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Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Reviewed: Aug. 3, 2010
I cut 1 long tenderloin in half, marinated the smaller side in a cracked pepper marinade and the other was just seasoned with salt, pepper, garlic, and seared them on the grill. Then I wrapped them in foil losely, and slow cooked them at 300 until 140 was reached. Incredible taste and guests only needed a fork to cut them. These keep cooking a good 10 minutes after you pull them off.
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Parmesan Asparagus

Reviewed: Aug. 3, 2010
I served this saturday for 8 dinner guests and they loved it. The cheese parmesian adds a crispness to the taste. Great dish, very healthy.
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2 users found this review helpful

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