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      RECIPE TITLE Beef Tenderloin with Fresh Herbs" from Sunset Magazine December 1998

    yieldsMakes 8 servings time--- difficultyeasy

    Notes: Up to 4 hours ahead, prepare meat to roast.


    1 center-cut beef tenderloin (3 to 4 lb.)
    2 tablespoons Dijon mustard
    6 fresh basil leaves (about 4 in.)
    6 fresh sage leaves (about 3 in.)
    1 tablespoon fresh thyme leaves
    3 to 6 cloves garlic, minced
    Fresh-ground pepper
    2 tablespoons butter or margarine, at room temperature
    Sage,basil, or thyme sprigs


    1. Trim any excess fat from meat and discard. Cut through tenderloin lengthwise to within 1/2 inch of other side. Lay meat open like a book.

    2. Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic, and pepper.

    3. Bring cut sides together and tie roast with cotton string at about 1-inch intervals to secure. Coat surface of beef with butter and sprinkle with more pepper. Lay roast, cut to the side, on a rack in a 12- by 17-inch pan.

    4. Bake in a 425° oven until a thermometer inserted in center of thickest part registers 130° to 135° for rare, 40 to 50 minutes. Let rest in a warm place up to 20 minutes.

    5. Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice and add salt and pepper to taste.


    CALORIES 241(52% from fat); FAT 14g (sat 5.9g); PROTEIN 26g; CHOLESTEROL 86mg; SODIUM 177mg; FIBER 0.1g; CARBOHYDRATE 0.6g

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