Herbed and Spiced Roasted Beef Tenderloin Recipe

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Most Helpful Positive Review

Feb 14, 2005

This recipe was delicious! I made this rub with dried rosemary and thyme(using only 2 tsp instead of 2 tbsp.) since I did not have fresh on hand. I added about a tsp of water to hydrate the herbs before adding the oil. I also substituted a pearl onion already in the frig for the shallot.

—SHARONPA

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Most Helpful Critical Review

Dec 07, 2003

Ok I must have done something wrong. I used the rub and it made the house smell wonderful while cooking. When we started eating the dish, we couldn't taste the rub. I don't know what I did wrong. I will try again to see if it was my blunder. Thanks for posting.

—Momof2

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46 Ratings

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Jan 07, 2006

I made this roast for Christmas and the good quality of the meat with the fresh herbs and spices made this the most delicious holiday meat I've tasted. The cloves especially add the festive flavor and blend well with the meat. I made it with roasted garlic mashed potatoes and honey glazed carrots.

—Amyji

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Jan 25, 2004

Wow, what a great rub!! Every year we are invited to visit some friends up north for a snowmobiling/ice fishing weekend. This year I decided to bring dinner for Saturday night. We used this rub on an 8 lb. tenderloin (had to make 4 times the recipe) and it was a huge HIT!!! The aroma from the rub/roast filled the house with a wonderful smell and the taste matched the smell. Even my 9 year old loved it. Thanks Eileen for the great recipe!

—Jill

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Dec 21, 2005

this was my first attempt with making a marinade and it turned out awesome! I hosted a dinner party and one of my guests is a chef! I had to make this good - and it turned out awesome! People are still talking about it - the only thing I changed was that I added lemon zest instead of orange zest. I also only chilled for 2-3 hours, so I can imagine how much better it would have been had I left it longer. It cant possibly get any better though thanks so much!

—Leanne

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Nov 15, 2003

Instead of blending in the food processor, I put everything in a bowl and just rubbed over the beef tenderloin. Left out the orange peel and substituted some orange juice in its place; didn't have six hours to marinade but it didn't matter. This was pretty darn tasty; I put seasoning salt and fresh ground pepper on the tenderloin as well but still added those two seasonings to the mix as well. Took longer to cook. Served with a tomato/basil/fresh mozzerella salad and the pan fried asparagus recipe from this site. Great meal. Drank Zinfandel which complemented the meal tremendously.

—JDVMD

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Dec 29, 2005

Made this for Christmas dinner. Got good reviews from the family (not young kids). However, I could not get the rub to be smooth enough in the food processor. This should have been done in a spice grinder or w/ mortar & pestle. As it was, we had to scrape rosemary from the servings.

—FOKLMEMBER

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Aug 19, 2010

Great recipe, thanks for sharing! Did not use the orange zest, nutmeg, or cloves. Cut way back on the salt (1/2 tsp. for a 1 1/2lb. roast) and served with beef gravy (using drippings from pan) and a starch and a veggie for the sides.

—Dreamer1299

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Nutrition

Calories
683 kcal
34%

Carbohydrates
2.3 g
< 1%

Cholesterol
161 mg
54%

Fat
55.8 g
86%

Fiber
0.4 g
2%

Protein
40.7 g
81%

Sodium
831 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Herbed and Spiced Roasted Beef Tenderloin

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 683
Calories from Fat: 502

% Daily Value *
Total Fat 55.8g 86 %
Saturated Fat 21.7g 108 %
Cholesterol 161mg 54 %
Sodium 831mg 33 %
** Potassium 710mg 20 %
Total Carbohydrates 2.3g < 1 %
Dietary Fiber 0.4g 2 %
Protein 40.7g 81 %
** Sugars 0.3g
** Vitamin A 2 %
** Vitamin C 5 %
** Calcium 4 %
** Iron 56 %
** Thiamin 26 %
** Niacin 110 %
** Vitamin B6 55 %
** Magnesium 17 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.