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Beef Tenderloin With Fresh Herbs

  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  • sage, basil or thyme sprigs
  • salt


  1. Trim any excess fat from meat and discard.
  2. Cut through tenderloin lengthwise to within 1/2-inch of the other side.
  3. Lay meat open like a book. Spread meat with mustard. Lay basil and sage leaves on mustard.
  4. Sprinkle with thyme leaves, garlic and pepper. Bring cut sides together and tie roast with cotton string at about 1-inch intervals to secure.
  5. Coat surface of beef with butter and sprinkle with more pepper.
  6. Lay roast, cut to the side, on a rack in a 12x17-inch pan.
  7. Bake at 425° F until a thermometer inserted in center of thickest part registers 130 to 135° F for rare, 40 to 50 minutes.
  8. Let rest in a warm place up to 20 minutes.
  9. Transfer meat to a platter. Remove strings. Garnish with herb springs. Slice and add salt and pepper to taste.
  10. Servings: 4
    Submitted by: Recipe Group Member

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