Herb-roasted Beef Tenderloin

Description
Contributed by Jenn B aka Mom2Sam and Tiny at Healthy Recipes for Diabetic Friends Y-Group
 * Makes 16 servings

Ingredients

 * 1 x 4-pounce (1.9 kg) beef tenderloin, trimmed and tied
 * 6 to 8 sprigs fresh rosemary
 * 6 to 8 sprigs fresh thyme
 * salt (optional) and freshly ground pepper
 * 1 tablespoon (15 ml) olive oil

Directions

 * 1) Let tenderloin come to room temperature, about 30 minutes.
 * 2) Heat oven to 425°F (220°C, gas mark 7) with oven rack in center.
 * 3) Tuck the rosemary and thyme sprigs under the string tying the fillet.
 * 4) Place on a rack in a large roasting pan.
 * 5) Season with salt (if using) and pepper.
 * 6) Roast for 25 minutes.
 * 7) Baste beef with olive oil and continue to roast for another 10 to 15 minutes, until an instant-reading meat thermometer placed in the thickest part of the meat registers 120°F (49°C) for medium-rare or 140°F (60°C) for medium (roast will continue to cook some out of the oven).
 * 8) Transfer roast to a heated serving platter and let sit 15 minutes at room temperature before carving.
 * 9) Carve the roast into thin slices and serve.

Nutritional information
Per serving:
 * 179 calories (45% calories from fat) | 24 g protein | 9 g total fat (3.6 g saturated fat)v0 carbohydrate | 0 dietary fiber | 71 mg cholesterol | 53 mg sodium
 * Diabetic exchanges: 3 lean meat