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Roast Fillet Of Beef

Yield 8 servings


  • 1/2 cup butter or margarine
  • 1 1/2 tablespoons Worcestershire sauce
  • 3 tablespoons red wine vinegar
  • 1 (2- to 2 1/2-pound) beef tenderloin, trimmed
  • 6 cloves garlic
  • Fresh parsley sprigs (optional)

How to Make It

  1. Combine butter, Worcestershire sauce, and vinegar in a saucepan. Cook over low heat until butter melts; stir often. Remove from heat; keep warm.

  2. Make 6 small slits in tenderloin; stuff each slit with a garlic clove. Place tenderloin on a lightly greased rack in a shallow roasting pan. Tuck narrow end under to make roast more uniformly thick. Insert meat thermometer, if desired. Bake, uncovered, at 350° for 40 minutes or until meat thermometer registers 140° (rare), basting often with prepared sauce.

  3. Remove and discard garlic. Cut tenderloin into 1/2-inchthick slices; arrange on a warm serving platter. Garnish with parsley sprigs, if desired; serve immediately.

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