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| INGREDIENTS |
| 6 lbs. |
beef tenderloin, trimmed and tied |
| ¼ cup |
melted unsalted butter |
| ¼ cup |
freshly ground pepper |
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| RECIPE |
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Preheat oven to 475ºF.
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Place meat in roasting pan.
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Coat meat with all of the butter.
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Coat meat with all of the pepper.
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Roast for 30 minutes or to an internal temperature of 120ºF for medium-rare.
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When ready, remove from oven and cover with foil and let rest for at least 30 minutes before serving.
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| SERVING SUGGESTION |
SERVING SIZE:
2 slices
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
410 |
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| Total Fat |
17 g |
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| Sodium |
170 mg |
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| Total Carbohydrates |
2 g |
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| Fiber |
0 g |
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| Protein |
66 g |
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