"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Tenderloin of Beef, by Ellen Baker, is from The Baker Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 lb tenderloin, trimmed of fat 2 T. fresh minced garlic salt and pepper 1/2 c. olive oil Rosemary Sprigs
Preheat over to 400º Rub meat with garlic, salt and pepper. Brush with olive oil. Top with sprigs of rosemary. Roast for 20 mins. Reduce over to 350º for 20 mins or until internal temperature reaches 140º
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