Text 32265, 50 rader
Skriven 2015-10-23 04:28:00 av DAVE DRUM (1:123/140)
Ärende: Five 483
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Tenderloion
 Categories: Five, Beef
      Yield: 4 servings
 
      5 lb Trimmed beef tenderloin;
           - room temp
      2 tb Olive oil
      1 ts Salt
      1 tb Fresh ground black pepper
 
  Beef tenderloin makes a fine entrée for your best sit-down
  dinner party; however, it can also be the star of the buffet
  menu for your holiday cocktail party. It's delicious whether
  served hot, at room temperature, or cold. Thinly sliced, it
  can serve a great many people.

  Basic roasting instructions for beef tenderloin are fairly
  simple. You will need:
  
  Preheat oven to 425øF/220øC. Rub the tenderloin with the
  olive oil, and then rub in the salt and pepper. If using an
  ovenproof meat thermometer, insert it into thickest part.
  Roast the tenderloin on a rack in a shallow roasting pan for
  45 to 50 minutes, or until internal temperature reaches
  140øF for medium-rare or 150øF for medium. Allow to rest for
  at least 15 to 20 minutes before slicing.
  
  Beef tenderloin is an opportunity for culinary creativity.
  You can marinate it overnight, if you like. An especially
  nice marinade for this purpose is 1/4 cup olive oil, 2
  minced garlic cloves, 1 teaspoon salt and 1/2 teaspoon dried
  thyme. Or you can coat the tenderloin with your favorite dry
  rub (for a distinctly southwestern flavor, try a mixture of
  2 tablespoons chilli spice, 1 teaspoon salt, 1/2 teaspoon
  ground cumin, and 1/2 teaspoon dried oregano) and roast as
  described above.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 13 December 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Spinach is the broom of the stomach. - French proverb
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