Beef and Veal: Beef and Veal Dishes: Herbed Tenderloin

An aromatic roast fit for a "king" or "queen".

Author: Courtesy of Certified Angus Beef ® - http://certifiedangusbeef.com
Date: December 27, 2012

Serves: 14 person(s)
Yield: 14 x approx. 3-3/4 oz servings

Preparation Time: 15 mins
Cooking Time: 55 mins
Extra Time: 20 mins (for roast resting)

Ingredients:

1 (4 to 5 lb.) Certified Angus Beef ® peeled tenderloin, trimmed
1 Tbsp dried oregano leaves
1 Tbsp dried thyme
2 tsp dried rosemary, crushed
1 tsp coarsely ground black pepper
2 tsp dry mustard

Directions:

Preheat oven to 425°F.

Place tenderloin on rack in shallow roasting pan. Combine remaining ingredients in a bowl; mix until well-blended. Rub onto surface of tenderloin.

Bake at 425°F for 10 minutes; reduce heat to 325°F and bake for an additional 40 to 45 minutes or until meat thermometer reaches 140°F for rare, 150°F for medium-rare or 160°F for medium.

Remove from oven, cover with foil and let roast rest for 15 to 20 minutes before carving.