Marinated Beef Tenderloin

• 6 fresh lemons, juiced or 1/2 c. reconstituted lemon juice
• 2 cans concentrated beef broth
• 1/2 c. Worcestershire sauce
• freshly ground pepper to cover entire tender
• lemon herb seasoning to cover
• 2 Tbsp. garlic powder
• 1/2 c. red cooking wine

1. Combine all liquid in small bowl and cover meat, turning to cover both sides.
2. Use 1/2 of dry seasonings on each side.
3. Cover with foil and refrigerate for 24 hours, turning every 6 hours. When ready to cook, remove from refrigerator for 30 minutes to allow to come to room temperature.
4. Preheat oven to 500u0b0.
5. Cook meat for 10 minutes; reduce heat to 325u0b0.
6. Keep covered with foil for about 20 minutes.
7. For medium rare, cook for 15 to 20 minutes per pound.
8. Baste the meat every 10 to 15 minutes.
9. Let meat sit for 15 minutes before cutting.
10. Take off fat and string.
11. Reserve the drippings to pour over the meat after it is carved.
12. For a main dish, a small beef tender will feed 6 and a large will feed 8.

fresh lemons, beef broth, worcestershire sauce, freshly ground pepper, lemon herb seasoning, garlic powder, red cooking wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207120 (may not work)