southernfood.about.com - Submitted by Diana Rattray
Most recipes have been slightly modified to my tastes and may not match the original recipe specified exactly.
Herbed Beef Tenderloin
Serves 8
Oven 425° F
- 4 lb beef tenderloin roast
- 1 garlic clove, halved
- 1/2 tsp dried oregano, crushed
- 1/4 tsp dried basil, crushed
- 1/4 tsp dried rosemary, crushed
- 1/4 tsp dried thyme, crushed
- 1/2 tsp coarse ground black pepper
- 2 tbsp grated Parmesan cheese
Heat oven to 425°. Rub roast all over with cut-side of garlic; discard garlic. Combine remaining oregano, basil, rosemary, thyme, and pepper; rub over roast, pressing evenly into tenderloin. Place tenderloin roast on a rack in a shallow roasting pan. Roast, uncovered, for 45 to 50 minutes for a medium-rare to medium roast. Meat thermometer should read 140° for medium rare; 155° for medium. Remove roast from oven, sprinkle Parmesan cheese over top of roasted tenderloin and let stand about 15 minutes (temperature will rise about 5 degrees). Slice and serve.
Optional Dijon Spread:
In a small bowl combine 2 tbsp Dijon-style mustard;, 1 tbsp extra-virgin olive oil; 1 tbsp snipped fresh rosemary; 3 cloves garlic, minced; 3/4 tsp salt; and 1/4 tsp pepper. Serve on the side.
