Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Texas Tenderloin
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- #64222
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 1/2 pounds beef tenderloin roast
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
directions
Preheat oven to 425 degrees F.
Combine ingredients and rub over surface of roast. Cook immediately or wrap tightly in plastic wrap and refrigerate overnight for a stronger "cured" flavor.
Place roast on rack in an open roasting pan. Insert meat thermometer so bulb is centered in the thickest part. Do not add water or cover.
Roast in a 425 degrees F oven for 45-50 minutes. Remove roast when thermometer registers 135 degrees F for medium-rare. Let stand for 10 minutes before carving. Slice thin.
added by
Laveta
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
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