The Eagle's Beef Tenderloin

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“This is a perfect medium-rare roast. I am guessing at the number of servings. It depends on the size of the roast and how it is being served. This is great for a dinner party or other party and can be served for small sandwiches on rolls. This recipe was given to me by a dear friend, The Eagle.”
READY IN:
5mins
SERVES:
15-20
YIELD:
1 roast
UNITS:
US

Ingredients Nutrition

Directions

  1. Salt and cover with pepper.
  2. Fold ends under.
  3. Cook at 200 degrees for one hour per pound.
  4. NOTE: Remember to salt very well so the salt goes through the roast.

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