| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Entree /, Beef | 5 | Servings |
INGREDIENTS
| 4 | lb | Beef tenderloin, trimmed of fat |
| 2 | tb | Parmesan cheese, grated |
| 1 | ts | Dried Italian seasoning |
| 1/2 | ts | Cracked black pepper |
INSTRUCTIONS
1. Heat oven to 425F. Combine dried italian seasoning and black pepper; press evenly onto roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part of the meat. Do not add water or cover. Roast approximately 45 to 50 minutes for medium-rare to medium doneness. 2. Remove roast when meat thermometer registers 140F for medium-rare, 155F for medium; sprinkle parmesan cheese over top. Let stand 15 minutes. (Temperature will continue to rise to 145F for medium-rare, 160F for medium) 3. Carve roast into slices; season with salt, as desired. NOTES : My cooking time went a little longer than 50 minutes for medium-rare but be sure to keep a close eye on the meat thermometer. Be sure to let the roast stand for at least 15 minutes before carving to allow for the reabsorption of the juices. Recipe by: Texas Beef Counsel Posted to MC-Recipe Digest V1 #381 by "Matthew Petrich" <MPETRIC@msn.com> on Jan 20, 97.
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