BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL RED MEATSTENDERLOIN OF BEEF, with Flavors of Southern Spain
As seen in THE DECEMBER 2010 DINNER SHOW served with Brussel spouts with cauliflower and mustard.
Ingredients:
1 each beef tenderloin (5-7 pounds)
1-2 tablespoons Flavors of Southern Spain spice mix
1 tablespoon salt
Method:
Coat tenderloin with spices. Add salt on top. Roast on rack at 350ºF for approximately 12 minutes per pound or until internal temperature reaches 125ºF; remove and rest for 10-20 minutes before slicing.
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