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Cremer's Rub Me Tender Beef Tenderloin (12/17/2010)

Cremer's Rub Me Tender Beef Tenderloin


1 4-5lb. Cremer's Beef Tenderloin
1 pkg. Cremer's "Rub me Tender"
4-6 slices Cremer's smoked bacon


If tenderloin is frozen, allow to thaw in refrigerator. Once thawed, one day before roasting, rub tenderloin with Cremer's "Rub me tender" rub, covering completely. Now, wrap bacon slices around tenderloin, secure with toothpicks if necessary. Cover with plastic wrap and return tenderloin to refrigerator and allow to marinate for 24 hours. Before roasting, remove from refrigerator 1 hour to allow to come to room temperature.


Insert a meat thermometer in thickest part of tenderloin. Preheat oven to 500-degrees F. Place tenderloin on a rack and place in roasting pan. Place in oven and turn heat down immediately to 225-degrees F. Check thermometer after ½ hour. When temperature reaches 145-degrees (rare) remove from oven and let rest for 15 minutes. Temperature will rise another 5-10 degrees while resting. Remove bacon slices if desired. Slice and serve. Serves 8-10.


Fresh Beef Tenderloin is on sale at Cremer's on Rhomberg avenue for $5.99 lb. That's trimmed and tied.


This week's recommended wine from Van's Liquor Store in East Dubuque, Simi Cabernet, 750ml bottle, $15.99 through 12-20-2010.


 

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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