The people of the covenant in the Old Testament were made up of Israel according to the flesh – an ethnic, national, religious people containing “children of the flesh” and “children of God” [see Rom. 9:6-8; Gal. 4:22-28]. Therefore it was fitting that circumcision was given to all the children of the flesh. But the people of the new covenant, called the Church of Jesus Christ, is being built in a fundamentally different way. The church is not based on any ethnic, national distinctives but on the reality of faith alone, by grace alone in the power of the Holy Spirit. The Church is not a continuation of Israel as a whole; it is a continuation of the true Israel, the remnant – not the children of the flesh, but the children of promise. Therefore, it is not fitting that the children born merely according to the flesh receive the sign of the covenant, baptism.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Caprial1	4	servings

INGREDIENTS

4		Beef tenderloins; (6-oz)
6	oz	Blue cheese
2	tb	Milk
4	sl	Pepper bacon
1	tb	Olive oil
		Salt
		Cracked black pepper
1		Shallot; chopped
2		Cloves garlic; chopped
1	tb	Dijon mustard
1	tb	Chopped fresh rosemary
1/2	ts	Dry mustard powder
2	tb	White wine vinegar
1/2	c	Extra virgin olive oil
		Salt
		Cracked black pepper

INSTRUCTIONS

ROSEMARY VINAIGRETTE
Cut a 1/2-inch horizontal slit in the side of the beef tenderloins.
Place the cheese and milk in a small bowl and mix well with a fork.
Put the mixture into a pastry bag without a tip in place (or put the
mixture in a heavy freezer bag, work it down into one corner, and cut
the end off). Using your fingers, open a pocket in one of the
tenderloins. Pipe equal amounts of the cheese filling into the slits.
Wrap the bacon slices around the sides of the tenderloins, tucking in
the ends of the bacon to form a seal. Carefully place the tenderloins
on a plate, cover with plastic wrap, and refrigerate.
To prepare the vinaigrette, place the shallot, garlic, mustard,
rosemary, dry mustard, and vinegar in a medium bowl and whisk
together. Slowly whisk in the olive oil until thickened and
emulsified. Season to taste with salt and pepper and set aside.
To cook the tenderloins, preheat the oven to 350&deg;. Heat the olive oil
over high heat in a very large ovenproof saute pan until smoking hot.
Remove the tenderloins from the refrigerator, season them generously
with salt and pepper, and place them in the pan. Sear the tenderloins
for about 2 minutes on each side. Put the pan in the oven and cook
for 5 to 8 minutes for rare to medium-rare doneness. Remove from the
oven and serve hot with the vinaigrette.
Converted by MC_Buster.
Per serving: 432 Calories (kcal); 43g Total Fat; (88% calories from
fat); 10g Protein; 3g Carbohydrate; 33mg Cholesterol; 645mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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