Loading ...
Loading ...
Loading ...
13
MODEL: NH25-6-SS
Makes 6 servings
1½ pound trimmed beef tenderloin roast (preferably top cut)
teaspoon sea or kosher salt
teaspoon freshly ground black pepper
3 garlic cloves
2 sprig fresh thyme, stems discarded
1 sprig fresh rosemary, stem discarded
1 sprig fresh oregano, stem discarded
teaspoon dried tarragon
3 tablespoons extra virgin olive oil
2 tablespoons Dijon-style mustard
Preheat the New House Kitchen™ Countertop Convection Oven to 375°F on
the convection bake setting with rack in the lower position. Line baking tray
with aluminum foil. Rinse the beef and pat dry with paper towels. Rub with
teaspoon each of the salt and pepper. Reserve.
In the bowl of a Chopper or Food Processor, add the garlic, herbs and the
reserved salt and pepper. Process until well combined. With the chopper/
processor running, add the oil in a slow and steady stream. Process until
combined.
Rub the mustard on the tenderloin; evenly spread the herb/oil mixture on
top. Place beef on the prepared baking tray and roast for about 40 minutes,
or until the internal temperature reads 125°F. Let meat rest 10 to 15 minutes
before slicing.
Calories390 (77% from fat)• Carbohydrates 2g • Protein 20g • Fat 33g •
Saturated Fat 12g • Cholesterol 80mg • Sodium 350mg • Calcium 18mg •
Fiber 0g
Loading ...
Loading ...
Loading ...