1950’s Eisenhower White House Era Menu – Beef Entrée

     This is the recipe I gave Barry to prepare as the beef entrée for the 50s era dinner – it is based on a similar recipe in the White House Chef cookbook by Francois Rvsavy.    
     However, I must also tell you that Barry uses recipes only as a guide. . . his artistic nature takes over and he then creates his own version. Since I did not have time to follow him around and take notes, this is the best I can do. Barry adds, “Just be creative!” By the way, his version was WONDERFUL and I think it is was very similar to the recipe below.
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Roast Tenderloin of Beef w/ Sautéed Mushrooms   8 servings
3 lb. whole beef tenderloin, trimmed and tied
3 slices of bacon, diced
½ stick (1/4 cup) butter
2 cups button mushrooms, diced
½ cup fresh parsley, minced
¼ cup scallions (green onions), minced

1.     Preheat oven to 450°.
2.     Place tenderloin on a rack in a shallow baking dish.
3.     Roast for 30 to 40 minutes or until desired doneness.
4.     Meanwhile, cook bacon until crisp and reserve.
5.     Melt butter and sauté mushrooms, parsley, and scallions until lightly browned.
6.     Stir in bacon.
7.     After tenderloin has rested for 10 minutes, cut on an angle into 1-inch thick slices.
8.     Serve, spooning warm mushroom mixture over each slice.

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