Beef Tenderloin with Fresh Herbs
Notes: Up to 4 hours ahead, prepare meat to roast.
Yield: Makes 8 servings
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Amount per serving
- Calories: 241
- Calories from fat: 52%
- Protein: 26g
- Fat: 14g
- Saturated fat: 5.9g
- Carbohydrate: 0.6g
- Fiber: 0.1g
- Sodium: 177mg
- Cholesterol: 86mg
- 1 center-cut beef tenderloin (3 to 4 lb.)
- 2 tablespoons Dijon mustard
- 6 fresh basil leaves (about 4 in.)
- 6 fresh sage leaves (about 3 in.)
- 1 tablespoon fresh thyme leaves
- 3 to 6 cloves garlic, minced
- Fresh-ground pepper
- 2 tablespoons butter or margarine, at room temperature
- Sage,basil, or thyme sprigs
- 1. Trim any excess fat from meat and discard. Cut through tenderloin lengthwise to within 1/2 inch of other side. Lay meat open like a book.
- 2. Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic, and pepper.
- 3. Bring cut sides together and tie roast with cotton string at about 1-inch intervals to secure. Coat surface of beef with butter and sprinkle with more pepper. Lay roast, cut to the side, on a rack in a 12- by 17-inch pan.
- 4. Bake in a 425° oven until a thermometer inserted in center of thickest part registers 130° to 135° for rare, 40 to 50 minutes. Let rest in a warm place up to 20 minutes.
- 5. Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice and add salt and pepper to taste.
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