When you shop at the 'Poot aka Caputos, you often find ginormous beef tenderloins on sale. I tried the Parmesan potato crusted filets but this is another recipe that would be delicious. This came from my Berghoff cookbook as well. There is lots of good stuff in that book.
3-4 tbsp. vegetable oil
3 tbsp. minced fresh parsley
2 tbsp. fresh lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. A1 sauce
1 tbsp. mustard powder
1 1/2 tsp. ground black pepper
2.5lbs beef tenderloin, cut into 8 steaks
In a medium bowl, whisk together the oil, parsley, lemon juice, Worcestershire, A1, mustard and pepper. Add the beef, toss to coat, cover and refrigerate to marinate for at least 2 hours before grilling.
Preheat the grill. Remove the beef from the marinade and discard the marinade. Grill the steaks for 3 to 4 minutes per side or to the desired degree of doneness.
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