Roast Tenderloin Of Beef2

* Exported from MasterCook *

Roast Tenderloin Of Beef2

Recipe By : Cooking Live Show #8894
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds trimmed beef tenderloin -- tied at room
-- temperature , (up
-- to 41/2)
2 tablespoons minced fresh rosemary and thyme -- or 1
tablespoon
-- leaves
dried rosemary and thyme leaves -- crumbled
1 tablespoon finely minced garlic
2 teaspoons cracked black pepper -- or to taste
1 1/2 teaspoon kosher salt -- or to taste

Preheat oven to 525 degrees F.

Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper
and salt. Rub mixture onto meat and arrange meat on a rack in a
roasting pan. Roast meat for 45 to 50 minutes, or until a meat
thermometer inserted in the thickest part of the meat registers 130 to
140 F. for medium-rare. Transfer meat to a cutting board and let rest,
loosely covered, for 10 minutes. Carve into thin slices for serving.

Yield: 8 servings




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