Roast Beef Tenderloin In A Dry Rub Crust
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Roast Beef Tenderloin In A Dry Rub Crust
  Roast    Beef    Tenderloin    Crust  
Last updated 6/12/2012 12:58:36 AM. Recipe ID 21396. Report a problem with this recipe.
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      Title: Roast beef tenderloin in a dry rub crust
      Yield: 10 Servings
MMMMM------------------MICHAEL'S PLACE #ML1A04-----------------------
      5 lb Beef tenderloin, trimmed and
           Defatted, but left whole
    1/4 c  Olive oil plus 2
      3 tb Dry thyme
      3 tb Dry rosemary
      2 tb Finely chopped garlic
      3 tb Butcher grind black pepper
      2 tb Coarse salt

MMMMM-------------------------WINE SAUCE------------------------------
      1 c  Red wine
      2 tb Shallots
           Salt and pepper, to taste
      1 tb Fresh thyme
      1 tb Butter
  Preheat the oven to 425 degrees. Place an empty, heavy bottomed
  roasting pan into the oven for 10 minutes. While it is heating,
  combine 1/4 cup of olive oil, thyme, rosemary, garlic, pepper and
  salt in a bowl. Rub this dry rub seasoning paste evenly over the beef
  tenderloin. After 10 minutes, remove the roasting pan from the oven,
  drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the
  bottom of the pan, and then add the seasoned fillet. Place in the 425
  degree oven for 10 minutes. Turn the fillet over and return to the
  oven to sear the second side for an additional 10 minutes. Reduce the
  oven temperature to 375 degrees and cook until it reaches desired
  doneness using a meat thermometer (an internal temperature of 135
  degrees for medium rare) approximately 15 to 18 minutes additional
  cooking time.
  Sauce: In a saucepan, combine wine, shallots, and salt and pepper.
  Reduce by half. Whisk in thyme and butter just to heat through.
  When the tenderloin has finished roasting, remove it from the oven and
  allow to rest for 15 to 20 minutes. Slice the tenderloin into 1/2-inch
  slices and arrange on a platter. Spoon some wine sauce over the top.
  Nutritional information per serving:  xx calories, xx gm protein, xxx
  mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
  fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
  of calories from fat.
  Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
  (dot) com (change characters as needed, this is to prevent bulk
  E-mailers from capturing my address), moderator of GT Cookbook and
  FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
  breadmachine mixes, homepage

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Recipe ID 21396 (Apr 03, 2005)

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