TAILGATE TENDERLOIN
1 6 to 7 lb. whole beef
tenderloin
1/4 cup olive oil
2 Tablespoons broiled steak
seasoning or seasoned salt
1 Tablespoon black pepper
1/2 cup honey
1 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup soy sauce
tenderloin
1/4 cup olive oil
2 Tablespoons broiled steak
seasoning or seasoned salt
1 Tablespoon black pepper
1/2 cup honey
1 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup soy sauce
Trim fat and cartilage from beef tenderloin. Slice meat into 1/8- to1/4-inch slices and place in large mixing bowl. Coat slices with olive oil. Sprinkle with steak seasoning and black pepper to cover all slices: refrigerate for 1 to 2 hours. In separate bowl, mix together honey, ketchup, Worcestershire sauce and soy sauce. Add the mix to tenderloin slices and refrigerate overnight. Place slices on hot grill and cook 2 to 3 minutes on each side to achieve desired doneness. If desired, serve on rolls as a pit beef sandwich. Makes 20 servings.
Submitted by Marc Scher
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