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Recipes Buckhorn Inn’s Most Popular

Marinated Beef Tenderloin


Combine first 7 ingredients and pour over beef. Marinate covered 4-8 hours, turning once. Pre-heat charcoal broiler and pre-heat oven to 325 degrees. 

Remove beef from marinade. Brown all sides of tenderloin on broiler. Place in baking pan and bake 1 and 1/2 hours or until inserted meat thermometer reads 140 degrees. Bring marinade to a boil, then thicken slightly with cornstarch and water. Slice tenderloin to desired thickness and serve with marinade.


1 cup port wine | 1 cup soy sauce | 1/2 cup olive oil | 3 cloves fresh garlic, chopped | 1 tsp fresh thyme, or 1 tsp dried thyme | 1 tsp fresh ground black pepper | 1 tsp hot sauce | 1 – 5 to 6 lb trimmed beef tenderloin

Italian Cracked Wheat Bread


In a mixing bowl or electric stand mixer, combine warm water, yeast and honey. Let sit until bubbly (approximately 10 minutes). Add cool water, whole-wheat flour and bread flour. Mix until smooth. Loosely cover with plastic wrap and let sit for 4-8 hours. May have to be deflated. Add cracked wheat, salt and enough all purpose flour to make a sticky dough that still barely holds its shape. Turn onto floured surface and knead, adding enough flour to keep from sticking, until elastic. Cover and let rest for 1/2 hour.

Form into desired shapes and place on greased baking sheets. Let rise until double in size. Preheat oven to 450 degrees. Cut diagonal slices on top. Brush with egg-water mixture. Bake 10 minutes, then turn oven to 400 degrees. Bake approximately 20 more minutes or until golden brown and hollow-sounding when tapped.


1/4 cup cracked wheat or bulgur | 3/4 cup boiling water | Pour water over wheat. Let sit at least 1/2 hour.

1 cup warm water (105-115 degrees) | 1 tsp yeast | 2 tsp honey | 1 cup cool water

1 cup whole-wheat flour | 1 and 1/2 cup bread flour | l tsp salt | Approximately 2 cups all-purpose flour

(1 egg & 1 tsp water – thoroughly mix in separate bowl)

Mulligatawney Soup


Combine all ingredients in a stock pot, and bring to a boil. Let slow boil for 45 minutes. Remove chicken and let chicken cool. Pick meat from chicken, discarding skin and bones. Return meat to pot. Cook until vegetables are tender. Taste and correct seasonings. Serve hot.


1 chicken | 3 qts water or chicken broth (no salt) | 4 ribs diced celery | 1 medium diced onion | 3 matchstick-cut carrots

3 diced tart apples | 2 peeled and diced medium turnips | 1 medium diced tomato | 1 cup rice

1 tsp curry powder | 1 tsp ground ginger | 1 tsp black pepper | 2 tsp salt | 1 tsp thyme | 1 tsp oregano

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