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 @ 450┬░F/232┬░C for about
  30 minutes, uncovered. Reduce heat to 350┬░F/175┬░C, 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 donΓÇÖt 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
  
  Uncle Dirty Dave's Archives
 
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... Accurate observation is often called cynicism.
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