Copyright © 2015 The FOURnet Information Network. All rights reserved.

1 c. bourbon
Juice of 1 lemon
1 tsp. onion salt
2 tsp. Worcestershire sauce
1 tsp. lemon pepper
1 c. water
1 tsp. paprika
1 (5 lb.) beef tenderloin, trimmed
1/2 tsp. chicken-flavored granules
1 1/2 tsp. beef-flavored granules
2 slices bacon
1 c. water
2 tsp. browning and seasoning sauce
2 tbsp. cornstarch
1/4 c. water

Combine first 8 ingredients, stir well. Spear tenderloin in several places. Place tenderloin and marinade in a ziploc heavy-duty plastic bag. Seal tightly; refrigerate 8 hours. Drain and reserve marinade. Place tenderloin on rack of broiler pan, making sure it does not touch fat. Bake at 425 degrees for 45 to 60 minutes or until thermometer registers 140 degrees (rare) or 150 degrees (medium). Baste occasionally with marinade while baking. Remove to serving platter. Reserve remaining marinade. Pour remaining marinade in a saucepan, cook over medium heat until reduced to 1/2 cup. Add mushrooms, 1 cup water, bouillon granules, and browning and seasoning sauce. Cook until mushrooms are tender. Combine cornstarch and 1/4 cup water, stir into mushroom mixture to a boil. Cook 1 minute or until thickened and bubbly, stirring constantly. Brush tenderloin with mushroom sauce. Slice tenderloin, and serve with sauce. Yield 12 servings.

It sounds a little unusual to put bacon on top of tenderloin, but if your butcher doesn't have it, prepare it this way. The bacon gives the meat a good taste as tenderloin doesn't have much of a flavor.

Share: Add review or comment

Have your own version of this recipe? Share it here

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2015 The FOURnet Information Network | Privacy | TalkFood