Side Pannel
Herbed Tenderloin
Ingredients List
- 4 lb Beef tenderloin, trimmed of
- -fat
- 2 tb Parmesan cheese, grated
- 1 ts Dried Italian seasoning
- 1/2 ts Cracked black pepper
Directions
1. Heat oven to 425F. Combine dried italian seasoning and black pepper;
press evenly onto roast. Place on rack in shallow roasting pan. Insert meat
thermometer so bulb is centered in thickest part of the meat. Do not add
water or cover. Roast approximately 45 to 50 minutes for medium-rare to
medium doneness.
2. Remove roast when meat thermometer registers 140F for medium-rare, 155F
for medium; sprinkle parmesan cheese over top. Let stand 15 minutes.
(Temperature will continue to rise to 145F for medium-rare, 160F for
medium)
3. Carve roast into slices; season with salt, as desired.
NOTES : My cooking time went a little longer than 50 minutes for
medium-rare but be sure to keep a close eye on the meat thermometer. Be
sure to let the roast stand for at least 15 minutes before carving to allow
for the reabsorption of the juices.
on Jan 20, 97.
press evenly onto roast. Place on rack in shallow roasting pan. Insert meat
thermometer so bulb is centered in thickest part of the meat. Do not add
water or cover. Roast approximately 45 to 50 minutes for medium-rare to
medium doneness.
2. Remove roast when meat thermometer registers 140F for medium-rare, 155F
for medium; sprinkle parmesan cheese over top. Let stand 15 minutes.
(Temperature will continue to rise to 145F for medium-rare, 160F for
medium)
3. Carve roast into slices; season with salt, as desired.
NOTES : My cooking time went a little longer than 50 minutes for
medium-rare but be sure to keep a close eye on the meat thermometer. Be
sure to let the roast stand for at least 15 minutes before carving to allow
for the reabsorption of the juices.
on Jan 20, 97.
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