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Beef Tenderloin with Fresh Herbs Recipe

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This recipe for Beef Tenderloin with Fresh Herbs, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Cox
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 center cut beef tenderloin (3 to 4lbs.)

2T. dijon mustard

6 fresh basil leaves

6 fresh sage leaves

1T. fresh thyme leaves

3-6 cloves garlic, minced

Fresh ground pepper

2T. butter, room temperature

Directions:
Directions:
Trim any excess fat from meat and discard. Cut through tenderloin lengthwise to within 1/2 inch of the other side. Lay meat open like a book.

Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic and pepper.

Bring cut sides together and tie roast with cotton string at about 1 inch intervals to secure.

Coat surface of beef with butter and sprinkle more pepper.

Lay roast, cut to the side, on a rack in a 12x17 inch pan.

Bake in a 425 oven until a thermometer inserted in center of the thickest part registers 130-135 for rare, 40 to 50 minutes.

Let rest in a warm place up to 20 minutes.

Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice.

Number Of Servings:
Number Of Servings:
8

 

 

 

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