You don’t need much seasoning to add flavor to this tender beef roast. The mild blend of rosemary, basil and garlic does the trick in this recipe.
—Ruth Andrewson, Leavenworth, WA
Prep: 5 min. Bake: 40 min. + standing Makes: 12 servings
1 beef tenderloin roast (3 lbs.)
2 tsp. olive oil
2 garlic cloves, minced
11/2 tsp. dried basil
11/2 tsp. dried rosemary, crushed
1 tsp. salt
1 tsp. pepper
1. Preheat the oven to 45°. 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, until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), for 40-50 minutes. Let stand 10 minutes before slicing.
3 oz. cooked beef: 198 cal., 10g fat (4g sat. fat), 78mg chol., 249mg sod., 1g carb. (0 sugars, 0 fiber), 25g pro. Diabetic exchanges: 3 lean meat.