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BEEF TENDERLOIN WITH MUSHROOM SAUCE 
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.

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