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Fabulous Beef Tenderloin

Reviewed: Aug. 28, 2012
Okay this is truly as fabulous as everyone is saying - HOWEVER - I did use the unsalted butter, and for the "3/4 cup soy sauce", used 3/8 cup lite soy sauce and 3/8 cup cabernet sauvignon. Magnificent! I basted it every 15 - 20 mins. Did the mushrooms in the sauce while roasting. Also pulled it out at about 123 degrees, and let it rest under a tent of aluminum for 30 mins. It was a perfect medium rare. Served with garlic smashed potatoes (YUM!) and asparagus. This is my new fancy company menu!
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