Rosemary Beef Tenderloin

I think this has to be one of my favorite special-occasion recipes. It is so simple to make, but the end result is elegant and tastes amazing! This is perfect for company, and any leftovers make great sandwiches, too. Enjoy!

Rosemary Beef Tenderloin
Slightly adapted from Better Homes & Gardens
Serves 8

2 Tbsp Dijon mustard
1 Tbsp olive oil
1 Tbsp fresh rosemary, chopped
3 cloves garlic, minced
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 beef tenderloin roast, trimmed, 2.5 lbs

1. Preheat oven to 425 degrees F. In a small bowl combine mustard, oil, 1 tablespoon rosemary, garlic, salt, and pepper. Spread mixture over the beef tenderloin. Place roast on a rack in a shallow roasting pan.

2. Place roast in oven. For medium-rare doneness, roast the beef, uncovered, for 35 to 40 minutes or until internal temperature registers 125 degrees F on an instant-read thermometer. Cover with foil; let stand 15 minutes before slicing. Meat temperature will rise about 20 degrees F on standing. (For medium doneness, roast, uncovered, for 45 to 50 minutes or until meat reaches 135 degrees F. Cover and let stand as directed above.)

Nutritional info:
Calories: 294.2
Total Fat: 12.9 g
Saturated Fat: 4.4 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 5.7 g
Cholesterol: 111.9 mg
Sodium: 188.4 mg
Potassium: 519.5 mg
Total Carbohydrate: 0.5 g
Dietary Fiber: 0.0 g
Sugars: 0.0 g
Protein: 40.5 g


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