Marinated Beef Tenderloin with Mustard Cream

Charlene Little
Charlene Little, Yahoo! Contributor Network
Nov 1, 2011 "Share your voice on Yahoo! websites. Start Here."
This must serve main dish is great for family get togethers or an everyday meal. The mustard cream sauce can be found in my recipe selection as well.
Category
Main Dish, Other
Cuisine
American
Main Ingredients
Meat and Poultry
Prep Time
 30 min
Cook Time
 50 min
Total Time
1 hrs  20 min

Ingredients

Serves 8
1 small onion, thinly sliced
1 cup soy sauce
1 cup dry sherry
1/2 cups vegetable oil
1/4 cup firmly packed brown sugar
2 tbsp lemon juice
1 tsp peeled grated gingerroot
1 tsp freshly ground pepper
1 (5 to 6 pound) beef tenderloin, trimmed
for garnish Watercress (optional)
for garnish Cherry tomatoes (optional)
1 1/2 cups Mustard Cream
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Directions for Marinated Beef Tenderloin with Mustard Cream

1
Combine first 8 ingredients. Stir well. Place tenderloin in a large shallow dish.
2
Pour marinade over tenderloin. Cover and marinate in refrigerator 8 hours, turning occasionally.
3
Uncover tenderloin, drain off and reserve marinade. Place tenderloin on a rack in a roasting pan. Insert meat thermometer into thickest portion of tenderloin making sure it does not touch fat. Bake on 425 degrees F for 50 minutes or until meat thermometer registers desired doneness. Occasionally basting with marinade. Remove and place on serving platter. Garnish with watercress and cherry tomatoes. Serve with mustard cream.
Tip
Determining when it is done:Meat thermometer registers:140 degrees = rare150 degrees= medium rare160 degrees = mediumThis recipe can be cooked to well done, however, it can easily make the meat tough to cut or chew. It will also cause the meat to be dry when it is served. Remember that the meat will continue to cook after it is removed from the heat as well.

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