Title: Beef Tenderloin W/ Roasted Garlic Potatoes
Categories: Entree Vegetable Onion Beef
Yield: 8 Servings

4	lb	Fillet of beef, fat removed
		Salt & pepper to taste
2	tb	Shallots, minced
3	tb	Butter or margarine
1	lb	Mushrooms, fresh, sliced
1	c	Dry sherry
		Parsley for garnish
POTATOES
8	lg	Baking potatoes, peeled & quartered
		Salt & pepper to taste
2	tb	Vegetable oil
2	tb	Butter or margarine
2		Garlic heads, cloves slight crushed with flat of knife

Remove meat from refrigerator at least 1 hour before roasting. Place meat in shallow baking pan, sprinkle with salt & pepper. Roast in 400 F. oven for 30 minutes.

While meat is roasting, saute shallots in butter until transparent, but not browned. Add mushrooms and saute until tender.

Remove meat from oven, reduce temp. to 375 F. Spoon mushrooms and shallots around meat. Rour sherry over the roast. Roast 20-30 minutes longer or until meat thermometer registers 135 F. for medium-rare. Baste once or twice with pan juices while roasting. Add hot water or more sherry if necessary to prevent juices from completely evaporating.

For potatoes: Boil in salted water to cover for 2 minutes. Drain and cool. Spread oil and butter over bottom of heavy baking pan in which potatoes will fit in a single layer. Add crushed garlic cloves and rool through the oil. Put potatoes in pan in single layer, roast in 400 F. oven for 45-50 minutes, or until potatoes are golden-brown and tender. Gently turn potatoes once during baking, and add more oil if necessary. Season with salt & pepper and spoon garlic over potatoes before serving with roast. Potatoes can be easily cooked at same time as roast if oven is large enough for both pans.

From: Merrymeeting Merry Eating, A Collection of Recipes Gathered in Maine Privately published by the Regional Memorial Hospital Auxiliary, Brunswick, Maine ISBN: 0-9620094-0-7

Typed by: Bob 8-{)

From: Robert White Date: 15 Apr 97 National Cooking Echo Ä

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