member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Stella      

Recipe Categories:

    Texas Tenderloin Roast


    Source of Recipe


    txbeef.org

    Recipe Introduction


    The rub makes this roast special.

    List of Ingredients




    1 beef tenderloin roast, 3 to 31/2 lbs.
    1 tsp. dried oregano leaves
    1 tsp. dried thyme leaves
    1 tsp. paprika
    1 tsp. salt
    1/2 tsp. garlic powder
    1/2 tsp. onion powder
    1/2 tsp. ground white pepper
    1/2 tsp. ground black pepper
    1/4 tsp. ground red pepper





    Recipe



    Preheat oven to 425ºF.
    Combine ingredients and rub over surface of roast. Cook immediately or wrap tightly in plastic wrap and refrigerate overnight for a stronger "cured" flavor.
    Place roast on rack in an open roasting pan. Insert meat thermometer so bulb is centered in the thickest part. Do not add water or cover.
    Roast in a 425ºF oven for 45-50 minutes. Remove roast when thermometer registers 135ºF for medium-rare. Let stand for 10 minutes before carving. Slice thin.


    YIELD: 10-12 Servings
    Prep: 30 minutes
    Cook: 50 minutes

    TIPS: A 3-4 lb. beef Eye of Round, Top Blade, or Round Tip roast may be substituted. For Eye of Round and Top Blade, rotisserie or roast on a rack in an open roasting pan at 400ºF for 45-50 minutes. For Round Tip, roast on rack at 325ºF for 1-1/2 hours.





 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â