This is delicious and super-easy. I serve the tenderloin (if I'm not using it as my entree) sliced very thinly in minature yeast rolls or the very Southern "Angel Biscuits," with cocktails or on a tailgate. Enjoy!
Ingredients
- 1 four and a half lb. beef tenderloin trimmed off excess fat
- 1/4 c. plus 2 T. olive oil
- 3 T. soy sauace
- 1/4 tsp. pepper
- 2 tsp. seasoned salt
- 6-8 cloves of garlic, peeled
- 1/4 tsp. thyme
- Horseradish mustard:3/4 c. half and half divided; 1 egg yolk, beaten; 1/3 c. sugar; 2 T. all-purpose flour; 1/4 tsp. salt; 3 T. Dijon mustard; 1/4 c. white wine vinegar; 1 T. prepared horseradish.
- Scald 1/4 c. half and half. Set aside. Combine egg yolk, 1/2 c. half and half, sugar, flour, salt and mustard. Gradually add to scalded half and half. Cook over low heat, stirring constantly, 10 min. or until thickened. Stir in vinegar and horseradish. Store in refrigerator - makes 1 1/2 cups.
Directions
Place tenderloin in large shallow pan.Combine oil and other ingredients. Mix well. Pour marinade over meat.Cover with foil, refrigerate. Marinate 8 hrs.(Turn in 4hrs)
Remove from marinade. Allow it to reach room temperature. Preheat oven to 425 degrees. Bake 30-45 min.(Check roast temperature: 140 degrees-rare; 150-medium rare; 160 degrees-medium.)
Remove from oven. Allow to "rest" a bit and slice.
Serve with horseradish mustard.
I ditched the boyfriend...kept the recipe.
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Submitted 11/18/07.
Source: My Ex-Boyfriend
Submitted By: joyce williams
joywilliams44@hotmail.com
My Ex-Boyfriend's Beef Tenderloin