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Beef: Roasted Beef Tenderloin




Source of Recipe


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Recipe Introduction


Prep: 15 minutes
Bake: 50 minutes
Stand: 15 minutes
6 servings


List of Ingredients




1 beef tenderloin (about 2 1/2 lbs.)
1 tbsp. olive or vegetable oil
1/2 tsp. coarsely gound pepper
1/2 tsp. dried marjoram leaves
1/4 tsp. coarse kosher salt, coarse sea salt or regular salt

Recipe



Heat oven to 425 degrees.

Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2 inch intervals. Place beef on rack in shallow raosting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat therometer so tip is in thickest part of beef.

Bake uncovered 40 to 50 minutes or until thermometer reads at least 140 degrees. Cover beef with ten of aluminum foil and let stand about 15 minutes or until thermometer reads 145 degrees. (Temperature will continue to rise about 5 degrees, and beef will be easier to carve.) Remove string from beef before carving.

1 serving: Calories 230