ST LOUIS BEEF TENDERLOIN

By Beefman-2

ST. LOUIS TENDERLOIN

Ingredients

• 10 - 15 LB BEEF TENDERLOIN
• ST. LOUIS RUB
• 1/2 cup dark brown sugar
• 1 tablespoon fresh ground black pepper
• 2 tablespoons coarse kosher salt
• 1 teaspoon cumin
• 1 teaspoon cayenne
• 2 teaspoons chili powder
• 2 tablespoons paprika
• 2 teaspoons ground mustard
• 2 teaspoons granulated garlic

Preparation

Step 1

TRIM LOIN OF EXCESSIVE FAT

MIX RUB TOGETHER IN A BOWL, PLACE IN SHAKER AND APPLY TO LOIN, PLACE REMAINING RB IN AIR TIGHT CONTAINER.

PLACE LOIN IN TUPPERWARE TYPE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT.

REMOVE FROM FRIDGE AND PLACE ON COUNTER, PRE HEAT OVEN TO 350 F.

PLACE LOIN INTO OVEN TYPE COOKING TRAY AND INTO OVEN, COOK TO 150 - 165 F OR TILL DESIRED.

REMOVE FROM OVEN, SET ONTOP OF OVEN LET STAND 10 MINUTES BEFORE SLICING.

ENJOY