| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, La_times | 6 | Servings | |
INGREDIENTS
| 2 | lb | Beef tenderloin |
| 2 | tb | Olive oil |
| Sea salt | ||
| Cracked black pepper | ||
| 6 | lg | Mushrooms, quartered |
| 1 | tb | Butter |
INSTRUCTIONS
Put tenderloin in roasting pan and drizzle with olive oil. Rub oil over roast and season with salt and pepper to taste. Wipe mushrooms with damp paper towel to remove dirt and cut into quarters. Scatter mushrooms around meat in roasting pan. Roast meat at 500 degrees 20 to 25 minutes or to 140 degrees on meat thermometer for medium rare. Remove meat. Add butter to roasting pan and heat on top of stove to deglaze pan, stirring mushrooms in butter and drippings. Season with salt and pepper to taste. Cut tenderloin into 6 slices and arrange on serving platter. Spoon mushrooms around meat. Formatted by Lynn Thomas dcqp82a. Source: Los Angeles Times 4-16-97. 6 servings. Each serving:233 calories; 130 mg sodium; 75 mg cholesterol; 15 grams fat; 1 gram carbohydrates; 24 grams protein; 0.09 gram fiber. Recipe by: Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997
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