Recipe

Tailgate Tenderloin
1 6-7lb whole beef tenderloin
1/4 c olive oil
2 Tb broiled steak seasoning or seasoned salt
1 Tb black pepper
1/2 c honey
1 c ketchup
1/4 c Worcestershire sauce
1/4 c soy sauce

Trim fat from beef tenderloin. Slice meat into 1/8 to 1/4 inch slices and place in large mixing bowl, coat slices with olive oil. Sprinkle with steak seasoning and black pepper to cover all slices. Refrigerate for 1 to 2 hours. In separate bowl, mix together honey, ketchup, Worcestershire sauce and soy sauce. Add the mix to tenderloin slices and refrigerate overnight. Place slices on hot grill and cook 2 to 3 minutes on each side to achieve desire doneness. If desired, serve on rolls as a pit beef sandwich. Makes 20 servings.

Recipe published by the National Honey Board