Holiday Beef Tenderloin

Name: Holiday Beef Tenderloin
Total time: 50 min
Yield: 8 Servings
Cuisine: American
Ingredients: 2-3 lbs Beef Tenderloin Roast; 1 cup Greek seasoning; 1 cup medium ground black pepper

A simple, show-stopping beef Tenderloin rubbed in Greek seasoning and cracked black pepper, roasted hot for a crisp crust and juicy center. Let it rest, slice thin, and serve for an easy holiday centerpiece that feels special with almost no fuss.

Recipe Courtesy Of:

Chef Tiffany Blackmon

Cook Time: 50 Minutes

Servings: 8

Ingredients: 3

Cook Mode

Ingredients

2-3 lbs Beef Tenderloin Roast
1 cup Greek seasoning
1 cup medium ground black pepper

Preparation

Step 1

Heat oven to 425°F. Combine Greek seasoning and black pepper; roll roast in rub mixture to cover all surfaces.
Step 2

Place roast on rack in a shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35-45 minutes for medium rare; 45-50 minutes for medium doneness.
Step 3

Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 minutes.(Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
Step 4

Carve roast into slices. Season with salt, as desired.

Nutrition Information

269 Calories

0 %*

4.1g SAT FAT

0 %DV**

35g PROTEIN

0 %DV

4.9 mg IRON

0 %DV

4.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 269 Calories; 93 Calories from fat; 10.3 g Total Fat (4.1 g Saturated Fat; 4.5 g Monounsaturated Fat); 103 mg Cholesterol; 66.0 mg Sodium; 8.8 g Total Carbohydrate; 3.5 g Dietary Fiber; 35.3 g Protein; 4.9 mg Iron; 571.4 mg Potassium; 0.1 mg Thiamin; 0.5 mg Riboflavin; 12.2 mg Niacin (NE); 0.8 mg Vitamin B6; 4.5 mcg Vitamin B12; 4.8 mg Zinc; 28.6 mcg Selenium; 73.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, and Selenium. It is a good source of Dietary Fiber, Potassium, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.