Edith's Beef Tenderloin Recipe
Ingredients
| White wine | 2 Cup (16 tbs) | |
| White vinegar | 2 Cup (16 tbs) | |
| Steak sauce | 1 Bottle (1l) | |
| Beef tenderloin | 1 | |
| 1 large white onion, sliced 1/2 cup unsalted butter, at room temperature | ||
| Lowry's Seasoned Pepper | ||
| 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.
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.
Chef
