Herb-Encrusted Beef Tenderloin
Prep: 10 minutes plus standing
Roast/Cook: 2 hours 7 minutes • Serves: 16
1 whole beef tenderloin, trimmed (about 5 pounds)
2 tablespoons Katy’s Kitchen® beef base
1½ teaspoons Katy’s Kitchen® ground black pepper
1 large egg white
½ cup chopped fresh oregano, parsley, rosemary, sage and/or thyme
2 cups prepared Katy’s Kitchen® 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. Tent tenderloin with aluminum foil; 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, 25g Protein