Recipe#1465

Title: Beef Tenderloin 03

From: skthom@ccmail.monsanto.com (Sheri K. Thomasson) 
 Newsgroups: rec.food.recipes 
 Subject: Peppercorn Beef Tenderloin 
 Date: 25 Dec 1994 11:53:27 -0500 
 Organization: Monsanto/Cellular & Molecular Biology 
 Message-ID: skthom-2112940917240001@skthom.monsanto.com

4-pound beef tenderloin
 1/2 cup low-sodium soy sauce, divided
 2 teaspoons freshly ground pink peppercorns
 2 teaspoons freshly ground green peppercorns
 2 teaspoons freshly ground black peppercorns
 2 teaspoons ground ginger
 1-1/2 teaspoons ground cardamom
 8 cloves garlic, minced
 curly endive (optional)
 orange rind strips (optional)
 Trim fat from tenderloin. Combine 2 tablespoons soy sauce and next
 6 ingredients; stir well. Rub tenderloin with soy sauce mixture.
 Combine tenderloin and remaining 1/4 cup plus 2 tablespoons soy
 sauce in a large zip-top heavy-duty plastic bag. Seal bag; marinate
 in refrigerator 8 hours, turning bag occasionally.
 Remove tenderloin from bag, reserving marinade. Fold under 3 to 4
 inches of small end. Place tenderloin on a broiler rack coated with
 cooking spray; place rack on a broiler pan. Insert meat thermometer
 into thickest portion of tenderloin. Bake at 425 deg for 45 minutes
 or until meat thermometer registers 140 deg (rare) or 160 deg
 (medium), basting tenderloin frequently with reserved marinade.
 Place tenderloin on a large serving platter, and let stand 10
 minutes before slicing. Garnish with curly endive and orange rind
 strips, if desired. Yield: 14 servings (serving size: 3 ounces).