Beef Tenderloin

By Rpaulin_

Special dinner preparation

Ingredients

• 3 lbs whole beef tenderloin
• 2 tablespoons softened butter
• 1/4 cup chopped scallions
• 2 tablespoons butter
• 2 tablespoons soy sauce
• 1 teaspoon Dijon wine mustard
• dash of ground pepper
• 3/4 dup dry sherry
• For best results, the meat should sit at room temperature for 2-3 hours before roasting.
• Preheat oven to 400 degrees

Details

Servings 8

Preparation

Step 1

Spread the tenderloin with the softened butter. Place on a rack in a shallow roasting pan and bake, uncovered for 20 minutes.

Meanwhile, saute the scallions in the remaining butter until tender. Add the soy sauce, mustard, and pepper. Stir in the sherry and heat just until boiling.

After the meat has baked 20 minutes, pour the sauce over it and bake another 20-25 minutes to serve medium-rare. Baste frequently.

Remove from oven and let sit for 10 minutes, then carve in 1-inch slices, overlapping them attractively on a warm platter lavished with parsley. Either feature the tenderloin in its own sauce or offer mushrooms in wine sauce and a Bearnaise sauce in separate gravy boats.