MAKES 12 TO 14 SERVINGS
- 2 cups Kahlua liqueur
- 1/2 cup Worcestershire sauce
- 1 tablespoon Tony Chachere’s Creole Seasoning
- 5-6 pound beef tenderloin, trimmed
Mix the Kahlua, Worcestershire sauce, and Tony’s seasoning in a zip-top plastic bag. Add the tenderloin and
marinate, refrigerated, overnight.
Preheat oven to 350°F. Bring meat to room temperature. Bake the tenderloin to desired doneness, about 30 minutes total for medium.
Allow tenderloin to rest for 15 minutes before slicing and serving.