Roasted Garlic and Herb Crusted Beef Tenderloin

1 head roasted garlic (page TK) ¼ teaspoon sea or kosher salt ¼ teaspoon freshly ground black pepper 1 teaspoon fines herbes 1 tablespoon Panko (Japanese-style breadcrumbs) 1 tablespoon extra virgin olive oil 2¼ pounds trimmed beef tenderloin roast (preferably top cut)

Calories 230 (50% from fat) • carb. 2g • pro. 27g • fat 13g • sat. fat 5g • chol. 85mg • sod. 135mg • calc. 43mg • fiber 0g

In the bowl of a Cuisinart® mini chopper or food processor, add the roasted garlic, salt, pepper, fines herbes and panko. Process until well combined. With the chopper/processor running, add the oil in a slow and steady stream. Process until combined. Rinse the beef and pat dry with paper towels. Evenly spread the roasted garlic mixture all over the beef. Tie the beef to ensure even cooking. Place beef on the roasting rack, fitted on the drip tray, with the smaller end of the beef on the bottom of the rack. Place in the Cuisinart® Vertical Rotisserie and set the temperature to 375°F. Set the timer for 60 minutes. Check the roast after 45 minutes - the internal temperature should read 125°F for medium rare. Let meat rest 10 to 15 minutes before slicing.