Tenderloin Roast
Ask for tenderloin roast and ask them to trim fat.
Rub the pepper evenly over beef pressing gently.
Chop herbs as fine as possible with kitchen shears.
On a sheet of waxed paper, roll the beef in the herb mixture
Loosely tie the beef at 2 in intervals.
Grill until 130 degrees for rare, 155 for medium, 170 for well done.
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 566 | ||
Calories from Fat: 372 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.3g | 55 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 149.7mg | 46 % | |
Sodium 118.9mg | 4 % | |
Potassium 755mg | 20 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.5g | ||
Protein 44.9g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 566
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