Marinated Beef Tenderloin Recipe
Ingredients
| Catsup/Null | 1⁄2 Cup (8 tbs) (NULL) | |
| Italian salad dressing mix/Null | 1 (NULL) | |
| Prepared mustard/Null | 1 Teaspoon (NULL) | |
| Worcestershire sauce/Null | 1⁄4 Teaspoon (NULL) | |
| Beef tenderloin/Null | 2 Pound (NULL) |
Directions
Advance preparation: Combine catsup, dressing mix, mustard, Worcestershire sauce, and 1/2 cup water.
Pierce meat with fork on all sides.
Place meat in plastic bag; set in deep bowl.
Add marinade to bag; close.
Refrigerate 24 hours.
Occasionally press bag against meat to distribute marinade.
Before serving: Remove meat from bag, reserving marinade.
Roast meat on rack in shallow roasting pan at 425° till desired doneness.
Allow about 50 minutes for rare (140°) and about 60 minutes for medium (160°).
Baste occasionally with reserved marinade.
Heat remaining marinade.
Spoon marinade over sliced meat.
Pierce meat with fork on all sides.
Place meat in plastic bag; set in deep bowl.
Add marinade to bag; close.
Refrigerate 24 hours.
Occasionally press bag against meat to distribute marinade.
Before serving: Remove meat from bag, reserving marinade.
Roast meat on rack in shallow roasting pan at 425° till desired doneness.
Allow about 50 minutes for rare (140°) and about 60 minutes for medium (160°).
Baste occasionally with reserved marinade.
Heat remaining marinade.
Spoon marinade over sliced meat.
Chef
