Directions:
- Trim any excess fat from meat and discard. Cut through tenderloin lengthwise to within 1/2 inch of other side. Lay meat open like a book.
- Spread meat with mustard. Lay basil and sage leaves on mustard. Sprinkle with thyme leaves, garlic, and pepper.
- Bring cut sides together and tie roast with cotton string at about 1-inch intervals to secure. Coat surface of beef with butter and sprinkle with more pepper. Lay roast, cut to the side, on a rack in a 12- by 17-inch pan.
- Bake in a 425° oven until a thermometer inserted in center of thickest part registers 130° to 135° for rare, 40 to 50 minutes. Let rest in a warm place up to 20 minutes.
- Transfer meat to a platter. Remove strings. Garnish with herb sprigs. Slice and add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.68 Kcal (1062 kJ) | ||
| Calories from fat | 220.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.46g | 38% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 347.25mg | 14% | |
| Potassium | 143.9mg | 3% | |
| Total Carbs | 8.11g | 3% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 1.66g | 7% | |
| Protein | 2.8g | 6% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.5mg | 8% | |
| Calcium | 71.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 310.04 Kcal (1298 kJ) | ||
| Calories from fat | 269.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.9g | 38% | |
|---|---|---|---|
| Cholesterol | 74.63mg | 20% | |
| Sodium | 424.4mg | 14% | |
| Potassium | 175.87mg | 3% | |
| Total Carbs | 9.91g | 3% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 2.02g | 7% | |
| Protein | 3.42g | 6% | |
| Vitamin C | 12.9mg | 18% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.8mg | 8% | |
| Calcium | 87.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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