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Roasted Beef Tenderloin

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Want to serve the best in beef? Here's a classic.

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(8 Ratings)

8 Ratings

5 spoons 75%

4 spoons 25%

3 spoons

2 spoons

1 spoons

Member Reviews (4)

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PREP TIME
10 Min
TOTAL TIME
1 Hr 15 Min
SERVINGS
6

1: beef tenderloin (about 2 1/2 pounds)

1: tablespoon olive or vegetable oil

1/2: teaspoon coarsely ground pepper

1/2: teaspoon dried marjoram leaves

1/4: teaspoon coarse kosher salt, coarse sea salt or regular salt

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1 Heat oven to 425ºF.
2 Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
3 Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145ºF. (Temperature will continue to rise about 5º, and beef will be easier to carve.) Remove string from beef before carving.

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Expert Tips

Serve with classic mashed potatoes and your favorite steamed green veggie.

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Nutrition Information:

1 Serving (1 Serving)

Calories 230

(Calories from Fat 110),

Total Fat 12g

(Saturated Fat 4g,
Trans Fat ncg),

Cholesterol 80mg;
Sodium 170mg;
Total Carbohydrate 0g

(Dietary Fiber 0g,
Sugars ncg),

Protein 30g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 14.00%;

Exchanges:

0 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
4 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 4 Reviews View All

Posted 5/12/2010 3:27:20 PM REPORT ABUSE ash_fire07 said:

Rating:

Unfortunately the store I went to was out of beef tenderloin, so I used this recipe on pork tenderloin and it was amazing. I used olive oil instead of vegetable oil, and specifically gourmet sea salt. It was full of flavor, and I used a glass baking pan instead of a shallow roasting pan, so I could savor the juice that was produced. It was simply delicious!

This reply was: Helpful Inspiring