Marinated tenderloin
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .