2-3 lb. Beef Tenderloin Roast
¼ cup Greek seasoning
¼ cup medium ground black pepper
Heat oven to 425°F. Combine Greek seasoning and black pepper; roll roast in rub mixture to cover all surfaces.
Place roast on rack in a 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°F oven 35-45 minutes for medium rare; 45-50 minutes for medium doneness.
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 minutes.(Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Carve roast into slices. Season with salt, as desired.
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Nutrition information per serving: Calories 180; Total fat 8g (Sat. fat 3g; Trans fat 0g); Cholest. 70mg; Sodium 350mg; Total Carb. 0g; Fiber 0g; Total Sugars 0g; Protein 25g; Vit D (0% DV); Calcium (2% DV); Iron (15% DV); Potas. (10%DV)