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TAILGATE TENDERLOIN
1 6 to 7 lb. whole beef tenderloin 1/4 cup olive oil 2 Tablespoons broiled steak seasoning or seasoned salt 1 Tablespoon black pepper 1/2 cup honey 1 cup ketchup 1/4 cup Worcestershire sauce 1/4 cup soy sauce rolls (optional, for serving)
Trim fat and cartilage from beef tenderloin. Slice meat into 1/8- to 1/4-inch slices and place in large mixing bowl. Coat slices with olive oil. Sprinkle with steak seasoning and black pepper to cover all slices: refrigerate for 1 to 2 hours.
In separate bowl, mix together honey, ketchup, Worcestershire sauce and soy sauce. Add the mix to tenderloin slices and refrigerate overnight.
WHEN READY TO COOK: Place slices on hot grill and cook 2 to 3 minutes on each side to achieve desired doneness.
If desired, serve on rolls as a pit beef sandwich.
Makes 20 servings From: Marc Scher, Pocomoke City, Maryland Source: National Honey Board
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