Makes: 12 servings Prep Time: 5 minutes; Bake 40 minutes and standing


  • 1 beef tenderloin roast (3 pounds)
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the basil, rosemary, salt and pepper; sprinkle evenly over meat. Place on a rack in a shallow roasting pan.

  2. Bake, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 40-50 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts:

3 ounces cooked beef: 198 calories, 10g fat (4g saturated fat), 78mg cholesterol, 249mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat.

Original source:

Leave a Reply

Your email address will not be published.