1 tenderloin of beef - (abt 3 3/4 lbs)
3 garlic cloves
1 tablespoon olive oil
Coarse salt
Coarsely-ground black pepper
Mustard Horseradish Sauce - (see recipe)
Directions: one line for each direction. When saved the lines will be numbered.
Preheat the oven to 425 degrees.
With the point of a small, sharp knife, cut small slits into the meat and insert garlic slivers. Brush the meat with the olive oil and rub it with salt and pepper.
Place the meat on a rack in a shallow roasting pan and roast it for 15 minutes. Reduce the temperature to 350 degrees and roast 20 minutes more for medium-rare (add 5 minutes for medium). Let the roast rest at room temperature for 20 minutes before slicing. Cut the tenderloin about 1/2-inch thick; arrange the slices on a platter. Serve with Mustard Horseradish Sauce.
This recipe yields 12 servings.
Per serving (about 3 ounces cooked meat): 180 calories, no carbohydrate, 22g protein, 9g fat, 65mg cholesterol.
Comments: Everyone has a preference for beef, ranging from rare to well-done. This cut will give you an ideal range, with the rarest meat in the middle and the most cooked at each end.
Nutrition Facts
Servings Per Recipe: 12
Amount Per Serving
Calories: 11
Calories from Fat 89.6%
Total Fat
1g
Cholesterol
0mg
Sodium
trace
Carbohydrate
trace
Dietary Fiber
trace
Protein
trace
Exchanges: 0 Vegetable
Rating: ()
Added On: April 15, 2008
* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 07-31-2005
