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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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My husband is a hunter and I like to come up with different ways to cook the meat he brings home. I found venison and beef tenderloin are similar so I use this recipe for both types of meat.Corrina Larson, Eden, New York Ingredients:
2 cups seasoned bread crumbs |
2 teaspoons seasoned salt |
1/2 teaspoon pepper |
1 beef tenderloin roast (4 pounds) |
3/4 cup butter, melted, divided |
lemon cream sauce: |
2 green onions, finely chopped |
2 garlic cloves, minced |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 to 1/2 teaspoon dried rosemary, crushed |
1-1/2 cups heavy whipping cream |
1 cup chicken broth |
4 teaspoons lemon juice |
Directions:
1. In a large shallow bowl, combine the bread crumbs, seasoned salt and pepper. Cut tenderloin in half; brush beef on all sides with 1/2 cup butter. Roll in crumb mixture.
2. In a large skillet, brown beef on all sides in remaining butter. Transfer to a lightly greased 15-in. x. 10-in. x 1-in. baking pan; drizzle with pan drippings.
3. Bake at 350° for 25-45 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.
4. Meanwhile, in a small saucepan, saute onions and garlic in butter until tender. Stir in flour and rosemary until blended; gradually add cream and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Serve with beef. Yield: 10 servings (2-1/2 cups sauce).
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