| 1 | beef tenderloin roast (2 lb) |
| Salt and pepper, if desired |
| 1/4 | cup chopped fresh parsley |
| 1/4 | cup chopped fresh oregano leaves |
| 2 | teaspoons chopped fresh rosemary leaves |
| 1 | clove garlic, crushed |
| 2 | teaspoons vegetable oil |
| 6 | slices bacon |
Serve with...
Caramelized-Vegetable Salad
Total Time:
30 min
| 1. | Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef. |
| 2. | Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef. |
| 3. | Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°. |
| No change.
|
|
| Use thin or regular slices of bacon instead of the thick-sliced variety so the bacon cooks in the time the roast cooks. |
|
| The roast can be coated with the herb mixture and covered with the bacon several hours ahead of time; cover and refrigerate. Add a few extra minutes to the baking time. |
|
| Garnish the roast with fresh herbs and crab apples. |
Nutrition Information:
290 ( 140); 15g ( 5g, 0g); 75mg; 230mg; 1g ( 0g, 0g); 38g 6%; 4%; 2%; 20% 0 ; 0 ; 5 1/2 0