ELEGANT BEEF TENDERLOIN
AROMATIC RUB:
1/4 cup Dijon
1/4 cup prepared white horseradish
1/4 cup chopped fresh rosemary
4 medium garlic cloves, minced
2 tbsp. pink peppercorns crushed with a mortar and pestle or 2 tsp. coarsely ground black pepper
1 tbsp. onion powder
2 tsp olive oil
2 lbs. Beef tenderloin
Preheat oven to 400 degrees F.
In a medium bowl, stir together the rub ingredients. With a pastry brush, spoon or clean hands, rub the mixture over the entire surface of the beef. Put the beef in a heavy nonstick roasting pan without a rack.
Bake uncovered for 40 to 45 mins. For medium-rare (internal temperature of 135-145 F); 45-55 mins. (150-160 F) for medium and 55-65 (160-170 F) for well done.
Transfer the roast to a carving board. Cover with foil and let stand for 10 to 15 mins. before carving.
Servings: 8
Per serving: 203 cals, total fat 9.5 g (sat. fat. 3 g), chol 71 mg, sodium 258 mg, carbs 3g, fibre 1 g, protein 24 g.
Source: Lowfat Low Cholesterol American Heart Association Cookbook
AROMATIC RUB:
1/4 cup Dijon
1/4 cup prepared white horseradish
1/4 cup chopped fresh rosemary
4 medium garlic cloves, minced
2 tbsp. pink peppercorns crushed with a mortar and pestle or 2 tsp. coarsely ground black pepper
1 tbsp. onion powder
2 tsp olive oil
2 lbs. Beef tenderloin
Preheat oven to 400 degrees F.
In a medium bowl, stir together the rub ingredients. With a pastry brush, spoon or clean hands, rub the mixture over the entire surface of the beef. Put the beef in a heavy nonstick roasting pan without a rack.
Bake uncovered for 40 to 45 mins. For medium-rare (internal temperature of 135-145 F); 45-55 mins. (150-160 F) for medium and 55-65 (160-170 F) for well done.
Transfer the roast to a carving board. Cover with foil and let stand for 10 to 15 mins. before carving.
Servings: 8
Per serving: 203 cals, total fat 9.5 g (sat. fat. 3 g), chol 71 mg, sodium 258 mg, carbs 3g, fibre 1 g, protein 24 g.
Source: Lowfat Low Cholesterol American Heart Association Cookbook
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