Ingredients (1 Serving)
1 2-1/2- to 3-lb. beef tenderloin
2 Tbsp. Olive Oil
1 to 2 cloves garlic, minced
1 tsp. cracked black pepper
1/2 tsp. sea salt or kosher salt or 1/4 tsp. salt
4 sprigs fresh rosemary
4 sprigs fresh oregano
4 sprigs fresh thyme
1 recipe Mushroom Tumble or Horseradish Cream (see below)
Fresh thyme sprigs
1 2-1/2- to 3-lb. beef tenderloin
2 Tbsp. Olive Oil
1 to 2 cloves garlic, minced
1 tsp. cracked black pepper
1/2 tsp. sea salt or kosher salt or 1/4 tsp. salt
4 sprigs fresh rosemary
4 sprigs fresh oregano
4 sprigs fresh thyme
1 recipe Mushroom Tumble or Horseradish Cream (see below)
Fresh thyme sprigs
Directions
1. Preheat oven to 250 degrees F. Drizzle tenderloin with cooking oil. Rub
minced garlic evenly over the surface of the meat. Sprinkle with pepper and
salt.
2. Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch
baking pan. Add a roasting rack. Place meat on rack.
3. Roast meat, uncovered, 20 minutes. Increase oven temperature to 425
degrees F. Roast until an instant-read thermometer inserted in thickest part
of meat registers 135 degrees F (about 30 to 40 minutes). Remove from oven.
Cover loosely with foil. Let stand 10 minutes.
4. Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with
fresh thyme sprigs. Makes 8 to 10 servings.
Mushroom Tumble: In an extra large bowl toss together 6 cups assorted
mushrooms (halve any large mushrooms and remove stems, if necessary),
such as chanterelle, portobello, Shiitake, and oyster with 4 tablespoons olive
oil, 2 tablespoons lemon juice, and 1 teaspoon reduced-sodium soy sauce.
Cook, uncovered, in a very large skillet over medium heat until tender, about
10 minutes. Sprinkle with coarse sea salt and cracked black pepper.
Horseradish Cream: In a small bowl stir together one 7- to 8-ounce dairy sour
cream and 2 tablespoons prepared horseradish. Stir in 1/8 teaspoon each
salt and ground black pepper.
Serve immediately, or cover and refrigerate up
to 3 days.
Remove from refrigerator; allow to stand 30 minutes before
serving. Makes 1 cup.
Test Kitchen Tip: Slow roasting in the early stages ensures that the meat is
tender.
Time Prep: 20 minutes
Roasted: 1 hour
Serving: 1
Source:BHG
Roasted: 1 hour
Serving: 1
Source:BHG
