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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
Seasoning:
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
Holiday Rice:
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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