Roast Tenderloin Of Beef

Recipe Ingredients

4 lbs	1816g / 64oz	Trimmed beef tenderloin - (to 4 1/2 lbs) - tied, and
		At room temperature
2 tablespoons	30ml	Minced fresh rosemary leaves
		(or 1 tbspn dried rosemary leaves,
		Crumbled)
2 tablespoons	30ml	Minced fresh thyme leaves
		(or 1 tbspn dried thyme leaves, crumbled)
1 tablespoon	15ml	Finely-minced garlic
2 teaspoons	10ml	Freshly-cracked black pepper - or to taste
1 1/2 teaspoons	7.5ml	Kosher salt - or to taste

Recipe Instructions

Preheat oven to 525 degrees.

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 degrees for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Carve into thin slices for serving.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8894 broadcast 05-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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