Peppered Roast Tenderloin

Ingredients:

• 1 (2 1/2lb) beef tenderloin or filet mignon
• 2 garlic cloves, slivered lengthwise (or 2 tsp powdered garlic)
• 2 tbsp. olive oil
• 1 tbsp. cracked black peppercorns
• 1 tsp. finely chopped fresh rosemary, or 1/2 tsp dried
• 1 tsp. finely chopped fresh thyme, or 1/2 tsp dried
• 1 tsp finely chopped fresh sage, or 1/2 tsp dried
• 1/2 tsp salt (optional)

Makes 10 servings

1. Preheat the oven to 425 F. With a small sharp knife, make several small incisions in the tenderloin; insert a sliver of garlic in each incision. Rub the tenderloin with the oil. In a small bowl, combine the peppercorns, rosemary, thyme, sage and salt; pat the mixture on all sides of the tenderloin.
2. Place the tenderloin in a shallow roasting pan. Roast 10 minutes; reduce the oven temperature to 350 F. Roast about 15 minutes longer for rare, about 20 minutes for medium. Transfer the roast to a cutting board; let stand 15 minutes before slicing (the roast should yield about 20 slices). 2 slices per serving.

WW Points Value: 5 (2 Slices per serving)

Note: This recipe appears in the Weight Watchers New Complete Cookbook. I was in the mood for some good beef and I've always wanted to try this recipe and it was so delicious. I highly recommend drinking a lot of water with this dinner the spices are hot. It was also the first time I cooked a nice piece of tenderloin.