• New Year's Party - 11

    From Dave Drum@1:3634/12 to All on Sunday, December 25, 2022 18:39:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Roasted Beef Tenderloin
    Categories: Beef, Herbs, Sauces
    Yield: 10 servings

    4 lb Whole beef tenderloin;
    - peeled (trimmed) and tied
    2 tb Unsalted butter; melted,
    - cooled
    1 tb Soy sauce
    2 ts Worcestershire sauce
    1 ts Granulated sugar
    Coarse salt & coarse ground
    - pepper
    Chopped parsley; to serve
    Horseradish sauce; to serve

    Take the beef out of the refrigerator an hour before
    cooking so that it will cook evenly and not end up
    overdone on the outside while the center is still cold.
    Pat it very dry if it isn’t already.

    Set the oven @ 450ºF/232ºC. Line a large sheet pan with
    foil. Place the beef on the pan.

    Mix the butter, soy sauce, Worcestershire sauce and
    sugar in a small bowl until the sugar dissolves. Pour
    the mixture all over the beef, using your hands to
    spread it around. Sprinkle the beef generously with salt
    (about 2 teaspoons) and press in an even coating of
    pepper (about 1 teaspoon).

    Roast until browned and a meat thermometer inserted in
    the center registers 120ºF/49ºC for medium-rare (25 to
    30 minutes). (Start checking at 20 minutes to make sure
    you don’t overcook the meat.) Use the foil to lift and
    transfer the beef with its juices to a cutting board.
    Let rest for 15 to 20 minutes. The internal temperature
    of the meat will rise 5 to 10 degrees as it rests.

    Transfer the beef to the cutting board, reserving the
    foil with its juices, and cut the beef into slices for
    serving. Arrange on a serving platter and pour over all
    of the juices from the foil and cutting board. Sprinkle
    with parsley, if you’d like, and serve with the
    horseradish sauce.

    By: Genevieve Ko

    Yield: 8 to 12 servings

    RECIPE FROM: https://cooking.nytimes.com

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