Prep Time:20 min
Start to Finish:1 hr 25 min
Makes:6 servings
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
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°.
High Altitude (3500-6500 ft): No change.
Nutrition Information:
1 Serving: Calories 290 (Calories from Fat 140); Total Fat 15g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 75mg; Sodium 230mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 38g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 2%; Iron 20% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 5 1/2 Lean Meat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.
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