Roasted Beef Tenderloin

Roasted Beef Tenderloin

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

Prep Time



Total Time






beef tenderloin (about 2 1/2 pounds)
tablespoon olive or vegetable oil
teaspoon coarsely ground pepper
teaspoon dried marjoram leaves
teaspoon coarse kosher salt, coarse sea salt or regular salt
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Serve with classic mashed potatoes and your favorite steamed green veggie.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 4g,),
  • Cholesterol 80mg;
  • Sodium 170mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
  • Protein 30g;
Percent Daily Value*:
    • 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;
    *Percent Daily Values are based on a 2,000 calorie diet.