Pepper Herb-Crusted Beef Tenderloin
by tdar0515
Simple tenderloin entree
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INGREDIENTS
- 4 1/2 pounds Beef tenderloin roast
- 2 teaspoons Black pepper
- 2 cloves Garlic ; minced
- 1 teaspoon Basil
- 1 teaspoon Oregano
INSTRUCTIONS
Heat oven to 425.
Combine seasoning ingredients until blended.
Press evenly onto all surfaces of beef.
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 portions.
Do not add water or cover.
Roast in oven 50-60 minutes for medium rare; 60-70 minutes for medium.
Remove roast when thermometer reaches 135 for medium rare; 150 for medium.
Transfer roast to carving board; then tent beef loosely with aluminum foil for 15-20 minutes.
Temperature will continue to rise about 10 degrees; 145 for medium rare; 160 for medium.
Carve into thick slices; season as desired.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (257g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 2 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.3mg | 0 % | |
| Potassium 7.5mg | 0 % | |
| Total Carbohydrate 0.5g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.4g | ||
| Protein 0.1g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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