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.