| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef tenderloin |
| 1 |
tb |
Black pepper, freshly ground |
| 2 |
ts |
White pepper |
| 2 |
ts |
Fennel seed, ground |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Thyme, ground |
| 1/4 |
ts |
Red pepper (cayenne), ground |
INSTRUCTIONS
Trim fat from beef tenderloin. Mix remaining ingredients; rub over beef.
Cover and refrigerate 2 hours.
Heat oven to 350. Spray shallow roasting pan with nonstick cooking spray.
Place beef in pan. Roast uncovered about 40 minutes for medium doneness.
Let stand 5 minutes. Cut beef across grain at slanted angle into thin
slices.
Recipe by: Betty Crocker Posted to MC-Recipe Digest V1 #527 by Daphne
<[email protected]> on Mar 20, 1997
A Message from our Provider:
“We simply prepare ourselves. God fills us.”