Roast Beef Tenderloin
Ingredients
| Beef tenderloin | 4 1/2 Pound | |
| Oil | 1/2 Cup (8 tbs) | |
| Burgundy wine | 1/2 Cup (8 tbs) | |
| Grated onion | 2 Tablespoon | |
| Garlic | 1 Clove (5 gm) , minced | |
| Salt | 1 1/2 Teaspoon | |
| Tabasco | 5 Drop |
Directions
GETTING READY
1. In a bowl combine all ingredients and marinate beef in the mixture in the refrigerator for at least 2 hours.
2. Remove from sauce.
3. Preheat oven to 450°.
MAKING
4. In a shallow pan place meat and brush with marinade.
5. Bake for 15 minutes and reduce temperature to 350°.
6. Baste with marinade occasionally and continue baking for 35 minutes for medium rare or less time for rare.
SERVING
7. Serve garnished with sauteed mushroom caps and sprigs of parsley.
Recipe Summary
Nutrition Facts
Serving size
Calories 710Calories from Fat 369
% Daily Value*
Total Fat 41 g63.1%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 675 mg28.13%
Total Carbohydrates 1 g0.3%
Dietary Fiber %
Sugars
Protein 75 g150%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
