Easter is right around the corner, which gives you another opportunity to showcase Certified Hereford Beef as the main course in a delicious Easter feast. Nothing pairs with the Easter bunny, baby chicks and dyed eggs quite like a Certified Hereford Beef herbed tenderloin roast!

Utilizing a center cut tenderloin, this recipe highlights the mild flavor and tenderness of the tenderloin and accents it with a blend of herbs and spices.

Pair this dinner dish with holiday rice (recipe included), fresh asparagus, salad and dinner rolls for a complete meal that will impress even the pickiest of eaters.

Ingredients:
1 Certified Hereford Beef tenderloin roast, center-cut (2 to 3 pounds)
2 tablespoons butter
2 teaspoons coarsely ground black pepper
1 tablespoon finely chopped thyme
1 tablespoon finely chopped parsley
1 clove garlic, minced

Holiday Rice:
3/4 cup chopped onion
3/4 cup red bell pepper
1 package (9 ounces) frozen French-style green beans, defrosted
3 cups hot cooked rice
1/3 cup slivered almonds, toasted

Directions:

Heat oven to 425°F. Combine seasoning ingredients; press onto beef 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 oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.

Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F 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 holiday rice.

Did you enjoy this recipe? Let us know in the comments!