Herbed Beef Tenderloin

Herbed Beef Tenderloin

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From: Diabetic Living Magazine

Fresh parsley, rosemary, and thyme make a flavorful mustard rub for the tender roast beef in this dinner recipe.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 (2 pound) beef tenderloin roast
  • ¼ cup snipped fresh parsley
  • 2 tablespoons Dijon mustard, plus 2 teaspoons, divided
  • 1 tablespoon snipped fresh rosemary
  • 2 teaspoons snipped fresh thyme
  • 1 teaspoon olive oil or cooking oil
  • ½ teaspoon coarsely ground black pepper, plus more to taste
  • 2 cloves garlic, minced
  • ½ cup light sour cream
  • Coarsely ground black pepper

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 325°F. Trim fat from meat. In a small bowl, stir together parsley, 2 tablespoons mustard, rosemary, thyme, oil, pepper and garlic. Rub over the top and sides of meat.
  2. Place the meat on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer into the center of the roast. Roast for 30 to 45 minutes or until the thermometer registers 135°F. Cover with foil and let stand 15 minutes. (The meat's temperature will rise 10°F while it stands).
  3. Meanwhile, stir together sour cream and the remaining 2 teaspoons mustard. Thinly slice the beef. Serve with the sauce. If desired, sprinkle with additional pepper.

Nutrition information

  • Serving size: 4 ounces beef
  • Per serving: 215 calories; 11 g fat(4 g sat); 12 g fiber; 2 g carbohydrates; 25 g protein; 75 mg cholesterol; 4 g sugars; 178 mg sodium;
  • Carbohydrate Servings: 0
  • Exchanges: 3½ lean protein

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