Did you survive Christmas? More importantly, did you make it out of the Forced Family Fun* alive? We had a lovely time, and my mother really knocked it out of the park with her Christmas Eve supper. I really think it was her finest effort to date – not to mention, look at her beautiful table!
Anyway, I totally missed the boat on sharing her famous marinated beef tenderloin last week but maybe you’ve decided to eschew going out for New Years, and have decided to stay in and fix a fancy meal? This is just the ticket — and it makes delicious leftovers. You’ll be thrilled to wake up at noon on New Years Day, and have a mid-day snack already on hand while you get to cooking your black eyed peas and collards.
D’bra’s Beef Tenderloin.
1 whole beef tenderloin, trimmed
1 cup soy sauce
3/4 cup salad oil
3 tbsp honey
2 tbsp apple cider vinegar
1 green onion, chopped (tops included)
1 tsp garlic powder
1 tsp grated ginger (optional)
Combine ingredients in a 2-gallon ziploc bag and add tenderloin. Marinate overnight, or up to 3 days.
Bake tenderloin 40 minutes at 400 and allow to rest at least 30 minutes before serving.
Now, this makes a pretty rare tenderloin (the original recipe called to cook it just 30 minutes), so keep that in mind. I cook mine anywhere from 40-50 minutes, depending on how I am feeling that day. If you don’t like rare beef… well, what in the heck are you making a tenderloin for?
Christmas joy-ed out,
* I’M KIDDING.