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"Chateau Elk"

Discussion in 'Food Forum' started by MarkCO, Nov 25, 2003.

  1. MarkCO

    MarkCO Millennium Member CLM

    Dec 21, 1998
    A slightly modified Chateau Brion Recipee. I use this for tenderloins and serve it on New Years Eve, Wonderful...


    1 cup of Corn oil
    1 cup of vinegar (vary types, I like the white vinegar)
    1 cup of sugar
    1 cup ketchup
    1 huge onion diced
    3 cloves of garlic, minced
    2 tbs. white pepper
    2 tbs black pepper

    Opyional: 1 tbs. Sirachi chili or 1 tbs cinamon oil, both add different "kicks".

    Mix all sauce ingredients in large mixing bowl.

    Place 5 pounds of tenderloin in roaster or deep baking dish and cover with sauce. Cover and place in refrigerator for 12-24 hours. Spoon sauce over meat every half hour. If you have a vacuum packer, this can be cut to 4 hours. Pre-heat oven to 475. Cook at 475 for 20-30 minutes (just until it starts to smoke :) basting every 10 minutes. Reduce heat to 275 and roast about 2 hours basting every 30 minutes. Thinner pieces of meat take less time and thicker pieces a bit longer. Also depsnds on whther you like it rare, medium or well. I serve with mashed potatos and a quality salad. Eddie C's cheesecake would make a great desert.

    Awesome meal!