Giving credit where credit is due, I borrowed this recipe from the December, 2010 issue of Prevention Magazine. It is simple and wonderful and lean. You will need a meat thermometer.
1/3 cup panko crumbs
1 tsp ground rosemary (I used fresh right out of our yard)
1 1/2 lb tenderloin beef roast at room temperature
1 Tbsp Dijon mustard
Pre-heat oven to 450 degrees F. Coat roasting pan with cooking spray (I used olive oil spray). Mix panko and rosemary on a plate and set aside. Sprinkle roast with salt and pepper. Cover roast with mustard and roll entire roast in panko mix. Insert thermometer mid way into thickest area of roast. Put roast in pan and cook until done to your taste. (For medium-rare, cook to 125 degrees, approximately 25 to 35 minutes.) Remove roast from oven and place on cutting board. Let rest at least 15 minutes as the temperature will rise about 10 degrees during resting. Cut into 1/2' slices and serve.
Ending temp after resting should be the following:
Rare = 120 to 130 degrees F
Medium-Rare = 130 to 140 degrees F
Medium = 140 to 150 degrees F
Well-Done = 150 to 160 degrees F
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