Shelly's Recipe

HERB-CRUSTED BEEF TENDERLOIN

Category: Roasts/Tenderloin - Beef

1 well-trimmed whole beef tenderloin roast (4 to 5 pounds)

Seasoning
2 tsp cracked mixed peppercorns
2 cloves garlic, minced
1 tsp dried oregano and basil leaves, crushed

Heat oven to 425. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast for 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.

Remove roast when meat thermometer registers 135 degrees for medium rare; 150 degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.) Carve roast into thick slices; season with salt, as desired. Makes 8 to 10 servings.