Recipe - Herbed Tenderloin

4 pound Beef tenderloin, trimmed of
fat
2 tablespoon Parmesan cheese, grated
1 teaspoon Dried Italian seasoning
One half teaspoon Cracked black pepper

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 mediumrare to
medium doneness.

2. Remove roast when meat thermometer registers 140F for mediumrare, 155F
for medium; sprinkle parmesan cheese over top. Let stand 15 minutes.
(Temperature will continue to rise to 145F for mediumrare, 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
mediumrare 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.

Recipe by: Texas Beef Counsel

Posted to MCRecipe Digest V1 #381 by "Matthew Petrich" MPETRIC@msn.com
on Jan 20, 97.