3 1/2 pounds beef tenderloin
1 onion, halved
2 tablespoons olive oil
2 ounces chopped onion
2 tablespoons minced fresh garlic
1 clove garlic, minced
3 (8 ounce) cans tomato paste
1 tablespoon dry mustard
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon hot mustard
1/2 teaspoon salt
Soak beef in warm water. Drain and reserve the beef.
Place onion, olive oil, onion, garlic, tomato paste, mustard, ketchup, Worcestershire sauce, hot mustard, salt, and pepper in medium saucepan; bring to a boil.
Remove from heat. Cover, remove pan from heat, and allow to cool. With tongs, stir beef halves in tomato sauce and tomato paste mixture. Slowly cook over high heat until both sides are browned. Drain.
Meanwhile,
Heat 1 tablespoon olive oil in medium saucepan. Saute onion and garlic while stirring until lightly browned. Stir in tomato paste, tomato paste mixture, dry mustard, ketchup, Worcestershire sauce, hot mustard, and salt. Cook over medium heat until mixture is thickened. Add beef.
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