Tanker’s Filet Mignon

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  • 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.


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