Easy Slow-Roasted Beef Tenderloin

Roasting beef over a bed of fresh herbs, like the sprigs of rosemary, oregano, and thyme in this recipe, infuses the meat with fragrance.

Easy Slow-Roasted Beef Tenderloin

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  • 1  2 - 2 1/2 pound 
    beef tenderloin
  • 2   tablespoons 
    cooking oil
  • 1 - 2   
    cloves garlic, minced
  • 1   teaspoon 
    cracked black pepper
  • 1/4  teaspoon 
    salt or 1/4 teaspoon sea salt or kosher salt*
  • 4   sprigs 
    fresh rosemary
  • 4   sprigs 
    fresh oregano
  • 4   sprigs 
    fresh thyme
  • 1   
    recipe Mushroom Tumble and/or Horseradish Cream
    Snipped fresh thyme
Mushroom Tumble
  • 6   cups 
    assorted mushrooms, such as chanterelle, portobello, shiitake, and oyster
  • 3   tablespoons 
    olive oil
  • 2   tablespoons 
    lemon juice
  • 1   teaspoon 
    reduced-sodium soy sauce

Horseradish Cream
  • 1  8  ounce carton 
    dairy sour cream
  • 2   tablespoons 
    prepared horseradish
  • 1/8  teaspoon 
  • 1/8  teaspoon 
    ground black pepper

Preheat oven to 250F. Drizzle meat with oil. Rub garlic evenly over the surface of the tenderloin. Sprinkle with pepper and salt. Set aside.
Place rosemary, oregano, and thyme sprigs in the bottom of a 13x9x2-inch baking pan. Add a roasting rack. Place tenderloin on rack.
Roast tenderloin, uncovered, in the preheated oven for 20 minutes. Increase oven temperature to 425F. Roast for 30 to 40 minutes or until the internal temperature registers 135F. Remove from oven. Cover loosely with foil; let stand 10 minutes.
Serve roast with Mushroom Tumble and/or Horseradish Cream. Garnish with snipped fresh thyme. Makes 8 to 10 servings.
Mushroom Tumble
In very large bowl place assorted mushrooms, such as chanterelle, portobello, shiitake, and oyster (halve or slice any large mushrooms and remove any tough stems). Add olive oil, lemon juice, and reduced-sodium soy sauce; toss to combine. In a 12-inch skillet cook mushrooms over medium heat until about 10 minutes or until tender, stirring occasionally. Sprinkle with salt and cracked black pepper.

Horseradish Cream
In a small bowl stir together dairy sour cream, prepared horseradish, salt, and ground black pepper. Serve immediately, or cover and chill for up to 3 days. If refrigerated, let stand for 30 minutes before serving.

  • * Sea salt is derived from evaporated sea water. It has a bright, pure, clean flavor. Kosher salt is used in the preparation of meat according to Jewish dietary law. Kosher salt comes in flakes, not granules. Because it dissolves easily, its taste isn't as strong as regular salt.
Nutrition information
Per Serving: cal. (kcal) 316, Fat, total (g) 20, chol. (mg) 87, sat. fat (g) 5, carb. (g) 3, Monosaturated fat (g) 9, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 2, pro. (g) 32, vit. A (IU) 0, vit. C (mg) 1.77, Thiamin (mg) 0.22, Riboflavin (mg) 0.62, Niacin (mg) 6.52, Pyridoxine (Vit. B6) (mg) 0.45, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 3.36, sodium (mg) 238, Potassium (mg) 708, calcium (mg) 10.1, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet
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