Herbed Roasted Beef Tenderloin

When guests or family come for a festive meal, tenderloin of beef may be the answer. When buying your beef, ask the butcher to remove the fat and the silver skin, which curls during roasting if not cut away. After marinating, roast the meat quickly searing in the deep flavors of the herbs and wine.

Makes 10 servings

2 tablespoons minced fresh tarragon
2 ½ tablespoons minced fresh thyme
3 garlic cloves, quartered
1 large shallot, quartered
1 tablespoon grated lemon zest
1 teaspoon freshly ground pepper
1 tablespoon Dijon mustard
2 tablespoons dry full-boiled red wine, such as Cabernet Sauvignon
1 tablespoon brandy
1 tablespoon extra virgin olive oil
One 3-pound fillet or beef cut from the thick end of the loin, all fat and silver skin removed, tied every 2 inches
Olive oil cooking spray

1. Place tarragon, thyme, garlic, shallot, zest, pepper, and mustard in a food processor. With the motor running, slowly pour in the wine, brandy, and olive oil. Process until well combined, 1 to 2 minutes. Place the meat on a large sheet of plastic wrap. Pat the marinade over the fillet, making a thin layer over the entire roast. Wrap in the plastic and refrigerate at least 6 hours and up to 24 hours. 
   
2. When almost ready to roast the beef, preheat the oven to 450◦F. Place a rack in a large roasting pan. 
   
3. Unwrap the fillet and coat it with cooking spray. Roast until a meat thermometer registers 125 F in the center of the meat for rare, 30 to 35 minutes. Allow the roast to rest for 10 minutes before slicing. Serve immediately.

Per serving: 250 calories (40% calories from fat), 10 g total fat (4 g saturated fat), 35 g protein, 1 g carbohydrate, 0 g dietary fiber, 95 mg cholesterol, 80 mg sodium, 460 mg potassium

NOTE: If you have guests who prefer their meat well done, cut off steaks of meat from the thin end of the roast. They will roast quicker while the remainder of filet is roasting and be ready after the rare meat has rested.


From the Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (c) 2007, published by Broadway Books. Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook is available at www.randomhouse.com or wherever books are sold.