Roast Tenderloin Diane

8h
Prep Time
1h
Cook Time
9h
Ready In


"Like Steak Diane, but in a roast version! Perfect for special occasions or holidays. Prep time is marinating time."

Original is 6 servings

Nutritional

  • Serving Size: 1 (221.1 g)
  • Calories 673.7
  • Total Fat - 54.1 g
  • Saturated Fat - 22.7 g
  • Cholesterol - 175.5 mg
  • Sodium - 746.9 mg
  • Total Carbohydrate - 0.9 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.3 g
  • Protein - 42.9 g
  • Calcium - 24.3 mg
  • Iron - 5.2 mg
  • Vitamin C - 4.5 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Combine the first 7 ingredients in a small bowl; stir well.

Step 2

Place tenderloin in a large shallow dish or large zip-lock bag. Pour marinade mixture over the tenderloin. Cover and marinate in the refrigerator for 8 hours, turning occasionally.

Step 3

Remove the tenderloin from the marinade, reserving marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Set aside.

Step 4

Place tenderloin on a rack in a shallow roasting pan; insert meat thermometer, making sure it does not touch fat. Bake at 425 degrees for 45 to 55 minutes or until the thermometer registers 140 degrees (rare), 150 degrees (medium-rare), or 160 degrees (medium). You really shouldn't cook it past medium-rare for the best taste and tenderness. Baste with the marinade occasionally. Let the tenderloin stand for 10 minutes before serving.

Step 5

Saute mushrooms in 1 tablespoon melted butter in a skillet until tender; set aside, and keep warm.

Step 6

Place the remaining marinade in a small saucepan; add water and 2 tablespoons butter. Bring to a boil; reduce heat, and simmer 3 minutes.

Step 7

Slice tenderloin; spoon sauce over tenderloin. Top with sauteed mushrooms.

Tips


No special items needed.

0 Reviews

You'll Also Love