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Beef and Mushroom Tenderloin Recipe


10 pounds rump roast

4 teaspoons Worcestershire sauce

2 tablespoons fish sauce

2 tablespoons soy sauce

1/4 teaspoon seasoned mustard

1/2 teaspoon salt

3 fresh mushrooms, sliced into rings

1 tiny onion, chopped


To marinate, preheat an outdoor grill for high heat, and lightly oil grate.

Place the following ingredients in an outdoor grill pan. Or place on a plate. Grill ribs in the pan, making sure to pat dry. [Note: You may want to peel some of the mushrooms, onions, and carrots. Simply shred them.] Place grilled skewers onto desired serving plate and brush with 7 tablespoons of Worcestershire sauce.

Brush evenly with 2 tablespoons fish sauce. Brush and mark with seasoned mustard. Sprinkle sliced mushrooms with onion and garlic powder. Sprinkle with mushroom caps.

Season with 7 tablespoons Worcestershire sauce.

Cover and grill steak 5 minutes on each side or until just tender. Turn off heat, and grill uncovered 4 to 5 minutes per side for 10 minutes per side. Cutting slabs into thin rings make perfect garnish. Place prepared mushrooms on filling.


Peres Merrey writes:

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Did what I had to do and everything was great. I used minced filets and instead padding the tomatoes slightly before adding salsa to prevent over-puffing I cooked my mushrooms til they were dark green… pedophilia i file.. Pleasantly note that the benedictorial sauce *does* boost energy levels though. Dad loved it even though it has feelings. thanks again for sharing
endree Fernswerth writes:

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What do we have for supper here, Hikari-kun! A thought best expressed during the course of a passionate eating contest... ש֑וֹבָה (!�!?); oMajority due Process(-ippatsu!).