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Ingredients
- 2 teaspoons cracked mixed peppercorns
- 2 garlic cloves, minced
- 1 teaspoon dried basil leaves, crushed
- 1 teaspoon dried oregano leaves, crushed
- 1 whole Choice beef tenderloin, well trimmed (4-5 pounds)
- Salt
Details
Servings 4
Adapted from tyson.com
Preparation
Step 1
Preheat oven to 425 F
Wash hands. Combine peppercorns, garlic, basil and oregano; press evenly onto the roast.
Place roast on a rack in a shallow roasting pan. Insert an ovenproof meat thermometer in thickest part of beef, not resting in fat. Wash hands.
Roast meat, uncovered, for 50-60 minutes for medium-rare (internal temperature 140 F) or 60-70 minutes for medium (internal temperature 150 F).
Transfer roast to a carving board; tent loosely with aluminum foil. Let stand for 15-20 minutes. (Temperature will continue to rise about 10 degrees.)
Carve the roast into thick slices. Season to taste with salt.
Makes 4 servings.
Tip: To crack the peppercorns, place them on a cutting board and crush under the bottom of a heavy skillet or by applying pressure to the flat side of a wide knife/cleaver.
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