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This herbed beef tenderloin with holiday
rice is the ultimate holiday meal.
Herbed Beef Tenderloin
with Holiday Rice
- 1 (2 to 3 pound) well-trimmed center-cut
beef tenderloin roast
2 teaspoons olive oil
2 cloves garlic, minced
1 1/2 teaspoons dried basil
1 teaspoon coarse grind black pepper
1/2 teaspoon dried rosemary
2 tablespoons butter
3/4 cup each chopped onion and chopped red bell pepper
1 clove garlic, minced
1 (9-ounce) package frozen French-style green beans, defrosted
3 cups hot cooked rice
1/3 cup slivered almonds, toasted
- Heat oven to 425°F (220°C).
- 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°F oven 35 to 40 minutes for medium rare; 45 to 50
minutes for medium doneness.
- Remove roast when meat thermometer registers
135°F for medium rare; 150°F for medium. Tent with foil.
Let stand 15 minutes. (Temperature will continue to rise about
10°F to reach 145°F for medium rare; 160°F for medium.)
- Heat butter in large skillet over medium
heat. Add onion, bell pepper and garlic; cook and stir 5 minutes
or until tender. Add green beans; cook and stir 2 minutes. Stir
in rice and almonds; heat through. Carve roast; season with salt.
Serve with rice.
Makes 4 to 6 servings.
Recipe and photograph provided courtesy
of the Beef Industry Council.
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