Pepper Herb-Crusted Beef Tenderloin

INSTRUCTIONS

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, not resting in fat. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
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 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Carve roast into thick slices; season with salt, as desired.

STEP BY STEP INSTRUCTIONS

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, not resting in fat. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.

STEP 3

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

STEP 4

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

Shopping List

1 whole beef tenderloin roast (4 to 5 pounds)
Salt
2 teaspoons cracked mixed peppercorns
2 cloves garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves

NUTRITIONAL INFORMATION

Nutrition information per serving (6-ounce serving for special occasions): 343 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 134 mg cholesterol; 103 mg sodium; 1 g carbohydrate; 0 g fiber; 50 g protein; 14.2 mg niacin; 1.1 mg vitamin B₆; 2.8 mcg vitamin B₁₂; 3.3 mg iron; 57.4 mcg selenium; 9.2 mg zinc; 188.4 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, selenium, zinc and choline; and a good source of iron.

Nutrition information per serving (3-ounce serving): 172 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 67 mg cholesterol; 51 mg sodium; 0 g carbohydrate; 0 g fiber; 25 g protein; 7.1 mg niacin; 0.5 mg vitamin B₆; 1.4 mcg vitamin B₁₂; 1.6 mg iron; 28.7 mcg selenium; 4.6 mg zinc; 94.2 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, selenium and zinc; and a good source of choline.