Pistachio Nuts and Goat Cheese Spread
February 13, 2017
Scotch on the Rocks Salad
February 13, 2017
Show all

Robin’s Beef Tenderloin

3 lbs. beef tenderloin


1 large yellow onion, diced
2 t. freshly ground black pepper
2 T. Worcestershire sauce
2 T. Teriyaki sauce
2 T. Pickapeppa sauce
1 T. Belcour Honey Mustard Pepper Sauce or ½ freshly diced Scotch Bonnet pepper
½ cup Red Wine
2 T. Dijon mustard
4 oz. (one stick) butter, softened
2 T. olive oil
1 medium yellow onion, diced
1 cup white button mushrooms, quartered
1 large green sweet pepper, cored, seeded and cut in julienne strips
¼ cup chopped fresh parsley
½ cup beef broth
1 T. cornstarch, mixed with 2T. water
Parsley for garnishing


  1. Have the butcher trim the tenderloin and cut off the chain. This is a very important part of preparing this dish. If you are doing it yourself, use a very sharp knife. Trim off the fat a remove the long pieces of muscle.
  2. Mix marinade ingredients and rub over tenderloin well. Cover and chill overnight.
  3. Preheat oven to 450 degrees.
  4. Place tenderloin on a roasting pan with a rack. Rub all over with softened butter and place in the oven.
  5. Roast for 10 minutes and then turn the tenderloin over and roast another 10 minutes. Insert a thermometer into the center of the tenderloin. It is medium rare when it reaches 135 degrees. Remove from the oven and let it sit for 5-7 minutes before slicing. (The ends will be more well done than the middle).
  6. While the beef is in the oven, heat a sauté pan over medium heat. Pour the olive oil into the pan and sauté the onion until soft and translucent, then add the green pepper and sauté until soft. Pour into a bowl and reserve.
  7. Add a little more butter to the pan and sauté the mushrooms until they just begin to turn brown. Add to the onion, parsley and green pepper mixture.
  8. Deglaze the pan with wine and add the remaining marinade from the beef and the beef stock or consommé. Add the cornstarch to 2 T of consommé to make a slurry. Add the remaining marinade from the beef to the wine and stock mixture and bring to a boil, reduce heat and continue to cook for a few minutes.
  9. Before serving drizzle a little of the gravy over the top of the steak to keep it moist and place some of the mushrooms and sweet peppers around it. Garnish with parsley and serve with the remaining hot gravy.

Leave a Reply

Your email address will not be published. Required fields are marked *