Garlic Peppered Roast Beef Tenderloin
Recipe shared by: Betty Gibson
Source: DiabetesForecast-Dec 99
Makes 8 servings
Roast
2 ½ lbs. Trimmed, center-cut beef tenderloin
2 Tbsp. Olive oil
3 Tbsp. Bottled minced garlic
2 tsp. Coarse cracked black pepper (not regular pepper)
Salt to taste (optional)
Parsley sprigs for garnish
Preheat oven to 400 degrees F.
Rinse the tenderloin in cold water; pat it dry, then rub olive oil over the entire tenderloin. Sprinkle garlic, pepper & salt (if using) over the tenderloin, coating it evenly. Pat the seasonings in so they will stick to the meat.
(The tenderloin can be prepared through this step a day ahead of time. Then cover and refrigerate until ready to continue.) Let the seasoned tenderloin stand at room
temperature for 1 hour before placing in oven. To roast the tenderloin, set it on a rack inside a shallow baking pan. (Any rack & pan combination will do, but do not place the meat on the bottom of the pan without using a rack.)
Insert a meat thermometer into the center of the meat. Roast the tenderloin for 35 - 40 min. At 145 degrees F. for a medium roast, or from 45-50 min. At 160 degrees F. if you prefer well done.
Prepare the horseradish sauce (see below) while the roast is baking. Transfer the meat to a serving platter, cover it loosely with foil; let it stand for 10 min. (This allows the juices to be absorbed throughout the meat. If you slice it right away, the juices will drip out and the meat will be somewhat dry. The meat will also cool off about 5 degrees while standing.)
With a sharp knife, cut 1/2" slices and arrange them on the serving platter. Garnish with the parsley sprigs. Serve with horseradish sauce.
Horseradish Sauce
1 cup fat-free sour cream
2 Tbsp. Bottled horseradish sauce
Mix thoroughly and keep refrigerated in a covered jar. (Or purchase commercial horseradish to your taste.)