Elegant Beef Tenderloin

Beyond the Fence, p. 228

1 (2 pound) tenderloin

½ cup softened butter, divided

¼ cup chopped green onions

2 tablespoons soy sauce

1 teaspoon Dijon mustard

¾ cup dry sherry or dry white wine

Preheat oven to 400 degrees. Rub tenderloin with butter. 

SO MUCH butter. (Don't worry - I used plant butter, so my arteries are ok.)

Place tenderloin on rack in a shallow pan and bake 20 minutes. In a small saucepan, cook green onions in remaining butter until tender. Add soy sauce and mustard. Stir in sherry. Heat just to boiling. Pour sauce over tenderloin. 

The tenderloin at the store was already cut up into medallions, so I baked them for four minutes, put on the sauce, and baked them for another four minutes for people who wanted medium-rare. 

Return tenderloin to oven and bake 25 to 30 minutes for medium-rare (internal temperature 170 degrees), basting frequently.

Served with some of my mother-in-law's delicious wild rice and baked broccoli.

My Rating: 5/5 "Loved. This. So. Much. They're not kidding when they call it a tender-loin. It's SO tender, and so juicy. The sauce is the perfect blend of sweet and tart, but it's mild enough that the flavor of the beef really shines through. Highly recommend - treat yo' self."