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Friday, April 22, 2011

Pepper Herb-Crusted Beef Tenderloin

Tina wanted to post something special for Easter feasts, so she decided on this delicious beef tenderloin recipe from Cooking in Style the Costco Way. All items can be found at Costco, by the way, and Tina recommends the Tyson tenderloin. We’ve had it before; it’s tender and lean, especially when it’s slow-cooked.

Have a great holiday weekend, gang.

2 teaspoons cracked mixed peppercorns
2 minced garlic cloves
1 teaspoon dried and crushed basil leaves
1 teaspoon dried and crushed oregano leaves
1 whole Choice tenderloin, well-trimmed, 4 to 5 lbs

Preheat oven to 425 degrees

Wash hands thoroughly, then combine the garlic, basil, oregano and peppercorns, and press the mixture evenly into the roast.

Place the roast in a shallow roasting pan. Insert an ovenproof meat thermometer in the thickest part of the beef away from any fat. Wash hands again.

Roast meat uncovered for 50 to 60 minutes for medium-rare (meat temperature at 140 degrees) or 60 to 70 minutes for medium (150 degrees).

Transfer the roast to a carving board and tent it loosely with aluminum foil. Let it stand for 15 to 20 minutes. It’ll still be cooking, rising about 10 degrees.

Carve that bad boy into thick slices, and season to taste with salt. Makes about 4 servings.

Enjoy! We certainly will. With champagne.

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