Herb Roasted Beef Tenderloin

  • Prep Time 15 min
  • Total Time 1 hr 25 min
  • Servings 6

Ingredients

Ingredients

1
beef tenderloin (about 2 1/2 lb)
1
tablespoon olive or vegetable oil
1/2
teaspoon coarse ground black pepper
1/2
teaspoon dried marjoram leaves
1/4
teaspoon coarse (kosher or sea) salt

Directions

  • 1 Heat oven to 425°F. Turn small end of beef under about 6 inches. Tie beef with kitchen string at about 1 1/2-inch intervals. Place in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert ovenproof meat thermometer so tip is in thickest part of beef.
  • 2 For medium-rare, roast 35 to 40 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast uncovered 45 to 50 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 10 to 15 minutes until thermometer reads 160°F. Remove string from beef before carving.

Notes










Tips

Expert Tips

After sprinkling tenderloin with pepper, marjoram and salt, place 6 bacon slices (don't use thick-sliced) over top of beef, tucking ends under bottom. Continue as directed.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
5g,
5%
Trans Fat
1/2g
1/2%
),
Cholesterol
110mg
110%;
Sodium
190mg
190%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
41g
41%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
20%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.