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    Click here for a "text only" printer friendly version.
    Roasted Beef Tenderloin

    Prep: 15 min - Bake: 50 min - Stand: 15 min

    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


    Heat oven to 425 F.

    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.

    Bake uncovered 40 to 50 minutes or until thermometer reads at least 140 degrees. Cover beef with tent 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.

    Makes 6 servings

    Nutritional Info per 1 serving: Calories 230 (calories from fat 110), Fat 12g (Saturated 4g), Cholesterol 80mg, Sodium 170mg, Carbohydrates 0g (Dietary Fiber 0g), Protein 30g

    Diet Exchange: 4 Lean Meat

    This recipe displayed with permission from General Mills, Inc.

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