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Roasted Beef Tenderloin

Source of Recipe


Betty Crocker Holiday



List of Ingredients



• 1 beef tenderloin (about 2 1/2 pounds)
  
• 1 tablespoon olive or vegetable oil
  
• 1/2 teaspoon coarsely ground pepper
  
• 1/2 teaspoon dried marjoram leaves
  
• 1/4 teaspoon coarse kosher salt, coarse sea salt or regular salt
  






Instructions



1. Heat oven to 425.
   
   
2. 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 roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
   
   
3. Bake uncovered 40 to 50 minutes or until thermometer reads at least 140. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145. (Temperature will continue to rise about 5, and beef will be easier to carve.) Remove string from beef before carving.
   
   






Final Comments


6 servings.