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Roasted Beef Tenderloin

Roasted Beef Tenderloin

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

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  • Prep Time 10 min
  • Total Time 1 hr 15 min
  • Servings 6
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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 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4g,
4%
),
Cholesterol
80mg
80%;
Sodium
170mg
170%;
Total Carbohydrate
0g
0%
(Dietary Fiber
0g
0%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
14%;
Exchanges:
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;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

Expert Tips

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

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