Roasted Tenderloin of Beef with Tarragon Recipe

1 small beef tenderloin roast, 3-4 pounds, at room temperature, tied

1 tablespoon olive oil

1 clove garlic, cut in half

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon ground red pepper

4 sprigs fresh tarragon or rosemary

Heat oven to 450� F. Coat meat with oil; rub all over with cut side of garlic. Season with salt and peppers. Place 2 sprigs of tarragon in shallow roasting pan. Place roast on top. Strip leaves from remaining sprigs; sprinkle over roast.

Roast until the internal temperature reaches 130� F. for medium rare, about 25 -30 minutes. Let stand 15 minutes before slicing.

Serves 6 - 8.

Nutrition information per serving:

335 calories, 52% calories from fat, 19 g fat, 7 g saturated fat, 115 mg cholesterol, 470 mg sodium, 0.4 g carbohydrate, 38 g protein, 0 g fiber

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