Edith's Beef Tenderloin Recipe

Summary

Preparation Time30 MinCooking Time40 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexHealthyServings10
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 White wine2 Cup (32 tbs)
 White vinegar2 Cup (32 tbs)
 Bottled steak sauce10 Ounce (1 Bottle, Heinz 57)
 Beef tenderloin5 Pound
 White onion1 Large, sliced
 Unsalted butter1⁄2 Cup (8 tbs), melted (At Room Temperature, More For Greasing The Pan)
 Seasoned pepper To Taste (Lowry'S)
 Seasoned salt To Taste (Mccormick Season-All)

Directions

Pour the wine, vinegar, and Heinz 57 sauce into a large bowl and mix well.
Place the tenderloin in a large zip-top bag.
Pour the wine mixture into the bag, add the onions, and seal the bag.
Place in the refrigerator for 48 hours to marinate.
Remove the tenderloin from the marinade, pat dry, and place in a roasting pan.
Rub the tenderloin with the butter, and coat with Seasoned Pepper and Season-All.
Cover, place in the refrigerator, and let sit for 4 hours.
Preheat the oven to 450°F.
Roast the meat, uncovered, for 30 to 40 minutes.
Using a meat thermometer to determine desired doneness, cook the meat to: 120° to 130° for rare, 130° to 140° for medium rare, 140° to 155° for medium, 155° to 160° for well done.
Let stand at room temperature for 45 minutes before slicing and serving.
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