Sliced Cold Beef Tenderloin

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By Kathy on December 4, 1999 1:35 PM 0 Vote 0 Votes

1 beef tenderloin (4 lbs)
Butter
Pepper
1 c. hot beef bouillon

Rub the trimmed fillet of beef with butter & pepper. Roast 1 hour in 400 oven. Baste with bouillon for first 30 minutes, then with pan juices for remaining time. Allow beef to cool. Refrigerate overnight. Serves 6.

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This page contains a single entry by Kathy published on December 4, 1999 1:35 PM.

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