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Pepper Herb Crusted Beef Tenderloin Recipe

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This recipe for Pepper Herb Crusted Beef Tenderloin is from OUR FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lb beef tenderloin roast, whole and well-trimmed
salt
2 tsp cracked mixed peppercorns
2 cloves garlic, minced
1 tsp dried basil leaves, crushed
1 tsp dried oregano leaves, crushed
Directions:
Directions:
Combine seasoning ingredients, press evenly onto all surfaces of beef roast. Place on rack in shallow roasting pan, insert ovenproof meat thermometer so tip is in thickest part of the roast, not in fat. DO NOT add water or cover.

Roast at 425 for 50-60 minutes for medium rare; 60-70 minutes for medium doneness. Remove roast when thermometer registers 135 for medium rare, 150 for medium. Transfer roast to carving board, tent loosely with aluminum foil and let stand 15-20 minutes. Temperature will continue to rise about ten degrees to reach 145 for medium rare, 160 for medium. Carve into thick slices and serve.
Personal Notes:
Personal Notes:
North Dakota Beef Commission recipe.

 

 

 

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