Beef Extraordinaire with Sauce Diane

When the boss comes to dinner

Beef Extraordinaire with Sauce Diane
Print
Ingredients
  1. Serves 8.
Ingredients
  1. 4 lbs. beef tenderloin 2 kg
  2. 1/2 cup butter – melted 125 mL
  3. 3/4 lb. mushrooms – sliced 340 g
  4. 1 1/2 cups green onions – sliced 375 mL
  5. 2 tsp. dry mustard 10 mL
  6. 1 Tbsp. lemon juice 15 mL
  7. 1 Tbsp. Worcestershire sauce 15 mL
  8. 1 tsp. salt 5 mL
  9. Book Reference – the Best of the Best – Vol. 1(Page: 228), Grand Slam (Page: 118)
Instructions
  1. Leave tenderloin in whole piece. Place in pan on rack in 500 degree oven for 30 minutes. Use meat thermometer – 30 minutes will cook beef to medium stage. While meat is cooking, saute the mushrooms and green onion in the melted butter with mustard for 5 minutes. Add remaining ingredients and cook an additional 5 minutes. Keep warm on back of stove. Cut meat into thick slices. Serve with sauce and oven baked wild rice.
  2. Book Reference – the Best of the Best – Vol. 1(Page: 228), Grand Slam (Page: 118)
Notes
  1. Book Reference – the Best of the Best – Vol. 1(Page: 228), Grand Slam (Page: 118)
The Best of Bridge http://www.bestofbridge.com/

I may rise – but I refuse to shine!

Posted in Recipes, Beef, Pork & Lamb and tagged .

Leave a Reply

Your email address will not be published. Required fields are marked *