TLC Cooking "Roasted Herb & Garlic Tenderloin"

Roasted Herb Garlic Tenderloin

Roasted Herb & Garlic Tenderloin

YIELD Makes 10 to 12 servings
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INGREDIENTS

1	beef tenderloin roast, (3 to 4 pounds) trimmed of fat
1	tablespoon black peppercorns
2	tablespoons chopped fresh basil or 2 teaspoons dried basil
4‑1/2	teaspoons chopped fresh thyme or 1-1/2 teaspoons dried thyme
1	tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1	tablespoon minced garlic
Salt and black pepper (optional)

PREPARATION:

Preheat oven to 425°F. To hold shape of roast, tie roast with cotton string at 1-1/2-inch intervals. Place roast on meat rack in shallow roasting pan.
Place peppercorns in small heavy resealable food storage bag. Squeeze out excess air; seal bag tightly. Pound peppercorns with flat side of meat mallet or rolling pin until peppercorns are cracked.
Combine cracked peppercorns, basil, thyme, rosemary and garlic in small bowl; rub over top surface of roast.
Roast 40 to 50 minutes until internal temperature reaches 135°F for medium-rare or 150°F for medium when tested with meat thermometer inserted into the thickest part of roast.
Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Remove and discard string. To serve, carve crosswise into 1/2-inch-thick slices with large carving knife. Season to taste with salt and pepper.

This recipe appears in: Italian

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