I found this site hunting down some recipes.
My goal this Christmas is to make a large decadently rich Black Forest Cake.
We are having a big Beef Tenderloin and I am doing it this way:
Marinated Beef Tenderloin
1 cup soy sauce; 3/4 cup beef broth; 1/2 cup olive oil; 2 Tablespoons red wine vinegar or cider vinegar; 4 to 5 garlic cloves( mixed)
1 teaspoon coarsely ground pepper; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon hot pepper sauce; 1 bay leaf; 1 whole beef tenderloin (3-1/2 to to 4 pounds)
In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large plastic bag; add bay leaf and
tenderloin. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees for 55 to 60 minutes or until meat reaches desired
doneness (for rare, a meat thermometer should read 140 degrees, medium, 160 degrees; well-done, 170 degrees), basting often with reserved marinade. Let stand for 15
minutes before slicing. Yield: 6-8 servings.
This is a recipe that my friend sent to me. We had it at her house in October and it was the best beef we've ever had. It is delicious.
I think a Black Forest Cake will be great for flavor and presentation.
My goal this Christmas is to make a large decadently rich Black Forest Cake.
We are having a big Beef Tenderloin and I am doing it this way:
Marinated Beef Tenderloin
1 cup soy sauce; 3/4 cup beef broth; 1/2 cup olive oil; 2 Tablespoons red wine vinegar or cider vinegar; 4 to 5 garlic cloves( mixed)
1 teaspoon coarsely ground pepper; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/2 teaspoon hot pepper sauce; 1 bay leaf; 1 whole beef tenderloin (3-1/2 to to 4 pounds)
In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large plastic bag; add bay leaf and
tenderloin. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees for 55 to 60 minutes or until meat reaches desired
doneness (for rare, a meat thermometer should read 140 degrees, medium, 160 degrees; well-done, 170 degrees), basting often with reserved marinade. Let stand for 15
minutes before slicing. Yield: 6-8 servings.
This is a recipe that my friend sent to me. We had it at her house in October and it was the best beef we've ever had. It is delicious.
I think a Black Forest Cake will be great for flavor and presentation.