Pepper Herb-Crusted Beef Tenderloin

Name: Pepper Herb-Crusted Beef Tenderloin
Prep time: 15
Cook time: 90
Total time: 1 h 45 min
Yield: 10
Cuisine: American
Ingredients: Chateaubriand Tenderloin Roast; peppercorns; garlic; dried basil; dried oregano leaves

1 HRS 45 MINS

Time to Cook

10

Servings

5

Ingredients

Cook Mode

Ingredients

1 beef Tenderloin Roast (4 to 5 pounds)

Seasoning:

2 teaspoons cracked mixed peppercorns
2 teaspoons minced garlic
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves

Preparation

Step 1

Heat oven to 425°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
Step 2

Place roast on rack in 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 45 to 55 minutes for medium rare; 55 to 65 minutes for medium doneness.
Step 3

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 to 20 minutes. (Temperature will continue to rise about 10°to 15°F to reach 145°F for medium rare; 160°F for medium.)
Step 4

Carve roast into thick slices; season with salt, as desired.

Nutrition Information

Nutrition information per serving: 253 Calories; 99 Calories from fat; 11g Total Fat (4.2 g Saturated Fat; 0.6 g Trans Fat; 0.8 g Polyunsaturated Fat; 4.6 g Monounsaturated Fat;) 119 mg Cholesterol; 80 mg Sodium; 0.4 g Total Carbohydrate; 0.1 g Dietary Fiber; 39 g Protein; 4.7 mg Iron; 503 mg Potassium; 7.9 mg NE Niacin; 1 mg Vitamin B₆; 5.8 mcg Vitamin B₁₂; 6 mg Zinc; 35.7 mcg Selenium; 102.3 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, and Choline.

Filed Under:

Pot Roast / Comfort Foods

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