Sear over charcoal fire	Tenderloin Room's Pepperloin Steak

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Pepperloin Steak

Source: Hack Ulrich, St. Louis Post-Dispatch, January 6, 1980

Yield: 8 to 10 servings

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Ingredients

• 1 4-lb beef tenderloin

• Freshly ground pepper

• Rock salt

• 2 onions, sliced

• 1 bay leaf

• 1 clove garlic, crushed

• 1/2 cup oil

• Mustard sauce (see recipe below)

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Preparation

Rub beef tenderloin on both sides with pepper and salt. Place meat in a pan with onions, bay leaf and garlic. Cover with oil. Marinate beef in refrigerator 2 to 3 day, turning once or twice.

Drain beef and sear over charcoal fire.

Cook beef over slow heat about 25 minutes

Slice beef and serve with mustard sauce.

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Mustard sauce

• 3 Tbsp chopped onions

• 2 chopped shallots or green onions

• 1 Tbsp butter

• 1/2 garlic clove, crushed

• 2 oz white wine

• 12 sprigs parsley

• 1 bay leaf

• 1 clove

• 1 Tbsp brown sugar

• 1 cup cider vinegar

• 3 Tbsp dry mustard

• 1/2 cup prepared mustard

• Thyme

• Oregano

• 4 cups demiglace or brown gravy

• Tabasco sauce

Sauté onions and shallots or green onions in butter. Add garlic, wine, parsley, bay leaf, clove, brown sugar, vinegar, dry mustard and prepared mustard. Mix well and add a pinch of thyme and a pinch of oregano. Stir in demiglace or brown gravy. Cook slowly for 30 minutes.

Strain sauce and add a dash of Tabasco.