Marinated tenderloin

Yield: 6 Servings

Measure Ingredient
2 Carrots; sliced
2 Onions; sliced
10 Black peppercorns
1 Whole clove
2 Bay leaves
Fresh parsley
¼ teaspoon Thyme
4 Garlic buds
½ cup Wine vinegar; red or white
2 tablespoons Oil
2 Shallots; chopped
2 tablespoons Lemon juice
2 cups Sherry
1 tablespoon Worcestershire sauce
1 (3-5 pound) tenderloin of beef
Butter

Combine the first 14 ingredients. Marinate meat in refrigerator for 24 hours. Drain, dot with butter and roast at 450ø for 30 to 45 minutes depending on degree of doneness desired. Yield: 6 to 10 servings.

MANDY DILLARD

(MRS. WILLIAM III)

MARINATE 24 HOURS

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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