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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