Recipe: Herbed Beef Tenderloin with Holiday Rice (with green beans and almonds)

HERBED BEEF TENDERLOIN WITH HOLIDAY RICE

1 beef tenderloin roast center-cut (2 to 3 pounds)
FOR SEASONING:
2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 teaspoons dried basil
1 teaspoon coarsely ground black pepper
1/2 teaspoon dried rosemary
Holiday Rice (for serving, recipe follows)

Heat oven to 425 degrees F.

Combine seasoning ingredients; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

Roast in 425 degree F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. Remove roast when meat thermometer registers 135 degrees F for medium rare; 145 degrees F for medium. Tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10 to 15 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)

Carve roast; season with salt. Serve with Holiday Rice.

HOLIDAY RICE

2 tablespoons butter
3/4 cup each chopped onion and chopped red bell pepper
1 clove garlic, minced
1 (9 ounces) package frozen French-style green beans, defrosted
3 cups hot cooked rice
1/3 cup slivered almonds, toasted

Heat butter in large skillet over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender. Add beans; cook and stir 2 minutes. Stir in rice and almonds; heat through.

Makes 4 to 6 servings
Source: National Cattlemen's Beef Association