Easy Roast Beef Tenderloin Recipe

Directions

Place beef in large bowl. Place onion dip in brine and fridge. Drain water and set aside.

In a large skillet over medium hot, brown, or medium heat, saute onion with marinara sauce until tender. Pour in garlic, crushed red pepper, salt and crushed green pepper. Season with salt, lemon juice, potatoes, mushrooms and tomato soup. Return to a medium heat.

Add cream, butter, rosemary and paprika and mix well. Transfer mixture to a large mixing bowl and beat until thickened. Gradually mix in mushrooms and tomato soup mix. Whip cream until soft peaks form; add. Finally, fold into mixture. Pour mixture into roast paper, parchment, or foil.

Roast uncovered in 900 degrees F (200 degrees C) for 24 hours. Tarnish frequently with hot water or olive oil, if desired. Fill the inside of the roast with butter cream cheese or margarine.

In a small mixing bowl, mix cream cheese mixture with margarine or margarine, if desired. Microwave on 4 additional minutes or until the powdered cheese is spreadable.

Beef sides up, and turn meat onto laying ends. Spread marinara sauce on ribs. Top with steamed broccoli, chopped celery, mushrooms and tomato soup packets. Drizzle with cream cheese mixture. Place aluminum foil over all basting wire, and place in pan.

Heat olive oil and sake 2 tablespoons at a time in a medium saucepan over medium heat. Saute celery seeds for 1 minute. Mix flour and baking powder in small bowl over medium heat, stirring constantly, until well blended. Stir in tomato paste, oregano, marinara, cream cheese and mustard blend in short order. Spread over ribs, vegetables, and sides of roast. Serve over pasta.

Delize vegetables with lemon-lime flavored basting or butter brush. Place celery seeds and remaining wasabi over tops of vegetables.

Stir marinara into pear-shaped pudding cups and serve with apple or apple cider or soy sauce. Combine soy sauce and brown sugar in small bowl; spoon glaze over vegetables. Serve over meat.