Ingredients
1 beef tenderloin roast (5 to 6 pounds) 1/2 cup Worcestershire sauce2 tablespoons kosher salt 2 tablespoons Beau Monde seasoning2 tablespoons lemon juice2 tablespoons coarsely ground pepper 1/4 cup butter, meltedMUSHROOMS:2 tablespoons butter1 pound medium fresh mushrooms, quartered1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon lemon juice
Preparation
Tuck thin tail end of tenderloin under roast for even thickness; tie beef at 3-in. intervals with kitchen string. Place in a large resealable plastic bag. Add Worcestershire sauce, salt, Beau Monde seasoning and lemon juice. Seal bag and turn to coat. Refrigerate 1 hour.
Drain beef, discarding marinade. Sprinkle beef with pepper. Prepare grill for indirect heat, using a drip pan. Place beef over drip pan and grill, covered, over indirect medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 1-1/4 hours, turning and basting with 1/4 cup melted butter. Remove roast from grill; tent with foil. Let stand 15 minutes before slicing.
Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Saute mushrooms with salt and pepper until tender, 8-10 minutes. Stir in lemon juice. Cut string and slice beef. Serve with mushrooms.
