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royal_tenderloin.jpg (16062 bytes)Royal Pepper Beef Tenderloin

   

1 beef tenderloin (about 2 lbs./1 kg)
1 Tbsp./15 mL coarsely crushed Watkins Royal Pepper Blend
1 tsp/5 mL Watkins Ginger
1 tsp/5 mL Watkins Garlic Granules
1/4 cup/60 mL soy sauce
Watkins Cooking Spray

Trim fat from tenderloin.  Combine Royal Pepper, ginger and garlic granules; rub into all sides of tenderloin.  Place in a large zipper-type plastic bag.  Pour soy sauce over the top.  Seal bag and let marinate in refrigerator 8 hours, turning bag occasionally.

Remove tenderloin from bag, reserving marinade.  fold under 3 to 4 inches/8 to 10 cm of small end to achieve uniform thickness.  Place tenderloin on a broiler rack coated with cooking spray.  Insert a meat thermometer into thickest portion of tenderloin.  Roast at 425 F/220 C for 40 to 45 minutes or until meat thermometer registers 140F/60 C (rare)  or 160F/70 C (medium), basting frequently with reserved marinade.  Place tenderloin on serving platter; let stand 10 minutes before slicing.   Garnish with fresh parsley and orange slices.  Makes 8 servings.

Nutritional Information Per Serving;  Calories 240; Protein 33 g; Carbohydrates 1 g; Fat 10 g; Saturated Fat 4 g; Cholesterol 87 mg; Sodium 590 mg; Dietary Fiber 0 g


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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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