Herbed Beef Tenderloin
Serving size: 6
- 4 pounds well-trimmed roast tenderloin
- 2 crushed cloves garlic
- 2 teaspoons olive oil
- 1-1/2 teaspoons dried leaves basil
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon dried, crushed rosemary
- salt (as desired)
1. Heat oven to 425 degrees F. Combine garlic and oil; brush over surface of beef roast. Sprinkle evenly with basil, pepper and rosemary. Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover. Roast in 425 degrees F oven approximately 45 to 50 minutes for medium-rare to medium doneness.
2. Remove roast when meat thermometer reaches 5-10 degrees below desired doneness. (Refer to Roasting Timetable.) Tent roast with aluminum foil; let stand 15 minutes.
3. Carve roast into 1/4-inch thick slices; season with salt, as desired.
Note: Recipe taken from the SD Beef Council: www.sdbeef.org