Slow-Roasted Beef Tenderloin
Recipe from
Better Homes and Gardens
Roasting beef over a bed of herbs infuses the meat with fragrance and flavor. Serve with mushroom tumble and spicy horseradish cream sauce.

Ingredients
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1 2-1/2- to 3-lb.beef tenderloinsee savings

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2 Tbsp.cooking oilsee savings

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1 to 2 clovesgarlic, mincedsee savings

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1 tsp.cracked black peppersee savings

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1/2 tsp.sea salt or kosher salt or 1/4 tsp. saltsee savings

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4 sprigsfresh rosemarysee savings

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4 sprigsfresh oreganosee savings

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4 sprigsfresh thymesee savings

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1 recipeMushroom Tumble or Horseradish Cream (see below)see savings

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Fresh thyme sprigssee savings

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Directions
1.
Preheat oven to 250 degrees F. Drizzle tenderloin with cooking oil. Rub minced garlic evenly over the surface of the meat. Sprinkle with pepper and salt.
2.
Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place meat on rack.
3.
Roast meat, uncovered, 20 minutes. Increase oven temperature to 425 degrees F. Roast until an instant-read thermometer inserted in thickest part of meat registers 135 degrees F (about 30 to 40 minutes). Remove from oven. Cover loosely with foil. Let stand 10 minutes.
4.
Serve beef with Mushroom Tumble or Horseradish Cream; sprinkle with fresh thyme sprigs. Makes 8 to 10 servings.
Mushroom Tumble
In an extra large bowl toss together 6 cups assorted mushrooms (halve any large mushrooms and remove stems, if necessary), such as chanterelle, portobello, Shiitake, and oyster with 3 tablespoons olive oil, 2 tablespoons lemon juice, and 1 teaspoon reduced-sodium soy sauce. Cook, uncovered, in a very large skillet over medium heat until tender, about 10 minutes. Sprinkle with coarse sea salt and cracked black pepper.
Horseradish Cream
In a small bowl stir together one 7- to 8-ounce carton creme frache or dairy sour cream and 2 tablespoons prepared horseradish. Stir in 1/8 teaspoon each salt and ground black pepper. Serve immediately, or cover and refrigerate up to 3 days. Remove from refrigerator; allow to stand 30 minutes before serving. Makes 1 cup.
Nutrition information
Per serving: Calories 316, Total Fat 20 g, Saturated Fat 5 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 3 g, Cholesterol 87 mg, Sodium 238 mg, Carbohydrate 3 g, Total Sugar 2 g, Fiber 1 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 1%, Iron 24%. Percent Daily Values are based on a 2,000 calorie diet.
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