| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Beef tenderloin |
| 1 | T | Black pepper, freshly ground |
| 2 | t | White pepper |
| 2 | t | Fennel seed, ground |
| 1/2 | t | Salt |
| 1/2 | t | Thyme, ground |
| 1/4 | t | 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 <djoyce@voyager.net> on Mar 20, 1997
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
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Calories: 287
Calories From Fat: 184
Total Fat: 20.4g
Cholesterol: 96.4mg
Sodium: 251.4mg
Potassium: 372.2mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 22.8g