|
|
|
| TRAVELERS TOPICS |
| READ REVIEWS |
| DISCOUNT B&B STAYS |
| MONTHLY NEWSLETTER |
| BED & BREAKFAST BLOG |
| RECIPES |
| FOR INNKEEPERS |
| LIST YOUR B&B |
| MEMBER LOGIN |
| SELL YOUR B&B |
| B&B ASSOCIATIONS |
| ||||||||||
This Recipe contributed by: | ||||||||||
Devils Tower Trappers’ Peak Tenderloin 4 pound whole beef tenderloin 2-4 cloves garlic, minced 4-6 T. coarsely ground black pepper ¾ cup Worcestershire sauce 11/2 cups soy sauce 11/3 cups undiluted beef bouillon 6-8 servings Wash tenderloin and pat dry. Rub with minced garlic and press black pepper onto sides. Combine Worcestershire and soy in large baking dish and marinate beef for 2-3 hours at room temperature. Preheat oven to 500 degrees. Drain and discard marinade. Pour bouillon around beef. Put into oven and immediately reduce heat to 350 degrees. Cook for 18 minutes per pound for rare, 20 minutes per pound for medium rare, or until internal temperature reaches 135-140 degrees. Slice and serve with Mushroom-Roquefort Sauce. Mushroom-Roquefort Sauce ¼pound Roquefort cheese ½cup butter 2-4cloves garlic, minced 1T. Worcestershire sauce ¼tsp. caraway seeds ½cup chopped green onions, including tops ½pound mushrooms, sliced In medium saucepan over low heat, combine cheese, butter, garlic, Worcestershire and caraway seeds. Stir until cheese and butter melt. Add green onions and mushrooms. Continue cooking for 2-3 minutes. An impressive yet conservatively elegant presentation for family or guests. | ||||||||||
| (Updated: 07 Jul 2003) | ||||||||||
|
You were unique visitor |
Copyright 1995-2008 International Bed and Breakfast Pages (IBBP), Denton, Texas.
All rights reserved.
International Bed and Breakfast Pages is fully owned by T.M.Works LLC.
Mail comments/corrections on these pages to webmaster@ibbp.com
Disclaimer
Privacy Statement
Awards
| Contact Us | About IBBP | Site Map | Website Feedback | Privacy Statement | Disclaimer |