Super Saver Recipes
https://www2.super-saver.com/Recipes/Detail/6260/Pepper_Herb_Crusted_Beef_Tenderloin
Pepper Herb Crusted Beef Tenderloin
Yield: 8 to 10 servings
Ingredients
| 1 | well trimmed whole beef tenderloin roast (4 to 5 pounds) | ||
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| Salt | |||
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| Seasoning: | |||
| 2 | teaspoons | cracked mixed peppercorns | |
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| 2 | cloves | garlic, minced | |
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| 1 | teaspoon | dried basil leaves, crushed | |
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| 1 | teaspoon | dried oregano leaves, crushed | |
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| season with a pinch or two of coarse salt just before serving | |||
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Nutrition Facts
Yield: 8 to 10 servings
Approximate Nutrient Content per serving:
| Calories: | 381 | |
| Calories From Fat: | 180 | |
| Total Fat: | 20g | |
| Cholesterol: | 141mg | |
| Sodium: | 104mg | |
| Total Carbohydrates: | 1g | |
| Protein: | 47g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
1. Heat oven to 425 degrees F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
2. 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. Roast in 425 degree F. oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
3. Remove roast when meat thermometer registers 135 degrees F. for medium rare; 150 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 F. to reach 145 degrees F. for medium rare; 160 degrees F. for medium.)
4. Carve roast into thick slices; season with course salt, as desired.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.
Please note that some ingredients and brands may not be available in every store.
Super Saver Recipes
https://www2.super-saver.com/Recipes/Detail/6260/Pepper_Herb_Crusted_Beef_Tenderloin
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