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Brandied beef roast
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| Artist: |
_ |
| Categories: |
Beef, Entrees, Meats |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Whole trimmed tenderloin | | | Salt and pepper | | 3/4
| cup | Brandy |
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Procedures:
| 1 | Place roast in shallow roasting pan. | | 2 | Pour approximatedly one third of the brandy on the roast. | | 3 | Roast at 325 °F. | | 4 | Without lid for approximately 15 to 20 minutes per pound for rare. | | 5 | Gradually pour remaining brandy roast throughout cooking time. | | 6 | Baste frequently. | | 7 | If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips. | | 8 | When roated to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. | | 9 | Season with salt and pepper |
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