Whole Beef Tenderloin
by Sue Zelickson, Tastemaker in Residence - Recipe = From Gramma’s Kitchen Cookbook
This was my mother’s recipe which she saved for very special company dinners. Mu sister Connie perfected it and served it often, also for special dinners.
Ingredients
1 Tbsp prepared mustard
1 1/2 Tbsp Kitchen Bouquet = Browning & Seasoning Sauce (see photo below)
1/2 cup butter, softened
1 (4 to 6-pound) whole beef tenderloin
Seasonings to taste
Instructions
Combine mustard, Kitchen Bouquet and butter; spread over tenderloin. Add seasoning. Roast at 375° for about 1 1/2 hours for medium rare.
Makes 10-12 servings