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Herbed Beef Tenderloin
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 10 Min.
Cook Time: 50 Min.
What you need:
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1 well-trimmed center-cut beef tenderloin roast (2-3 lb.)

2 tsp. olive oil
2 cloves garlic, minced
1 1/2 tsp. dried basil
1 tsp. coarse black pepper
1/2 tsp. dried rosemary
What to do:
1. Heat oven to 425°F.
2. Combine seasoning ingredients; press onto beef roast.
3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
4. Roast in 425°F oven 35-40 min. for medium rare; 45-50 min. for medium.
5. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium.
6. Tent with foil. Let stand 15 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
7. Carve roast; season with salt.

* Recipe Courtesy of The Beef Checkoff
Wine pairings:
Cabernet Sauvignon, Merlot, Côtes du Rhône
Nutritional information:
Calories: 668;   Total Fat: 55g;   Saturated Fat: 21g;   Cholesterol: 161mg;   Total Carbs: 1g;   Protein: 41g;   Sodium: 110mg;  
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