Mama's Beef Tenderloin
rec.food.recipes/Miles Graham

This is my mother's recipe, everyone loved it when she fixed it, and Must admit it gets good reviews now when I do so as well.

1 beef tenderloin (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

In a bowl combine consomme, hot sauce, sherry; mix well--set aside. "Score" beef with sharp knife and remove silver skin and "lace" which runs along side of loin -- save this for stews etc. 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, take green onions and lay around loin using ties to hold in place, they should look like straws wrapped around the loin. place loin into cooking bag and add sherry mixture along with mushrooms. tie off, DO NOT POKE HOLES IN BAG, bake on 275 degrees until thermometer inserted reads desired doneness. The broth makes an excellent "bath" for the loin after it is sliced, or serve on the side as a light gravy with the mushrooms.