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Beef Tenderloin with Madeira Sauce

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  • 1 cup of garlic
  • 2 cups of mustard
  • 3 tbs chopped rosemary
  • 1 cup chopped thyme
  • 2 tsp garlic
  • 2 tsp vegtebale oil
  • 4 tsp salt
  • 1 tsp pepper
  • 3 cups of water


  • 4 tbs butter
  • 2 cups of red wine
  • 1 cup of garlic
  • 2 1/2 cups of corn
  • 4 cup of water
  • 2 tomatoes
  • 1 tsp chopped thyme
  • 1/2 tsp each sea salt and pepper

Directions Edit


  1. Heat oven to 475 degrees and prepare a Large rimmed baking sheet coated with cooking spray.
  2. Spread beef with mustard.
  3. Mix herbs, garlic, oil, salt and pepper in a cup, press on mustard.
  4. Place beef on baking sheet.
  5. Roast 50 min.
  6. Remove to cutting board, cover tight with foil and let rest 15 min.]
  7. Slice beef and arrange on a serving platter, spoon on a little sauce. Serve with remaining sauce.


  1. Put butter in skillet.
  2. Add mushrooms, saute 2 min.
  3. Stir in garlic, boil 5 min.
  4. Stir corn into broth until blended. Add to skillet.
  5. Bring to a boil, boil stirring 5 min.
  6. Pour into gravy boat and serve with the beef.

Makes 15 servings

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