"Nancy2" > wrote in message
ups.com...
>
> elaine wrote:
>> No answers to my beef tenderloin question. But that's ok, I'm not about
>> to
>> give up.
>
> What was your beef tenderloin question?

Doesn't matter because I changed my mind. Thanks for asking though.

Dry Rub: Salt, pepper, garlic, and some of my herbs from the garden.
Served with some dipping sauce-- a mustard/horse radish stone ground spice
thingy that I can buy from our local Loblaws.

That should do the trick, I hope.... 'cause it cost me $120 for 12 lbs.and
I don't want to screw up!

Elaine