Yield: 10 Servings
|3 pounds||Beef tenderloin, trimmed of all fat|
|2 tablespoons||Cracked black pepper|
|1 tablespoon||Ground cardamom|
|2 tablespoons||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 <ebburtis@...> on Mar 22, 1997