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Prep and Cook time: 1 1/4 hours
Makes: 4 servings
Ingredients
Seasoning:
2 teaspoons olive oil
2 cloves garlic, minced
1-1/2 teaspoons dried basil
1 teaspoon coarse grind black pepper
1/2 teaspoon dried rosemary
1 well-trimmed center-cut beef tenderloin roast (2 to 3 lb.)
Holiday Rice:
2 tablespoons butter
3/4 cup each chopped onion and chopped red bell pepper
1 clove garlic, minced
1 package (9 ounces) frozen French-style green beans, defrosted
3 cups hot cooked rice
1/3 cup slivered almonds, toasted
Instructions
1. Heat oven to 425°. Combine olive oil, garlic, basil, black pepper,
and rosemary; press onto beef roast. Place roast on rack in shallow
roasting pan. Insert ovenproof meat thermometer so tip is centered in
thickest part of beef, not resting in fat. Do not add water or cover.
Roast 35 to 40 minutes for medium rare; 45 to 50 minutes for medium
doneness.
2. Remove roast when meat thermometer registers 135°F for medium rare;
150°F for medium. Tent with foil. Let stand 15 minutes. (Temperature will
continue to rise about 10°F to reach 145°F for medium rare; 160°F for
medium.)
3. Heat butter in large skillet over medium heat. Add onion, bell pepper
and garlic; cook and stir 5 minutes or until tender. Add beans; cook and
stir 2 minutes. Stir in rice and almonds; heat through. Carve roast;
season with salt. Serve with rice.
