Trappers’ Peak Tenderloin

January 26, 2017

  • Prep: 3 hrs 30 mins
  • Cook: 50 mins

Directions

1Wash tenderloin and pat dry.

2Rub with minced garlic and press pepper onto sides.

3Combine Worcestershire and soy sauces. Pour over meat.

4Marinated for at least three hours.

5Preheat oven to 500 degrees.

6Drain and discard marinade.

7Pour bouillon around beef. Put into oven and immediately reduce heat to 350 degrees.

8Cook for 18 minutes per pound for rare, 20 minutes per pound for medium rare, or until internal temperature reaches 135-140 degrees.

Slice and serve with Mushroom Roquefort Sauce.

Timing is everything!  Don't just rely on the minutes per pound.  Check internal temperature frequently.

Ingredients

1 4 pound beef tenderloin

3 cloves garlic, minced

5 tablespoons pepper, coarsely ground

3/4 cup Worcestershire sauce

1 1/2 cups soy sauce

1 1/3 cups beef broth

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