Tenderloin of Beef

Tenderloin of Beef

For special company!


3 lbs whole beef tenderloin
2 TBS softened butter
¼ cup chopped shallots
2 TBS butter
2 TBS soy sauce
1 tps. Dijon mustard
Dash of ground pepper
¾ cup dry sherry
One bunch parsley, washed


For best results, meat should be room temperature for roasting. Preheat oven to 400 degrees. Spread tenderloin with softened butter. Place on a rack in a shallow baking pan and bake, uncovered, 20 minutes.

Meanwhile, sauté shallots in remaining butter until tender. Add soy sauce, mustard and pepper. Stir in sherry and heat to boiling. When meat has baked 20 minutes, pour sauce over and bake another 20-25 minutes to serve medium-rare. Baste frequently.
Remove from oven and let sit for a few minutes, then carve in 1” pieces, overlapping them attractively on a warm platter lavished with parsley sprigs. Pour over any meat juices from the baking pan. Serve as is or with Mushrooms in Wine Sauce (recipe follows).
Serves 8

Mushrooms in Wine Sauce

6 TBS butter
½ lbs. mushrooms, sliced
2 medium onions, finely chopped
1 clove garlic, minced
½ tsp. flour
Pinch dried marjoram
Pinch dried thyme
4 drops Tobasco sauce
2 dashes Worcestershire sauce
5 oz. dry red wine
1 beef bouillon cube, dissolved in ¼ cup water
Salt and pepper
Minced parsley

Melt butter in a large skillet. Add mushrooms, onions and garlic. Saute until onions are soft. Add remaining ingredients, except parsley, mixing well. Barely simmer for about 10 minutes. Serve hot in gravy boat with a sprinkle of minced parsley.