aside. Place tenderloin in baking pan. Sprinkle with lemon pepper. Insert meat thermometer. Bake at 400║ for 30 minutes. Reduce temperature to 375║. Bake 10 minutes more. Spoon mushrooms over meat and add sherry. Return to oven and baste frequently until desired tenderness. Check thermometer - 140║ (rare), 160║ (medium). Takes approximately 1 hour total.

Personal Notes:
Personal Notes:
I served this as our traditional Christmas Eve dinner until we started serving it on Christmas Day with the ravioli.

 

 

 

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