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Roast Beef Tenderloin In A Dry Rub Crust

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CATEGORY CUISINE TAG YIELD
Meats Mike02 8 Servings

INGREDIENTS

6 lb Beef tenderloin, trimmed
defatted
but left whole
3/8 c Olive oil -divided
3 T Dry thyme
3 T Dry rosemary
2 T Finely-chopped garlic
3 T Butcher-grind black pepper
2 T Coarse salt
=== WINE SAUCE ===
1 c Red wine
2 T Shallots
Salt, to taste
Freshly ground black pepper
to taste
1 T Fresh thyme
1 T Butter

INSTRUCTIONS

Preheat the oven to 425 degrees. Place an empty, heavy-bottomed
roasting pan into the oven for 10 minutes. While it is heating,
combine 1/4 cup of olive oil, thyme, rosemary, garlic, pepper and  salt
in a bowl. Rub this dry rub seasoning paste evenly over the beef
tenderloin. After 10 minutes, remove the roasting pan from the oven,
drizzle the 2 tablespoons of olive oil into the pan, tilt to coat the
bottom of the pan, and then add the seasoned fillet. Place in the 425
degree oven for 10 minutes. Turn the fillet over and return to the
oven to sear the second side for an additional 10 minutes. Reduce the
oven temperature to 375 degrees and cook until it reaches desired
doneness using a meat thermometer (an internal temperature of 135
degrees for medium-rare) approximately 15 to 18 minutes additional
cooking time. For the wine sauce: In a saucepan, combine wine,
shallots, and salt and pepper. Reduce by half. Whisk in thyme and
butter just to heat through. When the tenderloin has finished
roasting, remove it from the oven and allow to rest for 15 to 20
minutes. Slice the tenderloin into 1/2-inch slices and arrange on a
platter. Spoon some wine sauce over the top. This recipe yields 8 to
10 portions.  Recipe Source: MICHAELS PLACE with Michael Lomonaco From
the TV FOOD  NETWORK - (Show # ML-1A04 broadcast 02-16-1997) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com  02-28-1997  Recipe
by: Michael Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 958
Calories From Fat: 653
Total Fat: 72.6g
Cholesterol: 293mg
Sodium: 1955.4mg
Potassium: 1085.3mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: <1g
Protein: 67.9g


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