email this pageIngredients
1 cup packed fresh basil leaves
3 tablespoons fresh rosemary
3 tablespoons fresh marjoram
2 tablespoons fresh oregano
6 garlic cloves
3 tablespoons Dijon mustard
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil
4 1/4 pound beef tenderloin, trimmed and tied
1 1/2 teaspoons salt
Instructions
3 tablespoons fresh rosemary
3 tablespoons fresh marjoram
2 tablespoons fresh oregano
6 garlic cloves
3 tablespoons Dijon mustard
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil
4 1/4 pound beef tenderloin, trimmed and tied
1 1/2 teaspoons salt
1. Combine basil, rosemary, marjoram, oregano, garlic, mustard and pepper in the bowl of a food processor or blender. With the food processor running, slowly drizzle in oil and process until herbs and garlic are very finely chopped. Rub herb mixture over beef and refrigerate at least 4 hours and up to 24 hours.
2. Preheat the oven to 425F. Coat a rimmed baking sheet with cooking spray.
3. Transfer beef to the baking sheet. Sprinkle with salt. Bake 25 to 30 minutes or until a thermometer inserted into the center registers 135F for medium rare. Remove from the oven and let stand 10 minutes before slicing. Serves 12.
Recipe by Marge Perry and David Bonom, "Relish the Holidays," December 2006.
Nutritional Information
2. Preheat the oven to 425F. Coat a rimmed baking sheet with cooking spray.
3. Transfer beef to the baking sheet. Sprinkle with salt. Bake 25 to 30 minutes or until a thermometer inserted into the center registers 135F for medium rare. Remove from the oven and let stand 10 minutes before slicing. Serves 12.
Recipe by Marge Perry and David Bonom, "Relish the Holidays," December 2006.
Per serving: 230 calories, 12g fat, 31g prot., 1g carbs., 0g fiber, 420mg sodium.
