Nutritional Information CALORIES 170 FAT 6.7g PROTEIN 18.5g CARBOHYDRATES 1.2g FIBER 0.2g CHOLESTEROL 54mg SODIUM 556mg CALCIUM 9mg IRON 2.5mg Serving size: Serves 7, about 3 ounces of beef and 2 tablespoons au jus. To Cook Marinade time: 24 hours. Cooking time: 50 minutes total. Thyme & Spice Rubbed Beef Tenderloin Roast Au Jus Ingredients 1 tablespoon chopped fresh thyme, divided 1 1/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground allspice 1 3/4 pounds beef tenderloin, trimmed Cooking spray of your choice 1/3 cup brandy 1/4 cup minced shallots 1 1/2 cups fat-free, less-sodium beef broth Directions   Combine 2 teaspoons thyme, salt, pepper, and allspice in a small bowl. Rub mixture evenly over all sides of beef. Wrap tightly in plastic wrap, and refrigerate 24 hours. Preheat oven to 400 degrees. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan and cook for 5 minutes, turning to brown on all sides.  Transfer beef to a roasting rack coated with cooking spray and place rack in roasting pan. Bake at 400 degrees for 26 minutes or until a thermometer registers 135 degrees or desired degree of doneness. Remove from oven and let stand for 10 minutes before slicing. Pour brandy into roasting pan, scraping pan to loosen browned bits and set aside. Let stand 10 minutes before cutting roast, cutting diagonally across the grain into thin slices. Serve with pan sauce above. Garnish with fresh thyme sprigs. Final Beef Temperatures: Rare: Very red, warm center 125 to 130 degrees. Medium: Pink, warm center 135 to 140 degrees. Well: Pink, very warm center 140 to 145 degrees and above.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.