Another great variation of the classic beef tenderloin comes to life in this tasty recipe. A Certified Hereford Beef tenderloin will soon be your family-favorite holiday dinner!
Baking beef provides rich flavor and tender meat, while broiling beef provides a slightly charred taste with a crispy exterior and tender interior.
(1/4 of recipe): 678 calories; 29 g fat (10 g saturated fat; 13 g monounsaturated fat); 149 mg cholesterol; 110 mg sodium; 46 g carbohydrate; 4.3 g fiber; 57 g protein; 16.8 mg niacin; 1.4 mg vitamin B 6; 2.8 mcg vitamin B 12; 6.1 mg iron; 66.8 mcg selenium; 10.3 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B 6, vitamin B 12, iron, selenium and zinc; and a good source of fiber. (1/6 of recipe): 452 calories; 19 g fat (7 g saturated fat; 8 g monounsaturated fat); 100 mg cholesterol; 73 mg sodium; 31 g carbohydrate; 2.9 g fiber; 38 g protein; 11.2 mg niacin; 0.9 mg vitamin B 6; 1.9 mcg vitamin B 12; 4.0 mg iron; 44.5 mcg selenium; 6.9 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B 6, vitamin B 12, iron, selenium and zinc; and a good source of fiber.
1 Certified Hereford Beef tenderloin roast, center-cut (2 to 3 pounds)
2 tablespoons butter
3/4 cup chopped onion
2 teaspoons coarsely ground black pepper
1 tablespoon finely chopped thyme
1 tablespoon finely chopped parsley
1 clove garlic, minced
1 package (9 ounces) frozen French-style green beans, defrosted
3 cups hot cooked rice
1/3 cup slivered almonds, toasted
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 425°F 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 rice.