Beef Tenderloin

This turned out to be a really good main dish to make when having people over.  Since I haven't ever made beef tenderloin, I was a little nervous about how it would turn out since we had Kevin's parents over and it's a pretty expensive cut of meat to mess up, but it turned out good.  I would definitely make this again for a nice dinner.  Our meal was made up of crab dip for an appetizer, beef tenderloin, twice baked potatoes, salad, dinner rolls, and an apple tart that Kevin's mom brought for dessert.  Everything was REALLY good, and Kevin and I used the leftover beef tenderloin to make steak sandwiches the next day.  I made a mustard sauce to go with the beef tenderloin, but it was so juicy that it actually didn't really need a sauce.  My mom gave me this recipe that my Aunt Kathy gave her, and the marinade had a great flavor.

Ingredients:

3-4 lb. beef tenderloin, trimmed and silver skin removed (I actually cheated and bought the already trimmed and prepared tenderloin from costco, but it is cheaper to do it yourself)

4 or 5 slices of bacon

fresh cracked pepper

Marinade-

3/4 cup unsweetened pineapple juice

1/2 cup steak sauce

1/3 cup worstershire sauce

1/3 cup port wine

1/4 cup lemon juice

2 teaspoons seasoned salt

1 teaspoon fresh cracked pepper

1 teaspoon lemon pepper seasoning

1 teaspoon dry mustard

Directions:

1.  Mix marinade ingredients together in a large, ziploc bag.  Add beef tenderloin and marinate for about 8 hours (you could also do this overnight).

2.  Preheat oven to 425 degrees.

3.  Place beef tenderloin on a roasting rack with marinade in the bottom of the pan.  Rub cracked pepper on the tenderloin and top with a few slices of uncooked bacon.

4.  Bake (uncovered) for about 35-45 minutes or until meat reaches your desired temperature.  Baste with the marinade twice during cooking.  Remove bacon and let stand for about 15 minutes before carving.  Slice into 1/2 inch slices and serve.

We wanted our beef tenderloin to be medium rare so we took it out of the oven around 123 degrees and then by the time we let it rest and sliced it, it was about 128 degrees.