Backyard Dutch oven cooking. This meal was almost ruined by me not keeping a close eye on the internal temperature of the tenderloin. It was still edible but not what we were aiming for. I guess sometimes things just get away from you! Maybe next time I will use a probe thermometer.
Ingredients:
2 ½ lb. beef tenderloin roast (head end tied)
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon olive oil
Place 9 coals under camp oven. Place 15 coals onto lid of camp oven
Brown roast in a preheated camp oven. Remove roast and place trivet into the camp oven.
Return the roast to the oven and cover with lid. After 30 minutes check internal temperature of the roast. Cook until internal temperature is 120 degrees Fahrenheit.
Remove and let rest for 10 minutes.
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