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Marinated Beef Tenderloin

Yield 8 servings


  • 1 (3-pound) beef tenderloin, trimmed
  • 1/4 cup butter
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon meat and gravy browning and seasoning sauce
  • Fresh parsley sprigs (optional)

How to Make It

  1. Place tenderloin in a 13- x 9- x 2-inch baking dish; set aside.

  2. Combine remaining ingredients, except parsley, in a small saucepan; bring to a boil. Pour over tenderloin; cover and marinate overnight in refrigerator.

  3. Place tenderloin on a rack in a shallow roasting pan, reserving marinade. Tuck narrow end under to make roast more uniformly thick. Insert meat thermometer, if desired.

  4. Bake, uncovered, at 450° for 40 minutes or until meat thermometer registers 140° (rare); baste with marinade.

  5. Cut tenderloin into 1-inch slices. Arrange on a warm serving platter. Garnish with parsley, if desired.

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