| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 2 |
|
Carrots; sliced |
| 2 |
|
Onions; sliced |
| 10 |
|
Black peppercorns |
| 1 |
|
Whole clove |
| 2 |
|
Bay leaves |
|
|
Fresh parsley |
| 1/4 |
ts |
Thyme |
| 4 |
|
Garlic buds |
| 1/2 |
c |
Wine vinegar; red or white |
| 2 |
tb |
Oil |
| 2 |
|
Shallots; chopped |
| 2 |
tb |
Lemon juice |
| 2 |
c |
Sherry |
| 1 |
tb |
Worcestershire sauce |
| 1 |
|
(3-5 pound) tenderloin of beef |
|
|
Butter |
INSTRUCTIONS
Combine the first 14 ingredients. Marinate meat in refrigerator for 24
hours. Drain, dot with butter and roast at 450° for 30 to 45 minutes
depending on degree of doneness desired. Yield: 6 to 10 servings.
MANDY DILLARD
(MRS. WILLIAM III)
MARINATE 24 HOURS
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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