March/April 2006
- 1½ cups vegetable oil
- 3/4 cup soy sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons dry mustard
- 2 cloves minced garlic
- ½ cup red wine vinegar
- 2½ teaspoons salt
- 2 tablespoons freshly ground pepper
- ¼ cup cider vinegar
- 1 tablespoon fresh parsley, chopped
- 5 pounds beef tenderloin
Combine all ingredients, except tenderloin, in large shallow pan. Place tenderloin in pan, cover and marinate in refrigerator at least 2 hours or overnight, turning occasionally. Remove beef from refrigerator 1 hour before cooking.
Cooking
Beef is outstanding grilled.
Oven method: Preheat oven to 450 degrees. Place beef on rack in large baking pan and bake 10 minutes. Lower oven temperature to 400 degrees and continue baking to desired doneness (18 to 20 minutes per pound for medium rare). Remove beef from oven and let cool. Wrap with foil and refrigerate until ready to serve.
To serve, slice beef thinly and arrange on platter.
Horseradish sauce
- 1 cup sour cream
- ½ cup prepared horseradish, drained
- 2 slices fresh white bread, crusts removed, finely diced
- ½ cup whipping cream, chilled
Combine first three ingredients in medium bowl and mash with fork to mix well. In a small bowl, whip cream until stiff peaks form. Gently fold cream into horseradish mixture. Cover and refrigerate until ready to serve.
