Recipe By : Southern Living 1980 Annual Recipes
Serving Size : 24 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lb Beef tenderloin -- up to 7 lb,
- trimmed
2 Pork tenderloins (2/3 lb ea) --
- trimmed
Marinade:
1/2 c Port wine
1/2 c Brandy
1/2 ts Dried tarragon leaves
1/2 ts Dried whole thyme
2 Bay leaves
1 1/4 ts Salt
1/2 ts Pepper
1/2 ts Dry mustard
Vegetable oil
Party rye bread
Endive
Mayonnaise (optional)
Barbecue sauce (optional)
Prepared horseradish (optional)
* Marinate these beef and pork tenderloins together, but cook them
separately.
Sandwiches can be prepared from either or both types of meat.
Place tenderloins in a large pan or dish; Pour marinade over top, and
cover tightly. Refrigerate overnight, turning meat several times;
drain. Place beef tenderloin, fat side up, on rack in a shallow
roasting pan; rub with 1 tb vegetable oil. Bake at 450 F for
15 minutes. Turn oven off; do not open door. Let roast remain in oven
45 minutes. Roast will be medium rare. Place pork tenderloins, fat
side up, on rack in a shallow roasting pan; rub with 1 ts vegetable
oil. Bake at 325 F for 1 hour or until well done. Slice tenderloins,
and place on serving platter.
Serve on party rye bread with endive; top with mayonnaise, barbecue
sauce, or horseradish, if desired.
Yield: 24 Servings
Marinade:
Combine all ingredients in a small mixing bowl, mixing well.
