© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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3 pounds whole trimmed tenderloin
¾ cup brandy
salt and pepper to taste
Place roast in shallow roasting pan. Pour approximately one third of the brandy on the roast. Roast at 325°F. without lid for approximately 15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast throughout cooking time. Baste frequently. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips. When roasted to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. Season with salt and pepper.