Easy beef tenderloin

Sastojci

6 green onions, chopped

1/2 cup butter, melted

3 beef bouillon cubes

2 tablespoons red wine vinegar

1 (5- to 6- pound) beef tenderloin, trimmed

Upute

Cook green onions in butter in a small saucepan over medium-high heat, stirring constantly, until tender; add bouillon cubes, stirring until dissolved. Remove from heat, and stir in vinegar.

Preheat the oven to 425 degrees. Place tenderloin in a large shallow dish. Spoon butter mixture over tenderloin; cover with aluminum foil, and let stand 15 minutes.

Place tenderloin on a rack in a roasting pan; insert meat thermometer into thickest part of tenderloin. Bake 30 to 45 minutes or until thermometer registers 145 degrees (medium-rare) or 160 degrees (medium). Let stand 10 minutes before slicing.