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https://shopnsavefood.com/Recipes/Detail/6260/Pepper_Herb-Crusted_Beef_Tenderloin

Pepper Herb-Crusted Beef Tenderloin

Beef Tenderloin Roast is seasoned with herbs. Sure to be a family favorite.

Yield: 10 servings

Preparation Time: and Total Time: 1 hr 45 min

Ingredients

1 beef tenderloin roast (4 to 5 pounds)

Seasoning:

2 teaspoons cracked mixed peppercorns

2 teaspoons minced garlic

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

Add To

Nutrition Facts

Yield: 10 servings

Approximate Nutrient Content per serving:

Calories: 253

Calories From Fat: 99

Total Fat: 11g

Saturated Fat: 4.2g

Cholesterol: 119mg

Sodium: 80mg

Total Carbohydrates: 0.4g

Dietary Fiber: 0.1g

Protein: 39g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Heat oven to 425 degrees F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425 degrees F oven 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness.

Remove roast when meat thermometer registers 135 degrees F for medium rare; 145 degrees F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to 15 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.)

Carve roast into thick slices; season with salt, as desired.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.

SAFE HANDLING TIPS:
Wash hands with soap and water before cooking and always after touching raw meat.

Separate raw meat from other foods.

Wash all cutting boards, utensils, and dishes after touching raw meat.

Do not reuse marinades used on raw foods.

Wash all produce prior to use.

Cook beef until temperature reaches 145 degrees F for medium rare steaks and roasts 160 degrees F for ground beef.

Refrigerate food promptly.

Please note that some ingredients and brands may not be available in every store.

This recipe and image courtesy of www.beefitswhatsfordinner.com

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