2004 Garlic Herbed Beef Tenderloin

By boandozzy

3 ounces cooked beef equals 198 calories, 10 g fat (4 g saturated fat), 78 mg cholesterol, 249 mg sodium, 1 g carbohydrate, trace fiber, 25 g protein.

Diabetic Exchange: 3 lean meat.

Originally published as Herbed Beef Tenderloin in Light & Tasty August/September 2003, p13

Ingredients

• 1 beef tenderloin roast (3 pounds)
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1-1/2 teaspoons dried basil
• 1-1/2 teaspoons dried rosemary, crushed
• 1 teaspoon salt
• 1 teaspoon pepper

Preparation

Step 1

Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the basil, rosemary, salt and pepper; sprinkle evenly over meat. Place on a rack in a shallow roasting pan.

Bake, uncovered, at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing. Yield: 12 servings.