Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. Pepper Herb-Crusted Beef Tenderloin - Beef Cut Alternate Ingredients: Instructions: 1. Recipe can be prepared with 1 beef eye round roast (2 to 3 pounds). Heat oven to 325°F. Prepare roast as in recipe above. Roast in 325°F oven 1-1/2 to 1-3/4 hours for medium rare doneness. Do not overcook. Remove roast when meat thermometer registers 135°F. 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.) Carve roast into thin slices. Makes 4 to 6 servings. Nutrition information per serving (1/4 of recipe), using eye round: 337 calories; 48 g protein; 2 g carbohydrate; 14 g fat; 105 mg sodium; 119 mg cholesterol; 6.3 mg niacin; 0.7 mg vitamin B6; 3.6 mcg vitamin B12; 3.9 mg iron; 7.9 mg zinc.

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