Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
390
Calories
27g
Protein
29g
Fat
4g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- One 3 pound center cut beef tenderloin, trimmed
- 1/3 cup whole grain mustard
- 1 tbs chopped fresh rosemary
- 1 tbs chopped fresh thyme
- 2 tsp minced garlic
- 2 tsp olive oil
- 1 tsp salt
- 1 tsp ground pepper
- Rosemary and Thyme Sprigs
- MADEIRA SAUCE---(recipe follows)
Directions
1
Heat oven to 450 degrees and prepare a Large rimmed baking sheet coated with nonstick spray.
2
Spread beef with mustard.
3
Mix herbs, garlic, oil, salt and pepper in a cup, press on mustard.
4
Place beef on baking sheet.
5
Roast 35 min. or until done.
6
Remove to cutting board, cover loosely with foil and let rest 15 min.
7
Slice beef and arrange on a serving platter, spoon on a little sauce. Garnish with herb sprigs. Serve with remaining sauce.
8
MAKES 8 SERVINGS.*
Recipe sourced from
fandom