1 tablespoon olive oil
1 clove garlic, cut in half
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper
4 sprigs fresh tarragon or rosemary
Heat oven to 450° F. Coat meat with oil; rub all over with cut side of garlic. Season with salt and peppers. Place 2 sprigs of tarragon in shallow roasting pan. Place roast on top. Strip leaves from remaining sprigs; sprinkle over roast.
Roast until the internal temperature reaches 130° F. for medium rare, about 25 -30 minutes. Let stand 15 minutes before slicing.
Serves 6 - 8.
Nutrition information per serving:
335 calories, 52% calories from fat, 19 g fat, 7 g saturated fat, 115 mg cholesterol, 470 mg sodium, 0.4 g carbohydrate, 38 g protein, 0 g fiber