Pepper Herb-Crusted
Beef Tenderloin
- 1 well-trimmed whole beef
tenderloin roast (4 to 5 pounds)
Salt
2 teaspoons cracked mixed peppercorns
2 cloves garlic, minced
1 teaspoon dried basil leaves, crushed
1 teaspoon dried oregano leaves, crushed
- Heat oven to 425°F.
Combine seasoning ingredients; press evenly onto all surfaces
of beef roast.
- Place roast on rack in
shallow roasting pan. Insert ovenproof meat thermometer so Recipe
Tip Tip it is centered in thickest part of beef, not
resting in fat. Do not add water or cover. Roast in 425°F
oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium
doneness.
- Remove roast when meat
thermometer registers 135°F for medium rare; 150°F for
medium. Transfer roast to carving board; tent loosely with aluminum
foil. Let stand 15 to 20 minutes. (Temperature will continue
to rise about 10°F to reach 145°F for medium rare; 160°F
for medium.)
- Carve roast into thick
slices; season with salt, as desired.
Makes 8 to 10 servings.
Nutrition information per
serving: (1/8 of recipe), using tenderloin: 381 calories; 47
g protein; 1 g carbohydrate; 20 g fat; 104 mg sodium; 141 mg
cholesterol; 5.8 mg niacin; 0.5 mg vitamin B6; 4.6 mcg vitamin
B12; 6.6 mg iron; 8.2 mg zinc.
Recipe and photograph provided
courtesy of the Beef Industry Council.
