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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
4 lbs well-trimmed roast tenderloin
2 crushed cloves garlic
2 tsp olive oil
1-1/2 tsp dried leaves basil
1 tsp coarse ground black pepper
1/2 tsp dried, crushed rosemary
Salt (as desired)
Heat oven to 425. 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 for approximately 45 to 50 minutes for medium-rare to medium doneness. Remove roast when meat thermometer reaches 5-10 degrees below desired doneness.
Tent roast with aluminum foil; let stand 15 minutes. Carve roast into 1/4-inch thick slices; season with salt, as desired. Serves 6
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HERBED BEEF TENDERLOIN
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
4 lbs well-trimmed roast tenderloin
2 crushed cloves garlic
2 tsp olive oil
1-1/2 tsp dried leaves basil
1 tsp coarse ground black pepper
1/2 tsp dried, crushed rosemary
Salt (as desired)
Heat oven to 425. 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 for approximately 45 to 50 minutes for medium-rare to medium doneness. Remove roast when meat thermometer reaches 5-10 degrees below desired doneness.
Tent roast with aluminum foil; let stand 15 minutes. Carve roast into 1/4-inch thick slices; season with salt, as desired. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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