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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Trudy's Beef Tenderloin Recipe

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This recipe for Trudy's Beef Tenderloin is from The Henry Levenson Family Cookbook, 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:  
1/2 cup dry sherry
1/3 cup soy sauce
2 tablespoons Lipton's onion soup mix
2 tablespoons brown sugar
2 pound beef tenderloin
2 tablespoons water
Directions:
Directions:
Combine dry sherry, soy sauce, dry onion soup mix, and brown sugar.

Place beef tenderloin in large clear ziplock bag.

Set in a deep bowl to steady roast.

Pour in marinade and close bag tightly.

Let stand 2 hours at room temperature or overnight in the refrigerator.

Occasionally, press bag against the meat in several places to distribute the marinade evenly.

Remove meat from marinade on a rack in shallow roasting pan.

Bake in a 425-degree oven for 40 minutes, basking the meat occasionally with about half of the marinade.

In a small saucepan, heat the remaining marinade and the water till mixture bubbles.

Slice meat into 1/4" thick slices. Spoon wine sauce over slices of beef to serve.
Personal Notes:
Personal Notes:
We ate this every year at Rosh Hashana at Aunt Trudy's growing up along with a classic green bean casserole. Once when I was young, I told Aunt Trudy how much I loved her green bean casserole. She continued to make it for me every time I came home for Rosh Hashana until she no longer hosted the holiday.--Aunt Mara

 

 

 

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