See Also: Roasted Herb & Garlic Tenderloin(recipes)
Beef Tenderloin with Roasted Vegetables(recipes)
Garlic and herb bread(recipes)
Garlic and Herb Parmesan Buns(recipes)
Rocket and Herb Salad with Garlic Croutons(recipes)
Herb-Roasted Racks of Lamb(recipes)
Roasted pepper filled with herb quinoa(recipes)
Chicken with roasted garlic(recipes)
Roasted Garlic Hummus(recipes)
Roasted Garlic and Spinach Spirals(recipes)

Roasted Herb & Garlic Tenderloin (recipes)


Roasted Herb & Garlic Tenderloin

Yield: Makes 10 to 12 servings



Ingredients:



1beef tenderloin roast, (3 to 4 pounds) trimmed of fat

1tablespoon black peppercorns

2tablespoons chopped fresh basil or 2 teaspoons dried basil

4-1/2teaspoons chopped fresh thyme or 1-1/2 teaspoons dried thyme

1tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

1tablespoon minced garlic

Salt and black pepper (optional)









Preparation:





1.Preheat oven to 425°F. To hold shape of roast, tie roast with cotton string at 1-1/2-inch intervals. Place roast on meat rack in shallow roasting pan. 2.Place peppercorns in small heavy resealable food storage bag. Squeeze out excess air; seal bag tightly. Pound peppercorns with flat side of meat mallet or rolling pin until peppercorns are cracked.3.Combine cracked peppercorns, basil, thyme, rosemary and garlic in small bowl; rub over top surface of roast.4.Roast 40 to 50 minutes until internal temperature reaches 135°F for medium-rare or 150°F for medium when tested with meat thermometer inserted into the thickest part of roast.5.Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Remove and discard string. To serve, carve crosswise into 1/2-inch-thick slices with large carving knife. Season to taste with salt and pepper.