Every bite of beef is moist, tender and rich in herb flavors. Fresh herbs and a bacon wrap are the secrets for success.
Bacon- and Herb-Crusted Beef Tenderloin
- Prep Time 20 min
- Total 1 hr 25 min
- Servings 6
- Ingredients 8
Ingredients
- 1 beef tenderloin roast (2 lb)
- Salt and pepper, if desired
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano leaves
- 2 teaspoons chopped fresh rosemary leaves
- 1 clove garlic, crushed
- 2 teaspoons vegetable oil
- 6 slices bacon
Instructions
-
Step1Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef.
-
Step2Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
-
Step3Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°.
Nutrition
290
Calories
15g
Total Fat
38g
Protein
1g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 5g
- 26%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 25%
- Sodium
- 230mg
- 10%
- Potassium
- 360mg
- 10%
- Total Carbohydrate
- 1g
- 0%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 38g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 4%
- 4%
- Calcium
- 2%
- 2%
- Iron
- 20%
- 20%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
0Tips from the Betty Crocker Kitchens
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