Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Royal Beef Tenderloin
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- #62408
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 cup soy sauce
2/3 cup vegetable oil
3 tablespoons brown sugar
2 tablespoons Dijon mustard
1 tablespoon white vinegar
1 teaspoon garlic powder
1 green onion, chopped
5 1/2 pounds beef tenderloin, trimmed
fresh cremini and shiitake mushrooms for garnish
flat leaf parsley for garnish
ROYAL BUTTER
1/2 cup butter or margarine, softened
8 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup prepared horseradish, drained
directions
Combine first 7 ingredients, stirring well.
Place tenderloin in a large heavy-duty, zip-top plastic bag. Pour marinade over tenderloin. Seal bag securely.
Place bag with tenderloin in bowl in case of leakage. Marinate in refrigerator 8 hours or overnight, turning occasionally.
Remove tenderloin from bag containing marinade, reserving marinade. Bring marinade to a boil in a small saucepan, then set aside.
Place tenderloin on a rack in a shallow roasting pan. Bake at 400 degrees F for 45 to 55 minutes or until thermometer inserted in thickest part registers 145 degrees F (medium rare) or 160 degrees F (medium), basting occasionally with marinade. Let stand for 10 minutes before slicing.
Meanwhile, saute mushrooms if using. Slice tenderloin and transfer to a serving platter. Garnish, if desired. Serve with Royal Butter.
For Royal Butter: Combine all ingredients in a medium mixing bowl. Beat at medium speed of an electric mixer until blended. Serve at room temperature.
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