Herb-Encrusted Beef Tenderloin
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Herb-Encrusted Beef Tenderloin

Prep: 10 minutes plus standing
Roast: 2 hours 7 minutes • Serves: 16

1 whole beef tenderloin, trimmed (about 5 pounds)
2 tablespoons beef base
1-1/2 teaspoons Food Club Ground Black Pepper
1 Fresh Harvest Large Egg white
1/2 cup chopped fresh oregano, parsley, rosemary, thyme and/or sage
2 cups prepared beef gravy (optional)

1. Preheat oven to 250°. Rub tenderloin with beef base and pepper; place in roasting pan, tucking ends under slightly for even cooking. Roast tenderloin 2 hours or until internal temperature reaches 125°; remove from oven and let stand 10 minutes. Increase oven temperature to 500°.

2. In bowl, with mixer on high speed, whip egg white 1 minute or until very frothy; brush over tenderloin and sprinkle with herbs. Roast tenderloin 7 minutes or until internal temperature reaches 135°; transfer to cutting board and let stand 10 minutes (internal temperature will rise to 145° upon standing for medium-rare).

3. Slice beef across the grain and serve with gravy, if desired.

Approximate nutritional values per serving:
344 Calories, 26g Fat (10g Saturated), 87mg Cholesterol, 330mg Sodium,
0g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 25g Protein