6 Servings

Ingredients:
1 tbsp. coarsely cracked black pepper
(1) 2 1/4-lb. boneless rib roast or tenderloin
1/4 cup fresh flat-leaf parsley
1 tbsp. fresh chives
1 tbsp. fresh tarragon leaves
1 tsp. dried thyme

Directions:
Pre-heat oven to 425 degrees. Rub the pepper evenly over the beef, pressing gently so pepper adheres.
Place the herbs in a large measuring cup and chop using kitchen shears. On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.
Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on roasting rack.
Roast until an instant-read meat thermometer registers 155 degrees for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices.

Counts per entire recipe:
6.85/ 1725.11/ 88.34/ 32.98

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
1.14/ 287.52/ 14.72/ 5.5