This beef tenderloin with mushrooms, onion and wine is perfect for a very special dinner.   It was given to me by a friend thirty years ago and I’ve  made it many times since for Christmas dinner.

My friends make this recipe, my family makes it, and it always gets rave reviews, always!

My son, Ryan, makes it using ribeye steaks if he’s just making it for two, it would be really good made with filets or New York strips, also.  You won’t be disappointed with this recipe, it’s wonderful with horseradish mashed potatoes and glazed carrots, it’s so delicious and since you  make it ahead and marinate it, there are no last minute hassles preparing it.  I never alter the recipe, why mess with perfection...

Beef Tenderloin in Red Wine Sauce

whole beef tenderloin
6 Tablespoons butter
1 clove garlic, slivered
2 Tablespoons Heinz Chili Sauce
10 ounces dry red wine, I use a Cabernet
2 onions, sliced
1 pound mushrooms, whole button ones, or thick sliced large ones
1/4 teaspoon marjoram
2 dashes Worchestershire sauce
2 beef boullion cubes
4 slices bacon
flour, salt and pepper

Saute onions and mushrooms in butter, adding garlic for the last minute or so.  Add marjoram, Worchestershire sauce, wine and boullion.

Sprinkle tenderloin with flour, salt and pepper.  Lay slices of bacon on top of meat in large roasting pan that has been sprayed with Pam.  Broil for 7 minutes on each side.

Pour the liquid over the meat and marindate it for 5 hours in the refrigerator basting frequently.  (May be refrigerated overnight).

Bake at 450 degrees for 30 minutes.  We let it set for awhile, and then slice.  Test it after 30 minutes, if it’s too rare for your family, cook a bit longer.  Since this cooks at 450 degrees, it doesn’t take long, watch it carefully. 

Note:  I let it come to room temperature before baking.  The 30 minutes baking time is more accurate if you do this.

This stuff is nectar of the gods! I used this marinade for chicken, and pork, you are looking at the pork chops in the picture, I used my FoodSaver to pull a vacuum on this, so that I didn’t have to marinade for hours.

I tweak the recipe a bit, using Splenda instead of sugar, and I increase the garlic powder and add onion powder. Sometimes I substitute pineapple juice for water, it’s a very forgiving recipe.

Ingredients

1 cup soy sauce

1 cup water (can substitute pineapple juice)

3/4 cup white sugar (I use 3/4 cup granular Splenda

1/4 cup Worcestershire sauce

3 tablespoons distilled white vinegar

3 tablespoons vegetable oil

1/3 cup dried onion flakes (I use 2 teaspoons onion powder)

2 teaspoons garlic powder (I increase this to a tablespoon)

1 teaspoon grated fresh ginger (I omit the ginger, I’m not a fan.

Mix all together, stores well in the fridge. So simple, and so good.