1 whole beef tenderloin (about 6 lb.), trimmed of the chain and of excess fat and sinew
Kosher salt and freshly ground black pepper
About 25 sprigs fresh thyme
Heat the oven to 250°F. Season the beef generously with salt and pepper. Fold the thin tail piece under itself to create a roast of even thickness. Using twine, tie the beef at regular intervals to help it hold its shape during cooking. Tuck the thyme beneath the twine all the way around the beef, spacing the sprigs about 2 inches apart. Put the beef in a roasting pan and roast until an instant-read thermometer inserted into the thickest part reads 130°F for medium rare, 1-3/4 to 2 hours. Transfer to a carving board, tent with foil, and let rest for 30 minutes. Just before serving, carve into 1/2 inch slices.
nutrition information (per serving):
Size
:
based on eight servings;
Calories
(kcal):
430;
Fat
(g):
22;
Fat Calories
(kcal):
200;
Saturated Fat
(g):
8;
Protein
(g):
54;
Monounsaturated Fat
(g):
9;
Carbohydrates
(g):
0;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
600;
Cholesterol
(mg):
160;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 62
, pp. 42
December 1, 2003
