Mile's Mama's Beef Tenderloin
rec.food.recipes/Miles T. Graham/2001

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 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

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 at 275 degrees F 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.