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Pepper Herb-Crusted Beef Tenderloin: Date Added: 31 Jul 2011
Listed in: Beef

1 whole beef tenderloin roast (4 to 5 pounds)

2 teaspoons cracked mixed peppercorns
2 cloves garlic, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves

Cooking Instructions

Total recipe time: 1-1/2 hrs.
Makes 8 to 10 servings

1. Heat oven to 425F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 425F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
3. Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
4. Carve roast into thick slices; season with salt, as desired.

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit

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Pepper Herb-Crusted Beef Tenderloin
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