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Ингредиенты
- 1 x center-cut beef tenderloin - (3 to 4 lbs)
- 2 Tbsp. Dijon mustard
- 6 x fresh basil leaves - (abt 4")
- 6 x fresh sage leaves - (abt 3")
- 1 Tbsp. fresh thyme leaves
- 3 x garlic cloves - (to 6) chopped Freshly-grnd black pepper to taste
- 2 Tbsp. butter or possibly margarine room temperature Sage, basil, or possibly thyme sprigs for garnish Salt to taste
Инструкции
- Trim any excess fat from meat and throw away. Cut through tenderloin lengthwise to within 1/2 inch of other side. Lay meat open like a book.
- Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic, and pepper.
- 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.
- Bake in a 425 degree oven till a thermometer inserted in center of thickest part registers 130 to 135 degrees for rare, 40 to 50 min. Let rest in a hot place up to 20 min.
- Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice and add in salt and pepper to taste.
- This recipe yields 8 servings.
- Comments: Up to 4 hrs ahead, prepare meat to roast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 8g | |
| Recipe makes 8 servings | |
| Calories 30 | |
| Calories from Fat 27 | 90% |
| Total Fat 3.04g | 4% |
| Saturated Fat 1.84g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 63mg | 3% |
| Potassium 12mg | 0% |
| Total Carbs 0.58g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.04g | 0% |
| Protein 0.28g | 0% |
