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“Please be aware that I cannot vouch for the taste or method of cooking as I have never prepared this recipe. This is an adopted recipe that I have asked be removed from my account, along with all other adoptees. Most were removed, but a couple were apparently missed.”
READY IN:
1hr
SERVES:
10
YIELD:
1 roast
UNITS:
US

Ingredients Nutrition

  • 3 lbs tenderloin, trimmed
  • 34 cup brandy
  • salt and pepper

Directions

  1. Place roast in shallow roasting pan.
  2. Pour approximatedly one third of the brandy on the roast.
  3. Roast at 325 degrees F. without lid for approximately 15 to 20 minutes per pound for rare.
  4. Gradually pour remaining brandy roast throughout cooking time.
  5. Baste frequently.
  6. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips.
  7. When roasted to desired doneness, remove from oven and allow meat to stand for ten minutes before carving.
  8. Season with salt and pepper.

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