| 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
A Message from our Provider:
“God grades on the cross, not the curve.”