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Send MessagePeter Curtin :: Recipes :: PC's Beef Tenderloin
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PC's Beef Tenderloin
Rating : Not Rated
A tasty, quick marinade for a killer beef tenderloin.
Yield: 6
Prep time: 15 Minutes
Cook Time: 30 Minutes
Course: Main Dishes
Ingredients:
Instructions:
Mix in a ziplock bag and allow several hours to marinate, flipping the bag every few hours. Two important tips that will help with the overall taste and flavor: pour the marinade over the meat as it cooks (it works best to sear each side and then move the meat off of direct heat and bake it) and wrap the meat in aluminum foil once it's off the grill (it will continue to cook a bit, but this step allows the meat to set up before you cut it). For the carnivores in the audience, the meat is best cooked medium rare to elicit the proper taste. Serving size will depend on the size of the tender and the appetite of your family/guests.
Yield: 6
Prep time: 15 Minutes
Cook Time: 30 Minutes
Course: Main Dishes
Ingredients:
- 1.5 cups ketchup
- 1 cup water
- 2 teaspoons mustard (preferably of the dijon or spicy variety)
- 1 packet Good Seasons Italian dressing (dry)
- A couple dashes of Worcestershire sauce to taste
Instructions:
Mix in a ziplock bag and allow several hours to marinate, flipping the bag every few hours. Two important tips that will help with the overall taste and flavor: pour the marinade over the meat as it cooks (it works best to sear each side and then move the meat off of direct heat and bake it) and wrap the meat in aluminum foil once it's off the grill (it will continue to cook a bit, but this step allows the meat to set up before you cut it). For the carnivores in the audience, the meat is best cooked medium rare to elicit the proper taste. Serving size will depend on the size of the tender and the appetite of your family/guests.
Posted by Peter Curtin
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