TENDERLOIN OF BEEF, with Flavors of Southern Spain
As seen in THE DECEMBER 2010 DINNER SHOW served with Brussel spouts with cauliflower and mustard.
1 each beef tenderloin (5-7 pounds)
- 1-2 tablespoons Flavors of Southern Spain spice mix
- 1 tablespoon salt
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.