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Place the meat on a rack in a clay or stoneware baking dish. Sprinkle with salt, pepper, and paprika. Add about 1/2 cup water to the bottom of the roasting dish (water should not touch the rack). Roast in a pre-heated 425o oven for 25 to 35 minutes for medium rare. Allow the meat to rest for 15 minutes before carving. Serve with Madeira Sauce. MAKE IT AHEAD: Time your menu so that the tenderloin comes out of the oven 15 to 20 minutes before serving. Cover with foil and allow to stand in a warm place. Heat the Madeira Sauce and serve over the sliced meat on warmed plates. SERVING SUGGESTION: For a rich meal, first serve the Wild Mushroom Soup or Wild Mushroom Risotto, followed by the Tenderloin. For lighter fare, begin your menu with Egg Ribbon Soup. Recipe by: HomeChef School Posted to MC-Recipe Digest by louiseh
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|Serving Size: 1 Serving (4g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (25%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 775.7mg||27 %|
|Potassium 31.5mg||1 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 0.3g|
|Protein 0.2g||0 %|
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Calories per serving: 4
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