OCTOBER

OCTOBER

December 11, 2013

MARINATED BEEF TENDERLOIN WITH ROYAL BUTTER

 
a GRANDEUR NOEL
 

Get ready to host the most memorable gatherings of the season.
 
 
Plan your holiday scheme around something you love
 


MAKE THIS YEAR YOUR MOST ELEGANT AND HAPPIEST HOLIDAY EVER


Introduce unexpected elements for a picture perfect Christmas


Blend new and vintage accents for a casual yet elegant look
that’s all about comfort and charm


This oven roasted tenderloin is simply one of the best I've ever made. You will be able to cut it with a fork and it always turns out so tender and very flavorful due to the marinade. A perfect addition to your Christmas Eve buffet or Christmas dinner!  You can serve it alone or with a toasted baguette, slathered with the Royal Butter. Time to Make Merry!
 

ROYAL BEEF TENDERLOIN
MARINADE
1 cup soy sauce
2/3 cup vegetable oil
3 tablespoons brown sugar
2 tablespoons Dijon mustard
1 tablespoon white vinegar
1 teaspoon garlic powder
1 green onion, chopped
5 lb. beef tenderloin
 
ROYAL BUTTER
1/2 cup butter
1 (8 ounce) packages cream cheese
1/4 cup mayonnaise
1/4 cup prepared horseradish, drained
 
Combine the first seven ingredients in a large zip lock bag, shake well, then add the tenderloin.
Marinate the tenderloin in the refrigerator for 8 hours, turning occasionally.
Remove the tenderloin from the bag and put the marinade in a saucepan.
Bring to a boil (reduce) and set aside.
Place the tenderloin in a roasting pan.
Bake at 400 degrees F. for 45-55 minutes.
Baste occasionally with marinade.
In the last minute or so cover the tenderloin with the marinade and let baste on.
Remove from oven and let stand for 10 minutes before slicing and serving.
 

3 comments:

  1. Oh, MY!!! That just looks so good I can nearly SMELL it!!! Lovely pictures chock full of eye candy!

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    Replies
    1. Thank you Rick and welcome to Estelle's! I appreciate your kind comments!

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