Herbed Beef Tenderloin
1/4 cup finely snipped fresh parsley
1 tablespoon snipped fresh rosemary
2 teaspoons snipped fresh thyme
2 cloves garlic, minced
1 teaspoon olive oil or cooking oil
1/2 teaspoon coarsely ground black pepper
1 2-pound beef tenderloin roast, trimmed of separable fat
1/2 cup light dairy sour cream
1. In small mixing bowl stir together parsley, the 2 tablespoons mustard,
the rosemary, thyme, garlic, oil, and pepper. Rub over top and sides of
meat.
2. In a covered grill arrange hot coals around a drip pan. Test for medium
heat above the drip pan.* Place roast on grill rack over drip pan, but not
over coals. Insert a meat thermometer in center of roast. Lower the grill
hood. Grill about 45 minutes or until thermometer registers 140 degrees F.
(Or, place meat on a rack in a shallow roasting pan. Insert a meat
thermometer into center of meat. Roast, uncovered, in a 325 degree F. oven for
30 to 45 minutes or until thermometer registers 140 degrees F.)
3. Cover meat with foil and let stand for 15 minutes (the temperature of the
meat will rise 5 degrees F during standing).
Makes 8 servings.