Recipe for Roast Tenderloin of Beef

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Yield:

Ingredients:

Amount	Ingredient
4 lb	Trimmed beef tenderloin - (to 4 1/2 lbs) tied, and
	at room temperature
2 tbl	Minced fresh rosemary leaves
	(or 1 tbspn dried rosemary leaves, crumbled)
2 tbl	Minced fresh thyme leaves
	(or 1 tbspn dried thyme leaves, crumbled)
1 tbl	Finely-minced garlic
2 tsp	Freshly-cracked black pepper or to taste

Instructions:

Instructions: Preheat oven to 525 degrees.

Pat meat dry. In a small bowl combine rosemary, thyme, garlic, pepper and salt. Rub mixture onto meat and arrange meat on a rack in a roasting pan. Roast meat for 45 to 50 minutes, or until a meat thermometer inserted in the thickest part of the meat registers 130 to 140 degrees for medium-rare. Transfer meat to a cutting board and let rest, loosely covered, for 10 minutes. Carve into thin slices for serving.

This recipe yields 8 servings.

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