Marinated Tenderloin
| Yield: | 6 Servings |
| Categories: | Meat |
| 2 | Carrots; sliced | |
| 2 | Onions; sliced | |
| 10 | Black peppercorns | |
| 1 | Whole clove | |
| 2 | Bay leaves | |
| Fresh parsley | ||
| 1/4 | ts | Thyme |
| 4 | Garlic buds | |
| 1/2 | c | Wine vinegar; red or white |
| 2 | tb | Oil |
| 2 | Shallots; chopped | |
| 2 | tb | Lemon juice |
| 2 | c | Sherry |
| 1 | tb | Worcestershire sauce |
| 1 | (3-5 pound) tenderloin of beef | |
| Butter |
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