Beef and Veal: Beef and Veal Dishes: Herbed Tenderloin

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

Author: Courtesy of Certified Angus Beef ® -
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)


    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


    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.

Nutritional Information
(Per Serving)

Calories:198 cals
Kilojoules:827 kJ
Fat:7.3 g
Carbohydrates:0.4 g
Protein:30.8 g
Cholesterol:72.0 mg
Sodium:67 mg
Saturated Fat:2.8 g
Fiber:0.3 g
Calcium:31.0 mg
Total Sugars:0.0 g

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