Rosemary & Thyme-Crusted Beef Tenderloin Roast
Ingredients
The tenderloin
-
1
teaspoon
salt
-
to taste
none
coarsely ground black pepper
-
2
tablespoons
chopped fresh thyme leaves
-
2
teaspoons
chopped fresh rosemary
-
1
6 pound
trimmed beef tenderloin roast, trussed
-
½
teaspoon
garlic powder
-
1
tablespoon
canola or avocado oil
The horseradish sauce
-
½
cup
lowfat plain Greek yogurt
-
2
teaspoons
freshly grated horseradish
-
½
teaspoon
fresh lemon juice
-
a couple
splashes
Worcestershire sauce
-
scant ⅛
teaspoon
salt
-
to taste
none
freshly ground black pepper
Instructions
- Remove the beef from the refrigerator 30 minutes before cooking.
- Preheat the oven to 375°F (190°C).
- Line a sheet pan with foil and fit with a cooling rack.
- Sprinkle salt and pepper on all sides of the beef tenderloin.
- Combine thyme and rosemary, then sprinkle on all sides of the beef.
- Heat oil in a large sauté pan over medium heat.
- Brown the beef on one side for about 5 minutes, then turn and repeat for all sides.
- Transfer the beef to the roasting pan and sprinkle with garlic powder.
- Cook in the oven until nearly medium-rare, about 25-30 minutes.
- Remove from the oven and let rest covered loosely with foil for 10 minutes.
- Slice and serve with horseradish sauce.
- To make the sauce, combine all sauce ingredients and chill if prepared in advance.
Nutrition Facts (estimated)
Servings
25
Calories
180
Total fat
8g
Total carbohydrates
0g
Total protein
25g
Sodium
147mg
Cholesterol
69mg
You might also like