herbed beef tenderloin

herbed beef tenderloin

prep time: 10 minutes
cook time: 60 minutes
ready in: 1 hour 10 minutes

makes: 6 servings, 5 ounce each


  • 1 well-trimmed center-cut beef tenderloin roast (about 2 pounds)
  • 2 cloves garlic, slivered
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon ground black pepper

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Heat oven to 425°F.With the point of a knife, make small slits and insert a sliver of garlic into each slit, evenly distributing over the surface of the roast.
  2. Pat thyme, rosemary and pepper onto roast. Place roast on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of roast. Do not add water or cover.
  3. Roast in 425°F oven 35– 40 minutes for medium rare; 45 – 50 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium.
  4. Tent with foil and let stand 15 minutes (temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Slice 1/4-inch thick and transfer to a warmed serving platter. Garnish with parsley.

Per serving: 230 calories, 10g fat, 4g saturated fat, 10mg cholesterol, 75mg sodium, 1g carbohydrate, 0g fiber, 33g protein

*If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free