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Ingredientes
- 1 c. bourbon
- Juice of 1 lemon
- 1 teaspoon onion salt
- 2 teaspoon Worcestershire sauce
- 1 teaspoon lemon pepper
- 1 c. water
- 1 teaspoon paprika
- 1 (5 lb.) beef tenderloin, trimmed
- 1/2 teaspoon chicken-flavored granules
- 1 1/2 teaspoon beef-flavored granules
- 2 slices bacon
- 1 c. water
- 2 teaspoon browning and seasoning sauce
- 2 tbsp. cornstarch
- 1/4 c. water
Direcciones
- Combine first 8 ingredients, stir well. Spear tenderloin in several places. Place tenderloin and marinade in a ziploc heavy-duty plastic bag. Seal tightly; chill 8 hrs. Drain and reserve marinade. Place tenderloin on rack of broiler pan, making sure it does not touch fat. Bake at 425 degrees for 45 to 60 min or possibly till thermometer registers 140 degrees (rare) or possibly 150 degrees (medium). Baste occasionally with marinade while baking. Remove to serving platter. Reserve remaining marinade. Pour remaining marinade in a saucepan, cook over medium heat till reduced to 1/2 c.. Add in mushrooms, 1 c. water, bouillon granules, and browning and seasoning sauce. Cook till mushrooms are tender. Combine cornstarch and 1/4 c. water, stir into mushroom mix to a boil. Cook 1 minute or possibly till thickened and bubbly, stirring constantly. Brush tenderloin with mushroom sauce. Slice tenderloin, and serve with sauce. Yield 12 servings.
- It sounds a little unusual to put bacon on top of tenderloin, but if your butcher doesn't have it, prepare it this way. The bacon gives the meat a good taste as tenderloin doesn't have much of a flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 12 servings | |
| Calories 478 | |
| Calories from Fat 204 | 43% |
| Total Fat 22.63g | 28% |
| Saturated Fat 8.66g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 157mg | 52% |
| Sodium 177mg | 7% |
| Potassium 669mg | 19% |
| Total Carbs 2.17g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.27g | 0% |
| Protein 51.25g | 82% |
