1 beef Tenderloin Roast (4 to 5 pounds)
2 teaspoons cracked mixed peppercorns
2 teaspoons minced garlic
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
Heat oven to 425°F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
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.
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.)
Carve roast into thick slices; season with salt, as desired.
Nutrition information per serving: 253 Calories; 99 kcal Calories from fat; 11 g 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 Niacin; 1 mg Vitamin B6; 5.8 mcg Vitamin B12; 6 mg Zinc; 35.7 mcg Selenium; 102.3 mg Choline;