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Beef Tenderloin Recipe

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This recipe for Beef Tenderloin, by , is from The Seymore's and their Friends Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Seymore
Added: Sunday, September 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 T Olive Oil
3 T Balsamic Vinegar
3 T dried Tyme, crumbled
3 T dried Rosemary, crumbled
1 T fine minced garlic
1 tsp coarsely ground Black Pepper
1 4-4/12 pound trimmed filet of beef, pat dry and tied with kitchen string
2 tsp Sea Salt or Kosher salt

Directions:
Directions:
In small bowl combine the olive oil, vinegar, herbs, garlic, and pepper. Rub the filet with the mixture wrap in plastic bag and chill for six hours or overnight. Preheat over to 500F . Arrange the filet on a rack in a roasting pan for 35 to 40 min. or until meat thermometer registers 130 to 135 F for med rare. Move to cutting board and let rest 15 min. remove string and then slice and serve. Great with horseradish sauce

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
We made this for Jordan's 26th birthday and it was a huge success.

 

 

 

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