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A delicious way to celebrate the Holidays!
6 pounds of Whole Buffalo Tenderloin
two cups of sweet white wine
½ cup your favorite brandy
one bay leaf
one and a half pounds thinly sliced mushrooms
½ cup of butter
¼ teaspoon ground black pepper
½ teaspoon ground thyme
one teaspoon sea salt
one small diced onion
At least one day in advance of your dinner, place Buffalo Tenderloin in a large re-sealable plastic container. Pour over wine, then cover and marinate in refrigerator for at least 24 hours. Turn every few hours and keep it moist. Additional marinade time can allow for deeper marinade penetration.
On day of use, using a large sause pan, melt the butter and stir in the brandy, along with a crushed bay leaf, salt, pepper, and thyme. Bring to simmer and add onion and continue to simmer until about half the liquid is evaporated. Then add the mushrooms and simmer just 4 more minutes and take off heat. Hmmmm.
Next pre-heat your oven to 450 degrees F.
Take out the Buffalo Tenderloin, but save the marinade for later. Lengthwise, cut the tenderloin down the middle to create a fully contained pocket. Fill this pocket with the delicious mushroom mix. Pin the pocket closed and place in the oven for 40 minutes for a rare roast or about an hour for a roast close to medium. A meat thermometer may help, around 135 degrees is medium rare. Every ten minutes baste with the pan juices and the remaining marinade. Remove from heat and let sit for 5 minutes, carve and serve.
One heck of a great meal for up to 12 people or several days of just wonderful leftovers.
Derived from a beef recipe @cooks.com
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