Roasted Beef Tenderloin

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

Roasted Beef Tenderloin

BettyCrockerRecipe by BettyCrocker

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10 minutes

1 hour 15 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 230
  • 12g
    (Saturated Fat 4g, Trans Fat ncg)
  • 80mg
  • 170mg
  • 0g
    (Dietary Fiber 0g, Sugars ncg)
  • 30g
  • Percent Daily Value*
  • 0%
  • 0%
  • 0%
  • 14%
  • Exchanges
  • 4
  • Carbohydrate Choices
  • nc

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

Tips & Techniques

  • Roasted Beef Tenderloin
  • Serve With

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

Ingredients

  • 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

Directions

  1. 1Heat oven to 425ºF.
  2. 2Turn 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. 3Bake 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.

Categories: Course, Main Dishes, Beef

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