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Roast Fillet of Beef


  • 2–3½ lbs.
  • beef tenderloin
  • 1½ tsp salt
  • ¼ tsp pepper
  • ¼ lb. bacon or salt pork


Place meat on rack in open roasting pan. Sprinkle with salt, pepper; lay bacon or salt pork strips over meat. Roast in moderate oven at 325°F.

Rare: 22 minutes per pound.
Medium: 25 minutes per pound.

Because of lack of fat through this cut of meat, it is not advisable to roast it to a well done stage.

Do not add water, do not cover, do not baste during roasting period.

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