New Year's Eve Dinner

Tonight I will be making one of Deirdre's favorite meals: Tenderloin Deluxe. My sister Patricia shared this recipe with me a few years ago, and she got it from her mother-in-law. It is a very simple dish to make:

Tenderloin Deluxe
3lb beef tenderloin roast
2 tablespoons softened butter
1/4 cup chopped scallions
2 tablespoons butter
2 tablespoons soy sauce
1 teaspoon Dijon mustard
Dash of ground black pepper
1 cup cooking sherry

The meat should be left out, covered, at room temperature for 2-3 hours before roasting.

1. Preheat your oven to 400 degrees.
2. Spread the tenderloin with the softened butter. Place on a rack in a shallow roasting pan and cook uncovered for 20 minutes.
3. While the roast is cooking, saute the scallions in the remaining butter until tender. Add the soy sauce, mustard and pepper. Stir in the sherry and heat until just boiling.
4. After the roast has cooked for 20 minutes, pour the sauce over the roast and cook to desired doneness (125F for rare). Baste frequently.
5. Remove the roast at desired doneness and let it rest for 10 minutes before serving. Carve the roast into 1 inch slices and serve.

Side dishes will be tossed greens, and either rice or cous cous. I might also include a vegetable with the meal. The veggie I will prepare will be a game time decision. When Dee and I head out to pick up a few things for the meal, we will see what looks good.