| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Mc |
14 |
Servings |
INGREDIENTS
| 1 |
|
Beef tenderloin, (4-pound) |
| 1/2 |
c |
Low-sodium soy sauce, divided |
| 2 |
ts |
Freshly ground pink peppercorns |
| 2 |
ts |
Freshly ground green peppercorns |
| 2 |
ts |
Freshly ground black peppercorns |
| 2 |
ts |
Ground ginger |
| 1 1/2 |
ts |
Ground cardamom |
| 8 |
|
Cloves garlic, minced |
|
|
Vegetable cooking spray |
|
|
Curly endive, (optional) |
|
|
Orange rind strips, (optional) |
INSTRUCTIONS
Trim fat from tenderloin. Combine 2 tablespoons soy sauce and next 6
ingredients; stir well. Rub tenderloin with soy sauce mixture. Combine
tenderloin and remaining 1/4 cup plus 2 tablespoons soy sauce in a large
zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8 hours,
turning bag occasionally. Remove tenderloin from bag, reserving marinade.
Fold under 3 to 4 inches of small end. Place tenderloin on a broiler rack
coated with cooking spray; place rack on a broiler pan. Insert meat
thermometer into thickest portion of tenderloin. Bake at 425 deg for 45
minutes or until meat thermometer registers 140 deg (rare) or 160 deg
(medium), basting tenderloin frequently with reserved marinade. Place
tenderloin on a large serving platter, and let stand 10 minutes before
slicing. Yield: 14 servings (serving size: 3 ounces).
NOTES : Garnish with curly endive and orange rind strips, if desired.
Recipe by: Cooking Light, Nov/Dec 1993, page 144
Posted to MC-Recipe Digest V1 #482 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Feb 12, 1997.
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