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Turn-Of-The Century Fillet Of Beef

Yield 12 to 15 servings


  • 3 tablespoons butter or margarine, softened
  • 1 (4- to 5-pound) beef tenderloin, trimmed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Sherry-Mushroom Sauce

How to Make It

  1. Preheat oven to 500°.

  2. Rub butter over surface of tenderloin; sprinkle with salt and pepper. Place tenderloin on a lightly greased rack in a shallow roasting pan. Turn narrow end under to make roast more uniformly thick. Insert meat thermometer, if desired.

  3. Place in oven, and immediately reduce temperature to 400°. Bake, uncovered, for 50 minutes or until meat thermometer registers 140° (rare).

  4. Cut tenderloin into 1-inchthick slices and arrange on a heated platter. Serve with Sherry- Mushroom Sauce.

  5. Note: Tenderloin may be garnished with tomato roses.

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