Courtesy of Arkansas Beef Council


• 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds) 


• 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

Heat oven to 425 degrees. Combine seasoning ingredients; press onto beef Tenderloin Roast. Place roast on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425-degree oven 35 to 45 minutes for medium rare; 45 to 50 minutes for medium doneness. 

Remove roast when meat thermometer registers 135 degrees for medium rare; 145 degrees for medium. Tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10 degrees to 15 degrees to reach 145 degrees  for medium rare; 160 degrees for medium.) 

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. 


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