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Herbed Beef Tenderloin with Rice Recipe

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This recipe for Herbed Beef Tenderloin with Rice, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Regina Fairchild, Daniels, WV
Added: Thursday, February 14, 2008


1 well-trimmed center cut beef tenderloin roast (2-3 lbs)

2 tsp. olive oil
2 cloves garlic, minced
1 1/2 tsp. dried basil
1 tsp. coarsely ground black pepper
1/2 tsp. dried rosemary

2 tbsp. butter
3/4 cup each of chopped onion and chopped red bell pepper
1 clove garlic, minced
1 package (9 oz.) frozen French-style green beans, defrosted
3 cups hot cooked rice
1/3 cup silvered almonds, toasted

Heat oven to 425. Combine seasoning ingredients; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in the thickest part of beef, not resting in fat. Do not add water. Cover. Roast for 35-40 minutes for medium rare; 45-50 minutes for medium doneness.

Remove roast when meat thermometer registers 135 for medium rare; 150 for medium. Tent with foil. Let stand 15 minutes. Temperature will continue to rise to 145 for medium rare; 160 for medium.

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.




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