"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cajun Beef Tenderloin Roast Recipe

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This recipe for Cajun Beef Tenderloin Roast, by , is from THE SEGUIN FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Tebo
Added: Saturday, August 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 - 3 1/2 pound beef tenderloin roast. 1 tsp. each: dried oregano leaves, dried thyme leaves, paprika and salt. 1/2 tsp. each: freshly ground black pepper, garlic powder, onion powder and ground white pepper. 1/4 tsp ground red pepper.

Directions:
Directions:
Combine oregano, thyme, paprika, salt, black pepper, garlic powder, onion powder, white pepper and red pepper; rub over surface of beef tenderloin roast. Place roast on rack in open roasting pan. Insert roast meat themometer so bulb is centered in the thickest part. Do not add water. Do not cover. Roast in 425 oven for rare. Allow approximately 45-50 minutes. Remove roast when the meat thermometer registers 135F. for rare. Allow roast to stand 15 minutes in a warm place before carving. Roast continues to rise about 5F in temperature to reach 140 for rare.

Number Of Servings:
Number Of Servings:
Four 3oz. servings per pound.
Preparation Time:
Preparation Time:
10 minutes, cooking time - 45-50 minutes

 

 

 

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