INGREDIENTS

• 3 cloves garlic
• ½ cup grated Parmesan cheese
• ½ cup chopped fresh flat-leaf parsley
• 2 Tbsp extra-virgin olive oil
• 1 Tbsp fresh thyme
• 1 Tbsp chopped fresh rosemary
• Kosher salt and freshly ground pepper
• 2 Tbsp unsalted butter
• 2 (3-lb) beef tenderloin filets

DIRECTIONS

1. Preheat oven to 425°F. Combine garlic, Parmesan, parsley, olive oil, thyme, and rosemary in a food processor; pulse until evenly combined. Season with salt and pepper.
2. Melt butter in a large skillet over medium-high heat. Season both filets with salt and pepper (if tied, leave butcher string in place); sear in skillet to brown all sides, 3 to 4 minutes per side.
3. Put a wire rack on a rimmed backing sheet (or use a large roasting pan). Transfer browned filets to rack (remove any string). Divide herb mixture between 2 filets, firmly patting mixture on top of each filet. Roast until a meat thermometer registers 120°F (medium-rare), 20 to 25 minutes. Let rest 15 minutes before slicing.

KITCHEN COUNTER

Serves 10. Per Serving: 420 cal, 1g carbs, 54g protein, 21g fat, 155mg chol, 220mg sodium, 0g fiber