As we come to Christ, then, empty-handed, claiming no merit of our own, but clinging by faith to His blood and righteousness, we are justified. We pass immediately from a state of condemnation and spiritual death to a state of pardon, acceptance, and the sure hope of eternal life. Our sins are blotted out, and we are “clothed” with the righteousness of Jesus Christ. In our standing before God, we will never be more righteous, even in heaven, than we were the day we trusted Christ, or we are now. Obviously in our daily experience we fall far short of the perfect righteousness God requires. But because He has imputed to us the perfect righteousness of His Son, He now sees us as being just as righteous as Christ Himself.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats		Meats	6	Servings

INGREDIENTS

1		Whole Tenderloin, About 2 1/2 Pounds
1/2	c	Olive Oil
		Juice Of One Lemon
1	lg	Clove Garlic, Crushed
		Salt And Coarse Ground Pepper, To Taste
2		To 3 Sprigs Fresh Thyme (Optional)

INSTRUCTIONS

Yield: 8 to 10 servings
Salt and pepper the steak and rub with a mixture of the oil, lemon juice
and garlic.  Let sit at room temperature about 1 hour. Over a charcoal
(Preferably gas) grill, char the steak over an extremely hot fire, 2 to 3
minutes per side.  Remove the steak to a roasting pan with a rack in the
bottom.  Bake in a preheated 375 degree F. preheated oven about 20 minutes
per pound for medium rare.  To serve, slice thin on the diagonal and serve
with Marchand de Vin sauce. (Recipe #7)
From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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