Beef Tenderloin
Paula the Insane Cook sent in this recipe for Beef Tenderloin with the following comment:
Ingredients:
An easy foolproof recipe for cooking Beef. Just remember that the differences for rare, medium-rare and well done. The trick of course is, if you have people at your table who want rare and others want well done. That takes a bit of cooking on part of the beef while you let the other part rest out of the oven. Since it is meat and requires timing, two stars for difficulty. It really is easy.
This recipe can be made to serve 12 people. If there are fewer at your table, I can send some of my non cooking sisters over or you can freeze the leftovers for another meal. If you opt for the extra guests, make them do the dishes.Beef Tenderloin
Ingredients:
- 1 Cup Dry Sherry
- 1 Cup Low Sodium Soy Sauce
- 5 Green Onions finely chopped
- 5 – 6 pounds Beef Tenderloin , trimmed
- 2 Tablespoons Olive Oil
- Rosemary Sprigs for garnish
- Stir together Sherry, Soy Sauce and onions
- Rub tenderloin with olive oil and place on wire rack, set in roasting pan
- Pour Sherry mixture into pan
- Bake @ 450 degrees for 50 minutes for medium rare
- Bake 1 hour and 5 minutes for medium
- Bake 1 hour and 20 minutes for well done
- Remove from oven and cover loosely (tenting) with aluminum foil for 15 minutes before slicing.
- Garnish with Rosemary sprigs
- Slice into portions and serve with pan drippings
An easy foolproof recipe for cooking Beef. Just remember that the differences for rare, medium-rare and well done. The trick of course is, if you have people at your table who want rare and others want well done. That takes a bit of cooking on part of the beef while you let the other part rest out of the oven. Since it is meat and requires timing, two stars for difficulty. It really is easy.
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