Recipe Courtesy of Arkansas Beef Council
Ingredients:
1 beef tenderloin roast center-cut (2 to 3 pounds)
Seasoning:
2 tsp olive oil
2 tsp minced garlic
1-1/2 tsp dried basil
1 tsp coarse grind black pepper
1/2 tsp dried rosemary
Holiday Rice:
2 Tbsp butter
3/4 C each chopped onion and chopped red bell pepper
1 tsp minced garlic
1 package (9 ounces) frozen French-style green beans, defrosted
3 C hot cooked rice
1/3 C slivered almonds, toasted
Directions:
1. Heat oven to 425 degrees F. Combine seasoning ingredients; press onto beef Tenderloin Roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425 degrees F oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness.
2. Remove roast when meat thermometer registers 135 degrees F for medium rare; 145 degrees F for medium. Tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to 15 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)
3. Heat butter in large skillet over medium heat. Add onion, bell pepper and garlic; cook and stir 5 minutes or until tender. Add beans; cook and stir 2 minutes. Stir in rice and almonds; heat through. Carve roast; season with salt. Serve with rice.
