Garlic Herbed Beef Tenderloin Recipe

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Garlic Herbed Beef Tenderloin Recipe
Garlic Herbed Beef Tenderloin Recipe photo by Taste of Home
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Garlic Herbed Beef Tenderloin Recipe

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5 1
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You don't need much seasoning to add flavor to this tender beef roast. The mild blending of rosemary, basil and garlic does the trick. —Ruth Andrewson, Leavenworth, Washington
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 5 min. Bake: 40 min. + standing

Ingredients

  • 1 beef tenderloin roast (3 pounds)
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon pepper

Directions

Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the basil, rosemary, salt and pepper; sprinkle evenly over meat. Place on a rack in a shallow roasting pan.
Bake, uncovered, at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Yield: 12 servings.
Originally published as Herbed Beef Tenderloin in Light & Tasty August/September 2003, p13

Nutritional Facts

3 ounces cooked beef: 198 calories, 10g fat (4g saturated fat), 78mg cholesterol, 249mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat.

  • 1 beef tenderloin roast (3 pounds)
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the basil, rosemary, salt and pepper; sprinkle evenly over meat. Place on a rack in a shallow roasting pan.
  2. Bake, uncovered, at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Yield: 12 servings.
Originally published as Herbed Beef Tenderloin in Light & Tasty August/September 2003, p13

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