Beef Tenderloin with Mustard Brown Sugar Glaze

     Debbie Meyer Gore’s cookbook, Good Friends Great Tastes, is the source of the beef tenderloin that my sister Marla prepared for Christmas Eve. Celebrating life, food and friendship, the book is a collection of both Debbie’s recipes and those of her friends.

     Joan and Rick Lewis were the actual contributors of the tenderloin recipe. Debbie and her husband, Joan and Rick, Marla and Steve, and several other couples all belong to a “Dinner Club” that dates back to 1989. In her book Debbie explained, “Joan held the annual holiday dinner club for the first few years. She made this special beef tenderloin and it is delicious.” She recommends allowing approximately ½ pound of tenderloin per person.

     Debbie’s book is full of delicious recipes and is also now available in a revised edition. Marla assisted with the editing of both books. In a recent note, Debbie also informed me that the book is "now available on Kindle--all the recipes and over 300 pages just $.99."

    Click on this link for Marla’s Christmas Eve menu and subsequent links to some of the other recipes she prepared.

Beef Tenderloin with Mustard Brown Sugar Glaze

1 (3 lb.)  beef tenderloin

Salt &pepper

Brown sugar

Yellow prepared mustard

1.     Use mustard and brown sugar in equal parts and make a paste of the mixture. It will not be as thick as paste because of the moisture in the mustard.

2.     Salt and pepper the tenderloin. Place it on a broiler pan and broil, in oven for, 10 minutes on each side.

3.     Turn oven back to 350°. Remove tenderloin from oven and brush with the mustard and brown sugar mixture.

4.     Return to oven and bake at 350° for 45 minutes.

5.     Turn off oven, leave door ajar while tenderloin remains in oven about 45 minutes to complete cooking. If using a meat thermometer, the internal temperature should be 140° for rare and 145° for medium rare.

Or, try our recipe for Roast Tenderloin of Beef w/ Sautéed Mushrooms