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Potpourri Sauced Tenderloin

Beef.Chef's picture
  Onion 1⁄2 Cup (8 tbs), finley chopped
  Catsup 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
  Cooking oil 2 Tablespoon
  Snipped parsley 1 Tablespoon
  Sugar 2 Teaspoon
  Worcestershire sauce 2 Teaspoon
  Dried thyme 1 Teaspoon, crushed
  Prepared horseradish 1 Teaspoon
  Salt 1 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Water 1 Cup (16 tbs)
  Beef tenderloin 1 Pound
  Salt To Taste
  Pepper 1

In 1-quart saucepan combine onion, catsup, vinegar, oil, parsley, sugar, Worcestershire, thyme, horseradish, 1 teaspoon salt, chili powder, and garlic.
Blend in water.
Bring mixture to boiling; reduce heat.
Boil, uncovered, over medium-low heat till sauce is of medium-thick consistency, 20 to 25 minutes.
Meanwhile, place meat on rack in shallow roasting pan; sprinkle with a little salt and pepper.
Insert meat thermometer.
Roast at 425° for 30 minutes.
Remove from oven; brush with some of the sauce.
Return to oven and roast till thermometer registers 140°, about 15 minutes more; brush occasionally with sauce.
Let stand 15 minutes before carving.

Recipe Summary

Side Dish

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