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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Roasted Herb & Garlic Tenderloin
Yield: Makes 10 to 12 servings
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:
1.
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.
2.
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.
3.
Combine cracked peppercorns, basil, thyme, rosemary and garlic in small bowl; rub over top surface of roast.
4.
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.
5.
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
