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Thyme and Spice-Rubbed Roast Beef Tenderloin
45 min
Total
170 Kcal
32 g protein
1 g carbs
4 g fat
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serving
50.6
g
Beef Broth or Bouillon (Canned)
0.21
x cup (236g)
2.9
g
Shallots, raw
0.29
x tbsp chopped (10g)
10.3
g
Brandy
0.04
x 1 cup (240g)
0
g
Oil, PAM cooking spray, original
0.14
x spray , about 1/3 second (1 NLEA serving) (0g)
121.4
g
Pork loin, Tenderloin, trimmed, ..
1.43
x loin, whole (85g)
0
g
Spices, allspice, ground
0.04
x tsp (1g)
0
g
Salt, table
0.14
x dash (0g)
0
g
Spices, pepper, black
0.14
x dash (0g)
0
g
Thyme, fresh
0.43
x tsp (0g)
Instructions
In a small bowl, combine allspice, salt, pepper and 2 tsp thyme.
Rub the mixture evenly on all sides of the beef. Wrap the beef within plastic and refrigerate for at least 24 hrs.
Set the oven temperature to 400 degrees Fahrenheit / 205 degrees Celsius.
Heat a large pan over medium heat and coat it with cooking spray. Sear the beef on all sides.
Now remove the seared beef and lightly coat it with cooking spray. Now bake the beef in an oven for at least 26 minutes.
Remove the baked beef and set it aside for at least 10 minutes before slicing.
Now pour brandy into roasting pan. Swirl the pan before setting it aside.
Heat skillet over medium heat and coat it with cooking spray. Now add shallots and cook it for at least 4 minutes. Add the remaining 1 tsp thyme, broth and brandy mixture into the pan. Simmer for at least 4 minutes and serve it with beef.