2 1/4 cups water
1 1/2 cups Jack Daniels BBQ sauce
3 (.7 ounce) packages Italian salad dressing mix
1 tablespoon prepared mustard
3/4 teaspoon Worcestershire sauce
1 (3 pound) whole beef tenderloin
Combine the first five ingredients in a large resealable plastic bag. Pierce tenderloin in several places; place in bag and turn to coat. Seal and refrigerate overnight.
Place tenderloin on a rack in a roasting pan. Pour marinade into saucepan; bring to a rolling boil. Boil for 1 minute; pour over meat.
Bake, uncovered, at 375 degrees F for 60-75 minutes, basting occasionally, or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
For the Salmon:
1 pound salmon fillet, skin off and pin bones removed
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper
For the mousse:
1 pound soft cream cheese
1/4 cup brandy
3 tbs. Wasabi paste
Salt and freshly ground pepper
For the salmon:
Preheat the oven to 400 degrees F.
Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
For the mousse:
Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.
Using the Wasabi Salmon Mousse as a garnish for the Beef Tenderloin. It can be utilized like a mashed potato.
– Posted for OffMyGrill.Com using my iPhone!!!!