Herb-Crusted Beef Tenderloin Roast
Fresh basil, thyme and parsley enhance this flavorful beef roast served with fingerling potatoes, new potatoes and shallots.
Cook Time: 1 hrs 45 mins
Servings: 8
Ingredients: 10
Ingredients
Preparation
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Step 1
Preheat oven to 425°F. Combine basil, thyme, parsley and pepper; stir in 1 tablespoon oil. Press evenly onto all surfaces of beef roast.
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Step 2
Place roast on a roasting rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
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Step 3
Toss potatoes and shallots with remaining 2 tablespoons oil on rimmed baking sheet; season with salt and ground black pepper, as desired. Turn vegetables cut-side down. Roast beef in 425°F oven 35 to 45 minutes for medium rare to medium doneness; roast vegetables 55 to 60 minutes or until potatoes are almost tender.
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Step 4
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile, stir vegetables and continue roasting 8 to 10 minutes or until potatoes are tender and browned.
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Step 5
Carve roast into slices, season with coarse salt, as desired. Serve with roasted vegetables.
Nutrition Information
250 Calories
3g SAT FAT
20g PROTEIN
3 mg IRON
3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 250 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 0 g Trans Fat; 1 g Polyunsaturated Fat; 6 g Monounsaturated Fat;) 55 mg Cholesterol; 45 mg Sodium; 21 g Total Carbohydrate; 2 g Dietary Fiber; 20 g Protein; 3 mg Iron; 688 mg Potassium; 8.4 mg NE Niacin; 0.7 mg Vitamin B6; 2.6 mcg Vitamin B12; 3 mg Zinc; 16 mcg Selenium; 41.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Potassium.
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 steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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We have this meal around the holidays. What a treat!