MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Barnabas Beef Tenderloin
Categories: Five, Beef, Breads, Dairy
Yield: 6 Servings

5 lb Beef tenderloin
1 c Plain bread crumbs
Salt, pepper, garlic powder
- & Creole seasoning
3 tb Olive oil

MMMMM--------------------------DRESSING-------------------------------
1 c Sour cream
1 tb Worcestershire sauce
3 tb Horseradish

MEAT PREPARATION AND COOKING: Remove excess fat and any
tendons from beef tenderloin. Rub olive oil over
tenderloin. Sprinkle with salt, pepper, garlic powder
and Creole seasoning. Then roll seasoned meat in bread
crumbs. Put in roaster and bake @ 450ºF/232ºC for about
30 minutes, uncovered. Reduce heat to 350ºF/175ºC, cover
and cook for an additional 30 minutes, or until desired
doneness.

Remove from oven and keep covered for about 5 minutes.
The meat will be rare in the middle, medium on either
side of the middle and the ends will be well done. Cook
longer if you prefer and keep a meat thermometer handy
to assure that you don’t overcook.

FOR DRESSING: mix all ingredients together and serve on
the side.

Slice meat to desired thickness.

Serves 6-8.

Contributed by: Cindy Scott

RECIPE FROM: https://www.stbarnabasrichmond.org

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