Herbed Beef Tenderloin
Fresh parsley, rosemary, and thyme make a flavorful mustard rub for the tender roast beef in this dinner recipe.
Ingredients
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1 2-pound beef tenderloin roast
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1/4 cup snipped fresh parsley
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2 tablespoons Dijon-style mustard
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1 tablespoon snipped fresh rosemary
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2 teaspoons snipped fresh thyme
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1 teaspoon olive oil or cooking oil
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1/2 teaspoon coarsely ground black pepper
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2 cloves garlic, minced
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1/2 cup light dairy sour cream
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2 teaspoons Dijon-style mustard
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Coarsely ground black pepper
Directions
1.
Trim fat from meat. In small bowl stir together parsley, the 2 tablespoons mustard, the rosemary, thyme, oil, pepper, and garlic. Rub over top and sides of meat.
2.
Place meat on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of meat. Roast in a 325 degree oven for 30 to 45 minutes or until meat thermometer registers 135 degrees F. Cover with foil and let stand 15 minutes. (The meat's temperature will rise 10 degrees F while it stands).
3.
Meanwhile, for sauce, stir together sour cream and the 2 teaspoons mustard. Thinly slice meat. Serve with sauce. If desired, sprinkle with additional pepper. Makes 8 servings.
Nutrition information
Calories 215, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 75 mg, Sodium 178 mg, Carbohydrate 2 g, Fiber 0 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 4%, Iron 18%. Exchanges: Lean Meat 3.5.
Percent Daily Values are based on a 2,000 calorie diet
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