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.
  • Prep Time 10 minutes
  • Cook Time 65 minutes
  • Serves 4
  • Calories 834
  • Calories 834
  • Total Fat 34 g
  • Cholesterol 189 mg
  • Sodium 245 mg
  • Total Carbohydrate 41 g
  • Protein 77 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 1 , well-trimmed (2 to 3-lb.)
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons basil, dried
  • 1 teaspoon black pepper, coarsely ground
  • 1/2 teaspoon rosemary, dried
  • 2 tablespoons butter
  • 3/4 cup onion, chopped
  • 3/4 cup red bell pepper, chopped
  • 1 package frozen French-cut green beans, 9-oz., thawed
  • 3 cups white rice, cooked and hot
  • 1/3 cup almonds, toasted; slivered

Cooking Instructions

  1. 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.
  2. 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.)
  3. 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.
  4. Carve roast; season with salt to taste. Serve with rice mixture.
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