1 tenderloin beef (about 5 pounds)
2 cans beef consomme
6 green onions
1 whole clove garlic, sliced
coarse salt
fresh black pepper
3 drops hot sauce
1 tsp rosemary
1 tsp thyme
3 cups fresh sliced mushrooms
2 cups sherry
2 cans beef consomme
6 green onions
1 whole clove garlic, sliced
coarse salt
fresh black pepper
3 drops hot sauce
1 tsp rosemary
1 tsp thyme
3 cups fresh sliced mushrooms
2 cups sherry
method
1. In a bowl combine consomme, hot sauce, sherry; mix well, set aside.
2. Score beef with sharp knife and remove silver skin and lace which runs along side of loin.
3. With sharp knife make deep indentions into loin and place buttons of garlic into the meat; rub pepper, rosemary and thyme into meat on all sides
4. Take green onions and lay around loin using ties to hold in place, they should look like straws wrapped around the loin.
5. Place loin into cooking bag and add sherry mixture along with mushrooms.
6. Tie off (do not poke holes in bag) and bake at 275 degrees until thermometer inserted reads desired doneness.
7. Serve broth on the side as a light gravy with the mushrooms.
2. Score beef with sharp knife and remove silver skin and lace which runs along side of loin.
3. With sharp knife make deep indentions into loin and place buttons of garlic into the meat; rub pepper, rosemary and thyme into meat on all sides
4. Take green onions and lay around loin using ties to hold in place, they should look like straws wrapped around the loin.
5. Place loin into cooking bag and add sherry mixture along with mushrooms.
6. Tie off (do not poke holes in bag) and bake at 275 degrees until thermometer inserted reads desired doneness.
7. Serve broth on the side as a light gravy with the mushrooms.
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