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Nutrition Facts
Serving Size 114 g
(Approx. 8 Servings)
Amount Per Serving
Calories 120 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 180 mg 8%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 22 g
Vitamin A 2% Iron 15%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chateaubriand Cured With Texas Herb Rub

Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
8  People


Recipe makes 8 Servings

1 Tsp kosher salt
1/2 Tsp McCormick Oregano Leaves
1/2 Tsp Central Market Organics Thyme
1/2 Tsp McCormick Paprika
1/4 Tsp Central Market Organic Garlic Powder
1/4 Tsp Hill Country Fare Onion Powder
1/4 Tsp McCormick White Pepper Ground
1/4 Tsp H-E-B Ground Black Pepper
1/8 Tsp Central Market Organics Crushed Red Pepper
2 Lb H-E-B Natural Angus Beef Tenderloin Roast
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Combine salt, oregano, thyme, paprika, garlic powder, onion powder, white pepper, black pepper and red pepper; rub evenly over the entire tender loin surface; tenderloin may be roasted immediately, or wrapped tightly in plastic wrap and cured in the refrigerator overnight.
Heat oven to 425°F; place tenderloin on a roasting rack in a shallow pan, and roast 25-40 minutes (15-20 minutes per pound), uncovered, or until a meat thermometer inserted in center of tenderloin reaches 135°F for medium-rare doneness.



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