Recipe - Marinated Tenderloin

2 Carrots; cut or sliced up
2 Onions; cut or sliced up
10 Black peppercorns
1 Whole clove
2 Bay leaves
Fresh parsley
One fourth teaspoon Thyme
4 Garlic buds
One half cup Wine vinegar; red or white
2 tablespoon Oil
2 Shallots; chopped
2 tablespoon Lemon juice
2 cup Sherry
1 tablespoon Worcestershire sauce
1 (35 pound) tenderloin of
beef
Butter

Combine the first 14 ingredients. Marinate meat in refrigerator for 24
hours. Drain, dot with butter and roast at 450ø for 30 to 45 minutes
depending on degree of doneness desired. Yield: 6 to 10 servings.

MANDY DILLARD

(MRS. WILLIAM III)

MARINATE 24 HOURS

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.