He has chosen not to heal me, but to hold me. The more intense the pain, the closer His embrace. The greatest good suffering can do for me is to increase my capacity for God. Real satisfaction comes not in understanding God’s motives, but in understanding His character, in trusting in His promises, and in leaning on Him and resting in Him as the Sovereign who knows what He is doing and does all things well.

Joni Eareckson Tada

CATEGORY	CUISINE	TAG	YIELD
Meats		Beef	1	Servings

INGREDIENTS

Beef tenderloin

INSTRUCTIONS

Preheat oven to 400F. Trim the beef tenderloin of fat and skin. Cut the end
and wrap the meat with 4 thin slices of pork fat lenghwise. In a large
saute pan, heat the oil until very hot and saute the meat on all sides.
Season with salt and black pepper. Let the meat brown slightly. Place in
the hot oven for 15 to 20 minutes for rare to medium. (20 minutes if beef
is hot 25 minutes if beef is room temperature. See note Remove from oven
and let rest at room temperature or in a lukewarm place for 15 minutes
before carving. This is important to allow the juices concentrated in the
center to permiate all around the meat. SPECIAL NOTE; you can sear this 2
to 3 hours ahead of the roasting time.
Per serving: 635 Calories; 52g Fat (74% calories from fat); 40g Protein; 0g
Carbohydrate; 159mg Cholesterol; 108mg Sodium
Posted to MC-Recipe Digest V1 #610 by Terry Pogue <tpogue@idsonline.com> on
May 13, 1997

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