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Roasted Rosemary Beef Tenderloin
Cook and Prep time: 1 hour 15 min.
- 2 tbsp. butter or ghee
- 3 1/2 lbs. beef tenderloin roast
- 1 tsp. yellow mustard
- 6 fresh rosemary sprigs
- 1 tsp. dried sage
- 1 tsp. caraway seeds
- sea salt and pepper to taste
Preheat oven to 350°F/175. Grease the baking pan with lard; set aside.
Coat the pork with the salt, pepper, mustard, rosemary sprigs, sage, and caraway seeds from all sides of roast.
Place the roast in a prepared baking pan.
Place in oven and bake uncovered 40 - 50 minutes.
Cover meat with aluminum foil and let stand about 15 minutes.
Transfer beef to a cutting board and let cool for 15 minutes.
Before slicing, discard rosemary springs. Serve.
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This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.