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Entrees - Maindishes
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None
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Ingredients |
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5 lbs. beef tenderloin (Remove excess fat from tenderloin or ask meat dept. to do it for you.)
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½ lb. unsalted butter (not margarine)
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Rosemary
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3 teaspoons salt
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1 teaspoon pepper
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3-4 large pkgs mushrooms, cleaned, and halved
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4 cups burgundy wine
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Instructions |
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Melt butter with salt, pepper, and rosemary in small saucepan.
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Place tenderloin in roaster pan, top with butter mixture and mushrooms.
Roast, uncovered at 450 degrees for 20 minutes, then pour burgundy over top.
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Continue roasting until desired doneness, at least 45 minutes more, basting every 10 minutes.
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Cut beef on diagonal and place on platter surrounded with mushrooms.
Pour juice over top and pass rest with meat.
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Originally Submitted
10/20/2011
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