Penn Herb Wellness Guide
Pepper Herb-Crusted Beef Tenderloin
Peppercorns, garlic and basil will make this savory tenderloin a family favorite.
Ingredients
- 1 whole beef tenderloin roast (4 to 5 pounds)
- Seasoning salt
- 2 tsp cracked mixed peppercorns
- 2 cloves garlic, minced
- 1 tsp dried basil leaves
- 1 tsp dried oregano leaves
Directions
- Heat oven to 425F. 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 in 425F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
- Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10F to reach 145F for medium rare; 160F for medium.)
- Carve roast into thick slices; season with salt, as desired.
Nutrition Facts
Calories 172
Calories from Fat 66 (38%)
(11%)Total Fat 7g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(22%)Cholesterol 67mg
(2%)Sodium 51mg
(0%)Potassium 0mg
Total Carbohydrate 0g
(0%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(50%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.