Whole Beef Tenderloin

by Sue Zelickson, Tastemaker in Residence - Recipe = From Gramma’s Kitchen Cookbook

This was my mother’s recipe which she saved for very special company dinners. Mu sister Connie perfected it and served it often, also for special dinners.

Ingredients

1 Tbsp prepared mustard

1 1/2 Tbsp Kitchen Bouquet = Browning & Seasoning Sauce (see photo below)

1/2 cup butter, softened

1 (4 to 6-pound) whole beef tenderloin

Seasonings to taste

Instructions

Combine mustard, Kitchen Bouquet and butter; spread over tenderloin. Add seasoning. Roast at 375° for about 1 1/2 hours for medium rare.

Makes 10-12 servings