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Camel Tenderloin - Whole - Average 4 to 6 Lbs.

Our Camel Tenderloin is lean; tender; delicious and full of flavor. Camel Tenderloin is also known as Camel Chateaubriand; Camel Filet Mignon Roast and Camel Full Tenderloin Roast.


 
Our Price: $199.99

Product Code: CAMELTENDERLOIN
Qty:

 

Exotic Meat Market offers Wild Camel Tenderloin imported from Australia. No Antibiotics. No Hormones.

Our Camel Tenderloin lean is tender; delicious and full of flavor. This package includes one Camel Tenderloin. Average Weight 4 to 6 Lbs. Camel Tenderloin is also known as Camel Chateaubriand; Camel Filet Mignon Roast and Camel Full Tenderloin Roast.

How to cook Camel Tenderloin?

Preheat oven to 425°F. Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Combine remaining vegetables, remaining 2 tablespoons oil, 1 teaspoon Italian seasoning and 1/2 teaspoon black pepper in large bowl; toss to coat.

Combine remaining teaspoon Italian seasoning and 1/2 teaspoon pepper; press evenly onto all surfaces of beef roast. Place Camel Tenderloin Roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of Camel Tenderloin Roast. Do not add water or cover. Place garlic, potatoes, and onions on rimmed baking sheet. Roast Camel tenderloin in 425°F oven 40 to 50 minutes for medium rare doneness. Roast garlic, potatoes, and onions 30 minutes. Add tomatoes and zucchini to pan; continue to roast 15 minutes or until vegetables are tender.

Remove roast when meat thermometer registers 135°F for medium rare. Tent with foil. Let stand 20 minutes. Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare.

Squeeze garlic pulp over vegetables; stir to combine. Sprinkle with 1/4 cup cheese and salt, as desired. Carve roast; sprinkle with remaining 2 tablespoons cheese. Season with salt, as desired. Serve with vegetables.



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Camel Meat > Tenderloin