Herbed Beef Tenderloin with Holiday Rice

Thick beef tenderloin roasted with a basil, garlic, black pepper and rosemary blend. It’s a thoughtful, elegant holiday meal, ideal for a family gathering.
Thick beef tenderloin roasted with a basil, garlic, black pepper and rosemary blend. It’s a thoughtful, elegant holiday meal, ideal for a family gathering.

Herbed Beef Tenderloin with Holiday Rice

Prep Time
10

MINUTES

10 minutes
Cook Time
65

MINUTES

65 minutes
Serves
4

Calories
834

  • Calories834
  • Total Fat34 g
  • Cholesterol189 mg
  • Sodium245 mg
  • Total Carbohydrate41 g
  • Protein77 g

Ingredients

  • 1 , well-trimmed (2 to 3-lb.)

  • 2 teaspoon olive oil

  • 3 clove garlic, minced

  • 2 teaspoon basil, dried

  • 1 teaspoon black pepper, coarsely ground

  • 1/2 teaspoon rosemary, dried

  • 2 tablespoon butter

  • 3/4 cup onion, chopped

  • 3/4 cup red bell pepper, chopped

  • 1 package frozen French-cut green beans, 9-oz., thawed

  • 3 cup white rice, cooked and hot

  • 1/3 cup almonds, toasted; slivered

Cooking Instructions

  • Preheat oven to 425°F. Combine olive oil, 2 cloves minced garlic, basil, black pepper and rosemary; press onto tenderloin. Place roast on rack in shallow roasting pan.
  • Cook roast, uncovered, 35 to 40 minutes for medium rare (internal temp 140°F) or 45 to 50 minutes for medium doneness (internal temp 150°F). Remove from oven; tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F.)
  • Meanwhile, heat butter in large skillet over medium. Add onion, bell pepper and 1 clove of garlic, minced; cook 5 minutes or until tender. Add beans; cook 2 minutes. Stir in rice and almonds; heat through.
  • Carve roast; season with salt to taste. Serve with rice mixture.

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