Diabetic Recipes
Herb-Roasted Beef Tenderloin
(makes 16 servings)
| 1 | 4-pounce (1.9 kg) beef tenderloin, trimmed and tied |
| 6 to 8 | sprigs fresh rosemary |
| 6 to 8 | sprigs fresh thyme |
| salt (optional) and freshly ground pepper |
| 1 | tablespoon (15 ml) olive oil |
- Let tenderloin come to room temperature, about 30 minutes. Heat oven to 425°F (220°C, Gas Mark 7) with oven rack in center.
- Tuck the rosemary and thyme sprigs under the string tying the fillet. Place on a rack in a large roasting pan. Season with salt (if using) and pepper. Roast for 25 minutes.
- Baste beef with olive oil and continue to roast for another 10 to 15 minutes, until an instant-reading meat thermometer placed in the thickest part of the meat registers 120°F (49°C) for medium-rare or 140°F (60°C) for medium (roast will continue to cook some out of the oven). Transfer roast to a heated serving platter and let sit 15 minutes at room temperature before carving.
- Carve the roast into thin slices and serve.
| Per serving: | 179 calories (45% calories from fat), 24 g protein, 9 g total fat (3.6 g saturated fat), 0 carbohydrate, 0 dietary fiber, 71 mg cholesterol, 53 mg sodium |
| Diabetic exchanges: | 3 lean meat |
