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Roasted Tenderloin

Cooking Video: Basic Beef Roast

Ingredients
1 Laura's Lean Beef Whole Tenderloin (approximately 4-5 pounds)
Salt and pepper, three dashes each

Directions
1. Preheat oven to 350 degrees. Place roast on rack in shallow pan. Tuck thin end of tenderloin under to achieve more uniform thickness. Salt and pepper lightly.
2. Insert meat thermometer into center of thickest part of roast. Roast until thermometer registers 135 degrees for medium-rare, 140 degrees for medium (about 20-30 minutes per pound).
3. Let stand for about 5-10 minutes before serving.

Makes 3 servings per pound.

Cooking Tip: Want a zesty roast? Rub the roast before cooking with a mixture of 1/2 teaspoon rosemary, 1 tablespoon cracked black peppercorns and three minced garlic cloves.

You'll have to ask at the butcher counter to get a whole tenderloin this size. You can ask the butcher to remove the "silver skin" if you're going to prepare this meal within a day or two of your purchase; otherwise, you'll need to trim this off yourself prior to cooking. Use a sharp knife to peel the silver skin -- the tough, pearlescent membrane on one side of the tenderloin.

Nutritional Analysis Per Serving
CALORIES 193 (31% from fat); FAT 6.7g (sat 2.7g); PROTEIN 33.3g; CARB 0.02g; FIBER 0.01g; CHOL 73mg; IRON 13.3mg; SODIUM 145mg.

Diabetic Exchanges: 5 very lean meat