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1 Tenderloin, chaine and silverskin removed
16-20 ovendried tomatoes
.25 oz each thyme, rosemary, basil, parsley
1 oz minced garlic
3 oz fresh grated Parmesan Cheese
.25 oz course ground Black Pepper
1 oz Olive Oil
.25 oz Kosher Salt
Unwaxed Cord for Cooking, preferably Cotton
After cleaning the tenderloin, split down the middle and pound out
evenly. Rub with oil. Lay out ovendried tomatoes evenly. Cover with
fresh herb mixture and parmesan cheese, pepper, and salt. Roll and
tie. Place on grill to start cooking process and for color. Place
on wire rack on sheet pan and cook in convection oven till desired
temperature. 115-120 medium rare. Approx. 15 minutes. 375 degrees.
Ovendried Tomatoes
Fresh ROMA tomatoes, split lengthwise
Olive oil to coat
Kosher salt and pepper
Split tomatoes and place in bowl, cover generously with olive
oil. Season with salt and pepper. Place on sheetpan in oven at 200
degrees for 6 to 8 hours, or in 350 degree oven for 2 1/2 hours.
Oven Roasted New Potatoes
B-Red Potatoes quartered or halved
seasoning salt
oil to coat
Toss potatoes in oil and seasoning salt and coat evenly. Place on
sheetpan and into 350 degree oven for 10-15 minutes.
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