TENDERLOIN OF BEEF, with Flavors of Southern Spain

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As seen in THE DECEMBER 2010 DINNER SHOW served with Brussel spouts with cauliflower and mustard.

Ingredients:

Method:

Coat tenderloin with spices. Add salt on top. Roast on rack at 350ºF for approximately 12 minutes per pound or until internal temperature reaches 125ºF; remove and rest for 10-20 minutes before slicing.






TO RECIPES

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