BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL RED MEATSTENDERLOIN OF BEEF, RUBBED WITH TOASTED CUMIN SEEDS
As serve in THE DINNER SHOW, July 2011
Ingredients:
1/4 cup cumin seeds, toasted and ground semi fine
1 teaspoons sea salt
1/4 cup EVOO
1/4 cup parsley, fine minced
1 each tenderloin (about 5-7 pounds)
Method:
Place spice into a bowl and add salt, oil and parsley and stir to combine into paste. Rub this paste all over the tenderloin and refrigerate meat for about 1 hour, uncovered.
Place meat onto roasting pan with rack and put into the center of a preheated 400ºF oven for approximately 25-35 minutes or until internal temperature reaches 125ºF.
Rest out of the oven covered for 10 minutes before slicing. Adjust seasoning at the table with a pinch pot of fleur de sel.
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