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Prep 15min
Total9hr20min
Servings12
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Ingredients
3-pound beef tenderloin
1/3
cup red wine vinegar
1/3
cup olive or vegetable oil
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
2
tablespoons chopped fresh or 2 teaspoons dried oregano leaves
2
tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1/2
teaspoon freshly ground pepper
2
cloves garlic, finely chopped
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Steps
1
Place beef in resealable plastic bag or large glass or plastic dish. Mix remaining ingredients; pour over beef. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat.
2
Heat oven to 425°. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
3
Roast uncovered 40 to 45 minutes or until thermometer reads 140° (medium-rare doneness). Cover beef loosely with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 145°. (Temperature will continue to rise about 5° and beef will be easier to carve as juices set up.) Cut beef across grain at slanted angle into thin slices.
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Use only the finest accompaniments to this beef dish! Here are a few suggestions for a stunning Christmas meal:
• Lobster Bisque
• Marinated Tenderloin of Beef
• Twice-Baked Potatoes
• Pesto Biscuits
• Raspberry Trifle
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Nutrition Facts
Serving Size:1 Serving
Calories
185
Calories from Fat
110
Total Fat
12g
Saturated Fat
3g
Cholesterol
50mg
Sodium
45mg
Total Carbohydrate
1g
Dietary Fiber
0g
Protein
18g
% Daily Value*:
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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