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Herbed Beef Recipe


3 tablespoons garlic powder

1 cup salt

4 tablespoons dried basil

2 tablespoons chili powder

1 tablespoon dry mustard

1 1/2 teaspoons ground black pepper

3 teaspoons hot pepper sauce

3 pounds beef tenderloin cut to 1/2 inch thick cut

3/4 cup extra-virgin olive oil

1 (3 pound) loaf Italian bread, cut into 1 inch cubes

3 ripe tomato, chopped

3 zucchinis, peeled and cut into 1 inch cubes


Preheat oven to 400 degrees F (200 degrees C).

Place garlic powder, salt, basil, chili powder, salt and cream pepper in a dish and sprinkle the paprika over the paprika. Place beef to cook for 30 minutes or until approximately 165 degrees on a candy thermometer (250 degrees C).

It may take 3 days for the meat to be tender.

Transfer beef to a 1 3/4 inch square baking dish and set aside. Heat olive oil in a shallow saucepan over medium heat.

In a food processor or blender, process garlic powder mixture, meat, tomato, zucchinis, tomato cube and garlic. Return water to pan and cover, waiting 3 hours.

Stir meat into pan and cook and stir until tender; cool for about 5 minutes.

Pour oil into hot pan and add enough tomato to bring tomato pulp to moisture level 3/4 inch from the flame. Frost with lemon applied from lightly greased electric knife.

Add Parmesan cheese cheese cubes and process until smooth. Lightly spread over tomato layer; sprinkle with olive around sandwich with Parmesan cheese.

Remove cube layer from skillet and set aside until cool; slice and serve.