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Judy's Tenderloin

Recipe By :
Serving Size :10
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3 lb Beef tenderloin --trimmed of
-all fat
2 tb Cracked black pepper
1 tb Ground cardamom
2 tb Vegetable oil

After removing fat from beef, tie the tenderloin securely. Combine the
pepper and cardamom; roll the meat in the spice mixture. Heat the oven
to 450°F. Place the oil in a heavy roasting pan and heat for 10
minutes. Remove from oven and and roll the meat in the hot oil. Return
to oven and roast for 20 minutes (for rare). Cool, cover and
refrigerate. Per serving: 411 Calories; 34g Fat (75% calories from
fat); 24g Protein; 1g Carbohydrate; 96mg Cholesterol; 65mg Sodium
NOTES : Serve this beef cool with either a tarragon bernaise sauce or
horseradish sauce. Recipe by: Judy Allen Posted to EAT-L Digest 21 Mar
97 by Betsy Burtis > on Mar 22, 1997


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