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Texas Tenderloin Roast

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      Title: TEXAS TENDERLOIN ROAST
 Categories: Main dish, Meats
      Yield: 10 Servings
 
      1    Beef Tenderloin Roast
           -- (3 to 3 1/2 lb.)
      1 ts Dried oregano leaves
      1 ts Dried thyme leaves
      1 ts Paprika
      1 ts Salt
    1/2 ts Garlic powder
    1/2 ts Onion powder
    1/2 ts Ground white pepper
    1/2 ts Freshly ground black pepper
    1/4 ts Ground red pepper
 
  Combine ingredients and rub over surface of roast. Cook immediately
  or wrap tightly in plastic wrap and refrigerate overnight for a
  stronger "cured" flavor. Place roast on rack in an open roasting pan.
  Insert meat thermometer so bulb is centered in the thickest part. Do
  not add water or cover. Roast in a 425 degree oven for 45-50 min.
  Remove roast when thermometer registers 135 degrees F for med-rare.
  Let roast stand for 10 min. before carving. Slice thinly.
  
  Serving Suggestion: Corn Bread Stuffing and Green Beans. Serves 10 to
  12.
  
  Note: A 3-4 lb. beef Eye of Round, Top Blade, or Round Tip roast may
  be substituted. For Eye of Round and Top Blade, rotisserie or roast
  on rack in open roasting pan at 400 degrees F for 45-50 min. For
  Round tip, roast on rack at 325 degrees F for 1 1/2 hours.
  
  * COOKFDN brings you this recipe with permission from: * Texas Beef
  Council -- http://www.txbeef.org
 
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