Herbed Beef Tenderloin

Herbed Beef Tenderloin

"You don't need much seasoning to add flavor to this tender beef roast. The mild blending of rosemary, basil and garlic does the trick in this recipe from Ruth Andrewson of Leavenworth, Washington."
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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. Tie tenderloin at 2-in. intervals with kitchen string. Combine oil and garlic; brush over meat. Combine the basil, rosemary, salt and pepper; sprinkle evenly over meat. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425 degrees F for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10 minutes before slicing.

Footnotes

  • Nutritional Analysis: One serving (3 ounces cooked beef) equals 198 calories, 10 g fat (4 g saturated fat), 78 mg cholesterol, 249 mg sodium, 1 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat.

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Reviews

Read all reviews 43
  1. 52 Ratings

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Most helpful positive review

We really enjoyed this recipe. But note two things, the cooking time is way off. It took us 60-75 minutes to cook the meat. 40-45 was not enough the temp of the meat barely reached 140 degrees. ...

Most helpful critical review

I made this for Christmas dinner and found that for my 4-pound tenderloin it took about 70 minutes to cook. It was cooked to perfection and very tender, but I would have liked for it to have ha...

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We really enjoyed this recipe. But note two things, the cooking time is way off. It took us 60-75 minutes to cook the meat. 40-45 was not enough the temp of the meat barely reached 140 degrees. ...

Recently served this recipe to a group of 75 people and had several of them ask for the recipe! It was very tender and juicy. Make sure that you fold over the tail end before you cook it so that...

This is a FANTASTIC recipe. I made it for a party and it got raves from my guests, plus my boyfriend who is very picky about his beef, LOVES IT. 5 stars in my book!

Totally WONDERFUL! No knife needed! I had a full tenderloin roast at 3 lbs. I cut off all visible fat and stripped it of silverskin. Since it was laying wide open, I filled the interior with the...

This was perfect! Costco's "choice" cut weighed close to four pounds, so I used half again the amount of herbs. I did not tie it with string. I tucked the smaller ends under so they wouldn't ...

I rub my beef tenderloin with olive oil, then on waxed paper, I put a generous amount of Montreal Steak Spice. I roll it up into clear wrap and leave overnight if possible, or as many hours as ...

I made this for Christmas dinner and found that for my 4-pound tenderloin it took about 70 minutes to cook. It was cooked to perfection and very tender, but I would have liked for it to have ha...

I made this for a family get together and it was excellent. I will never make beef tenderloin any other way.

Oh, my..... positively delicious! Easily adaptable to season to your tastes.

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