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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe displayed with permission from General Mills, Inc.