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 entrÇÇe 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:  
    
    Set oven to 425ÇÇF/220ÇÇC. 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  
    140ÇÇF for medium-rare or 150ÇÇF 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 chili powder, 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  
    
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